This recipe makes six individual Pomegranate Vanilla Bean mini cheesecakes or one large cheesecake that can be cut into several slices. The no-bake cashew based filling is rich and creamy without using dairy or eggs, and the pomegranate glaze is an easy yet festive touch.
In the same food processor or high-powered combine all of the filling ingredients and blend for about 2 minutes, or until the mixture is silky smooth and creamy, scraping down the sides as necessary and adding a small amount more coconut milk if needed to get it to help it reach a smoother consistency.