Mini Cardamom Cheesecakes with Rhubarb Jam
Creamy, spiced & naturally sweet!
These Mini Cardamom Cheesecakes are a dreamy vegan treat! With a nutty base, silky tofu-cashew filling, and tangy rhubarb-raspberry topping, they’re little bites of pure joy—no dairy, gluten, or refined sugar in sight.
Prep
20 mins
Cook
15 mins
Chill
1 h
Total
1:35 h
Serves
4 people
Ingredients:
Crust:
1/3 cup hazelnuts
1/3 cup almonds
1/3 cup walnuts
2 soft dates, pitted
1–2 tbsp filtered water
Compote:
- 1 cup Rhubarb
- 1/2 cup of Raspberries
- 2 Tbsp Date syrup
- 1–2 Tbsp orange juice (juice of half an orange)
- 1 Tbsp Chia Seeds
Filling:
- 1 pack Silken Tofu (300gr)
- 1/2 cup Cashews (soaked)
- 1-3 Tbsp Date Syrup
- 1 tsp of ground Cardamom
- 1-2 Tbsp of Orange Juice
Instructions step by step:
Step 1 – Toast the Nuts
Lightly toast the almonds and hazelnuts in a dry pan or oven until golden. Then add them to a blender with the walnuts, dates, and 1 tbsp of water.
Step 2 – Make the Crust
Blend until the mixture resembles coarse sand and sticks together when pressed. Add a little more water if needed. Divide the crust between 4 ramekins and press it down using a small glass. Freeze for 10 minutes.
Step 3 – Cook the Compote
Wash the rhubarb and raspberries. Chop the rhubarb into bite-sized pieces. Add both fruits to a small saucepan with the date syrup and orange juice. Simmer for 10–15 minutes until the fruit breaks down.
Step 4 – Add Chia Seeds
When the rhubarb is tender but still slightly firm, and the sauce has thickened a bit, turn off the heat. Stir in the chia seeds, then set the compote aside to cool to room temperature.
Step 5 – Prepare the Filling
If using cardamom pods, crack them open and grind the seeds. Add all filling ingredients to a high-speed blender, starting with 1 tbsp of orange juice.
Step 6 – Blend the Filling
Blend everything until completely smooth. Give it a taste and adjust the flavour—add a bit more orange juice if it needs thinning, or extra date syrup if you want it sweeter. I usually start with 1 tbsp of each, but feel free to tweak it to your liking. If you want a stronger cardamom kick, add a little more for that lovely floral note!
Step 7 – Assemble & Chill
Take the ramekins out of the freezer and pour in the filling evenly. Chill in the fridge for at least 30 minutes or pop them in the freezer for 15 minutes.
Step 8 – Add the Compote
Once the filling is set (or just before serving), spoon over the compote evenly. Chill until ready to serve.
Step 9 – Serve & Enjoy
Top with mint leaves, crushed nuts, seeds or with orange zest, if you like. If prepping ahead, add the compote on the day. These keep well in the fridge for 3–4 days.
About this recipe:
This recipe came to life thanks to two lovely friends! Monika, who adores cardamom, challenged me to create a dessert with this fragrant spice. I’d only ever used it in curries, so using it in something sweet (especially with my not-so-sweet tooth) was a fun challenge!
Then Charlotte told me about the rhubarb growing in her garden, and I was curious—I’d never cooked with it before and always assumed it needed loads of sugar. But with her encouragement (and a little date syrup), I gave it a go.
That’s when it all came together—cardamom’s citrusy, floral notes blended into a creamy cashew-tofu filling, topped with a tangy-sweet rhubarb and raspberry compote, all on a nutty crust. It’s a unique combo that just works—and it’s now a favourite in our house!
Helpful Tips for a Smooth Prep
- Cashews – quick soak shortcut
Forgot to soak your cashews overnight? No problem! Just cover them with hot water and let them sit for 15–20 minutes. They’ll soften up nicely and blend beautifully into a creamy filling. - Make the compote ahead
Save time by preparing the rhubarb-raspberry compote a day or two in advance. Store it in the fridge and simply spoon it over the cheesecakes when you’re ready to serve. One less thing to do on the day! - Cardamom – go fresh for bold flavour
You can absolutely use ground cardamom for convenience, but if you have green cardamom pods, crack them open, remove the seeds, and grind them with a pestle and mortar or spice grinder. The flavour is so much fresher and more vibrant—it’s worth the tiny extra effort!
About these Ingredients:
Hazelnuts, Almonds and Walnuts: These three create a perfect balance—hazelnuts add richness and sweetness, almonds bring a mild, buttery flavour, and walnuts offer a soft texture and earthy depth.
Nut-free? Try a mix of sunflower seeds, pumpkin seeds, and oats for a tasty, allergy-friendly crust.
