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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
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Ingredients
15 INGREDIENTS
6 SERVINGS
Refined Coconut Oil
1/4 cup refined coconut oil
Salt
1/4 tsp salt
Pomegranate Arils
pomegranate arils
Pitted Dates
2 whole pitted dates
Raw Pecans
1/2 cup raw pecans
Cinnamon
1 tsp cinnamon
Coconut Oil
2 tbsp coconut oil
Almond Flour
1/2 cup almond flour
Vanilla Extract
1 tbsp vanilla extract
Fresh Lemon Juice
2 tbsp fresh lemon juice
Pomegranate Juice
8 oz pomegranate juice
Canned Coconut Milk
1/2 cup canned coconut milk
Raw Cashews
2 cups raw cashews
soaked in cold water for at least six hours or up to overnight
Cornstarch
1 tsp cornstarch
Pure Maple Syrup
1/3 cup pure maple syrup
Directions
16 STEPS
30 min
PREP TIME
30 min
TOTAL TIME
View Directions on Le Petit Eats
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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?