This is one of my favorite desserts. It is dairy-free, vegan, and gluten-free, but it contains all the flavor of a traditional cheesecake. Plus, it is packed with the antioxidants naturally found in pomegranates, known as polyphenols. They have anticancerous properties, and help to protect you against heart disease as well as brain disease. This no-bake cheesecake is as good as the real thing. It takes only about thirty minutes to make once all the ingredients are ready, but it does require some inactive time: twelve to twenty-four hours to allow the cashews to ferment and then four to six hours for the cheesecake to set in the fridge.
Ingredients
Crust
- 1 cup raw, unsalted hazelnuts
- 4 fresh Medjool dates, pitted
- 1 tablespoon coconut oil
- Pinch unrefined sea salt
Filling
- 2 cups raw, unsalted cashews
- 1 cup filtered water
- 1 probiotic capsule or ¼ teaspoon probiotic powder
- 3 cups pomegranate juice
- 2 tablespoons pure maple syrup or agave nectar
- 1 teaspoon vanilla powder
- 1 cup coconut oil
- ¼ cup plus 2 tablespoons lecithin (6 tablespoons)
- Fresh pomegranate arils (seeds) to garnish (optional)
How to Make It
- For the crust, in a food processor, combine all crust ingredients, and blend until finely chopped. Transfer to a 12-inch springform pan, and press over the bottom surface of the pan until it is firm.
- For the filling, in a medium bowl, combine the cashews, water, and the contents of the probiotic capsule (discarding the empty capsule shell) or probiotic powder. Stir the mixture until it is combined. Cover with a lid or clean cloth, and let sit for twelve to twenty-four hours to culture.
- In a blender, combine the cashew mixture with the pomegranate juice, maple syrup or agave nectar, vanilla powder, oil, and lecithin, and blend until smooth.
- Pour the mixture over the crust. Refrigerate for four to six hours, or until set. Top with fresh pomegranate arils if desired. Serve. The cheesecake lasts approximately four days in the refrigerator in a covered container.