Rhubarb Cheesecake

2 hours 30 minutes

Red Seal Rhubarb Cheesecake Recipe
Your next sweet protein hit in the form of our awesome Rhubarb Cheesecake.

Time to Make

2 hours 30 minutes


6 servings


1 cup dried dates

½ cup almonds

2 cups cashew nuts, soaked overnight in cold water

½ cup coconut milk

2 scoops Red Seal Fit Protein Powder* - Natural Vanilla flavour

½ cup Red Seal NZ Manuka Honey UMF 5+

¼ cup coconut oil

3 stalks rhubarb

¼ cup fresh orange juice

¼ cup coconut sugar


* Supplemented food.  


This recipe contains Red Seal FIT protein powder, a Supplemented Food that is not suitable for children under 15 years, or pregnant women, without prior professional consultation. 


Step 1

Place the dates and almonds into the bowl of a food processor. Process until the mixture forms crumbs.

Step 2

Divide the crumbs between 6 glasses and firmly press together.

Step 3

Wipe out the processor bowl.

Step 4

Drain the cashew nuts and combine with the coconut milk, protein powder, honey and coconut oil in the food processor. Process until the mixture is thick and creamy.

Step 5

Pour over the crumb base and then refrigerate for at least 2 hours.

Step 6

Preheat the oven to 180 C.  Chop the rhubarb into 2cm chunks and arrange in a baking dish.

Step 7

Drizzle with orange juice and sprinkle with coconut sugar.

Step 8

Cover with foil and bake for 15 minutes or until rhubarb is tender. Allow to cool.

To serve, top each cheese cake with rhubarb.

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