Dessert · Uncategorized

Rhubarb Mini Vanilla Cheesecakes!


There’s so much fruit in season right now , it’s making me seriously happy ! Rhubarb , Blueberries , Peaches , Blackberries the list goes on. I love when everything is abundance and you can really play with them. I love keeping fruit as simple as possible specially when it’s an amazing quality and you just want to make it the star of the show. I wanted a quick and simple dessert that I could showcase all of this fruit on and a basic like plain Cheesecake appealed. Also , my love of all things mini kicked in and it made sense as then I could top them as I please! Besides I adore cheesecake in every form. These are entirely plant based and gluten free too.  This made 12 Mini Cheese Cakes but they were pretty small.

Recipe :

Base :
1 1/2 Cup Pumpkin seeds
10 Dates
1 Tbs Nut Butter or Tahini
1/2 tsp Cinnamon

Filling :
1 1/2 Cups Soaked Cashews (4 hrs min)
1/4 Cup Sweetner (Maple or Honey I’d suggest )
1/4 Cup Oil (I used a palm , organically and responsibly sourced )
1/4 Milk (I used Almond but I think rice would work too  )
1 Tsp Vanilla paste
(Optional 1/2 Cup of Almond yogurt -makes them lighter but not necessary )

Topping : options
Stewed Rhubarb
Fresh Blueberries
Home made Blueberry Jam
Stewed Peaches
Fresh Blackberries
Mixed Berry jam
Whatever is in season.

Pop all base ingredients into a processor and blitz into a dough when (you squish it it should stick together ).

Pop these into the bottom of your cases. I really recommend loose bottom or silicone moulds just to get them back out ok. Squish them down firmly and pop in the freezer. While you make the filling.

For the filling ,  drain and rinse the Cashews and blitz into a nice creamy consistency in the processor. Once it’s all smooth pour onto your now cold bases. Let them freeze for 40 minutes to an hour whilst you make your topping.


For ours I cooked a cup of chopped Rhubarb with a little fructose sugar and water and brought it to a simmer for 10 minutes. Let that cool and piled it high.


I only top a few at a time, the Cheesecakes will keep for a week or two in an air tight container in the freezer … mine never last longer than that anyway ..too many sweettooths in this house !


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