Mini Pomegranate Cheesecakes Recipe

Best Mini Pomegranate Cheesecakes to Delight Your Taste Buds in December 2025

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Hiware 4-Inch Mini Springform Pan Set - 4 Piece Small Nonstick Cheesecake Pan for Mini Cheesecakes, Pizzas and Quiches

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Kazozobi 2 Pack Mini Muffin Cheesecake Pan with Removable Bottom, 12 Cavity Nonstick Cupcake Pan Set

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PLAZOTTA 2 Pack 12 Cavity Mini Cheesecake Pan, Mini Muffin Baking Pan, Mini Cupcake Pan with Removable Bottom, Round

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Norpro 3917 Nonstick Mini Cheesecake Pan

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Sunnyray 8 Pcs 4 Inch Springform Pan for Baking Mini Cheesecake Pans with Removable Bottom Nonstick Leakproof Round Cake Mold Spring Form Molds for Mini Cheesecake Pizza and Quiches (Black)

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Norpro Nonstick Mini Cheesecake Pan with Handles, 12 count

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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

1. Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the mixture resembles wet sand.
3. 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.
4. In another bowl, beat the cream cheese and sugar together until smooth and creamy.
5. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, pomegranate juice, and lemon zest.
6. Divide the cheesecake filling evenly among the cupcake liners, on top of the graham cracker crust.
7. 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.
8. 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.
9. 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.
10. Remove the pomegranate sauce from heat and let it cool to room temperature. Then, stir in the pomegranate arils.
11. Once the cheesecakes are completely cooled, top each one with a spoonful of the pomegranate topping.
12. Refrigerate the mini pomegranate cheesecakes for at least 2-3 hours, or until they are well-chilled.
13. 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!