Rhubarb lemon cheesecake – paleo & vegan

It’s finally rhubarb season again and of course, I had to immediately bake a cake: rhubarb lemon cheesecake!

This cake is far from being your regular cheesecake… it is dairy free, grain and gluten free and refined sugar free which makes it paleo and vegan.

Enjoyed lukewarm sitting on the balcony in the sun it is pure refreshing soulfood and the perfect way to enjoy some quality time.

As most of my recipes, this is a singel serving cake and perfect if you just need a sweet treat for yourself that takes you only an hour from starting to put together the ingredients to eating it.

Rhubarb lemon cheesecake

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 1 mini tarte
Calories 270 kcal



  • 15 g almond flour/Mandelmehl
  • 10 g pea protein/Erbsenprotein
  • 15 g plantain flour/Bananenmehl ground chufa and rice flour works, too/Erdmandel- oder Reismehl funktioniert auch
  • 5 g coconut flour/Kokosmehl
  • 50 g pumpkin sauce/Kürbispüree I buy it in the baby food section/kaufe ich immer bei der Babynahrung
  • 80 ml water or almond milk/Wasser oder Mandelmilch
  • lemon peel/Zitronenabrieb
  • sweetener of choice/Süße nach Wahl I used pure stevia powder/ich habe reines Steviapulver verwendet
  • 1/2 teaspoon/TL baking soda and baking powder/Natron und Backpulver
  • a splash of/ein Schuss apple cider vinegar/Apfelessig

Cheesecake filling

  • 100 g cashew yoghurt/Cashew Joghurt almond or coconut works, too/Mandel- oder Kokosjoghurt geht auch
  • 5 5 coconut flour/Kokosmehl
  • lemon peel/Zitronenabrieb
  • sweetener of choice/Süße nach Wahl I used pure stevia powder/ich habe reines Steviapulver verwendet
  • vanilla/Vanille
  • rhubarb/Rhabarber


  1. Preheat the oven at 200' C top- and bottom-heat./Den Ofen auf 200 Grad Ober-/Unterhitze vorheizen.

  2. Mix all ingredients for the tarte and fill into the bottom of the cake tin and up the sides. /Alle Zutaten für den Tarteteig vermengen und in eine Kuchenform geben. Dabei nicht vergessen einen Rand hochzuziehen.

  3. Mix all ingredients for the cheesecake filling apart from the rhubarb./Alle Zutaten außer dem Rhabarber für die Käsekuchenfüllung vermengen.

  4. Fill the cheesecake filling into your tarte and top with cut up rhubarb./Die Käsekuchenfüllung in die Tarte füllen und mit geschnittenem Rhabarber verzieren.

  5. Bake for about 25 minute until the crust is golden brown. Let cool down completely before removing from the tin./Für etwa 35 Minuten backen bis die Kruste goldbraun ist. Den Kuchen vor dem Entfernen der Form komplett auskühlen lassen.

Recipe Notes

Nutritional information/Nährwerte:

270 calories

24g c I 20g p I 8g f

Product recommendations:

almond flour/Mandelmehl*
plantain flour/Bananenmehl*
coconut flour/Kokosmehl*
pea protein/Erbsenprotein*

All products with * are affiliate links. If you want to support me without paying extra money, you can purchase my favorite products through these links. This will enable me to continue providing you with content and help to grow my blog.

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