Sweet Potato Cheesecake with Pomegranate Syrup

One of my very favorite things vegan treats to make is vegan cheesecake! There are so many different possible flavor combinations. This one came out really food. Especially for fall or a holiday dinner. It is super dense, reminiscent of that really rich New York Style cheesecake. The batter is made mostly of sweet potato, cashew, and coconut oil, while the crust is just dates and walnuts. The sweet-tart pomegranate sauce is the perfect complement to this earthy sweet potato cheesecake.


For the crust:

  • 1 cup walnuts
  • 1 cup dates, pits removed
  • 1/4 teaspoon Kosher salt

For the sweet potato cheesecake:

  • 2 cups raw cashews, soaked overnight
  • 4 cups sweet potato, cubed and boiled until fork tender
  • 1 Tablespoon non-dairy milk (or water)
  • 1/3 cup refined coconut oil
  • 1 1/4 teaspoons pumpkin pie spice
  • 1/4 cup + 3 Tablespoons agave nectar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the sauce:

  • 1/3 cup coconut sugar
  • 1 cup pomegranate juice
  • pinch of salt
  • 1/2 cup fresh pomegranate seeds



  1. Preheat the oven to 350°.
  2. Combine the walnuts, dates, and kosher salt in a food processor until there are no large chunks left.
  3. Press the nut and date mixture into the bottom of an 8″ springform pan (a regular pie pan should do fine as well, but might be harder to get out when it comes to slicing).
  4. Next blend together the cashews, sweet potato, non-dairy milk, coconut oil, pumpkin pie spice, agave, lemon juice, vanilla, and salt in a high-speed blender. Scrape down the sides every minute or so and blend for at least five minutes. It should be super creamy with no chunks left at all.
  5. Pour the sweet potato mixture on top of the crust and bake for 1 hour.
  6. While the pie is baking, make the pomegranate syrup in a small saucepan over medium-low heat by stirring together the pomegranate juice, coconut sugar, and salt. Just let this simmer, but stir it frequently and make sure it doesn’t burn. If it starts to boil up too much just remove it from the burner for a second and lower the heat a little bit. Once the liquid has reduced by half, transfer to a small bowl and mix in the fresh pomegranate seeds.
  7. This is delicious served warm or cold, but let it stand for at least 30 minutes before slicing in!

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