Mini Vanilla Cheesecake with Pomegranate Sauce
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 cheesecakes
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.
Pomegranate Sauce
  • ¼ cup pomegranate juice (or rose wine)
  • 1 ½ tablespoon granulated sugar
  • 1 tablespoon water
  • ¾ teaspoon cornstarch
Graham Cracker Crust
  • 1 cup graham cracker crumbs
  • 4 tablespoons butter, melted
  • 2 tablespoons granulated sugar
Vanilla Cheesecake
  • 8 ounces softened to room temperature cream cheese
  • ⅓ cup granulated sugar
  • ⅓ cup vanilla yogurt
  • 1 teaspoon vanilla extract
  • 1 egg, beaten
  1. Preheat the oven to 350F. Line a muffin tin with cupcake liners. You’ll need about 6-8. Set aside for now.
Pomegranate Sauce
  1. 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.
Graham Cracker Crust
  1. 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.
  2. Mix the graham cracker crumbs, melted butter, and granulated sugar until combined.
  3. 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
  1. 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.
  2. 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.
  3. 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.
  4. Right before serving, spoon the pomegranate sauce over the cheesecake. Sprinkle pomegranate arils over the top and garnish with mint or basil.
  5. Serve the cheesecake chilled.
Recipe by Cooking with a Wallflower at