Mandarin Orange Cheesecake on a Pecan Ginger Crust

    • Yield
    • Difficulty
    • Moderate
  • 12345 (No Ratings Yet)

I love the flavor and texture combination of this cheesecake. A creamy smooth citrus cheesecake on a dense gingery crust, paired with tart cranberry and sweet pomegranate, and rounded out with the crunchy pecans. It’s really light and refreshing


Pecan Ginger Crust

1 1/4 cup pecans

1/3 cup pitted, packed dates - finely chopped

1 tablespoon minced ginger*

1/2 teaspoon pure vanilla extract

Pinch of salt

*grated finely on a microplane

Mandarin Orange Filling

2 1/2 cups mandarin orange segments

1 1/2 cups cashew

1/4 cup + 1 tablespoon maple syrup

6 drops stevia

2 tablespoons lemon juice

1 teaspoon packed orange zest

1 teaspoon vanilla extract

4-6 drops orange essential oil, or to taste

1/8 teaspoon himalayan salt

1/2 cup melted coconut oil

2 tablespoons melted cacao butter

Cranberry Pomegranate Compote

1 1/2 cups fresh cranberries

1/2 cup mandarin orange juice (or juice of regular oranges)

2 tablespoons pomegranate powder

5 drops stevia

1 1/2 tablespoons maple syrup

2 teaspoons lemon juice

1-2 drops orange essential oil

1 1/2 tablespoons chia seed

2 tablespoons goji berries


Pecan Ginger Crust

1) Grind all ingredients together in a food processor to create a dough.

2) Press the dough into the bottom of an 8" or 12" spring form pan.

Mandarin Orange Filling

1) Blend all but the oil and butter until completely smooth and creamy.

2) Add the oil/butter and blend briefly to incorporate.

3) Pour the filling over the crust.

4) Chill in the fridge for 8-12 hours.

Cranberry Pomegranate Compote

1) Blend all but the chia and gojis, in a food processor or blender, leaving a little texture, if desired.

2) Pulse in the chia seed just to mix it in, but avoid breaking it down.

3) Transfer the mixture to a bowl and fold in the goji berries.

4) Chill in the fridge for a few hours. The chia will soak up some of the liquid, causing the compote to thicken.

5) Spoon over the cheesecake when you are ready to serve it.
6) Top with *Candied Pecans


*recipe for Candied Pecan's found here:


Heather PaceAbout Heather Pace

Heather became a health conscious vegan at the age of 14 after reading the book Fit For Life. She discovered new ways to enjoy her favorite foods, particularly her beloved desserts.  Heather’s curiosity was peaked when she stumbled upon a raw food restaurant at the age of 16, and by the time she was 18, she attended her first raw retreat for a month in California. Her passion for food led her to a two year culinary school program at the age of 18. Despite the fact that she wasn’t interested in most of the food being prepared, she gained valuable experience by learning the basics and all that the food industry has to offer. She went on to work in various restaurants, bakeries, and as a personal chef. Heather's serious sweet tooth led her to author four raw dessert ebooks: Just Desserts, Raw Party Parfait, Moonie Pie Recipes, and The Ultimate Raw Ice Cream Cake. She teaches raw food classes, and hosts dessert challenges on her site:

Leave a Reply