Preparation notes

Pomegranate Cheesecake

Pomegranate Cheesecake

Makes : 4 hearts

Preparation time : 1 hour + extra time to set

Cooking time : 12-15 minutes


  • 100g hard vegan block
  • 100g icing sugar
  • 70g milk alternative ( cocnut, rice …)
  • 1tsp baking powder
  • 200g plain flour


  1. In a mixing bowl, using a paddle, at medium speed, beat the vegan block with the icing sugar until fluffy consistency. Reduce the speed and slowly pour the milk alternative.

Finish with the baking powder and flour. Do not overwork the pastry.

Wrap the pastry in cling film and let it rest in the fridge for 1 h at least before use.

2. Preheat the oven 190° C/ gas mark 5.

  1. Roll out the shortcrust pastry 3mm thick, cut some heart shape with the heart cutter.

Transfer to a pre-lined baking tray and bake at 190° C for about 10-12 mins.


  • 180g pomegranate juice
  • 1 ¾ tsp agar agar powder (vegan thickener)
  • 150g plant-based cream
  • 90g golden caster sugar
  • 300g vegan cream cheese alternative
  • vegan friendly red food colouring or beetroot juice (optional)


  1. Dissolve the agar agar in the pomegranate juice and bring to the boil, whisking continuously. Keep it boiling for about 20 sec.
  2. Add the cream and bring it back to the boil. On medium heat, gently reduce until half of the initial quantity, stirring constantly.

3. In a mixing bowl, fitted with the paddle attachment, beat the sugar and cream cheese at medium-high speed until creamy, for about 2 min.

Reduce the speed and gradually add the reduced pomegranate mix.

Increase the speed, scraping down the sides of the bowl twice at least, until smooth consistency, with no remaining lumps.

4. Fill 4 silicone heart moulds with the cheesecake mix and transfer to the freezer.


  • 100g pomegranate juice
  • 1 tsp agar agar powder
  • Optional : vegan friendly red colouring


1. Bring all the ingredients to the boil, whisking continuously and pass the boiling liquid through a sieve.


  1. Unmould the hearts. Place them on top of the shortcrust bases and transfer them on a rack, with a bakewell paper and tray underneath.
  2. With a ladle, pour the glaze generously over the cakes, making sure they are evenly and entirely covered.

Let them set and finish with some pomegranate seeds and various vegan decorations (crispy rice paper, white chocolate …)

Recipes from Chef Danielle Maupertuis the founder of Free From Desserts is the UKs leading vegan executive pastry chef, author, presenter as well as a trainer for The Vegetarian Society