Healthy Pink Pomegranate No-Bake Cheesecake

First off, take a look at this wonderful profile of Dr. Barry Groves, author of “Natural Health and Weight Loss” and his new release, “Trick and Treat: How Healthy Eating Is Making Us Ill.” Dr. Groves is an advocate of a natural high-fat, low carbohydrate diet for total health and weight management.

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If you haven’t tried a No-Bake Cheesecake, now is the time. It’s the ideal dessert for a low carbohydrate diet high in nourishing fats. Each silky bite is so creamy, thick, and sweet, you can barely finish a slice of cake, even though it tastes so good that as you’re eating it, you’re sad because you’re getting closer and closer to it being gone! In addition to being a big finish to a meal, I can attest to the fact that this cake is the perfect treat to wake up to if you have a sweet tooth. A breakfast of sugar-free, gluten-free, low carb No-Bake cheesecake will keep you going through the morning, without leaving you feeling stuffed because it is so nutrient dense!

We all have heard of the health benefits of pomegranate seeds and juice, which are full of antioxidants and cancer-fighting phytochemicals. This delicious, seasonal fruit is relatively low in sugar, with 26g carbs in a whole pomegranate.

Preparation couldn’t be easier. You grind the nuts, bake the crust, and whip together the filling. This is another one of those desserts that will make everyone think you spent hours on it. The pomegranate arils are works of art in their own right. The little red jewels, full of tart, crimson juice, can simply be strewn about the base to make your cheesecake look fit for royalty.

The lovely blush hue of the cheesecake is not 100% derived from the pom juice. You know how I feel about a bit of artifical coloring to jazz up natural desserts. If you don’t like it, don’t use it!

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Pink Pom No-Bake Cheesecake
Adapted from a recipe at AllRecipes.com

Ingredients:

Crust:

3 tablespoons organic butter (regular salted)
1 1/4 cups sliced almonds
1/2 cup (heaped) pecans or walnuts
1/4 cup GF rolled oats (replace with more almonds if desired)
1 tsp raw honey (optional)
1/8 teaspoon good-tasting pure stevia extract
3 tablespoons powdered erythritol (optional, for a sweet crust)

Filling:
2-8 oz packages cream cheese or Neufchatel 1/3 less fat cheese
1 pomegranate, yielding 3 tablespoons fresh pomegranate juice
3/4 cup erythritol, powdered
1/8 teaspoon plus 1/16 teaspoon good-tasting pure stevia extract
1/2 teaspoon pure vanilla extract
Red and blue food coloring (optional)
1 cup heavy cream

Glaze (optional):
2 tablespoons fresh pomegranate juice
2 tablespoons water
1 tablespoon erythritol
pinch of xanthan gum

Preparation:
Preheat oven to 300 degrees Fahrenheit. Set cream cheese out on counter.

Grease a 9” pie dish, or line the bottom of a mini springform pan with a round of parchment paper, and grease the bottom and sides. Grind nuts and oats into a meal in food processor. Add the rest of the crust ingredients, and drizzle in butter. Pulse until a dough forms, then press into the bottom of a pie plate or mini springform pan. Bake crust for 5 minutes at 300 degrees, then turn up the oven to 350 degrees and bake for 15 minutes, or until crust is browned around the edges. Let cool on countertop or freeze for 10 minutes to speed cooling process.
Press about 1/2 cup of pomegranate seeds through a sieve to get 3 tablespoons of juice. Save the rest of the juice for glaze. Beat cream cheese for a minute until creamy, and add pomegranate juice, vanilla, stevia, and 1/4 cup erythritol, beating until smooth. Gradually add the rest of the erythritol, and beat for another couple of minutes. Add drops of blue food coloring (about 3) and red food coloring (about 10) until desired shade of pink is reached. In a separate bowl, whip heavy cream to stiff peaks. Fold heavy cream into cream cheese mixture, until most streaks are gone. Spread over crust with a spatula, and smooth the top. Refrigerate for 4 hours or overnight (ideal) and unmold from sides of the springform pan. Store covered in plastic wrap.

For glaze, combine all ingredients in a saucepan over medium heat and stir until erythritol dissolves. Whisk in a tiny pinch of xanthan gum and keep stirring, off of the heat, until it thickens. This glaze does not keep, so prepare it immediately before serving. Let sauce cool and pour over individual slices of cake.

