If you are looking for a Paleo cheesecake, that is free from; gluten, dairy, grain, nuts & seeds. Then you are in the right place! This cheesecake is also safe for those following an AIP diet.
When creating new recipes, I never plan. I’m not one for making plans, I just like to go with the flow. This is always how my recipe creating works (and in general life). I look in the cupboards, chose a few ingredients, then throw them all together. On this occasion, I had apples and rhubarb that needed to be used up. I have never seen a rhubarb and apple cheesecake before, but I thought lets give it a go! Rhubarb and apple crumble works, so why wont cheesecake? And guess what, it turned out great!!
The base is a mix of coconut, as I don’t tolerate any nuts. The middle layer is a mix of apple puree and coconut. Then the top layer is simply rhubarb and gelatin. The contrast of textures proves really nice. A jelly textured top, into a smooth and creamy centre with a firm but soft base. I love the flavour of rhubarb and it goes so well in this recipe! The rhubarb top is sweet, the centre is creamy coconut with a hint of apple sweetness and the base has a nutty coconut flavour. Heaven in a cheesecake!
To decorate I thinly sliced a apple and placed it on top. You could top with a rhubarb or apple puree or some extra coconut if you like. The thing I love about recipe creating is, you can just get creative.
This paleo cheesecake is prefect for a spring afternoon in the garden, paired with some fresh berries and even some ice cream. I must say the flavours are divine, and I would be lying if I said I didn’t have any for breakfast. haha.
What I love about this recipe is that, you don’t need a huge slice to feel satisfied. I think this lasted me longer than my other cheesecake recipes. I am growing quite the collection; tigernut cheesecake, kiwi & lime cheesecake, chocolate cheesecake, brownie cheesecake, and strawberry & PB cheesecakes. Well, what I am saying is, it’s a lovely sweet and fresh dessert, that’s not too heavy on the stomach.
Paleo, AIP, GF, DF
Start by peeling, coring and chopping up the apples. Place them into a pan with 100ml of water. Simmer on a low-med heat until the apples become soft.
Wash and chop rhubarb and place in a separate pan with 100ml water and simmer on a low to med heat until soft.
While the fruit is cooking, prepare the base. Add all the ingredients to a food processor and blend until a dough mixture forms. Press the mixture into a spring form pan and pop into the fridge to chill.
Next make the apple filling. Place all the ingredients into a blender, along with the softened apples. Blend until you have a smooth creamy, consistency. Pour this mixture onto the base and put the cheesecake into the freezer.
Now finish the topping. On a low heat, Add the maple syrup and gelatin to the rhubarb and mix continuously until all gelatin is dissolved. Remove from the heat, transfer to a bowl and leave to cool for 5-10 minutes. When cool remove the cheesecake from the freezer and top with the rhubarb layer. Pop back into the freezer for around 20 minutes or until firm
Leave the cheesecake out to thaw before serving. The base will be to difficult to cut if you do not thaw. You can store the cheesecake in the fridge for a few days.
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Don’t forget if you recreate any of my recipes I would love to know! Use the #refinedhealth and tag me in your pictures on Instagram