Recipe: PICA's frozen, vegan, gluten-free cheesecake with strawberry and rhubarb screams summer

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      Have you been searching for that perfect vegan, gluten-free, frozen cheesecake to make at home that’s delicious, easy to assemble, and that captures the quintessential summer flavours of strawberry and rhubarb?

      Search no more!  Christian Lai Chun, lead pastry chef-instructor at Pacific Institute of Culinary Arts, has come through for you with this recipe.

      Stay cool.

      Frozen Strawberry-Rhubarb Cheesecake

      By Christian Lai Chun

      Makes 4 servings

      Chilled almonds

      1/3 cup sliced or chopped raw almonds
      1 cup water at 60 degrees Celsius                          
      1 tsp salt

      Stir salt in warm water and soak almonds overnight. Strain and store in an airtight container in the fridge.

      Frozen cheesecake

      1 cup coconut milk                                                 
      1/3 cup raw cashews                                                 
      2 Tbsp maple syrup                                                  

      Place all the ingredients in a food processor and blend until smooth. Place in the freezer for 6 to 8 hours.

      Medjool-date and pumpkin-seed crumble

      ½ cup pumpkin seeds                                              
      Pinch cinnamon powder                                       
      3 Medjool dates                                               

      Place all the ingredients in a food processor and pulse until the ingredients are crumbly. Set aside.

      Strawberry-rhubarb compote

      ¾ cup fresh local strawberries                                              
      ¼ cup fresh local rhubarb                                               
      2 Tbsp sugar                                                           

      Cut the ingredients to a small dice and place over a low heat until the fruit begins to cook and becomes syrupy. Store in a glass container and place in fridge until well chilled.


      To assemble, using any small glass, bowl, or cup, alternate two layers of strawberry and rhubarb compote with two scoops of frozen cashew cream cheesecake. Sprinkle with pumpkin-seed crumble and arrange sliced, fresh strawberries and almonds on the top. Enjoy!