Lee's raw vegan cheese cake

Vegan Pomegranate and Lime Cheesecake Recipe

I refuse to accept that desserts and treats have to fit into the “off limits” category. That’s why I’ve been mastering my magician skills in the kitchen lately, working to create this pomegranate and lime cheesecake. My goal? For sweet-tooth friends to rejoice in a spectacularly sweet and creamy cheesecake that will generate a tidal wave of joy in your tummy. It takes only one bite to succumb to this cheesecake’s cheeky charms.

Makes: 1 cheesecake

=R1=

Vegan Pomegranate and Lime Cheesecake Recipe

By: Lee Holmes

It takes only one bite of this gorgeous vegan dessert to succumb to this cheesecake’s cheeky charms!


Servings

Prep time

Cook time

Recipe


Ingredients

  • ½ cup pistachio kernels, to serve

  • Base
  • ¾ cup cashews, soaked for 2 hours in filtered water & drained
  • 1 cup shredded coconut
  • ¼ tsp stevia powder or liquid stevia
  • 60mL freshly squeezed lemon juice
  • 1 tbsp melted coconut butter

  • Filling
  • 2 pomegranates, seeds only, plus 2 tbsp reserved for topping
  • 3 cups cashews, soaked for 2 hours in filtered water & drained
  • 1½ cups coconut butter
  • Juice 3 limes
  • 1 tbsp lime zest
  • 80mL coconut milk
  • 1 tsp alcohol-free vanilla extract
  • 2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • ½ tsp ground allspice

Method


  • To make base, pulse cashews and shredded coconut in food processor until finely chopped. Transfer to large bowl and stir in remaining ingredients. Turn out onto clean work surface and knead to form dough. Press dough evenly into 16cm cake tin, preferably springform, and freeze for 30 mins.
  • To make filling, whizz pomegranate seeds in food processor until liquefied. Strain and set aside.
  • Pulse cashews in food processor until finely chopped. Add remaining ingredients and reserved pomegranate juice, and process until smooth.
  • Remove cake tin from freezer and spoon filling onto base, smoothing top with spatula.
  • Freeze for 45 mins or until set.
  • To serve, remove from freezer and stand for 20 mins. Top with pistachios and reserved pomegranate seeds, then cut into wedges and serve.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

You May Also Like

Wellbeing & Eatwell Cover Image 1001x667 2024 01 30t115041.229

Tacos with Lime Crema

2

Wholesome recipes

2

Air Fryer Corn Thins Prawn Toast

1

Curried Cashew Butter