Vegan Pomegranate Cheesecake
No Bake Raw Pomegranate Cheesecake! Vegan, gluten free, dairy free
Prep Time 1 hr 15 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
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
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