Cap off a gathering of friends and family with a deliciously sweet dessert that adds a pop of color to the table.
Crust
10½ ounces vegan gingerbread biscuits
6 ounces plant-based butter
¼ teaspoon salt
Cheesecake
0.07 ounces agar-agar powder
3½ ounces canned coconut milk
2 packages vegan cream cheese
2 tablespoons maple syrup
1 tablespoon lemon juice
1 teaspoon vanilla
Pomegranate Syrup
3 tablespoons cornstarch
10 ounces pomegranate juice, divided
Pomegranate seeds, for garnish
To make crust:
In blender, blitz gingerbread biscuits until they form powder. Add butter and salt; blitz again until combined.
Place in six individually greased tart tins and smooth over base with back of spoon. Refrigerate to set.
To make cheesecake:
In small pot over low heat, dissolve agar-agar in coconut milk, whisking constantly. Once boiling, remove from heat and set aside.
In large bowl, mix cream cheese, maple syrup, lemon juice and vanilla; slowly pour over warm coconut milk, whisking until combined and creamy. Divide evenly among tart tins and refrigerate four hours.
To make pomegranate syrup:
In small bowl, combine cornstarch with 3 ounces pomegranate juice. In small pot, boil remaining pomegranate juice for five minutes. Pour in cornstarch and pomegranate mixture; whisk five minutes until syrup forms. Cool.
When cheesecakes have set, remove from tins and serve on plates. Pour pomegranate syrup on top and garnish with pomegranate seeds.