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Pomegranate Lemon Cheesecake

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Pomegranate Lemon Cheesecake displayed on a wooden table and fresh mint

~ raw, vegan, gluten-free ~

The best way to enjoy pomegranate juice is just to drink it straight up… but if you want to make a velvety smooth, beautifully colored, delicious, nutritious cheesecake, then you might want to save a little to make this recipe.

Every Bite Counts

With each bite, you will be taking in a spoonfuls worth of vitamin A, C and E, folic acid, and antioxidants. Pomegranates are known for heart health as they help to support effective and healthy blood circulation.  (1)

Since cashews are the base of this recipe, it’s important to understand that they have more to offer than just healthy fats. They aid in the formation of red blood cells and encourage a better immune system.  But back to the fats found in cashews… they bring in monounsaturated fats and low amounts of polyunsaturated fats with no harmful cholesterol.

Raw cheesecakes are rich in flavor as well as in nutrients… raw cheesecakes are a dessert and should be treated as such. Too much of anything is never a healthy thing.  But when we want dessert, you now have the ability to choose wisely.

Much to my surprise, the cheesecake coloring came out to be more on the lavender side of the color wheel. The seeds were so vibrant and red…  I just expected a more vibrant color. I added a 1/4 of a cup of beet juice to brighten up the color as well as adding yet more nutrients.

Well, it’s time to get busy in the kitchen. I hope you enjoy this recipe. Please be sure to comment below. I always love hearing from you. Blessings, amie sue

a single slice of raw vegan Pomegranate Lemon Cheesecake Ingredients:

Makes 9″ Springform pan

Crust Ingredients:

Filling Ingredients:


  1. Assemble a Springform pan with the bottom facing up, the opposite way from how it comes assembled.
    • This will help you when removing the cheesecake from the pan, not having to fight with the lip.
    • Wrap the base with plastic wrap.  This will make it easier to remove the pie when done… unless you plan on serving the cake on the bottom of the pan.
  2. In the food processor, fitted with the “S” blade, pulse the almonds, cacao powder, and salt, processing the almonds into small pieces.
    • Be careful that you don’t over-process the nuts and head towards making a nut butter.  Nothing wrong with that… just not our goal at the moment.
  3. Add the dates and vanilla. Process until the batter sticks together.
    • Depending on your machine, you may need to stop the unit and scrape the sides down during this process.
    • Test the batter by pinching it between your fingers.  If it holds, it is ready.
  4. Distribute the crust evenly on the bottom of the pan, using even and gentle pressure.  If you press too hard, it might really stick badly to the base of the pan, making it hard to remove slices.
    • You can either just make the crust on the bottom of the pan, or you can also bring it up the sides.  It is up to you.
  5. Set aside while you make the cheesecake batter.

Cheesecake filling:

  1. Drain the soaked cashews and discard the soak water.  Place in a high-speed blender.
  2. In a high-powered blender combine the; cashews, sweetener, lemon juice, pomegranate and beet juice, vanilla, and salt until smooth.
    • Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender.  It could be too taxing on a lower-end model.
    • Blend until the filling is creamy smooth.   You shouldn’t detect any grit.  If you do, keep blending.
    • This process can take 2-4 minutes, depending on the strength of the blender.  Keep your hand cupped around the base of the blender carafe to feel for warmth.  If the batter is getting too warm.  Stop the machine and let it cool.  Then proceed once cooled.
    • You can use a different liquid sweetener if you are not comfortable with agave.  Just be aware of the different flavors and colors that the sweetener might impart in the cake.
  3. With a vortex going in the blender, drizzle in the coconut oil, and then add the lecithin.  Blend just long enough to incorporate everything together.  Don’t over-process.  The batter will start to thicken.
    • What is a vortex?  Look into the container from the top and slowly increase the speed from low to high,  the batter will form a small vortex (or hole) in the center.  High-powered machines have containers that are designed to create a controlled vortex, systematically folding ingredients back to the blades for smoother blends and faster processing… instead of just spinning ingredients around, hoping they find their way to the blades.
    • If your machine isn’t powerful enough or built to do this, you may need to stop the unit often to scrape the sides down.
  4. Pour the filling on top of the crust and gently tap the pan on the counter to remove any air bubbles.
  5. Chill in the freezer for 4-6 hours and then in the fridge for 12 hours.
  6. Store the cheesecake in the fridge for 3-5 days or up to 3 months in the freezer.  Be sure that they are well sealed to avoid fridge odors.

Optional decorating:

  1. I created my white cake frosting recipe, and while it was pourable, I poured the frosting over the cheesecake letting it spill over the edges.
    • If you wish to do this, prop the frozen cheesecake on a jar with a large plate underneath to catch the overflow.
  2. Place the cheesecake back into the freezer to let the frosting firm up.
  3. I then mashed some fresh raspberries and placed them on top, leaving 1/4″ from the edge clean.  Sprinkle pomegranate seeds on top and add some mint leaves.
  4. Enjoy!

21 thoughts on “Pomegranate Lemon Cheesecake

  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?

  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!

  11. Judy Groveman says:

    The filling makes me think of Sophie Conran’s kitchen; such a classy pink. The whole thing came together so well, and it also took very little time to defrost. Looks beautiful on a plate. I can’t do the piping yet, but have time to learn because juicy pomegranates are not yet in season. The next time I make this amazing cheesecake maybe I’ll be able to some rudimentary piping. I made the classic mistake, apparently, of not releasing before I pulled away. I hope to have before and after pictures by then! I’m going to need to make a modification because of the low sugar requirement I have but I am confident that it will work out fine.

    • amie-sue says:

      Thank you so much for sharing Judy. It’s all a process and I am thrilled that you are happy with the results so far. I had to Google “Sophie Conran’s kitchen” and after viewing some images, I can see how you came to that conclusion. :) I just bought a case of pomegranates and I am crossing my fingers that they are nice and juicy. :)

      Keep me posted on your lower sugar edition. hugs and blessings, amie sue

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