Festive Pomegranate-Glazed Cheesecake Domes Recipe
Introduction
These festive pomegranate-glazed cheesecake domes are a delightful holiday treat combining a crunchy graham cracker base, a light peppermint cheesecake filling, and a glossy pomegranate glaze. Perfect for impressing guests with an elegant yet approachable dessert.
Ingredients
- 200g graham crackers, finely crushed
- 100g unsalted butter, melted
- 400g cream cheese, softened
- 100g granulated sugar
- 1 tsp peppermint extract
- 200ml heavy cream
- 2 tbsp powdered sugar
- 150ml pomegranate juice
- 2 tbsp corn syrup
- 1 tbsp gelatin (or agar-agar for vegetarian option)
- 1/2 cup pomegranate arils
- Fresh mint sprigs for garnish
Instructions
- Step 1: Mix the finely crushed graham crackers with the melted butter until combined with a sandy texture. Press the mixture firmly into silicone dome molds or muffin tins to form a solid base. Refrigerate for 20 minutes to set.
- Step 2: Beat the softened cream cheese with granulated sugar until smooth. Add peppermint extract and mix again. In a separate bowl, whip heavy cream with powdered sugar until soft peaks form, then gently fold into the cream cheese mixture to keep it light.
- Step 3: Fill each chilled graham cracker base with the cheesecake mixture using a spoon or piping bag. Smooth the tops, cover with plastic wrap, and refrigerate for at least 4 hours to set completely.
- Step 4: Warm pomegranate juice with corn syrup in a saucepan over low heat without boiling. Bloom gelatin in cold water for 5 minutes, then stir into the warm juice until dissolved. Cool the glaze slightly.
- Step 5: Pour the pomegranate glaze gently over the set cheesecake domes to create a dripping effect. Return to fridge for about 1 hour to let the glaze firm up.
- Step 6: Carefully remove cheesecake domes from molds. Garnish with pomegranate arils and fresh mint sprigs before serving chilled.
Tips & Variations
- For a vegetarian option, substitute gelatin with agar-agar following the package instructions.
- Add a splash of vanilla extract to the cheesecake filling for extra depth of flavor.
- Use fresh or frozen pomegranate juice to ensure vibrant glaze color and taste.
- To make mini cheesecakes, use smaller silicone molds or a mini muffin tin.
Storage
Store the cheesecake domes covered in the refrigerator for up to 3 days. Keep them chilled until serving for best texture. Reheat is not recommended as it may affect the glaze and cheesecake consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cheesecake domes ahead of time?
Yes, you can prepare and assemble the cheesecake domes up to 2 days in advance. Keep them refrigerated and add the glaze on the day of serving for the freshest appearance.
What if I don’t have silicone molds?
If you don’t have silicone dome molds, you can use regular muffin tins lined with plastic wrap for easier removal or small bowls for shaping. Just ensure to press the base firmly and chill well.
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Festive Pomegranate-Glazed Cheesecake Domes Recipe
- Total Time: 5 hours 40 minutes
- Yield: 8 cheesecake domes 1x
- Diet: Vegetarian
Description
Delight in these Festive Pomegranate-Glazed Cheesecake Domes featuring a crunchy graham cracker base, a light peppermint-infused cream cheese filling, and a glossy pomegranate glaze topped with fresh pomegranate arils and mint. Perfect for holiday celebrations or elegant dessert occasions, these no-bake cheesecake domes offer a refreshing and visually stunning treat.
Ingredients
Crust
- 200g graham crackers, finely crushed
- 100g unsalted butter, melted
Cheesecake Filling
- 400g cream cheese, softened
- 100g granulated sugar
- 1 tsp peppermint extract
- 200ml heavy cream
- 2 tbsp powdered sugar
Pomegranate Glaze
- 150ml pomegranate juice
- 2 tbsp corn syrup
- 1 tbsp gelatin (or agar-agar for vegetarian option)
Garnish
- 1/2 cup pomegranate arils
- Fresh mint sprigs for garnish
Instructions
- Prepare the Graham Cracker Base: Mix the finely crushed graham crackers with melted unsalted butter until the texture is sandy. Press this mixture firmly into silicone dome molds or muffin tins to form an even base. Refrigerate for 20 minutes to set the crust firmly.
- Make the Cheesecake Filling: In a large bowl, beat together the softened cream cheese and granulated sugar until smooth. Add peppermint extract and mix well. In a separate bowl, whip heavy cream with powdered sugar until soft peaks form, then gently fold the whipped cream into the cream cheese mixture to keep it light and airy.
- Fill and Chill: Spoon or pipe the cheesecake filling into the chilled graham cracker bases, smooth the tops, cover with plastic wrap, and refrigerate for at least 4 hours to allow them to set completely.
- Prepare the Pomegranate Glaze: Warm pomegranate juice and corn syrup in a small saucepan over low heat until warm but not boiling. Bloom gelatin in 1-2 tablespoons of cold water for 5 minutes, then stir into the warm juice until dissolved. Cool the glaze slightly.
- Glaze the Cheesecake Domes: Pour the cooled pomegranate glaze gently over the set cheesecake domes, allowing it to drip over the edges for a decorative effect. Return domes to the refrigerator for another hour to let the glaze firm up.
- Serve and Garnish: Carefully remove the cheesecake domes from molds, place on a serving platter, and garnish each with fresh pomegranate arils and mint sprigs. Serve chilled for best flavor and texture.
Notes
- For a vegetarian option, use agar-agar instead of gelatin in the glaze.
- Make sure to use softened cream cheese to avoid lumps in the filling.
- Press the crust firmly and chill it well to prevent it from crumbling when unmolding.
- You can substitute peppermint extract with vanilla extract if preferred.
- These cheesecake domes are best served within 24 hours of preparation for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: cheesecake domes, pomegranate glaze, no-bake cheesecake, festive dessert, peppermint cheesecake, holiday dessert, creamy cheesecake, graham cracker crust
