Mini vanilla cheesecake drizzled with pomegranate sauce and topped with pomegranate arils. This mini vanilla cheesecake with pomegranate sauce is so festive and perfect for the winter holidays.
I’m a huge fan of cheesecakes. They’re my second favorite dessert, just slightly behind macarons. I can never get tired of eating them.
You know how cheesecake is so rich that most of the time you’re satisfied after the first several bites? At least, that’s what I’ve been told. I don’t really know. Because I can sit at the table with a big fork and eat an entire Cheesecake Factory size slice of cheesecake in one sitting. The only thing stopping me is the thought of all those calories attached to that slice, and of course, the day after guilt.
I don’t make my own cheesecakes very often, but when I do, I like to go all out. Can you tell?
This mini version of the classic vanilla cheesecake is perfect for individual portions. So you can eat an “entire” cheesecake without all that guilt.
And to dress this cheesecake up, I made a pomegranate sauce to pour over the cheesecake. If your cheesecake cracks on top, the sauce will hide it all. Your imperfect cheesecake will now appear perfect.
Sounds good to you? It sure does to me.
Each bite of this mini cheesecake is so creamy, so decadent, so delicious, and sooo dreamy. This pomegranate sauce takes this classic dessert to the next level. You can take these mini cheesecakes to your next holiday party and impress your friends and coworkers.
Preheat the oven to 350F. Line a muffin tin with cupcake liners. You’ll need about 6-7 depending on how tall you make your cheesecakes. Set aside for now.
For the pomegranate sauce, add pomegranate juice and granulated sugar to a small pot over low heat. In a small bowl, mix together room temperature water and cornstarch. Slowly pour this mixture into the pot and stir until the sauce has thickened. Remove the sauce from heat and allow it to cool.
If you don’t have pomegranate juice, you can use rose wine to create the sauce too. I love this cheesecake with rose wine sauce too!
I love a good graham cracker crust, and even better, it doesn’t take long to make.
Place about 6-8 graham crackers in a Ziploc bag and smash the crackers into fine crumbs. Or you can place them into a food processor to make it easier. You’ll have about 1 cup of graham cracker crumbs.
Mix the graham cracker crumbs, melted butter, and granulated sugar until combined.
Spoon the graham cracker mixture into the cupcake liners until they are evenly divided. Press the graham cracker down so that they are packed together. Pre-bake the crust for about 5 minutes.
Vanilla Cheesecake
Place softened cream cheese, granulated sugar, and vanilla yogurt into a large bowl and mix until they become smooth and creamy. Next, add the vanilla extract and whisk until combined. And finally, add the beaten egg and mix until just combined.
Spoon the cream cheese mixture over the graham cracker mixture until they are evenly divided. Smooth the cream cheese mixture with the back of a spoon.
Bake the cheesecakes for about 18-20 minutes until they have set. The center might still jiggle but once the cheesecake has cooled, it will become more firm. Once the cheesecakes have cooled, chill them in the fridge for at least an hour.
Once you’re ready to serve, spoon the pomegranate sauce over the cheesecake. Sprinkle pomegranate arils over the top and garnish with mint.
Serve the cheesecake chilled.
Enjoy!
- ¼ cup pomegranate juice (or rose wine)
- 1 ½ tablespoon granulated sugar
- 1 tablespoon water
- ¾ teaspoon cornstarch
- 1 cup graham cracker crumbs
- 4 tablespoons butter, melted
- 2 tablespoons granulated sugar
- 8 ounces softened to room temperature cream cheese
- ⅓ cup granulated sugar
- ⅓ cup vanilla yogurt
- 1 teaspoon vanilla extract
- 1 egg, beaten
- Preheat the oven to 350F. Line a muffin tin with cupcake liners. You’ll need about 6-8. Set aside for now.
- Add pomegranate juice and granulated sugar to a small pot over low heat. In a small bowl, mix together room temperature water and cornstarch. Slowly pour this mixture into the pot and stir until the sauce has thickened. Remove the sauce from heat and allow it to cool.
- Place about 6-8 graham crackers in a Ziploc bag and smash the crackers into fine crumbs. Or you can place them into a food processor to make it easier. You’ll have about 1 cup of graham cracker crumbs.
- Mix the graham cracker crumbs, melted butter, and granulated sugar until combined.
- Spoon the graham cracker mixture into the cupcake liners until they are evenly divided. Press the graham cracker down so that they are packed together. Pre-bake the crust for about 5 minutes.
- Place softened cream cheese, granulated sugar, and vanilla yogurt into a large bowl and mix until they become smooth and creamy. Next, add the vanilla extract and whisk until combined. And finally, add the beaten egg and mix until just combined.
- Spoon the cream cheese mixture over the graham cracker mixture until they are evenly divided. Smooth the cream cheese mixture with the back of a spoon.
- Bake the cheesecakes for about 18-20 minutes until they have set. The center might still jiggle but once the cheesecake has cooled, it will become more firm. Once the cheesecakes have cooled, chill them in the fridge for at least an hour.
- Right before serving, spoon the pomegranate sauce over the cheesecake. Sprinkle pomegranate arils over the top and garnish with mint or basil.
- Serve the cheesecake chilled.
Ooh – these look so yum & fantastic! Ultra pretty too x
These looks super delicious! I love pomegranate and this looks like such a delicious combination!
These look terrific. I love how easy mini cheesecakes are.
These are so pretty and so perfect for a festive dessert. I think I wouldn’t be able to stop at just one, lol. Thanks for sharing these at Fiesta Friday. Have a great weekend 🙂
Wonderful recipe! the pics are sooo lovely!
Your recipes always look so nice!
Hmm. Edible art! Beautiful.