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Raw Pomegranate Cheesecake
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Raw Pomegranate Cheesecake

No Bake Raw Pomegranate Cheesecake! Vegan, gluten free, dairy free
Course Dessert
Cuisine American
Keyword cheesecake, pomegranate, raw
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings 6 -8 slices
Calories 379kcal
Author Alkaline Recipes

Ingredients

Crust

  • 2 cups dried mulberries I ordered mine on Amazon
  • 1 cup soaked dates reserve water
  • ½ teaspoon vanilla powder or vanilla
  • 1-2 tablespoon(s) date water

Filling

  • ½ avocado makes the filling oh so fluffy
  • 2 cups soaked organic raw cashews
  • Juice of 1 lemon
  • 1 tablespoon(s) lemon zest
  • ¼ teaspoon sea salt
  • ½ cup pomegranate juice
  • ¼ cup coconut oil

Frosting

  • 1 cup pomegranate seeds
  • 2 tablespoon(s) chia seeds-- I used white chia seeds
  • 2 tablespoon(s) date water as needed--add slowly so that frosting doesn't get too liquid

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.

Nutrition

Serving: 1g | Calories: 379kcal