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White Chocolate Pomegranate Cheesecake That’s Vegan AND Gluten Free

This vegan white chocolate and pomegranate cheesecake is the perfect dessert for any occasion. It’s easy to make, gluten free, dairy free, soy free and so delicious!

pomegranate cheesecake

This is most probably the easiest, creamiest, most refreshing cheesecake you’ll ever make. And you don’t even have to be vegan to make it! 

I’m pretty sure this recipe tops traditional cheesecake. And it’s probably even better for you! This cheesecake is composed of whole ingredients with no refined sugar or additives and is extremely easy to make.

Ingredients for the Gluten free white chocolate cheesecake recipe

Oil – Binds the crust ingredients together, can also be substituted with melted vegan butter.

Mixed nuts – Helps to add texture to the crust

Cornflour – adds stability to the cheesecake filling.

Coconut cream – Adds a fresh nutty creaminess to the cheesecake, visit my FAQS below, as to how you can find and use this cream.

Lemon juice – Helps to balance the sweetness.

Melted vegan butter – Helps add moisture to help blend the nuts

Sweetener of choice – A great choice for the crust is to add maple syrup as its sweetener, as it will help to bind the crust ingredients, but coconut, cane or caster sugar will also work well in both the crust and filling.

As always, all the ingredient quantities for this vegan cream tart are at the bottom of this post in the grey recipe box!
Master the art of baking GF, DF & Vegan

Baking Free From 101


Pomegranate cheesecake no bake recipe

How to make the crust for the vegan white chocolate and pomegranate cheesecake

To make the crust, blitz the oats and mixed nuts until a crumb consistency then pour in the oil and blend until it reaches a wet sand like consistency.

Transfer to a 6 inch loose bottom tin and evenly spread it across the bottom and sides of the tin.

making of the pomegranate cheesecake

How to make a white chocolate cheesecake no cream filling

To make the filling for this vegan white chocolate and pomegranate cheesecake, simply blend together the soaked cashews, melted vegan butter, cornflour, water, coconut cream, vegan cream cheese and melted vegan white chocolate.

pomegranate cheesecake filling

Until smooth.

Layer on top of the cheesecake base and evenly spread it over. Set in the fridge while you make the pomegranate jam.

Pomegranate jam

pomegranate jam

Looking for..

  • Pomegranate jam recipe no pectin
  • Pomegranate sauce for cheesecake
  • Easy pomegranate jam recipe
  • Pomegranate jam without seeds
  • Pomegranate jam without pectin

Then you’re in luck, this jam recipe covers all of that.

This is by far the best pomegranate jam recipe. Simply, heat all jam ingredients in a pan on medium heat, stirring constantly until it begins to thicken.

Sieve the compote over a bowl to remove pomegranate seeds, and leave aside too cool.

Pour compote over cheesecake base and set in the fridge before pouring on the cheesecake filling.

Pomegranate cheesecake topping

I decorated my vegan pomegranate cheesecake by piping on a white chocolate drizzle to create a border around the cheesecake. And then neatly placed 3 pomegranate seeds consecutively after an even gap. 

pomegranate cheesecake

But you can decorate it however you fancy.

Master the art of baking GF, DF & Vegan

Baking Free From 101


FAQS

How long should I soak the cashews?

I’d recommend approx 8hrs at least, so letting it soak overnight is best.

How do I soak cashews?

Measure out the required amount of cashews, pop them in a deep bowl and soak them in cold water, making sure it’s enough water that it covers the nuts. Then once you’re ready to make the cheesecake, drain the cashews in a colander, to remove any excess water.

Where can I find coconut cream?

You’ll need a can of coconut milk for this! The beauty of these cans is that they produce a beautiful thick cream that seats on the top of the can, where the coconut milk lays beneath. 

So for this cheesecake you’ll just require a tbsp or 2 of the coconut cream, which we will then blend with the other ingredients.

What can I use the rest of the coconut cream and milk for?

You can use the rest coconut cream in this cheesecake recipe

And you can easily use coconut milk as your ‘plant based milk’ in all my cakes, cookies and dessert recipes!

Is this vegan pomegranate dessert gluten free?

