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    Home » Food and Recipes

    Pomegranate Cheesecake

    Published: Dec 4, 2021 · Modified: Dec 26, 2021 by Niagara Families · Leave a Comment

    Are you in the mood for something sweet, but not too sweet? This cheesecake is for you. Date and mulberry crust, light and fluffy pomegranate filling and pomegranate chia frosting. It's quick, light and delicious.

    • Vegan
    • Gluten free
    • Dairy free

    It can be difficult coming up with a fruity, delicious dessert that can make everybody happy around the holidays. With dietary restrictions becoming more common, vegan, gluten free and dairy free alternatives are more important than ever.

    This simple cheesecake recipe hits all those requirements!

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Vegan Pomegranate Cheesecake
    • Storage

    Ingredients

    There's 3 main parts to this recipe, the crust, the filling and the frosting.

    For the crust we need:

    • 2 cups dried mulberries
    • 1 cup soaked dates
    • ½ teaspoon vanilla powder or vanilla

    For the filling we need:

    • ½ avocado
    • 2 cups soaked organic raw cashews
    • Juice of 1 lemon
    • 1 tablespoon lemon zest
    • ¼ teaspoon sea salt
    • ½ cup pomegranate juice
    • ¼ cup coconut oil

    For the frosting we need:

    • 1 cup pomegranate seeds
    • 2 tablespoons chia seeds

    See recipe card for quantities.

    Instructions

    Blend mulberries and dates in food processor until smooth. Add date water if needed. Lightly oil 9" pan. Press crust into pan.

    Blend Filling ingredients in blender until smooth. Spread on crust. Place pan in freezer for 1 hour

    Blend ingredients for pomegranate chia frosting in small blender. Let set 1 hour. After removing pan from freezer, spread frosting on top. Keep refrigerated or frozen for best taste and texture. Top with pomegranate seeds right before serving

    Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.

    Substitutions

    • Crust - You can also use raw walnuts or almonds for the crust, instead of mulberries
    • Filling - coconut oil can be used in place of avocado
    • Frosting - simply use other berries, such as strawberries, blueberries or blackberries

    Vegan Pomegranate Cheesecake

    No Bake Raw Pomegranate Cheesecake! Vegan, gluten free, dairy free
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 1 hr 15 mins
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine American
    Servings 8 slices

    Ingredients
      

    Crust

    • 2 cups dried mulberries
    • 1 cup dates soaked
    • ½ teaspoon vanilla powder
    • 1.5 tablespoons date water

    Filling

    • ½ avocado makes this so fluffy
    • 2 cups cashews soaked, organic, raw
    • 1 juiced lemon
    • 1 tablespoon lemon zest
    • ¼ teaspoon sea salt
    • ½ cup pomegranate juice
    • ¼ cup coconut oil

    Frosting

    • 1 cup pomegranate seeds
    • 2 tablespoons chia seeds
    • 2 tablespoons date water add slowly, stop at desired consistency

    Topping

    • ½ cup pomegranate seeds

    Instructions
     

    • Blend mulberries and dates in food processor until smooth. Add date water if needed.
    • Lightly oil 9" pan. Press crust into pan.
    • Blend Filling ingredients in blender until smooth. Spread on crust. Place pan in freezer for 1 hour
    • Blend ingredients for pomegranate chia frosting in small blender. Let set 1 hour.
    • After removing pan from freezer, spread frosting on top. Keep refrigerated or frozen for best taste and texture.
    • Top with pomegranate seeds right before serving.
    Keyword pomegranate cheesecake, vegan pomegranate cheesecake
    Tried this recipe?Let us know how it was!

    Storage

    Good for up to 5 days in the fridge.

    1-2 months in the freezer. Allow 1 day to thaw in the fridge after removing.

    « Crockpot Stuffed Peppers
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