Vegan rhubarb and ginger cheesecakes

Vegan rhubarb and ginger cheesecakes

vegan rhubarb ginger cheesecakes one

We are at the end of February, spring should be near, but instead I feel like Winter has really dug its heels in. It’s wet, gusty and cold and while the sun does muscle out sometimes, it gets easily overpowered by dark, ominous clouds. It’s funny but it’s kind of similar to how my internal landscape feels right now too.

As I mentioned in my last post, I am going through the most difficult thing I have ever gone through. Yet again (veganism was certainly one of those) my entire world view is undergoing a seismic change. Things are never going to be the same again. They will be better, eventually, I hope… but not the same, ever. It’s scary and sometimes I just want to hide and go back to not knowing, not realising. It’s so much easier, but, like with veganism, I can’t ‘unsee’ what I’ve seen. I feel really sad and angry most of the time. I realise that this is a much needed grieving process and I know that this will pass, but it is hard to believe that in the moment.

Since this blog was born out of hope for change, love for animals AND good food, I don’t want to make it all about doom and gloom as even now, while I am finding things challenging, I am also filled with a lot of hope for positive changes to occur at some point. I am working towards that change. It has to get worse before it gets better (someone wise told me that once about DIY 😉 but it applies to so many things in life). So to cheer myself up I immersed myself in cooking.

As beautiful, unapologetically pink and delightfully sour forced rhubarb is a common fixture now on my local supermarket’s shelves and its short season ends in March, I knew I had to act quick and make a recipe showcasing its qualities. I made ginger cheesecakes topped with a layer of rhubarb jelly and some roasted rhubarb. These baby cheesecakes are delicate, pretty and they would not be out of place on a tray of vegan Afternoon Tea.

If Browns needs a recipe, they are welcome to it. Duncan went there for an Afternoon Tea with his work at some point and what him and a few other vegan workmates were served was downright offensive. While the rest of the group tucked into sandwiches, scones and a selection of fancy French-inspired pastries, their vegan offering was gluten-free (why?) crispbread with margarine and cucumber slices, cut up fruit and a selection of supermarket biscuits, which Duncan later found out were not even vegan. It was so shockingly bad that someone complained but instead of getting decent food, they got plied with more champagne. True story.

These baby cheesecakes are easy to make and they don’t require much skill really. The base is made up of ginger biscuits bound together by a small amount of coconut oil. The creamy cheesecake layer is made of cashews and coconut cream and stabilised using agar agar powder, which is a vegetarian (and vegan) alternative to gelatin. It is commonly used in Asian countries and is derived from seaweed. The topping is oven roasted rhubarb also firmed up by agar agar powder. It’s super easy to make and sets almost instantly. So next time you see gorgeous rhubarb stalks, get some and make these mini cheesecakes and enjoy them with people you love.

vegan rhubarb ginger cheesecakes rhubarb

vegan rhubarb ginger cheesecakes making

vegan rhubarb ginger cheesecakes made

vegan rhubarb ginger cheesecakes

vegan rhubarb ginger cheesecakes plate

30 min
10 min
30 min
10 min

  • 120 g / 4¼ oz vegan ginger biscuits (or GF vegan biscuits if required)
  • 25 g / 2 tbsp coconut oil, melted


  • 120 ml / ½ cup coconut cream, chilled
  • 30 ml / 2 tbsp lime or lemon juice
  • 60 ml / ¼ cup maple syrup
  • 1½-2 tsp finely grated ginger
  • 1 cup / 130 g raw cashews, soaked in boiling water for 20 min
  • 1¼ tsp agar agar powder (3½ tsp agar agar flakes)
  • 45 ml / 3 tbsp water (to dissolve agar in)


  1. Cut out 9 circles out of baking paper to cover the bottoms of the muffin tin (I used a standard 12-hole muffin tin). Line the 9 holes with paper circles. I recommend you also place a 1 inch / 2 cm wide paper strip under each circle as it will make removing these puppies much easier.


