Tuesday, May 12, 2009

Strawberry Rhubarb Frozen Cheesecake Pie



Springtime and Strawberries go hand in hand, no doubt. There are endless ways to enjoy these tasty little fruits. I so enjoy pairing them with rhubarb, and this pretty pink pie makes great use of the combo!

This is sneak preview recipe from the upcoming 500 Vegan Recipes cookbook by myself and Celine...enjoy!

The strawberry rhubarb mixture used to make this pie also makes an amazing topping for ice cream!

1 Vanilla Cookie Pie Crust or Graham Cracker Pie Crust
12 ounces (340 g) sliced fresh strawberries
8 ounces (227 g) chopped fresh rhubarb
1 cup (235 ml) water
1 cup (200 g) granulated sugar
1/4 cup (60 ml) lemon juice
1/4 cup (32 g) cornstarch mixed with 1/4 cup water to make a slurry
1 pound (454 g) nondairy cream cheese
2 cups (240 g) powdered sugar

To a pot, add strawberries, rhubarb, sugar, and lemon juice.
Bring to a boil, and reduce to a simmer. Simmer uncovered for 15 minutes.
Add cornstarch slurry and stir to thicken.
Remove from heat and allow to cool.
Stop here and you have your ice cream topping.
Reserve one cup of the mixture for topping at service.
Using an electric mixture, beat in cream cheese until smooth.
Beat in powdered sugar, adding one cup at a time, until smooth.
Pour into pie crust and freeze for a few hours before serving.
Top with reserved strawberry rhubarb glaze.

Yield: 8 servings

14 comments:

  1. That looks absolutely amazing, and the weather is just right for this! Might have to pick some stuff up for this today at the co-op! =)

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  2. Oh yum, "cheesecake" for spring, perfect!

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  3. This is the perfect strawberry spring pie to make.

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  4. I've been wondering if vegan cheesecake could be light enough to freeze. This looks perfect!

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  5. THIS RECIPE. Aaah, I can't wait to make it! I'm so excited, I love rhub and strawberries. You're brilliant. :)

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  6. I am going to make this pie this weekend! I have a question, though - I want to make it on Saturday and serve it on Sunday. How do I handle it between Saturday and Sunday? Do I refrigerate Saturday and freeze a few hours before serving on Sunday? Do I freeze Saturday and thaw a few hours before serving Sunday?? Please advise, thanks so much!!

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  7. you can just leave it in the freezer...just take it out about 15 to 20 minutes before service and you'll be set :)

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  8. Wholly Crap this is awesome! I am making this right away! I want some now! Great Blog!

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  9. I am normally not a big fan of cheesecake, but this strawberry-rhubarb ones sounds really good! I like the color too.

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  10. I made this pie ...kind of. I used a basic raw crust (golden raisins, dried apples and nuts) instead of a cookie crust. I used more strawberries and less rhubarb (didn't have more), more lemon and some lemon zest and vanilla. I substituted tofu, a few tablespoons of coconut oil and about 2/3 cup cashews for the cream cheese. I used much less sugar and only about 1/4 cup of powdered sugar, because it was plenty sweet even with that amount (perhaps because I used less rhubarb?). And my sauce turned out so thick I spread it as a glaze on top of the whole thing.

    So, I'm not sure if I can say I even made the same recipe! But at least I was inspired by yours. And it was good, although it has to be thawed for at more than hour before serving (probably because it's lower in fat than cream cheese)?

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  11. Maija...haha...well i'm glad i inspired you :)

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  12. This comment has been removed by the author.

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  13. it looks delicious. unique recipe. thanks

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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni