Vegan mini cheesecake with pomegranate-raspberry syrup
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  • ¾ cup (100 g) almonds
  • ½ cup (60g) cashews
  • 1 cup (145 g) raisins
  • 1 cup (75 g) oats
  • ¼ cup (65 g) coconut milk
Cashew cream
  • 300 g cashews soaked for at least 3 hours
  • 4 tablespoons vanilla extract
  • ½ cup coconut milk from tin (chilled overnight in the refrigerator)
  • Zest of 1 lemon
  • 4 tablespoons lemon juice
  • 4 tablespoons agave syrup or honey
  • ½ cup coconut oil, melted
Pomegranate-raspberry syrup
  • 1 big pomegranate (160 g) + 3 tablespoons to decorate
  • ½ cup water
  • ⅓ cup raspberries
  • 1 teaspoon cornstarch
  • 1 tablespoon lemon juice
  • 1 tablespoon honey or maple syrup
  1. Add almonds, cashews, raisins, oats, coconut milk and process until a loose dough forms it should stick together when you squeeze a bit between your fingers.
  2. For serving dish you need muffin tins, or a cheesecake pan of your choice. With whatever option you choose, be sure to line with baking paper for easy removal.
  3. For the muffin tins, cut out baking paper into circles the shape of your tins, as well as two thick strips of baking paper per tin in and lay them in an "X" shape at the base. Top with circle shape. In this way you can remove the cheesecakes easier once set.
  4. Divide crust among tins and press with fingers to distribute. Set in the refrigerator or freezer to firm up.
Cashew cream
  1. Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake the can to ease separation of the cream and liquid.
  2. Remove the coconut milk or cream from the fridge, remove the lid.
  3. Scrape out the top, thickened cream and leave the liquid behind (reserve it in the fridge for smoothies or cooking rice etc).
  4. Add all ingredients for the cashew cream in a blender and blend scraping down the sides as needed until the mixture becomes smooth and creamy.
  5. Divide the cashew cream evenly among the muffin tins (or other serving dish).
  6. Freeze until set - about 3-4 hours. When set, remove them from the muffin tins and top it with the pomegranate-raspberry syrup and some pomegranates.
Pomegranate-raspberry syrup
  1. Place pomegranate seeds and raspberries in a blender. Add ½ cup water.
  2. Pulse the seeds a few times to break them apart and release their juice. Don't blend them for too long.
  3. Use a mesh strainer to strain the pomegranate and raspberry liquid into a saucepan.
  4. Use the back of a spoon to push against the pomegranate pulp and extract as much juice as possible.
  5. Add the lemon juice, honey and cornstarch.
  6. Heat on medium heat. Reduce heat just enough to maintain a simmer.
  7. Simmer for about 5 minutes, or until the juice has a syrupy consistency. Pour out into a jar. Let cool. Store chilled in the refrigerator.
  8. If you want your pomegranate syrup to be sweeter, add more agave or honey to taste, while you are cooking it.
7-9 mini cheesecakes
Recipe by - Delicious & Nutritious at