Raw Vegan Orange Ginger Pomegranate Cheesecake

Here are the two raw desserts I made for Christmas. I wanted a contrast between rich chocolate, and light fruit. The following treats were born...

Dark Raw Chocolate Truffle Tart in a Cacao Nut Crust, topped with Coconut Whipped Cream. This is as decadent as they come! Recipe found in my Raw Chocolate Dream eBook


Mandarin Orange Cheesecake on a Pecan Ginger Crust with a Cranberry Pomegranate Compote

I love the flavor and texture combination of this cheesecake. A creamy smooth citrus cheesecake on a dense gingery crust, paired with tart cranberry and sweet pomegranate, and rounded out with the crunchy pecans. It's really light and refreshing.

Pecan Ginger Crust

1 1/4 cup pecans
1/3 cup pitted, packed dates - finely chopped
1 tablespoon minced ginger*
1/2 teaspoon pure vanilla extract
Pinch of salt

Grind all ingredients together in a food processor to create a dough.
Press the dough into the bottom of an 8" or 12" spring form pan.

*grated finely on a microplane

Mandarin Filling

2 1/2 cups mandarin (or orange) segments
1 1/2 cups cashews
1/3 cup maple syrup
2 tablespoons lemon juice
1 teaspoon packed orange zest
1 teaspoon vanilla extract
4-6 drops orange essential oil, or to taste
1/8 teaspoon himalayan salt
1/2 cup melted coconut oil
2 tablespoons melted cacao butter
2-5 drops stevia, optional
Blend all but the oil, butter, and stevia until completely smooth and creamy. Add the oil/butter and blend briefly to incorporate. Taste and add the stevia if you want a bit more sweetness.  Pour the filling over the crust. Chill in the freezer for 5-6 hours and then in the fridge for 8-12 hours.

Cranberry Pomegranate Compote

1 1/2 cups fresh cranberries
1/2 cup mandarin orange juice (or juice of regular oranges)
2 tablespoons pomegranate powder
5 drops stevia
1 1/2 tablespoons maple syrup
2 teaspoons lemon juice
1-2 drops orange essential oil
1 1/2 tablespoons chia seed
2 tablespoons goji berries

Blend all but the chia and gojis, in a food processor or blender, leaving a little texture, if desired.
Pulse in the chia seed just to mix it in, but avoid breaking it down.
Transfer the mixture to a bowl and fold in the goji berries.
Chill in the fridge for a few hours. The chia will soak up some of the liquid, causing the compote to thicken.
Spoon over the cheesecake when you are ready to serve it.

Candied Pecans - recipe HERE in my Ice Cream in the Raw eBook (where you can also find a recipe for lucuma vanilla nuts).

I don't have a recipe to share for the Chocolate Truffle Tart as it's tucked away for a future project, but give the cheesecake a try!

What yummy treats did you make for Christmas?

Here's my Christmas tree. About a week ago I was sitting on the couch beside it, when I started hearing a "whoosh" - I looked to see that the tree was starting to fall over! I caught it on the way down - whew. Strange through, because it was tied up with fishing line... but apparently that wasn't enough.


Happy New Year! Wishing you fabulous celebrations!
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  1. December 30, 2010 at 21:39

    I like the Pecan Ginger Crust..I'm thinking it would pair well with a pumpkin cheesecake/pie.<br />Peace & Raw Health,<br />Elizabeth

  2. December 31, 2010 at 03:54

    I really wish I was enjoying all of these right now!! <br />Everything sounds heavenly!

  3. December 31, 2010 at 14:38

    Amazing cakes girlie - they look sooo delicious. I am anticipating the recipe for the Truffle Tart! :) Happy New Years and all the best for 2011.

  4. December 31, 2010 at 20:38

    Whatever you share Heathy is gorgeous to the eyes and sweeter to the mouth.

  5. December 31, 2010 at 23:10

    You have an amazing talent for raw food creation and photography. Both desserts are absolutely gorgeous!

  6. January 1, 2011 at 04:27

    Hey Heathy, Love your treats, how are you feeling?<br />xoxoxo<br />Happiest of New Years!<br />deb

  7. January 1, 2011 at 07:30

    i made your raw chocolate and vanilla layered cake from your ice-cream cake book :)<br />Delicious! Everyone was impressed.<br />Thanks ;)

  8. January 1, 2011 at 09:25

    Both cakes sounds great! I made a lime&coconut cake with a raisin and coconut flake crust, beside the lime juice and zest I used my powdered dehydrated sorrel to give a deeper color and a more intense sour flavor. I also made a tonka bean&chocolate cake with a walnut and date crust, also the cream's base was walnut. Most of the tasters loved them, but some had problem with the seeds on their tongue. I considered this as a result of their consumer habits as they eat many "empty" food which destroys their tongue and make them more acidic. What do you think? By the way I wanted to make the creams a bit lighter with using of agar-agar, but that mission failed this time, I have to make more experimentation. I find these sweets too heavy. Yesterday I made a "caramel" cream from dried figs, you can have look here http://suletlensegek.blogspot.com/2010/12/karacsonyi-receptek.html this is our new "child": raw treats in Hungary, we are already in some great shops here:))<br />Very happy new year and I also wish You great health!

  9. January 2, 2011 at 01:59

    Oh my God.yummmm! These look so gorgeous and amazing!

  10. marg
    December 26, 2011 at 09:30

    Made the mandarin cheezcake with pecan crust & pomegranite/<br />cranberry topping for our christmas picnic at the beach (we can do that here in the new zealand summer). It was a huge hit with us all - octogenarians to toddlers with middle agers & young folk in between. Thanks so much for the generous sharing of the recipe.<br />Only had dried cranberries & fresh pomegranites so soaked the berries in the freshly squeezed juice (really easy simply using a hand lemon juicer)& added other ingredients when plumped & soft.<br />Absolutely delicious!

  11. Anonymous
    May 3, 2012 at 21:22

    Oh. My. Goodness!<br /><br />Where can I get that chocolate pie recipe?!?!?<br /><br />I'll even buy a book if I have to!!! It looks INCREDIBLE!

  12. May 4, 2012 at 23:24

    Thanks Marg - so glad that you tried it and enjoyed!!!<br /><br />Anon - The chocolate recipe isn't in any of my books - still in the "top secret" section. Sorry! Lots of other yummy chocolate cake recipes on the bloggie though!

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