Dairy-Free Strawberry Rhubarb Cheesecake

If you ask me, vegan cheesecake is one of the best desserts to make in spring.

This plant-based twist on classic cheesecake brings together tart rhubarb and sweet strawberries in a creamy, rich filling. The fruit topping adds a nice contrast to the smooth cream cheese layer.

It sits on a buttery graham cracker crust that holds everything together. Each slice gives you that perfect balance of tangy fruit and sweet, creamy filling.

It’s a dessert that works for any occasion, whether you’re feeding vegans or just looking for something different to bake.

What Kind of Vegan Cream Cheese Should I Use?

For this cheesecake, you’ll want to use a good quality vegan cream cheese that’s thick and creamy, not watery. Tofutti is a solid choice and what I used here, but other brands like Kite Hill, Violife, or Miyoko’s will work just as well. Make sure your cream cheese is at room temperature before you start mixing – this helps it blend smoothly and prevents lumps in your cheesecake filling. If you can only find smaller containers, just grab enough to equal 24 ounces total, which is usually three 8-ounce tubs.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Graham crackers: You can use digestive biscuits, vanilla wafers, or even Oreos (without the filling) for the crust. Just process them into fine crumbs the same way.
• Vegan butter: Coconut oil works great here – just make sure it’s softened to room temperature so it mixes well with the crumbs.
• Vegan cream cheese: If you can’t find Tofutti, brands like Kite Hill, Violife, or Daiya work just as well. Just stick with the same amount (24 oz total).
• Vegan yogurt: Any plain, unsweetened vegan yogurt will do – coconut, soy, or almond-based all work fine. You can also use vegan sour cream if that’s what you have.
• Strawberries: If strawberries aren’t in season, you can use all rhubarb or swap in raspberries or blueberries instead. The flavor will be slightly different but still delicious.
• Cornstarch: Arrowroot powder can replace cornstarch in equal amounts if you prefer a different thickener.

Watch Out for These Mistakes While Baking

The biggest mistake when making vegan cheesecake is skipping the water bath, which can cause cracks on the surface – placing a pan of water on the lower oven rack creates steam that keeps the cheesecake moist and prevents those unsightly splits. Another common error is over-mixing the cream cheese filling, which incorporates too much air and leads to a puffy cake that deflates as it cools, so mix just until the ingredients are combined and smooth. Don’t rush the cooling process either – letting the cheesecake cool gradually at room temperature for at least an hour before refrigerating prevents sudden temperature changes that cause cracking. Finally, make sure your rhubarb-strawberry mixture is completely cooled before layering it into the batter, otherwise the heat can cause the filling to become runny and mess up those pretty swirls.

What to Serve With Vegan Strawberry Rhubarb Cheesecake?

This cheesecake is pretty rich and sweet on its own, so I like to keep things simple when serving it. A hot cup of coffee or tea is perfect alongside a slice, especially if you’re having it as an afternoon treat or after dinner. If you want to add a little something extra, try serving it with a dollop of coconut whipped cream or a scoop of vanilla non-dairy ice cream. For a brunch setting, this cheesecake pairs nicely with fresh berries on the side and maybe some mimosas or sparkling lemonade to balance out the sweetness.

Storage Instructions

Store: Keep your cheesecake covered in the fridge for up to 5 days. I like to use plastic wrap directly on the surface or just keep it in the springform pan with foil over the top. The flavors actually get better after a day or two as everything settles together.

Freeze: This cheesecake freezes really well for up to 2 months. Wrap individual slices tightly in plastic wrap, then again in foil, or freeze the whole thing if you prefer. Just make sure it’s completely cooled first so you don’t get ice crystals forming on top.

