Vegan white chocolate cheesecake with rhubarb

I am not a believer in coconut cream on top of a healthy base of crushed nuts and seeds as a suitable cheesecake alternative. No, I want something decadent and rich.

So, you won’t be finding any ‘healthy’ wholesome ingredients here. This is a vegan white chocolate cheesecake that can stand up against a non-vegan cheesecake. A like-for-like replacement.

Lucy

Vegan white chocolate cheesecake recipe

This indulgent vegan white chocolate with rhubarb coulis swirls makes for the perfect plant-based treat. The cheesecake mix is wonderfully creamy and tart, with a subtle sweetness. Complemented well with a ginger biscuit base.

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Total Time 2 hours hrs

Servings: 8 Slices

Course: Dessert

Cuisine: American

Ingredients

  

Rhubarb Coulis

• 200 g Rhubarb
• 40 g Golden caster sugar
• 70 ml Water
• 1/2 Lemon the juice from

Cheesecake Base

• 200 g Vegan ginger biscuits many supermarkets sell their own brand biscuits that are suitable for vegans
• 100 g Vegan margarine
• 2 balls Stem ginger optional – if you really love ginger!

Cheesecake Body

• 100 g Macadamia nuts soaked overnight, drained and rinsed
• 200 g Cashew nuts soaked overnight, drained and rinsed
• 1 tsp Vanilla bean paste
• 2 Lemons the zest from
• 60 g Oat milk
• 180 g Agave
• 30 g Cocoa butter
• 50 g Coconut oil I prefer mild odourless
• 1/4 tsp Sea salt
• 1 tsp Apple cider vinegar
• 2 tbsp Plain flour

Pistachio Crumb Topping

• handful Toasted pistachio nuts crushed or blitzed

Equipment

• High-powered blender

Method

 

1. Start by placing all of the rhubarb coulis ingredients in a pan and cook for 15-20 minutes on a medium heat (or until soft and broken down)
2. Let the mix stand for 30 minutes before blending to a smooth consistency
3. Whilst waiting for the rhubarb to cool, break the ginger biscuits into a fine crumb. Either place them in a freezer bag, cover with a tea towel and then bash them with a rolling pin (the fun method) or simply blitz them in a food processor
4. If you’re using stem ginger, this is where you would finely chop it and mix it into the biscuit crumb
5. Melt the vegan margarine and mix into the biscuit crumb
6. Press the biscuit mix into the base of a 20cm spring-form cake tin and leave to cool (it is best to put it in to the freezer so that it sets in time for the mix to be added)
7. Melt the coconut oil and cocoa butter in a bain-marie (a bowl sitting above a saucepan of boiling water)
8. Add the melted mix and the rest of the ingredients, excluding the flour, in to the blender and blend until smooth
9. Put the blended ingredients into a mixing bowl, sift in the flour and fold in
10. Pour the mix on top of the chilled biscuit base and then swirl in the rhubarb mix on top to create a marbled effect (I use the thin end of a chopstick)
11. Cook at 180 degrees (fan) for 40 mins. If the top starts to catch and burn, cover with foil
12. Leave it to cool and then scatter over the pistachio crumb, along with any extra optional toppings

Notes

If you don’t have time to soak the nuts overnight then you can boil them in plenty of water for about 10 minutes until they have softened. Allow them to cool before blending. However, if you do choose to use this method, then you may not achieve as smooth and silky results when blending the nuts.

Serving suggestions

I could eat slices of this dairy-free cheesecake straight out of the pan, but it also pairs up really nicely with the following things:

• A few scoops of a good quality vegan vanilla ice cream
• Lashings of vegan cream, like this one by Oatly
• Slices of fresh rhubarb, or other fruit like raspberries