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Pomegranate Lemon Layered Cheesecake (raw, vegan, gluten-free)

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This cheesecake was inspired by and for my loving husband.  He brought 3 pomegranates home from the grocery store and those silly things rolled around on my counter for about two weeks!  I kept moving them from one spot to another and decided that I better do something with them.  So I opted for cheesecake!  I knew that Bob was going to be out-of-town for a week so I wanted to make something that would freeze well.  This batter is enough to make a large cheesecake but I made a small one and them some single serving cups for him.   A large cheesecake is just beautiful but it is also fun to be creative and pour it in all sorts of different containers.  The flavor of this dessert is bright and light.  I was surprised that the coloring came out rather lavender. The seeds were so vibrant and red.  You could add about a 1/4 of a cup of beet juice if you wanted to amp up the coloring without affecting the flavor.


Makes 9″ Springform pan

Crust Ingredients:

Filling Ingredients:

  • 3 cups cashews, soaked for 1 – 2 hours
  • 1/2 cup fresh lemon juice
  • 1 Tbsp vanilla extract
  • 1/4 tsp sea salt
  • 3/4 cup raw agave nectar
  • 1 cup coconut oil, melted
  • 2 Tbsp lecithin, ground or liquid
  • 3/4 cup fresh pomegranate juice

Preparation for crust:

  1. Place the almonds in a food processor fitted with the “S” blade.  Process until they reach a small meal size. Be careful that you don’t over process and start making a nut butter.  Been there, done that.
  2. Add the cacao, date, vanilla, and salt.  Blend together.
  3. Press the batter into the bottom of your pan. Save about 1/2 cup to the side for the topping.


Preparation for filling:

  1. Be sure to soak the cashews, this is a very important step.  This will soften the nuts so they will blend to a creamy texture.
  2. Blend the cashews, lemon juice, vanilla, salt and agave in a high-speed blender until smooth.  This can take up to 5 minutes.  Be sure to stop and scrap the side occasionally.  Test the batter but rubbing it between your thumb and forefinger.  If you feel any grit, continue blending till smooth.  This will ensure a smooth mouth feel.
  3. Once smooth, add the coconut oil and lecithin.  Blend until incorporated.  Pour 1/2 of the batter into a separate container.  Add the pomegranate juice to the batter that remains in the blender craft.  Process till combined.
  4. You now have a pinkish cheesecake batter and a white batter.  Pour the batter on top of the crust, alternating the colors.  Drag a tooth pick through the layers, swirling them together.
  5. Place the cheesecake in the freezer till set.  Sprinkle the remaining crust on top of the pie as a garnish.
  6. This pie freezes well.  Allow the pie to sit for 10-20 minutes at room temperature before serving.  To slice, use a long knife and dip the blade in hot water in-between cuts, this will give you a clean and pretty cut for presentation.  Keep left-overs in the fridge or freezer.
  7. Interested in the nutritional values of this recipe?  Nutritional Data  will help you calculate the recipe.

Sous Chef Substitutions:

  • Lecithin ~ if you don’t have lecithin on hand, you can omit it IF you plan on serving the cake in individual sized cups.  As a whole pie, it won’t have enough structure, unless you freeze the pie and serve it right out of the freezer.  There are always ways to work around this.  :)
  • Cashews ~  I don’t recommend using any other nut.  Cashews don’t have to strong of a flavor to influence the overall taste and they get nice and creamy when blended.

These little cups are Bob’s favorite way to eat a cheesecake.  :)

19 thoughts on “Pomegranate Lemon Layered Cheesecake (raw, vegan, gluten-free)

  1. Helen says:

    Hi, this looks absolutely gorgeous, just can’t wait to give this a try. I have a question and hope it’s not too silly. What is the best way to get the juice from the pomegranates? I noticed some beauties at the markets today and then when I returned home I saw your recipe, so naturally I’m very keen to try this cheesecake.

  2. Patti says:

    Looks delicious! I can not wait to try it :)

    Thank you!

  3. Elzbiea says:

    I made this for the first time. My 6 girlfriends love them and wanted a second piece. I love it. Thank you for sharing this with me.

    • amie-sue says:

      Wonderful Elzbiea!! A group of beautiful women, enjoying a beautiful cheesecake.. that is good for you! What a site. hehe So happy to hear that you all enjoyed it. Thank you sharing this with me. It keeps me encouraged that I am on the right path. Blessings, amie sue

  4. robbie says:

    Thank for the great looking feast, my husband is a diabetic and i am wandering if it would still work without the agave .Thanks

    • amie-sue says:

      Hello Robbie… can you share with me what sweeteners your husband can have safely and I can better help to convert the recipe for you! Thank you and I look forward to hearing back from you. amie sue

  5. Barbara says:

    Hi, Amie what is I don’t have cake pan you are using can I use another kind of pan or glass dish.

    • amie-sue says:

      You bet Barbara. IF you have any sort of Springfoam pan, that is the best way for the easy of removing it but you can also make this in a standard pie pan or any shaped pan really. Just a suggestions, if you use a standard pan, line it with plastic before placing the cheesecake in. Place the cheesecake in the freezer and once frozen lift the plastic wrap up, moving the whole cake from the pan, then cut it into serving sized cuts. This will give you clean beautiful cuts… but this is optional. No matter what container or cutting, scooping method is used… it won’t effect the flavor! :) Have a great evening, amie sue

  6. robbie says:

    We just started again on the raw food path for both weight loss, and health. We tried it last year and had good results, we however did not know about your site.The last time our menu was repetitive and boring,consequently hard to stick with. Last night we had some brave friends over for a raw food dinner party.With some recipes i have invented and your rosemary almond crackers, nut cheese and this FABULOUS desert, they declared the cook a genius. I gave you full credit and the link to your site.THANKYOU,THANKYOU.Our goal is to get my husbands diabetes fixed or as close to normal as we can,with your help,of course.You are a life saver.-<3-

    • amie-sue says:

      Oh wow Robbie! Welcome to nouveau raw and to your journey of health! I am thankful that you are finding inspiration through my site. Please know that I am here if you have any questions through the process. Many blessings, amie sue

  7. Elzbiea says:

    Hi Amie Sue, it is possible to replace fom cashews to silken tofu into this recipe?

    • amie-sue says:

      Hello Elzbiea, I haven’t ever made recipes with tofu so I don’t know the answer to this safely. Sorry, amie sue

  8. Elzbiea says:

    Thank you for replying. I was told replaced tofu is less saturated fat over the cashew? I am not familiar with these nutritional information? Do you?

  9. Robin Preboy says:

    I made this last night and shared it today in a monthly Love Meal. It was a tremendous hit with all of us. I gave you the credit as you’re the genius. I wish to share the photo with you of us loving it up. Is there a way to do so? Naturally, I’m sharing your site with everyone. Thank you for making our lives richer, Amie Sue.

  10. What’s up, just wanted to say, I liked this article. It was funny. Keep on posting!

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