Strawberry Rhubarb Cottage Cheese Cheesecake with an Oat & Almond Press In Crust – Gluten Free
Apr 12, 2018, Updated Dec 18, 2024
You’ll fall in love with the lighter texture of this amazing cheesecake. A simple topping with luscious Spring Rhubarb and Strawberries add just the right tart-sweet flavor and gorgeous color!

The one dessert you will make over and over again this Spring!
Delight Mom… the perfect Mother’s Day Dessert!
Rhubarb is one of those flavors that is deliciously addicting …balances well with Strawberries.
ADAPT for other months of the year with different fruit toppings!
Yep – Delicious Cheesecake without Cream Cheese!
You might think it’s impossible to lighten a creamy, rich and decadent dessert such as cheesecake without compromising flavor. Try this recipe! True sweet-cheesy flavor, and a lighter, whipped and airy texture which I actually like better than cream cheese!
Rhubarb: The pretty pink plant is tasty, puckery, and perfect for dessert recipes ~ offers a gorgeous color and addictive flavor. One of my favorite ingredients to work with; balances well with Strawberries.
I grew up enthralled with my grandparents fruit and vegetable garden and remember the huge crimson colored rhubarb stalks with elephant-ear shaped leaves (which are cut away because they are poisonous.) Back then, we ate stewed rhubarb with a dose of sugar and orange juice. It was a wonderful treat at the end of a meal. The flavor still lingers with me today.
The crust of this gluten-free cheesecake has the flavor of your favorite granola, and holds up well… and complements the cheesecake filling and fruity topping.
Draining the cottage cheese for 15 minutes takes away extra liquid – producing the perfect filling. Making healthy swaps can be a science, but should never taste like a sacrifice.
Rhubarb is one of those flavors that is deliciously addicting. For those of you who have experienced it’s earthy yet tangy taste – it can not be compared to any other fruit! Botanically speaking, Rhubarb is considered a vegetable, but it’s most often treated as a fruit. The growing season is from April to October, yet it’s stalks will wilt in the field if the weather gets too warm in the summer.
The deeper the red color of the stalks, the more flavorful. The larger (jumbo) stalks are not as tender and stringy as the medium-sized stalks. I tend to buy bright colored ones – they bleed a favorable color.
Happy Spring Baking, (Can use other fruit seasonal toppings too)
Karen
Strawberry Rhubarb Cottage Cheese Cheesecake with an Oat & Almond Press In Crust
Equipment
- 1 9" springform pan
- 1 Large 12" x 12" (or up to 18"L ) pan with 2" high sides
Ingredients
Crust Ingredients:
- 1 cup organic rolled oats, gluten free if desired
- 1/2 cup sliced natural almonds
- 1/4 cup flaked coconut, unsweetened
- 2 tablespoons coconut palm sugar, can use other sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon sea salt
- 1/4 teaspoon natural almond extract, organic
- 4 tablespoons unsalted butter, organic, melted and cooled a little
Cheesecake Filling:
- 2 pounds small curd cottage cheese, 4% fat (will be strained)
- 4 large eggs, pasture raised are fabulous
- 1 cup sour cream
- 1 1/4 cups pure cane sugar
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla
- 1/4 teaspoon sea salt
- 1/4 cup gluten free all purpose flour
- 1 recipe Strawberry Rhubarb Topping
Instructions
- You will need: 1, 9" springform pan and 1 Large 12" x 12" (or up to 18"L ) pan with 2" high sides (for holding the cake)
The Crust:
- Cut a piece of parchment paper to fit on the bottom of the springform pan. Preheat oven to 350 degrees.
- Add oats, almonds, coconut sugar to a small food processor – pulse until almost finely ground, with some texture. Add cinnamon, sea salt, almond extract and melted butter – pulse until combined. Pat the crust over the parchment – use the bottom of a measuring cup to help smooth. Bake for 15 minutes until nicely golden brown.
- Add water to a kettle – bring to a boil, turn down to low so it is ready when you need it. Turn down oven temperature to 325 degrees.
In the meantime make the Filling:
- Add the cottage cheese to a large fine mesh strainer over a bowl to fit (see photo in blog.) Use a spatula and press gently on the cottage cheese, forcing the liquid to fall to the underneath pan. Let stand for 15 minutes at room temperature.
- Add the drained cottage cheese – will have 3 1/4 cups (3/4 cup liquid remaining discarded) to the carafe of a blender. Add eggs, sour cream, sugar, lemon juice, vanilla, sea salt and gluten free all purpose flour. Cover the blender – blend until very smooth, from low speed to high (I use a Vitamix.) Blend for 1 minute for a creamy and light filling. (I find if you blend too much, the cake might crack from over developing the filling.)
- Pour the filling into the cooked crust. Place the cake into the larger pan with 2 ” high sides. Pour the boiling water into the pan, careful not to get any into the cake, place in the middle of the oven.
Time to Bake in a Waterbath:
- Bake the cheesecake for 1 hour. Then turn the heat off. After 10 minutes, crack the oven door open half way, and let the cake settle for 20 minutes. Should feel firm, with a slight golden color. Remove cake to a wire rack to cool completely. Refrigerate until cold, covered with plastic wrap (I add a layer of waxed paper first.)
- Make the Strawberry Rhubarb Topping while the cake bakes. Spoon all over the top, and refrigerate until ready to enjoy!
- The cake stays fresh for up to a week. The crust can get soggy after that. Good idea: If not serving the whole cake – cut a piece off and portion it, freeze and enjoy for days to come. Defrost in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Karen’s Strawberry Rhubarb Topping
Equipment
- 1 non-reactive one quart pot
Ingredients
- 2 -3 medium-large stalks fresh rhubarb, choose bright colored ones, to equal 2 cups sliced
- 1/2 cup pure cane sugar
- 1 tablespoon fresh orange juice
- 3/4 cups small strawberries, hulled, washed & dried, cut in quarters
- 1 teaspoon cornstarch
- 1 teaspoon filtered water
Instructions
- Cut cleaned and dry rhubarb, cut into 1'2" slices on the diagonal.
- In a non-reactive one quart pot, add rhubarb, sugar and orange juice. Bring to a boil, stir to dissolve the sugar. Reduce heat to a simmer and cover the pot. Cook for just 3 minutes until softened, the color should still be bright. Do not overcook the rhubarb or it will not hold its shape.
- Combine water and cornstarch in a small bowl and mix well. Add to simmering rhubarb and stir well until the liquid has thickened, about 30 seconds. Remove from heat – add strawberries and stir in. Cool, then refrigerate in a clean glass container with a good seal.
- Top a 9″ cheesecake. See recipe: Strawberry Rhubarb Cottage Cheese Cheesecake with an Oat & Almond Press In Crust – Gluten Free
- Use as a topping for yogurt, ice cream, scones and cake.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.