Strawberry Rhubarb Ginger Cheesecake

This Strawberry Rhubarb Ginger Cheesecake is light, airy and incredibly creamy. The sweetness of the strawberries pairs perfectly with the tang of rhubarb and a little kick of fresh ginger. Vegan and gluten-free, your guests will never know that this cheesecake is dairy, egg and gluten-free.

Crust:
1 cup almonds
1¼ cups dates, pitted

Cheesecake Filling:
1½ cups cashews, soaked for 2-3 hours, preferably overnight
1½ cups strawberries
¼ cup + 1 Tbsp agave nectar
¼ cup fresh lemon juice
½ cup coconut cream
¼ cup coconut oil, melted

Rhubarb Ginger Layer:
2 cups rhubarb, chopped
¼ cup maple syrup
¼ cup water
3 Tbsp chia seeds
½ tsp fresh ginger, peeled

View the full recipe at Gluten Free Vegan Pantry →