Pumpkin Pomegranate Cheesecake – Vegan & Gluten Free

Well my friends, Thanksgiving (in the US) is only a couple of weeks away which only means one thing; Thanksgiving recipes! Yes. Most of the recipes that I have been posting have been very fall themed but we’re kicking it into full gear for the next two weeks. I’ve began planning out some Thanksgiving themed recipes that are going to rock your socks off. If you have any ideas that you want me to try to make send your requests my way! I’m always looking for extra inspiration. With that being said, let’s talk about cheesecake.

The crust of these little guy is a granola bar basically. Yes a granola bar! A pumpkin pomegranate granola bar. The other day I had an idea for some things involving pomegranate and I seriously can not stop eating them now. True Life: I’m addicted to pomegranates. So I made the granola bars and I realized that I didn’t want to share a granola bar recipe today. I took it to the next level and turned it into a cheesecake. I love making cheesecakes. It’s one of my favorite things to make! Especially this one. A passion for cheesecakes and an abundance of ingredients  is how the pumpkin pomegranate cheesecake was born and let’s hope that it becomes a new favorite too.

Enough of that. Let’s get to the recipe.

Pumpkin Pomegranate Cheesecake

serves 8-10

Crust: 1 cup oats
1/2 cup pumpkin
1/2 cup pomegranate seeds
1 tablespoon maple syrup
1 teaspoon pumpkin pie spice
1 banana

Preheat oven to 350 degrees. In a large bowl combine all ingredients. Pour onto parchment paper lined cookie sheet and spread out evenly about an inch thick. Bake 20-25 minutes. Remove from oven and set aside.

1 cup cashews
1/2 cup pumpkin
2 tablespoons coconut water
1 teaspoon pumpkin pie spice

Blend all ingredients together until smooth. Pour evenly on top of crust and top with pomegranate seeds. Place in freezer for at least 2 hours. Serve, enjoy!

3 responses to “Pumpkin Pomegranate Cheesecake – Vegan & Gluten Free”

  1. Thank you so so much for your recipes! I just looked at your Thanksgiving 2013 recipes and it solves my concern about 2 vegan guests I am having over this year! (My neice and her husband!) I love animals so much and i HATE eating any animal! But my body feels really fatigued eating a high carb diet – particularly beans! I try to get most protein by organic milk, cheese and eggs. (That makes me feel a little better.) Anyway, i think your recipes will be easy enough for me to do and look delicious! Can’t wait!
    Questions about this cheesecake.
    Do I need to soak the cashews to get them soft?
    Would the recipe work in a pie dish?
    I don’t know what to expect in terms of the consistency of the filling yet, but does it stand up on it’s own?
    Thank you!!!


    1. Thank you so much! I am so glad that you’ve found some recipes that you’ll be able to share with your family this year! Yay!
      For the cashews, you can soak them but it’s not necessary. Everything will blend up much better though if they’re soaked and I also recommend doing so if you don’t have a high speed blender to make it easier!
      I haven’t tried out the recipe in a pie dish but I don’t see any reason why it wouldn’t work in any type of baking dish. I would just be sure to coat the sides with a bit of coconut oil or some nonstick spray to be safe.
      After the filling sets up in the freezer it will stand up on it’s own. It will mimic the texture of a “regular” cheesecake so it’ll be soft but not too soft that it’ll fall over or anything.
      Enjoy 🙂


      1. Thank you! You’re amazing!


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