Serve: For the best texture, let frozen slices thaw in the fridge overnight before serving. If you’re in a hurry, you can leave them at room temperature for about 30-45 minutes. The cheesecake tastes best when it’s nice and cold, so I don’t recommend warming it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3700
• Protein: 22-26 g
• Fat: 160-180 g
• Carbohydrates: 480-500 g

Ingredients

For the crust:

• 2.5 cups graham crackers (crushed into fine crumbs)
• 5 tbsp vegan butter (melted)
• 1/4 cup sugar
• 1/2 teaspoon salt

For the fruit swirl:

• 4 cups rhubarb (sliced into 1/2-inch pieces)
• 1.5 cups strawberries (hulled and quartered)
• 3/4 cup sugar
• 1 tablespoon lemon juice
• 2 tsp vanilla

For the cheesecake:

• 24 oz vegan cream cheese (at room temperature)
• 1.25 cups sugar
• 1/2 cup vegan yogurt (room temperature)
• 1/3 cup cornstarch
• 1 tbsp vanilla
• 1 tsp lemon zest

Step 1: Prepare the Graham Cracker Crust

• 2.5 cups graham crackers
• 5 tbsp vegan butter
• 1/4 cup sugar
• 1/2 teaspoon salt

Preheat your oven to 350°F.

While it heats, combine the crushed graham crackers, melted vegan butter, 1/4 cup sugar, and salt in a bowl, mixing until the texture resembles wet sand.

Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even, compact layer.

I like to use the bottom of a measuring cup to really pack it down—this prevents a crumbly crust when you slice the finished cheesecake.

Set the crust aside while you move to the next steps.

Step 2: Cook the Rhubarb and Strawberry Filling

• 4 cups rhubarb
• 1.5 cups strawberries
• 3/4 cup sugar
• 1 tablespoon lemon juice
• 2 tsp vanilla

In a medium pot, combine the sliced rhubarb, quartered strawberries, 3/4 cup sugar, and lemon juice.

Cook over medium-low heat, stirring occasionally, for 12-15 minutes until the fruit breaks down and the mixture thickens to a jam-like consistency.

You’ll know it’s ready when a spoon dragged through the mixture leaves a brief trail.

Remove from heat, stir in 2 tsp vanilla, then transfer to a bowl and let cool to room temperature—this takes about 15-20 minutes.

I find that cooking the fruit down first helps it integrate beautifully into the cheesecake rather than creating a soupy layer.

Step 3: Prepare the Vegan Cheesecake Batter

• 24 oz vegan cream cheese
• 1.25 cups sugar
• 1/2 cup vegan yogurt
• 1/3 cup cornstarch
• 1 tbsp vanilla
• 1 tsp lemon zest

Using a stand mixer or hand mixer, beat the room-temperature vegan cream cheese for about 2 minutes until creamy and smooth, scraping down the bowl as needed.

Add the 1.25 cups sugar and continue beating for another 2-3 minutes until light and fluffy.

In a small bowl, whisk together the cornstarch, lemon zest, and a pinch of salt.

Add the vegan yogurt and 1 tbsp vanilla to the cream cheese mixture and beat until combined.

Sprinkle the cornstarch mixture over the batter and fold it in gently with a spatula until just combined—don’t overmix, as this helps keep the cheesecake tender.

Step 4: Assemble the Layered Cheesecake

• cheesecake batter from Step 3
• cooked rhubarb and strawberry filling from Step 2

Pour half of the cheesecake batter from Step 3 into the prepared crust, spreading it into an even layer.

Spoon half of the cooled fruit mixture from Step 2 over the batter, then repeat with the remaining batter and the remaining fruit.

Using a thin knife, gently swirl through the layers to create a marbled effect, but don’t overwork it—3-4 swift motions is plenty.

The restraint here prevents the filling from becoming too mixed, preserving those beautiful swirls when you slice.

Step 5: Bake with a Water Bath

Place a shallow baking pan filled with about 1 inch of hot water on the lower oven rack—this is your water bath, which ensures gentle, even cooking and prevents cracking.

Carefully place the springform pan on the middle rack.

Bake for 60 minutes; the cheesecake is done when the edges are set but the center still has a slight jiggle (about 1-2 inches in the middle should wobble gently when you tap the pan).