Dates: These little gems are a natural sweetener packed with fibre, minerals, and a lovely caramel-like flavour. They add just the right amount of sweetness and a soft, chewy texture without stealing the show. I use both whole dates and date syrup in this recipe—but if you don’t have them, maple syrup works as a great substitute too!
Silken Tofu: Silken tofu is the secret to that irresistibly smooth and creamy texture in these mini cheesecakes—without any dairy or heavy ingredients. It’s super light, blends like a dream, and takes on the flavours of whatever you mix it with. In this recipe, it pairs perfectly with cashews to create a luscious, velvety filling that’s protein-rich, light on the tummy, and 100% plant-based.
Cardamom: Cardamom brings a beautiful twist to this recipe—fresh, citrusy, slightly spicy, and a little floral, it adds a unique depth that makes these cheesecakes feel extra special. If you don’t have cardamom or prefer a more classic flavour, feel free to swap it with vanilla extract or the seeds from a vanilla pod. Both work wonderfully too!
Rhubarb & Raspberries: This fruity duo brings the perfect balance of tartness and natural sweetness to the compote. Rhubarb adds a tangy, slightly sharp edge that cuts beautifully through the creamy filling, while raspberries bring a juicy brightness and gorgeous colour. Together, they create a vibrant topping that lifts the whole dessert! You can easily swap them with strawberries or any other berries you have on hand—just aim for that sweet-tart balance.
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Mini Cardamom Cheesecakes with Rhubarb Jam
Equipment
- 1 High speed blender
- 1 Food processor
- 1 source pan
Ingredients
Crust:
- 1/3 cup hazelnuts
- 1/3 cup almonds
- 1/3 cup walnuts
- 2 soft dates pitted
- 1-2 Tbsp filtered water
Compote:
- 1 cup Rhubarb
- 1/2 cup of Raspberries
- 2 Tbsp Date syrup
- 1-2 Tbsp orange juice juice of half an orange
- 1 Tbsp Chia Seeds
Filling:
- 1 pack Silken Tofu 300gr
- 1/2 cup Cashews soaked
- 1-3 Tbsp Date Syrup
- 1 tsp of ground Cardamom
- 1-2 Tbsp of Orange Juice
Instructions
- Toast the NutsLightly toast the almonds and hazelnuts in a dry pan or oven until golden. Then add them to a blender with the walnuts, dates, and 1 tbsp of water.
- Make the CrustBlend until the mixture resembles coarse sand and sticks together when pressed. Add a little more water if needed. Divide the crust between 4 ramekins and press it down using a small glass. Freeze for 10 minutes.
- Cook the CompoteWash the rhubarb and raspberries. Chop the rhubarb into bite-sized pieces. Add both fruits to a small saucepan with the date syrup and orange juice. Simmer for 10–15 minutes until the fruit breaks down.
- Add Chia SeedsWhen the rhubarb is tender but still slightly firm, and the sauce has thickened a bit, turn off the heat. Stir in the chia seeds, then set the compote aside to cool to room temperature.
- Prepare the FillingIf using cardamom pods, crack them open and grind the seeds. Add all filling ingredients to a high-speed blender, starting with 1 tbsp of orange juice.
- Blend the Filling Blend everything until completely smooth. Give it a taste and adjust the flavour—add a bit more orange juice if it needs thinning, or extra date syrup if you want it sweeter. I usually start with 1 tbsp of each, but feel free to tweak it to your liking. If you want a stronger cardamom kick, add a little more for that lovely floral note!
- Assemble & ChillTake the ramekins out of the freezer and pour in the filling evenly. Chill in the fridge for at least 30 minutes or pop them in the freezer for 15 minutes.
- Add the CompoteOnce the filling is set (or just before serving), spoon over the compote evenly. Chill until ready to serve.
- Serve & EnjoyTop with mint leaves, crushed nuts, seeds or with orange zest, if you like. If prepping ahead, add the compote on the day. These keep well in the fridge for 3–4 days.
Notes
- Cashews – quick soak shortcut: Forgot to soak your cashews overnight? No problem! Just cover them with hot water and let them sit for 15–20 minutes. They'll soften up nicely and blend beautifully into a creamy filling.
- Make the compote ahead: Save time by preparing the rhubarb-raspberry compote a day or two in advance. Store it in the fridge and simply spoon it over the cheesecakes when you're ready to serve. One less thing to do on the day!
- Cardamom – go fresh for bold flavour: You can absolutely use ground cardamom for convenience, but if you have green cardamom pods, crack them open, remove the seeds, and grind them with a pestle and mortar or spice grinder. The flavour is so much fresher and more vibrant—it’s worth the tiny extra effort!
- For a Nut-free version: Try a mix of sunflower seeds, pumpkin seeds, and oats for a tasty, allergy-friendly crust.
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