This creamy dairy-free cheesecake sits atop a homemade gluten free "graham cracker" crust. Serve with strawberry rhubarb sauce and fresh berries. This vegan cheesecake tastes like the real deal!
Preheat: Preheat oven to 350°F (177°C). Line the bottom of 1 (8-inch) round springform pan with parchment.
Mix crust: Add oats to blender, process into flour. Transfer to a medium bowl. Stir in almond flour, cinnamon, nutmeg and salt. Add maple syrup, coconut oil, and molasses. Stir until evenly mixed.
Bake crust: Transfer mixture to the prepared pan. Use the back of the spoon to pack mixture into a firm, even bottom crust. Poke with a fork (about 15 times) to let steam escape. Bake until edges are golden brown, 12 to 15 minutes. Let cool until the pan is warm (not hot) to the touch.
Blend filling: Meanwhile, rinse blender to remove stray oats. Add soaked cashews, coconut cream, maple syrup, lemon juice, coconut oil, vanilla extract, and salt. Blend on high speed until smooth. Then, blend for another 30 seconds to ensure its light and airy.
Combine: Pour filling over crust. Freeze (uncovered) until firm, about 3½ hours. Once firm, cover the cheesecake in the fridge or freezer to keep it fresh.
Cook sauce: Combine rhubarb and water in a medium saucepan over medium heat. Cook, stirring occasionally, until rhubarb is soft, 10 to 15 minutes. If the rhubarb starts sticking, reduce heat. Add strawberries, cook until they release their juices, about 5 minutes.
Blend sauce: Transfer fruit to a clean blender container. Add maple syrup and vanilla. Blend until smooth. Refrigerate until needed.
Serve: Garnish cheesecake with fresh strawberries and serve with strawberry rhubarb sauce. See note 4 for storage tips.
Notes
Coconut oil: Use deodorized / refined coconut oil if you want to impart less coconut flavor.
How to soak cashews: Cashews should be soaked until soft when squeezed between your fingertips. To soak cashews, either cover them with boiling water (soak for about 30 minutes) or cover them with room temperature water (soak for 6 to 8 hours).
Coconut cream: Either from a can of coconut cream or the solids scooped from a full fat can of coconut milk. For some brands, the coconut solids may have already started to separate in the can at room temperature. But to maximize separation, place cans in the back of the fridge overnight (or ideally 24 hours) before using. Do not substitute with boxed nut milk (it doesn't have enough fat).
Storage tip: Leftover cheesecake can be stored, covered, in the fridge or freezer. For longer storage, use freezer. If cheesecake has been in freezer overnight, allow it to soften on the counter, about 30 minutes before serving.