Remove from the oven and let it cool on a wire rack for 1 hour at room temperature, which helps prevent cracking as it sets.

Step 6: Chill and Finish

Once the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.

This resting period allows the flavors to meld and the texture to firm up properly.

Run a thin, warm knife around the edges before releasing the springform to serve.

Slice with a hot, wet knife for clean cuts—this small step makes a huge difference in presentation.

Dairy-Free Strawberry Rhubarb Cheesecake

Delicious Dairy-Free Strawberry Rhubarb Cheesecake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 8 slices

Calories: 3600

Ingredients Method

Ingredients

  

For the crust

• 2.5 cups graham crackers (crushed into fine crumbs)
• 5 tbsp vegan butter (melted)
• 1/4 cup sugar
• 1/2 teaspoon salt

For the fruit swirl

• 4 cups rhubarb (sliced into 1/2-inch pieces)
• 1.5 cups strawberries (hulled and quartered)
• 3/4 cup sugar
• 1 tablespoon lemon juice
• 2 tsp vanilla

For the cheesecake

• 24 oz vegan cream cheese (at room temperature)
• 1.25 cups sugar
• 1/2 cup vegan yogurt (room temperature)
• 1/3 cup cornstarch
• 1 tbsp vanilla
• 1 tsp lemon zest

Method

 

1. Preheat your oven to 350°F. While it heats, combine the crushed graham crackers, melted vegan butter, 1/4 cup sugar, and salt in a bowl, mixing until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even, compact layer. I like to use the bottom of a measuring cup to really pack it down—this prevents a crumbly crust when you slice the finished cheesecake. Set the crust aside while you move to the next steps.
2. In a medium pot, combine the sliced rhubarb, quartered strawberries, 3/4 cup sugar, and lemon juice. Cook over medium-low heat, stirring occasionally, for 12-15 minutes until the fruit breaks down and the mixture thickens to a jam-like consistency. You'll know it's ready when a spoon dragged through the mixture leaves a brief trail. Remove from heat, stir in 2 tsp vanilla, then transfer to a bowl and let cool to room temperature—this takes about 15-20 minutes. I find that cooking the fruit down first helps it integrate beautifully into the cheesecake rather than creating a soupy layer.
3. Using a stand mixer or hand mixer, beat the room-temperature vegan cream cheese for about 2 minutes until creamy and smooth, scraping down the bowl as needed. Add the 1.25 cups sugar and continue beating for another 2-3 minutes until light and fluffy. In a small bowl, whisk together the cornstarch, lemon zest, and a pinch of salt. Add the vegan yogurt and 1 tbsp vanilla to the cream cheese mixture and beat until combined. Sprinkle the cornstarch mixture over the batter and fold it in gently with a spatula until just combined—don't overmix, as this helps keep the cheesecake tender.
4. Pour half of the cheesecake batter from Step 3 into the prepared crust, spreading it into an even layer. Spoon half of the cooled fruit mixture from Step 2 over the batter, then repeat with the remaining batter and the remaining fruit. Using a thin knife, gently swirl through the layers to create a marbled effect, but don't overwork it—3-4 swift motions is plenty. The restraint here prevents the filling from becoming too mixed, preserving those beautiful swirls when you slice.
5. Place a shallow baking pan filled with about 1 inch of hot water on the lower oven rack—this is your water bath, which ensures gentle, even cooking and prevents cracking. Carefully place the springform pan on the middle rack. Bake for 60 minutes; the cheesecake is done when the edges are set but the center still has a slight jiggle (about 1-2 inches in the middle should wobble gently when you tap the pan). Remove from the oven and let it cool on a wire rack for 1 hour at room temperature, which helps prevent cracking as it sets.
6. Once the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight. This resting period allows the flavors to meld and the texture to firm up properly. Run a thin, warm knife around the edges before releasing the springform to serve. Slice with a hot, wet knife for clean cuts—this small step makes a huge difference in presentation.