Pomegranate Cheesecake - Carolina Country

Pomegranate Cheesecake

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Pomegranate Cheesecake

Cap off a gathering of friends and family with a deliciously sweet dessert that adds a pop of color to the table.



  • 10½ ounces vegan gingerbread biscuits

  • 6 ounces plant-based butter

  • ¼ teaspoon salt


  • 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:

  1. In blender, blitz gingerbread biscuits until they form powder. Add butter and salt; blitz again until combined.

  2. Place in six individually greased tart tins and smooth over base with back of spoon. Refrigerate to set.

To make cheesecake:

  1. In small pot over low heat, dissolve agar-agar in coconut milk, whisking constantly. Once boiling, remove from heat and set aside.

  2. 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:

  1. 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.

  2. When cheesecakes have set, remove from tins and serve on plates. Pour pomegranate syrup on top and garnish with pomegranate seeds.

Recipe courtesy of


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