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mini vegan cheesecake with pomegranate glaze on a white plate

Vanilla Bean Pomegranate Mini Cheesecakes

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.

Course Dessert
Cuisine American
Keyword no bake vegan cheesecake, raw vegan cheesecake, vegan cheesecake with cashew
Prep Time 30 minutes
Total Time 30 minutes
Servings 6
Calories 580 kcal
Author Denisse

Ingredients

For the crust:

  • ½ cup raw pecans
  • ½ cup almond flour
  • 2 pitted dates
  • 2 tablespoons coconut oil
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt

For the cheesecake:

  • 2 cups raw cashews soaked in cold water for at least six hours or up to overnight
  • ½ cup canned coconut milk shaken
  • ¼ cup refined coconut oil melted and cooled
  • cup pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vanilla extract or 1 teaspoon vanilla bean paste

For the pomegranate glaze:

  • 8 ounces pomegranate juice
  • 1 teaspoon cornstarch
  • Pomegranate arils for garnish

Instructions

  1. Grease six mini cheesecake molds or a consistency springform pan with coconut oil (if using springform pan line the bottom with parchment paper).
  2. Add the pecans, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until it comes together into a dough. Press the dough evenly along the bottom of the prepared pan.
  3. 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.

  4. Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles.
  5. Freeze for at least 3 hours or until completely firm.
  6. Place pomegranate juice in a small saucepan over high heat and bring to a boil. Cook until liquid has reduced by two thirds, about 10 minutes. Reduce heat to a simmer. Combine cornstarch with one tablespoon of water in a small bowl and whisk until smooth. Add to saucepan and stir. Bring mixture back up to a boil and cook for another 1-2 minutes or until mixture has thickened. Remove from heat and allow to cool completely.
  7. Before serving, thaw cheesecakes at room temperature for 15 minutes. Spoon pomegranate glaze over cheesecakes and top with pomegranate arils.

Recipe Notes

  • I like using Medjool dates for vegan desserts as they are softer and easier to chop or blend. They also have a rich, almost caramel-like taste which I find absolutely irresistible.
  •  You can soak your cashews at room temperature. If you want to soak the nuts overnight, make sure to place them in the fridge. As a short-cut, you can soak them in very hot, but not boiling water.
  • Make sure to give your can of coconut milk a good shake before measuring it out. Coconut milk tends to separate into a thick layer of coconut cream atop a watery liquid.