This is a no bake, sugar free, gluten free cheesecake. I have used coconut milk (full fat) in the filling. You can use heavy cream if you prefer. When using coconut milk, you will want to refrigerate the can over night so that it will be easier to scoop the solid cream off the top (save the liquid and use it in other baking, smoothies, or stir fry sauces). A 400 ml can will yield approx. 1 cup of cream to whip. The best way to whip this is with an immersion blender.
This cheesecake takes a bit of time with a few steps to follow but is well worth it with the first bite. This recipe will make 12 small mason jars.
- 3 cups diced rhubarb
- 2 Tbsp. water
Put in a small sauce pan on stove and simmer until soft. Remove 1/3 of cooked rhubarb and puree. The remaining cooked rhubarb will be used when assembling dishes.
- pureed rhubarb
- 1/2 date puree
- 2 eggs
Whisk together in small sauce pan and cook stirring constantly until thickened. You will be able to tell when ready by the whisk leaving tracks through the curd. Place curd in a bowl and put in fridge or freezer to cool.
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup flax flour
- 1/4 cup oat bran
- 2 Tbsp. butter
Place everything in bowl and blend together (best way is with hands). If you don’t have all of the above ingredients on hand no worries, just use double of what you have the most of for a total of 1 cup. Divide evenly between 12 small mason jars or dishes and press down. Now the rest of the cooked rhubarb is place on top of crust.
- 8 oz. cream cheese
- 1/2 cup date puree
- rhubarb curd
- 1 can coconut milk (full fat – see note at top of page) or heavy cream
- 1 tsp vanilla
Place cream cheese in mixer and cream till smooth. Add date puree and mix well. Add rhubarb curd and vanilla, continue mixing until smooth and creamy. Whip coconut cream with immersion blender. Fold cream into batter and divide between jars. Refrigerate. Let set for 8 hrs. or overnight. Enjoy.