mini vegan pomegranate cheesecakes
  • Crust:
  • ½ cup walnuts
  • 2 tbsp cacao powder
  • 2 tbsp maca powder
  • 1½ tsp vanilla extract
  • ⅛ tsp salt
  • ¼ cup pitted dates
  • Filling:
  • 6 tbsp coconut oil, melted
  • 1½ cups cashews (soaked at least 4 hours)
  • 1½ tsp vanilla extract
  • ¼ cup lemon juice
  • ¼ cup agave
  • ⅛ tsp salt
  • 2 tbsp coconut water
  • 2 tbsp pomegranate juice
  1. Pulse walnuts, cacao powder, maca powder, vanilla extract, and salt until crumbly. Add dates and pulse until incorporated, mixture should be sticky. You may have to scrape down the sides.
  2. Separate crust into three portions and press into the bottoms of mini cheesecake pans, making sure they're even.
  3. Blend all filling ingredients except pomegranate juice until super smooth, and pour evenly onto the crust. Resist the urge to be a neat freak and scrape it all out, just let it pour naturally.
  4. NOW you can scrape the extra filling, but scrape it down into the blender, add the pomegranate juice, and give it a whir.
  5. Either pour the pomegranate mix over the cheesecakes and spread around, or get fancy and make pretty little designs.
  6. Optional: Sprinkle with vegan chocolate chips (as seen in photo)
  7. Freeze for 6 hours.
  8. To serve: These are easily enjoyed right out of the freezer but you may want to give it some time to thaw - this is up to you. There are three, keep on for yourself to experiment with :)
The one pictured in front is colored with beet juice and sprinkled with chocolate chips (no pom juice involved). Your pomegranate version will look more purple as seen in the back of the photo. Look, I experimented with three flavors, tasted them all after I took the photo, and ended up liking the pomegranate the best, alright? SORRY!
Recipe by good witch kitchen | holistic nutritionist at