Best Mini Pomegranate Cheesecakes to Delight Your Taste Buds in October 2025
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Mini Pomegranate Cheesecakes are a delightful and decadent dessert that combines the rich creaminess of cheesecake with the tangy sweetness of pomegranate. These individual-sized cheesecakes are perfect for special occasions, parties, or simply indulging in a sweet treat.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces (2 cups) cream cheese, at room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup pomegranate juice
- Zest from one small lemon
For the Pomegranate Topping:
- 1 cup pomegranate arils (seeds)
- 1/4 cup pomegranate juice
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
Instructions
- Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the mixture resembles wet sand.
- Spoon a tablespoon or so of the crust mixture into each cupcake liner. Press it down firmly to create a solid crust base for each cheesecake.
- In another bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, pomegranate juice, and lemon zest.
- Divide the cheesecake filling evenly among the cupcake liners, on top of the graham cracker crust.
- Bake the mini cheesecakes in the preheated oven for about 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
- Remove the cheesecakes from the oven and let them cool in the muffin tin for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- While the cheesecakes are cooling, you can prepare the pomegranate topping. In a small saucepan, combine the pomegranate juice, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. This will take about 5 minutes.
- Remove the pomegranate sauce from heat and let it cool to room temperature. Then, stir in the pomegranate arils.
- Once the cheesecakes are completely cooled, top each one with a spoonful of the pomegranate topping.
- Refrigerate the mini pomegranate cheesecakes for at least 2-3 hours, or until they are well-chilled.
- Before serving, you can garnish the cheesecakes with additional pomegranate arils or a dusting of powdered sugar if desired.
Enjoy your delicious Mini Pomegranate Cheesecakes with their sweet and tangy pomegranate topping!