The ingredients in this cheesecake are all gluten free, just make sure you’re using gluten free oats and white chocolate. As although these ingredients are naturally gluten free, I’d recommend reading the package details as they may contain traces due to manufacturing processes.

Master the art of baking GF, DF & Vegan

Baking Free From 101


More no bake dairy free dessert recipes

  • Ultimate Vegan Chocolate Tart
  • Blueberry and Lemon Layered Tart
  • Lemon and Raspberry Layered Tart

If you enjoy this recipe, let me know in the comments, leave a rating and tag #WhiskMeFree on instagram so I can share your creations on my stories!

The vegan white chocolate cheesecake recipe

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5 from 2 votes

White Chocolate Pomegranate Cheesecake

This vegan white chocolate and pomegranate cheesecake is the perfect dessert for any occasion. It’s easy to make, gluten free, dairy free, soy free and so delicious!
Course Dessert
Cuisine Vegan
Keyword gluten free
Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 2 hours
Servings 6

Equipment

  • Food Processor
  • Blender
  • 6 inch Cake tin

Ingredients

Base

  • 100 g Oats
  • 100 g Mixed nuts
  • 2 tbsp Sweetner of choice (Refer to notes)
  • 4 tbsp Oil (or vegan melted butter)

Pomegranate Jam

  • 200 g Pomegranate
  • 2 tbsp Sweetner of choice (Refer to notes)
  • 1 tbsp Cornflour
  • 1/4 tsp Ginger

Cheesecake Filling

  • 30 g Coconut cream (from top of coconut milk can)
  • 150 g Vegan cream cheese
  • 180 g Cashews (Soaked overnight and drained)
  • 120 Sweetner of choice (Refer to notes)
  • 1 tbsp Cornflour
  • 50 ml Water
  • 50 g Vegan white chocolate (melted)

Decorate

  • 20 g Vegan white chocolate (melted)
  • 1 tbsp Pomegranate seeds

Instructions

Base

  • Blend all dry base ingredients until a crumb consistency then pour in the oil and and blend until it reaches a wet sand like consistency.
    100 g Oats, 100 g Mixed nuts, 4 tbsp Oil, 2 tbsp Sweetner of choice
  • Transfer to 6" loose bottom tin and evenly spread accross the bottom and sides of the tin.

Pomegranate Jam

  • Heat all jam ingredients in a pan on medium heat, stirring consistently until it begins to thicken.
    200 g Pomegranate, 2 tbsp Sweetner of choice, 1 tbsp Cornflour, 1/4 tsp Ginger
  • Sieve the compote over a bowl to remove pomegranate seeds, and leave aside to cool.
  • Pour compote over cheesecake base and set in the fridge while you make the cheesecake filling.

Cheesecake Filling

  • Blend all ingredients together in a blender until smooth.
    30 g Coconut cream, 150 g Vegan cream cheese, 180 g Cashews, 120 Sweetner of choice, 1 tbsp Cornflour, 50 ml Water, 50 g Vegan white chocolate
  • Pour on top of jam layer and evenly spread over. Set in the fridge for 2hrs , or until completely set in the middle (shouldn't wobble).

Decorate

  • Melt white chocolate in the microwave for 30 sec intervals and transfer into a piping bag. Pie onto set cheesecake to create a swirl/nest style boarder.
    20 g Vegan white chocolate, 1 tbsp Pomegranate seeds
  • Carefully place pomegranate seeds in groups of 3 around the border consecutively leaving an even space between each.
  • Voila. Slice and enjoy

Notes

Sweetener of choice:
A great choice for the crust is to add maple syrup as its sweetener, as it will help to bind the crust ingredients, but coconut, cane or caster sugar will also work well in both the crust and filling.

What did you think of this no bake pomegranate cheesecake recipe? Did you make any of your own amendments?

Let me know in the comments below.

pomegranate cheesecake

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© Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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9 Comments

  1. 5 stars
    I love cheesecake recipes with cashews and coconut milk, they’re the best. It makes a smooth and creamy dessert.
    And your pictures are so good! Very tempting!

  2. 5 stars
    Can’t believe it’s Vegan! I would have never thought to use cashew as a substitute for cheese. Coconut ? makes everything taste good. I must give it to you. This looks freaking delicious and appealing. Thanks for sharing.

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