Citrus and warm spices play off each other beautifully in this layered dessert: a crunchy pecan-and-ginger base, topped with a silky mandarin filling, finished with a tangy cranberry-pomegranate compote. Bright, fragrant, and surprisingly light on the palate despite its generous look.
Raw Mandarin Cheesecake with Pecan-Ginger Crust and Cranberry-Pomegranate Compote
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Ingredients
Pecan-Ginger Crust
- 125 g pecans
- 60 g pitted dates, finely chopped and packed
- 1 tablespoon finely grated ginger
- ½ teaspoon pure vanilla extract
- 1 pinch of salt
Mandarin Filling
- 375 g mandarin segments
- 200 g cashews
- 75 ml maple syrup
- 6 drops stevia
- 2 tablespoons lemon juice
- 1 teaspoon packed orange zest
- 1 teaspoon vanilla extract
- 4 to 6 drops orange essential oil, to taste
- ⅛ teaspoon Himalayan pink salt
- 110 g melted coconut oil
- 30 g melted cocoa butter
Cranberry-Pomegranate Compote
- 150 g fresh cranberries
- 125 ml mandarin juice (or orange juice)
- 2 tablespoons pomegranate powder
- 5 drops stevia
- 1½ tablespoons maple syrup
- 2 teaspoons lemon juice
- 1 to 2 drops orange essential oil
- 1½ tablespoons chia seeds
- 2 tablespoons goji berries
To Finish
- Caramelised pecans (prepared separately)
Method
Crust
- Blend the pecans, dates, ginger, vanilla and salt until you get a smooth, sticky paste that holds together.
- Press evenly into the bottom of a 20 or 30 cm springform pan.
Filling
- Blend the mandarin segments, cashews, maple syrup, stevia, lemon juice, orange zest, vanilla, orange essential oil and salt until perfectly silky.
- Add the melted coconut oil and cocoa butter, then blend briefly, just enough to incorporate.
- Pour the filling over the crust and smooth the top.
- Refrigerate for 8 to 12 hours until the filling sets.
Compote
- Blend the cranberries, mandarin juice, pomegranate powder, stevia, maple syrup, lemon juice and orange essential oil — a food processor works well if you'd like to keep a bit of texture rather than a completely smooth purée.
- Fold in the chia seeds with short pulses, just enough to distribute them without crushing them.
- Once transferred to a bowl, gently fold in the goji berries by hand.
- Let it rest in the fridge for a few hours: the chia seeds absorb the liquid and thicken the compote to a consistency that holds on a spoon.
- Spread the compote over the well-chilled cheesecake just before serving, and finish with the caramelised pecans.
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FAQ: your questions about vegan mandarin cheesecake and chia seeds
How do you set a no-bake cheesecake?
The set comes from fats that turn solid again in the cold: here, the melted coconut oil and cocoa butter, mixed into the filling, firm up in the fridge in much the same way baking would set a classic cheesecake. That's why the resting time (8 to 12 hours) isn't optional — a filling that isn't cold enough will still be runny when sliced.
What are the benefits of chia seeds?
They're rich in fibre and omega-3s, and form a thickening gel when they meet liquid — exactly their role in this recipe's compote. They're also credited with a good plant-protein content and a filling effect, typically at one to two tablespoons a day.
How do you make a no-bake cheesecake without gelatine?
In plant-based cooking, gelatine is replaced with fats that harden in the cold — coconut oil, cocoa butter — sometimes paired with agar-agar for an even firmer set. That's the principle used here: no baking, no animal gelatine, just time in the fridge.
Is it good to eat chia seeds every day?
Yes, in reasonable amounts — generally 1 to 2 tablespoons a day — increasing the amount gradually if you're not used to fibre, to avoid digestive discomfort. Soaking them for about thirty minutes in a liquid, as in this compote, also makes them easier to digest.
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