Description
This refreshing no-bake Pomegranate & Mint Cheesecake Domes recipe features a creamy cheesecake center, buttery graham cracker crust, tangy pomegranate glaze, and vibrant garnishes. Perfect for a show-stopping dessert without the oven.
Ingredients
For the Cheesecake Domes:
2 cups cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1/2 cup Greek yogurt (or sour cream)
1/2 cup crushed graham crackers
3 tablespoons melted butter
For the Pomegranate Glaze:
1/2 cup pomegranate juice
2 tablespoons sugar
1/2 teaspoon lemon juice
1 teaspoon cornstarch
1 tablespoon cold water
For Garnish:
Fresh mint leaves
Pomegranate arils
Instructions
1. In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
2. Add Greek yogurt and heavy cream, then beat until stiff peaks form.
3. In another bowl, mix crushed graham crackers and melted butter.
4. Press the graham cracker mixture into the bottom of dome molds to form crusts.
5. Spoon or pipe the cheesecake mixture over the crusts, smoothing the tops.
6. Refrigerate for at least 3 hours, or until the domes are set.
7. In a saucepan, combine pomegranate juice, sugar, and lemon juice. Bring to a boil.
8. Reduce heat and simmer for 3–5 minutes.
9. Mix cornstarch with cold water to make a slurry and stir into the glaze until thickened.
10. Let the glaze cool completely.
11. Unmold the chilled cheesecake domes onto a serving platter.
12. Drizzle cooled pomegranate glaze over the domes.
13. Garnish with fresh mint leaves and pomegranate arils. Serve chilled.
Notes
You can substitute sour cream for Greek yogurt for a richer flavor.
Silicone molds are best for easy release of the domes.
Make sure the glaze is fully cooled before topping to avoid melting the cheesecake.
Refrigerate the assembled domes for best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American