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Pomegranate Cheesecake

Pomegranate Cheescake


For the base: 
1 cup walnuts
1 cup pecans
1 cup medjool dates
½ cup raisins
1 tbsp cacao powder
Sprinkle bee pollen (optional)

For the filling: 
2½ cups cashew nuts, soaked for at least 2 hours
½ cup agave syrup
1 cup coconut oil, warmed 
1 orange, juiced
Pinch sea salt
1 tsp beetroot powder or juice
1 vanilla pod
½ cup coconut sugar
1 tbsp pomegranate syrup
½ cup pomegranates

Equipment: You will need a blender


For the base

  1. Place all ingredients in a food processor and process using a blender
  2. Transfer to a springform cake pan and press down firmly to create an even base
  3. Leave in the fridge to set for at least 2 hours before adding the filling

For the filling

  1. First warm the coconut oil in a glass bowl over a pot of steaming water
  2. Then blend together all the ingredients, except the pomegranates, until smooth and lump free
  3. Stir in the pomegranates
  4. Pour on top of the base and leave in the fridge to firm for at least 4 hours