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Mini Cardamom Cheesecakes with Rhubarb Jam

Mini Cardamom Cheesecakes with Rhubarb Jam

Marisa Marques
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.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill 1 hour
Total Time 1 hour 35 minutes
Course Dessert
Cuisine Italian
Servings 4 people
Calories 360 kcal

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 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.
  • 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.   
  • 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.
  • 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.
  • 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.
  • 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 & 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.
  • Add the Compote
    Once the filling is set (or just before serving), spoon over the compote evenly. Chill until ready to serve.
  • 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.

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.
Keyword Cardamom, Healthy Vegan Desserts, No-bake vegan cheesecake, Rhubarb