Vegan Strawberry and Rhubarb Cheesecake Tart

Starting the weekend off with this sweet and pretty tart! This pretty vegan cheesecake is my go-to dessert in spring. It's so delicious, colorful, bursting with flavor and creaminess. Bonus? It's not that hard to create! 

The Recipe

Vegan strawberry and rhubarb cheesecake tart

Ingredients

For the crust:

1 1/2 cups / 180 g all-purpose flour

1/4 cup/ 40 g almond flour

7 tablespoons / 50 g powdered sugar

2 tablespoons dark baking cocoa powder

3.5 ounces / 100 g vegan butter

1 tablespoons plant-based milk

For the filling:

10.6 ounces / 300 g of vegan strawberry yogurt 

7.05 ounces / 200 g of vegan cream cheese 

1/4 cup / 50 g sugar

2 tablespoons cornstarch

1 tablespoon beet root powder

For the topping:

4 sticks of rhubarb

1 teaspoon sugar to sprinkle

Instructions

1. For the crust mix all ingredients in a bowl and knead by hand until smooth. Put into fridge for about 30 minutes.

2. Meanwhile prepare the filling. In a medium sized bowl combine yogurt, cream cheese, sugar, cornstarch and beet root powder. Mix with a high speed mixer until smooth.

3. Roll out the crust dough and transfer to a rectangular tart form. (Use leftover to make some cookies). Fill in the filling. Cut rhubarb into equal pieces and place on top of the filling. Sprinkle with sugar.

4. Preheat oven to 350 °F / 180 °C. Bake for 45 minutes. Allow tart to cool down. ENJOY!