Almost Raw Rhubarb Lemon Vegan "Cheese"cake

About This Recipe

Made with raw cashews, coconut milk and maple syrup to replace the common cream cheese and sugar ingredients, this “cheese"cake is the perfect healthy swap. 

Simple to put together with an impressive three-layer look, this is a wow-factor dessert to impress friends and family. 

They’ll never guess it is secretly healthy and (almost) raw! (Leave out the stewed rhubarb or replace with raw fruit for a fully raw dessert).

Let me take you through a sensory exploration of this decadent “cheese” cake; the biscuit base of this dessert is a crumbly mixture of pecans and coconut that is ever-so-slightly sweet.

Cashews, coconut milk and cacao butter unite in the creamy, lemony middle section of this cheesecake.

Slightly tart and lusciously creamy this layer really does taste like the traditional cream cheese filling of a cheesecake.

Finally, the sour, gingery stewed rhubarb topping brings this seriously addictive dessert together. 

You're going to want to make leftovers...

This is a dessert to make for special occasions as it looks so impressive but really doesn't take long to put together. 

Or, if you're living on your own at the moment like me, it also works pretty well to stash in the freezer for late night snacks (I won't judge!).

How To Make This Recipe

Almost Raw Rhubarb Lemon "Cheese"cake



  • 1 bunch rhubarb, leaves removed and cut into 5cm chunks
  • Juice 1 lemon
  • 1.5 Tbsp maple syrup (or your favourite sweetener)
  • 5cm piece ginger, grated finely
  • 2 Tbsp. tapioca flour mixed with 1/4 cup cold water


  • 1/2 cup raw almonds
  • 1.5 cups raw pecans
  • 1 Tbsp. maple syrup (or your favourite sweetener)
  • 1/4 cup desiccated coconut
  • 1 Tbsp. tahini
  • Pinch salt
  • Tiny dash almond milk or water


  • 1/2 cup coconut cream
  • 1/2 cup cacao butter, melted (you can do this in a small pot on the stove)
  • 1 cup raw cashews, soaked at least 4 hours
  • Juice and zest of 1 lemon
  • 2 Tbsp. maple syrup (or your favourite sweetener)
  • 1 tsp vanilla essence
  • Takes ,serves 6.


    1. In a small pot, combine rhubarb pieces, lemon juice, maple syrup and ginger and bring to a simmer. Stir and cook until the rhubarb is tender and falling apart (around 5 minutes)
    2. Add the tapioca flour and water mixture to the rhubarb and stir well until slightly thickened. Remove from the heat and set aside to cool
    3. Now prepare the base: in a high strength food processor, add the almonds and pecans and process until a course flour is formed
    4. Add all remaining base ingredients and process until forming a ball. This mixture should hold together when pressed between two fingers
    5. Press the base mixture into the bottom of a medium sized bread or cake tin. Use your fingers to evenly flatten the base
    6. In the same food processor, add all filling ingredients and process until completely smooth
    7. Pour filling over the base, then smooth with the back of a spoon
    8. Place the tin in the freezer for 2-3 hours to firm up
    9. When ready to serve, pour the rhubarb mixture over the cheesecake and serve slices with fresh raspberries. Enjoy!

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About The Author - Tamika Woods

Tamika Woods | PCOS Author | Nourished Natural Health
Tamika Woods, Clinical Nutritionist (B.HS; B.Ed), Bestselling Author

For a decade, Tamika battled chronic acne, irregular cycles, mood swings, hair loss, painful periods, severe digestive issues and Polycystic Ovary Syndrome (PCOS). You name it - she's been there!

Tam was finally able to clear her skin, regulate her cycle, be free of period pain and fall pregnant naturally with her daughter in 2020. It took Tam 10 years and tens of thousands of dollars in tertiary education to get the answers she needed to get better.

She didn’t want other women to suffer as long as she did which is why she has dedicated her life to helping women in the same position as she was.

Tam helps women interpret what their bodies are trying to communicate through frustrating symptoms, and then develop a step-by-step roadmap to find balance again. She's here to help you get on track!

Tamika Woods is the author of the Amazon best seller PCOS Repair Protocol. She holds a Bachelor of Health Science degree (Nutritional Medicine) as well as a Bachelor of Education, graduating with Honours in both.

She is a certified Fertility Awareness Method (FAM) Educator and a certified member of the Australian Natural Therapists Association (ANTA).

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