Pomegranate Cheesecake

desserts

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Servings: 6 individual cheesecakes

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

Ingredients

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

3 tablespoons cornstarch

10 ounces pomegranate juice, divided

Pomegranate seeds, for garnish

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.
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.
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.