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
Scale
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
