Gut Friendly Spicy Rhubarb Cheesecake

Gluten Free, Low Lactose, No Added Sugar

Sometimes, despite many food intolerances, you just have a craving for something special and a bit more normal than the unprocessed healthy diet you usually have to stick with. I’ve become adept at making the healthiest possible ‘damage limitation’ treats that are almost as good as the real thing, at least when you’ve been sugar free for a while. Today my Mum has made a really naughty rhubarb cheesecake to take to my brothers house for a BBQ later. I decided to make my version. One of my friends would call this a no ingredient cheesecake because so many of the ingredients are substituted, but it’s amazing how well it actually works!

Rhubarb filling:

  • 140g rhubarb
  • 10g truvia
  • 1/2tsp dried ginger
  • 1/2tsp ground cardamom seeds
  • knob of butter (you could use coconut oil if you can’t do any lactose at all)

Microwave these ingredients together for 1-2 minutes until soft


  • 50g butter (you could use coconut oil if you can’t do any lactose at all)
  • 15g truvia
  • 100g gluten free oats
  • 10g ground seeds (golden linseed; sunflower; pumpkin)
  • 10g no added sugar dark chocolate finely chopped
  • 3 brazil nuts finely chopped

Melt the butter, then add all other ingredients and mix thoroughly. Then press into a lined 6″ cake tin. I tend to line the base and just grease the sides. Bake at 180°C for 10 minutes. Then remove from oven.

Cheesecake filling:recipe pin for gut friendly spicy rhubarb cheesecake

  • 300g lacto free cream cheese
  • 95g coconut/soya* milk kefir
  • 1tbsp maize flour
  • 40g truvia
  • 1 large egg
  • zest of 1/3 of a lemon
  • 1tsp of lemon juice
  • 1/2tsp vanilla essence

Whisk all these ingredients and together

Finally fold the rhubarb filling into the cheesecake filling and then pour onto the bake

Bake for 10mins at 200°C, then turn down to 110°C for a further 40mins. Switch off oven an leave it inside for a further 10mins, then take it out and allow it to cool.

*I make my kefir half out of coconut milk and half out of soya milk. The coconut milk makes it nice and thick, but on it’s own if can still taste very coconutty even after fermentation. Combining it with soya milk tends to neutralise the flavour and make it more versatile for cooking as well as reducing the fat content.


If your not a rhubarb fan, you probably haven’t read this far. But if you have, here’s your reward:  This cheesecake is delicious without the rhubarb filling too, just simply don’t use it. I also sometimes make a cardamom and orange cheesecake by substituting the lemon juice and rind with the orange, and putting about 1 level tsp of ground cardamom seeds in the cheesecake filling.



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