Probiotic Pomegranate & Clementine Cheesecake

With probiotics and antioxidants, this grain-free, egg-free Pomegranate and Clementine Cheesecake is easy, no-bake, low-carb, and keto-friendly! It's nourishing, nutrient-dense, and flavorful with tangy-sweet orange and bursts of pomegranate arils in every bite!

Probiotic Pomegranate & Clementine Cheesecake

All the gut-healthy probiotics are preserved in this antioxidant-rich, no-bake cheesecake! For a low-carb/keto dessert, use my alternative sweetener blend!

CourseDessert

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 4 hours 32 minutes

Servings 6 servings

Author Lindsey Dietz

Ingredients

For The Crust:

1/2cup superfine almond flour
2tablespoons coconut flour
1/4cupbutter or lardI used lard, and it's DIVINE!
1/2teaspoon cinnamon
1/8teaspoon salt

For The Raw Cheesecake:

12ouncesfull fatcultured cream cheese, such as Nancy's brand, softened
1/4cupfull fatcultured sour cream, such as Nancy's brand or homemade
3tablespoons Dietz Sweetfor keto/low-carb or your preferred whole sweetener
1clementinejuice and zest (discard the pulp)
1 to 2drops sweet orange or tangerine essential oiloptional, if more orange flavor is desired
1/2teaspoon vanilla extract
4ouncespomegranate arils

Instructions

For The Crust:

Combine all ingredients in a mixing bowl or stand mixer.
Mix until the mixture feels like wet sand.
Press into the bottom of a 7-inch springform pan.
Bake 12 to 14 minutes.
Remove from the oven and place on a wire cooling rack. Cool completely before filling.

For The Raw Cheesecake:

Combine the cream cheese, sour cream, sweetener, clementine juice and zest, and vanilla in a medium bowl or bowl of a stand mixer.
Use the whisk attachment (or hand beaters) to whip the mixture until smooth, soft, and fluffy.
Taste and add the sweet orange or tangerine essential oil, if desired.
Fold in the pomegranate arils.
Transfer to the cooled crust.
Place in the refrigerator for 4 hours or until set.