  1. Grind ginger biscuits finely in a food processor.
  2. Add in melted coconut oil and mix well.
  3. Place 2 tsp of the base mixture at the bottom of each muffin hole, press down with a spoon until a compact base forms and place in the fridge while you make the remaining two layers.


  1. Place coconut cream, lemon juice, maple syrup and ginger at the bottom of the blender and blend until smooth.
  2. Add half of the cashews and blend until smooth, then add the other half of the cashews and blend until smooth.
  3. Just before you are ready to assemble the cheesecakes, activate agar agar in 45 ml / 3 tbsp of water, according to the instructions on the packet. Beware that powder and flakes activation are very different from each other.
  4. Once activated, add agar agar straight to the blender, blend until smooth and then divide quickly between between 9 cheesecakes. Place in the fridge while you make the rhubarb layer.


  1. Heat up the oven to 200º C / 390º F.
  2. Toss the rhubarb pieces in sugar, add 1 tbsp of water (skip if using maple syrup) and bake until soft – depending on the thickness, it will take between 10-15 minutes.
  3. Transfer most of the rhubarb into a blender and blend until super smooth. You’ll need 240 ml / 1 cup of the rhubarb puree to top the cheesecake, leave the rest whole for decoration.
  4. Activate agar agar in 45 ml / 3 tbsp of water, according to the instructions on the packet. Beware that powder and flakes activation are very different from each other.
  5. Once activated, stir 240 ml / 1 cup of rhubarb puree into the pot with activated agar. Mix very very well and then divide quickly between 9 cheesecakes.


  1. To remove cheesecakes from the moulds, run a sharp knife around each cheesecake, grab both ends of the paper strip and slowly ease the cheesecake out of the mould.
  2. Serve with leftover baked rhubarb.


23 g
14 g
7 g
3 g
33 g
*per cheesecake
How would you rate this recipe?
This is a test string

Leave a Reply

Your email address will not be published.

These are flipping delicious - so much going on in each mouthful and it all comes together perfectly. I couldn’t find agar agar in any of my local shops so substituted citrus pectin - using a bit less than the ratio for jam (I used half a teaspoon in 3 tablespoons water for the cheesecake and the same for the rhubarb). I find I can squeeze an extra one out of the recipe, which works out well because each one is such a treat. Thank you!
    Thanks so much, Liz. I am delighted to hear that you enjoyed these so much! What a great idea to use pectin to set, I am glad it all worked out perfectly. And thanks so much for taking the time to review, I really appreciate it. x Ania
These look amazing and I can’t wait to make them. Do you think they will freeze? Also I am thinking about making it with strawberries as well, think that could be an issue?
    Hi Cara,
    Yes, I am pretty sure they will and no, using strawberries won't pose any issues - you MAY need a touch less agar agar as they are less acidic and acid hinders the setting process but not sure. I would stick to the recipe first time round and improve on the next attempt if you find that the jelly could be less firm. Hope that helps! Ania
Hi Ania, thanks for all your wonderful recipes - I’ve made many of them several times (especially the frangipanes!) and they’re always delicious.
I’m keen to try these as we have some rhubarb. However I’m not really confident using agar - I have both flakes and powder, but it’s not clear to me whether I need to activate them in the amount of water specified on the packet, or only to use the liquid that is already included in your recipe. For example, how would you use these flakes to achieve the right consistency ? (There’s a link to show the usage instructions on the page).
Your help/expertise would be much appreciated! Many thanks
    Hi Matt,
    Sorry if I didn't make it clear - will amend in a minute. Use about 3 tbsp / 45 ml of water (I listed it under cheesecake ingredients but not rhubarb layer ingredients for some reason) to dissolve each portion of agar and if you have choice, I would recommend using powder rather than flakes as they are a pain to activate and they never really dissolve fully in my experience. What I found worse best is to leave agar powder to sit in the activating liquid for 10 minutes and then bring it all to a gentle simmer, simmer for a few seconds and then add it to the blender. Hope that works and that they will be enjoyed by you and everyone you choose to share with (unless you don't, which especially now is fine also :) ) Take care of yourself! Ania
Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E-BOOK as a thank you for supporting us.