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Rhubarb Cheezcake

no-bake and easy to make using a premade crust

Ingredients

2 cups raw cashews (whole or pieces) soaked 4hrs or add to boiling water and soak for 15-20 minutes
5.4 oz can coconut cream
1/2 cup maple syrup
1/4 cup lemon juice
2 cups rhubarb, chopped fresh or frozen
1/2 cup sugar
1/4 cup water
1 tsp lemon juice

Instructions

Prepare the filling

Drain and rinse the soaked cashews
Add filling ingredients to a high-speed blender and blend until completely smooth and creamy
5.4 oz can coconut cream, 1/2 cup maple syrup, 1/4 cup lemon juice, 2 cups raw cashews (whole or pieces)
Pour the filling into the premade graham cracker crust

Prepare the rhubarb topping

Add ingredients to a medium saucepan and bring the mixture to a boil over medium heat then reduce to a simmer
2 cups rhubarb, chopped, 1/2 cup sugar, 1/4 cup water
Cook, stirring occasionally, until the rhubarb breaks down and the sauce thickens, about 15-20 minutes
Stir in the lemon juice
1 tsp lemon juice

Assemble the cheezcake

Pour the rhubarb topping over the cashew filling and spread evenly
Cover with the plastic lid and place in freezer for to chill for minimum 2-5 hours to set

Notes

Topping color: if you desire a brighter color you can use a drop or two of red food coloring or add red fruit when cooking your topping such as raspberry or strawberry to brighten. Rhubarb stalks do have variations of colors and some are not as red inside.

To make an even fancier dessert you can make your own graham cracker crust and use a springform pan. For the crust:1 1/2 cups graham cracker crumbs, 1/4 cup melted coconut oil or butter, 2 tbsp sugar. Preheat oven to 350, combine ingredients, press mixture into 9″ springform pan, bake for 10 minutes, set aside to cool before filling.

You could also use this as a base recipe and change the flavor profile and use plain or change the fruit topping.