No Bake Vegan Chocolate Pomegranate Cheesecake

I haven’t written a blog post in a while because it’s been crazy busy around here! I have created tons of recipes but can’t find the time to post them! I’m hoping after graduation it will get much easier to post more often.
I think the reason I’ve been so busy is because I’m consulting a few hours a week while trying to finish up a few projects and write my thesis. The good news in all of this is that I have finished the first draft of chapters 1 and 2 of my thesis. I usually leave things until the last minute so I think this is great progress.
Aside from working and writing I also try to take a breather every now and then and read a few pages of a fun book or watch a movie. Last July Eric and I bought season tickets to the Pantages theatre to see musicals. It has been really fun to go to musicals every now and then and just relax.

My mom came out for my birthday this year. It was a blast! I haven’t had her around for the past 4 birthdays or so since I moved to Los Angeles for grad school. Eric and I took her on a hike and she killed it! Seriously amazing some of the hills she tackled with us. We also did a lot of eating (of course). We had thai, soup dumplings, donuts, ice cream…so much awesome food. On the day of my birthday we went downtown to Smorgasbord. There were so many amazing vendors and we had so much fun.¬†Taking her to the airport for her to go back to Georgia was sad and I miss her already. I really wish that we had some immediate family out here, but it’s so darn expensive compared to Georgia.
Anyway, on to the vegan chocolate Cheesecake! I’ve been wanting to try vegan cheesecake for a long time. The other day I was craving a creamy chocolate concoction, so I thought it was the perfect time to try out a chocolate cheesecake. This really hit the spot and the best part is that the cheesecake is no bake. Whenever I make a full pie or cake we have dessert for days haha. We are were eating like¬†kings after I made this cheesecake because I used an even bigger cake round :p
I’m looking forward to trying this recipe in many variations. For the compote I used pomegranate arils, but you could use strawberries, raspberries, blueberries, etc. I really liked the pomegranate flavor, but there was definitely a little crunch from the arils. We didn’t mind it, but if you don’t want the crunch you could either strain out the arils to leave just the reduction or use a different fruit.
Vegan Chocolate Pomegranate Cheesecake
Print Recipe
This creamy and chocolatey cheesecake has a delicious chocolate crust and is topped with pomegranate compote.
Servings
12 slices
Servings
12 slices
Vegan Chocolate Pomegranate Cheesecake
Print Recipe
This creamy and chocolatey cheesecake has a delicious chocolate crust and is topped with pomegranate compote.
Servings
12 slices
Servings
12 slices
Ingredients
For the crust
For the filling
For the pomegranate compote
Servings: slices
Instructions
For the crust
  1. Using a food processor or blender blend the dates into a paste.
  2. Remove the date paste from the blender and add the almonds.
  3. Pulse the almonds until granular.
  4. Add back in the date paste along with the cocoa powder and water.
  5. Blend until the mixture comes together when pinched.
  6. Pour the crust mixture into a circular pan and press with hands to form a crust.
For the filling
  1. Soak the cashews in 2 cups of water overnight.
  2. Melt the vegan chocolate chips in the microwave (I usually do about 30-45 seconds, stirring every 15 or so seconds).
  3. Drain the cashews and add them to the blender along with all of the filling ingredients.
  4. Blend until smooth and creamy. For me this took about 5 minutes, but might be quicker if you have a vitamix!
  5. Pour the filling over the crust and refrigerate overnight.
For the pomegranate compote
  1. The next day combine the pomegranate arils, sugar, lemon juice and water in a small saucepan and heat for about 10 minutes to make a syrup.
  2. Make sure to stir the compote very frequently to prevent the sugar from burning.
  3. Allow the compote to cool, then pour over the top of the cheesecake
  4. Store covered in the refrigerator for up to 6 days.
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