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Vegan Pomegranate Cheesecake

No Bake Raw Pomegranate Cheesecake! Vegan, gluten free, dairy free
5 from 1 vote
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
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