Nutritional Info

Nutrition Facts

Serving Size 1 (149g)

Calories 669
Calories from Fat 407 (61%)
Amount Per Serving %DIV
Total Fat 45.2g 70%
Saturated Fat 12.2g 61%
Monounsaturated Fat 27.4g
Polyunsaturated Fat 5.7g
Trans Fat 0.0g
Cholesterol 20.7mg 7%
Sodium 582.6mg 25%
Potassium 109.3mg 2%
Total Carbohydrate 57g 19%
Dietary Fiber 0.4g 1%
Sugars 54.7g
Protein 7.5g 15%

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Strawberry Rhubarb Frozen Cheesecake Pie

By: Daisy
Source: Vegan Recipes
Recipe Description
The flavor combination of strawberries and rhubarb are amazing together. Add that to a super creamy, non dairy cheesecake, and you have a frozen party for your taste buds!
Prep time
3 hr 20 min
Cook time
15 min
Ready In
3 hr 35 min


Serves Tool

Serves To:USMetric
12 Ounce(oz)  fresh strawberries, sliced
8 Ounce(oz)  fresh rhubarb, chopped
1 Cup(c)  water
1 Cup(c)  granulated sugar
1/4 Cup(c)  lemon juice
1/4 Cup(c)  cornstarch mixed with 1/4 cup water to make a slurry
1 Pound(lb)  non dairy cream cheese
2 Cup(c)  powdered sugar
1   vanilla cookie pie crust


In a pot, add the strawberries, rhubarb, water, sugar and lemon juice. Bring to a boil, and reduce to a simmer. Simmer. uncovered, for 15 minutes. Add the cornstarch slurry and stir to thicken. Remove from the heat and let cool. Stop here and you have a delcious ice cream topping. Reserve 1 cup of the glaze for topping before serving. Using an electric mixture, beat in the cream cheese until smooth. Beat in the powdered sugar, adding 1 cup at a time, until smooth. Pour into the pie crust and freeze for a few hours before serving. Top with the reserved strawberry rhubarb glaze.

Additional notes

Serve with Pink Pomegranate Mimosas for a truly girlie afternoon. The strawberry rhubarb mixture used to make this pie also makes an amazing topping for ice cream!

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