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Le Petit Eats

Vanilla Bean Pomegranate Mini Cheesecakes

This recipe makes six individual Pomegranate Vanilla Bean mini cheesecakes or one large cheesecake that can be cut into several slices. The no-bake cashew based filling is rich and creamy without using dairy or eggs, and the pomegranate glaze is an easy yet festive touch.
3
2,525
4
30 min
TOTAL TIME
646
CALORIES
$3.30
PER SERVING
Vanilla Bean Pomegranate Mini Cheesecakes
Ingredients
15 INGREDIENTS
6 SERVINGS
Refined Coconut Oil
1/4 cup refined coconut oil
Cornstarch
1 tsp cornstarch
Salt
1/4 tsp salt
Pomegranate Juice
8 oz pomegranate juice
Raw Cashews
2 cups raw cashews
soaked in cold water for at least six hours or up to overnight
Pomegranate Arils
pomegranate arils
Pitted Dates
2 pitted dates
Raw Pecans
1/2 cup raw pecans
Ground Cinnamon
1 tsp ground cinnamon
Almond Flour
1/2 cup almond flour
Pure Maple Syrup
1/3 cup pure maple syrup
Lemon Juice
2 tbsp lemon juice
Vanilla Extract
1 tbsp vanilla extract
Canned Coconut Milk
1/2 cup canned coconut milk
Coconut Oil
2 tbsp coconut oil
Directions
16 STEPS
30 min
PREP TIME
30 min
TOTAL TIME
View Directions on Le Petit Eats
Health Info
Macros
44g
CARBS
49g
FAT
11g
PROTEIN
Allowed on these diets
VEGETARIAN
VEGAN
Contains these allergens
TREE NUTS
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Frequently Asked Questions
What are Mini Cheesecakes?
What ingredients do I need to make Mini Cheesecakes?
Do I need any special equipment to make Mini Cheesecakes?
Can I make Mini Cheesecakes ahead of time?
Can I substitute ingredients for Mini Cheesecakes?
How can I prevent my Mini Cheesecakes from cracking?
How should I store leftover Mini Cheesecakes?
Can I customize my Mini Cheesecakes with different toppings?