Vegan Strawberry Rhubarb Cheesecake

This vegan Strawberry Rhubarb Cheesecake is creamy and melt-in-the-mouth smooth and running through it is an addictively sweet-tangy, gooey rhubarb and strawberry swirl. The recipe couldn’t be easier, and you can also make it gluten-free.

Every year, as the weather warms up, I begin to get hungry for rhubarb. Voraciously so.

I don’t know how I spent all those years in India never knowing of the existence of this delicious, ruby-red stalk that stirs magic into desserts. But once I had my first taste of rhubarb after moving to the United States I became hopelessly addicted.

Rhubarb, like cranberries, tends to be rigidly seasonal, unlike most other fruits and vegetables, which are available year-round. So it’s always a special treat when I can get my hands on some in the spring. This year I even found a rhubarb plant at the nursery. As you might imagine I grabbed it up and planted it in my backyard.

Rhubarb is said to be a notoriously easy plant to grow, and mine appears to be doing fine, thank you. But woe, every gardening article I read advised I wait a year before harvesting the rhubarb stalks. It stings to know I cannot eat all that deliciousness so close at hand.

Why you’ll love this vegan strawberry rhubarb cheesecake

  1. It tastes heavenly. This is a true cheesecake, only made without any dairy products. And no one would know that if you didn’t tell them.
  2. It is easy to make. So long as you follow the recipe, you will succeed. The rhubarb strawberry swirl quantity is tweakable, but the rest of the recipe needs to be made as is. I’ll indicate substitutions where they are possible.
  3. It can be gluten-free and/or nut-free, so everyone can eat it.


  • Stand mixer or hand mixer
  • Large bowl
  • Saucepan for making swirl
  • Small oven-safe pan for water bath
  • 9- or 10-inch springform pan


  1. Rhubarb
  2. Strawberries
  3. Sugar
  4. Pure vanilla extract
  5. Graham crackers (use gluten-free graham crackers for a gf cheesecake)
  6. Vegan butter
  7. Vegan cream cheese
  8. Vegan yogurt (alternatively you can use raw cashews blended with water)
  9. Cornstarch

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