Description

A vibrant and healthy sugar-free, no-bake pomegranate cheesecake made with fresh pomegranate and beet juice, a crunchy nut base, and naturally sweetened with honey. Perfect for a refreshing, guilt-free dessert.

Ingredients

2 pomegranates (freshly squeezed juice)

1 small beetroot (freshly squeezed juice)

OR 500 ml of fresh juice (combined pomegranate and beet)

2 full tablespoons of honey

20 grams of gelatin (or 2 tsp agar-agar for vegan version)

100 grams of ground nuts (hazelnuts, pistachios, walnuts)

2 tablespoons of coconut oil

50 grams chopped pistachios (for topping)

Optional: fresh pomegranate seeds (for topping)

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Instructions

1. Grind the hazelnuts, pistachios, and walnuts and mix with coconut oil until the texture resembles damp sand.

2. Press the mixture into a 16 cm cake mold with a removable bottom to form the crust. Refrigerate it while preparing the filling.

3. Squeeze juice from 2 pomegranates and 1 beetroot (or use 500 ml fresh juice). Strain to remove pulp if using a blender.

4. In a small bowl, bloom gelatin in 10 tablespoons cold water for 10 minutes.

5. Warm a few tablespoons of the juice and dissolve the gelatin in it over low heat, then mix with the remaining juice and honey.

6. Pour the liquid mixture slowly over the crust using a spoon to avoid breaking the base. Add pomegranate seeds if desired.

7. Cover with foil and refrigerate for at least 4 hours or overnight to set.

8. Once set, garnish with chopped pistachios and more pomegranate seeds if desired. Slice and enjoy.

Notes

Use agar-agar instead of gelatin for a vegan-friendly version.

Best served chilled. Keeps well in the fridge for up to 5 days.

Choose a small mold (16 cm) to get a tall and elegant look.

Freshly squeezed juice is best for preserving nutrients and color.

Ideal for kids, diabetics, and those on a low-sugar diet.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Cheesecake
Method: No-Bake
Cuisine: International