Looking for a delicious way to eat your fruits & antioxidants?? look no further! Raspberries and pomegranates, two super-fruits, full of antioxidants, combine deliciously in these tart & refreshing little vegan cheesecakes. Did I mention zero sugar added? Sweetened naturally & just lightly enhanced with a touch of stevia.

difficulty level: intermediate

prep time: 10 minutes

cook time: 20 minutes + minimum 6 hours in freezer (or overnight)

equipment needed:

  • food processor

  • high powered blender (like a Vitamix)

  • 2 silicone mini muffin mold, each mold holds 12 little tarts; you can get a larger regular sized muffin mold, but i do recommend the mini ones, easier to handle. the silicone mold part is absolutely essential, due to the no sugar added no fat added, using silicone molds is the only way to be able to perfectly un-mold these little cheesecakes.

what you need:

for the crust:

  • 1/2 cup pumpkin seeds
  • 1 cup oats
  • 2 dates chopped
  • 2 tbsp walnut pieces
  • 1 tsp stevia
  • 1/8 tsp salt
  • 1/4 cup + 1 tbsp full fat canned coconut milk (or coconut cream)
  • 1 vegan egg = 1 tbsp flax + 2.5 tbsp boiling water mixed and set aside
  • 1/4 tsp vanilla
  • 4 tbsp almond meal sometimes called almond flour.

for filling:

  • 1 cup frozen raspberries thawed. this is a very heaping cup & a half of frozen raspberries
  • 2 tbsp raw beet pieces (cut small)
  • 1 tbsp almond butter
  • 1 1/4 tsp stevia powder
  • 1/4 cup cashews quick soaked. pour boiling water over 1/4 cup cashews and let sit minimum 50 minutes, drain well.
  • 3 tbsp pomegranate powder. yep you read that right. You can find powdered pomegranate on Amazon or at your local health food store, I use Navitas Natural brand. In the Amazon search bar type "Navitas Naturals Pomegranate Powder". This powder is a great way to add a mega antioxidant boost to you smoothies, or even just mix with water, an easy way to get the benefits of pomegranate all year round.
  • zest of 1/2 lemon

what to do:

for crust:

  • preheat oven to 350 degrees
  • spray/grease 2 silicone mini molds
  • all other crust ingredients in food processor and whirl away until a dough ball forms. scrape sides and whirl again.
  • place roughly 1/2 tbsp crust dough into each little mold
  • cut a small piece of saranwrap and use it to press crust into greased silicone molds, use finger tips. Make sure the litlle crusts are evenly pressed
  • place silicone mold on baking tray and bake in oven for 12 minutes remove and let cool at least 20 minutes.

for filling:

  • place all filling ingredients in blender
  • whirl away, stop, scrape sides and whirl again at least one minute, stop again, scrape sides & whirl again, you want the filling to be very smooth. taste and add vanilla, lemon zest or stevia according to preference


  • carefully put roughly 1- 1.5 tbsp of filling on top of cooled crust.
  • place muffin old on a baking sheet and tap ("slam"??) baking sheet on counter a few times to let air bubbles escape.
  • i do not fill the molds to the top... this gives for a prettier presentation
  • cover with plastic wrap, place in freezer for at least 6 hours or overnight.


remove from freezer, immediately pop out each little mini tart, you must un-mold them when they are still completely frozen in order for the tarts to come out perfectly out of their molds. arrange on plate or tray, top with pistachio dust & fresh berries, i sprinkled a touch of Matcha powder on top too, for an added touch of color and extra antioxidant boots. Since these cheesecakes have zero sugar added and zero fat added, you really do have to top them off with nuts (powdered) and berries, as the custard will form a crust otherwise, they will still taste delicious, just won't look as pretty the next day without the toppings :)
These keep in the fridge for a week.. but usually do not last that long ;)
you can absolutely keep them covered in freezer in their molds for up to a month

let defrost outside at least 10 minutes before serving.