To show our mom some extra love on Mother’s Day, my siblings and I cook dinner for the family. I believe cooking for someone is an extension of your love, so there is no better gift than to set aside some time and prepare something special for your mom. My Apple and Rhubarb Crumble Vegan Cheesecake is the perfect dessert to make. It’s insanely delicious, seasonal (hello rhubarb!), and tastes best when made with love.
This cake is unlike raw vegan cheesecakes you may have had because it’s raw but not. Typical raw vegan cheesecakes have a raw nut and date crust; instead this cakes crust is made out of delicious graham crackers baked until crisp. As well, the fruit is lightly stewed and the nut crumble is toasted on the stove-top. The only raw component is the creamy cheesecake filling. The cake sounds complicated but it’s actually easy to follow and each component can be made in advance and then assembled. This cheesecake is so delicious because of all the different flavours and textures. I hope you enjoy this cake as much as I do!
Shout out again to Alyssa and Chris from Suech and Beck for photographing this cake!
- 5 oz graham crackers, about 9 graham crackers. (I used gluten-free)
- a pinch of sea salt
- 5 tbsp melted coconut oil
- 1/4 cup melted coconut oil
- 2 tbsp honey
- 1 cup rolled oats
- 1/2 cup chopped walnuts
- pinch of cinnamon
- pinch of salt
- 3 of your favourite apples, peeled, cored, and 1/2" diced
- 6 oz rhubarb cut into 1/2" pieces (about 4 stalks, or 1.5 cups chopped)
- 2 cups raw cashews, soaked*
- 13.5 oz can full fat coconut milk (I recommend Whole Foods 365)
- 1/4 cup honey
- 1/2 tsp cinnamon
- 1/4 tsp cardamon
- 1/2 tsp sea salt
- 1/4 cup melted coconut oil
- 8" round springform cake pan
Begin making the graham cracker crust. Preheat the oven to 350°F. Line the bottom of the cake pan with parchment paper and grease the sides.
In a food processor, process graham crackers into crumbs (crumbs should be fine, not powdery). Add the salt and coconut oil and process just until combined. Firmly press crumbs into cake pan in an even layer. Bake for 12 minutes. Remove from oven and allow to cool to room temperature.
Start preparing the fruit. Add the apples and 1/2 cup of water to a skillet. Bring to a simmer and cook for 5 minutes, or until apples are soft but still crisp. Strain well and set aside and allow to cool to room temperature.
Wipe the skillet clean and add the rhubarb and 1/2 cup of water. Allow to simmer for 3 minutes, or just until rhubarb is soft but still holds its shape. Strain well and set aside and allow to cool to room temperature.
Begin the crisp. In a medium bowl whisk together the coconut oil and honey. Stir in the oats, walnuts, and spices until combined.
In a clean skillet, heat over medium-high. Toast the crumble until golden and fragrant, about 5 minutes. Allow to room temperature.
Place all of the 'cream cheese' filling ingredients in a high-speed blender. Blend until completely smooth.
To assemble: Layer the crust with half of the apple and rhubarb, then half of the crumble, and then all of the 'cream cheese' filling. Smooth the top of the cheesecake layer with a spatula. Place in the freezer to set for about 1 hour. Remove from the freezer and top with remaining apple and rhubarb, and then the remaining crumble. Place cake in the freezer to firm completely, at least 4 hours, preferably overnight. Release the cake from the spring form pan (If sides are sticking to the pan, help by running a knife along the sides of the cake). Slice and enjoy.
The cake can be stored in the fridge or freezer for several days. If freezing, let thaw for 2 hours before serving.
* Soak cashews for at least 4 hours or preferably overnight OR soak in boiling hot water for 1 hour. Drain and rinse.