Make the base by blending the pecans, dates and lime juice together (in a high speed blender or food processor) until sticky.
Press the base into the bottom of a silicone loaf pan (or line a pan with baking paper).
Blend all the cheezecake filling ingredients (except pomegranate arils) until smooth and creamy.
Stir through the pomegranate arils (reserve a few to sprinkle on top) and pour on top of the base.
Sprinkle the reserved pomegranate arils on top and press down lightly.
Chill until firm (I like to freeze the cake for about 3 hours, and then keep in the fridge after that time).
Slice into squares or as desired.