Lemon Variation: Use 2 tablespoons of lemon juice in place of the pomegranate juice.
Vanilla Variation: Use 2 teaspoons pure vanilla extract and no fruit juice.

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~69.5g net carbs for the whole cheesecake made with 1/2 of a pomegranate, oats in the crust (which add 11g net carbs), and no glaze
~4g net carbs for glaze

Other blog posts you might like:
How to Cut and De-Seed a Pomegranate @ Simply Recipes
Pomegranate Blackberry Dessert @ The Blog of Dr. Michael Eades
Healthy Pomegranate Cheesecake @ Associated Content
Ideas for eating pomegranates @ Gluten-Free Girl

  • Vikki

    OH my goodnight! You just don’t know how very much I love pomegranate! It looks so good I’d be afraid to I’d want to eat the whole thing.

  • Kimberly

    This looks fabulous as always. I am having trouble with diary and was wondering if you think this would work with tofutti cream cheese and soy creamer.

  • gerdaleigh

    Do you know if it is possible to get erythitol that is fermented off of something other than sugar? I am allergic to cane and beet sugar and currently am having a minor reaction to erythitol. Or, should I just use xylitol/agave?

  • Lauren

    Vikki – It is very good but very filling too! You might have to be superhuman to eat more than one big slice. :)

    Kimberly – Does the soy creamer whip to stiff peaks? If so, it might work! Otherwise it might be too watery.

    Gerdaleigh – Good question! I think you might be able to find erythritol made from corncobs, but I’m not sure. Xylitol fermented from birch trees might be your best bet! Agave is not a sweetener I would use because of its HIGH fructose content, but if it works for you than I don’t see how the taste would be affected (unless the agave adds too much liquid). Good luck tweaking it to fit your needs! :)

  • fit lil fiddle

    This looks so delicious!!!! I have never tried pomegranite but it looks like it is time to try it.

    Thank you so much for the chocolate Lauren!!!

  • Sophie

    Yes, waking up to this would be a dream. I love the pink color, and, of course, it’s so darn healthy but looks sinfully tasty! :) I’m not even a cheesecake fan!

  • Lauren

    fit lil fiddle- You are welcome! Hope you enjoyed it, and thank you for reading my blog. :)

    Sophie – I am not a cheesecake fan either! Thank you for the nice comment.

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  • Anonymous

    Hi Lauren, love your blog and always chech it for recipes (I low carb), I'm having guests this weekend and want to make this for dessert but have a couple of Qs- I hope you don't mind! :-):
    1-Taste & texture like cheesecake or pudding?
    2-I don't have erythitol, can I use another sweetner (splenda or sweetnlow)? If so how much?
    3-Do you like the vanilla cheesecake?

    and last question, I promise! :-) did you ever experimented mascarpone instead of cream cheese (I never did but want to try)?

    Thanks!
    Wafa (BusyB on lcf)

  • Lauren

    Hi BusyB, I’m sure whatever sweetener you prefer would work well in this recipe! Just add Splenda and taste as you go along. The texture is less dry and more creamy than a cheesecake, but definitely not like a pudding. It’s very good with the lemon juice in place of the pom flavor.

  • Pomengranate

    Yummy post!Thank you for sharing this wonderful information about pomegranate with us. With all this buzz about superfriuts flying around I feel it is very important for us to know in detail what we consume. Looking forward to see more posts like this from you.

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  • nikki

    I just made this cheesecake, varying it to my diet, and it is sooo good. I used the neufatchel cheese, powdered sugar inplace of erythritol, agave in place of stevia, and vanilla in place of pom juice, along with homemade whipped cream. the crust was made from kashi cereal crumbs, coconut oil, and organic sugar. it was so easy and it tastes soo velvety rich like a cheesecake should. My daughter and i licked the spoons clean! whatever variation you choose, make it, and it will be your favorite too!

  • Pamela

    Love this cheesecake! Well, I love all cheesecakes but this one is quick, easy and delicious!

  • Cassandra

    Wonderful recipe for a no-bake cheesecake! I used 1 Tbs lemon juice and vanilla extract to make a traditional flavor (no pomegranate on hand). Also a dash of cinnamon to the crust. After 7-8 days the filling developed a slightly grainy texture, probably due to the erythritol but taste was unaltered.

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