Description
Bring elegance to your holiday table with Festive Pomegranate-Glazed Cheesecake Domes! Creamy, peppermint-infused cheesecakes topped with a jewel-toned pomegranate glaze — a stunning dessert that’s as delicious as it is beautiful
Ingredients
For the Cheesecake Base
200g graham crackers, finely crushed
100g unsalted butter, melted
For the Cream Filling
400g cream cheese, softened
100g granulated sugar
1 tsp peppermint extract
200ml heavy cream
2 tbsp powdered sugar
For the Pomegranate Glaze
150ml pomegranate juice
2 tbsp corn syrup
1 tbsp gelatin (or agar-agar for vegetarian option)
½ cup pomegranate arils
Fresh mint sprigs for garnish
Instructions
In a medium bowl, combine the finely crushed graham crackers with melted butter. The texture should resemble wet sand. Evenly distribute this mixture into silicone dome molds or muffin tins, pressing firmly to create a solid base.
Refrigerate for 20 minutes to let it firm up.
Beat softened cream cheese and sugar until smooth and lump-free. Mix in peppermint extract for a subtle holiday flavor.
In another bowl, whip heavy cream and powdered sugar until soft peaks form. Gently fold the whipped cream into the cream cheese mixture to keep the texture light and airy.
Once the base is set, spoon or pipe the cheesecake filling into the molds. Level the tops and cover with plastic wrap.
Refrigerate for at least 4 hours (overnight is even better) to let the domes set completely.
In a saucepan, warm the pomegranate juice and corn syrup over low heat — don’t let it boil.
Bloom the gelatin in 1–2 tablespoons of cold water for 5 minutes, then stir it into the warm juice until dissolved.
Let the glaze cool slightly before using.
Unmold the chilled cheesecake domes and place them on a wire rack. Pour the pomegranate glaze gently over each dome, letting it drip down the sides for a glossy finish.
Refrigerate again for about an hour until the glaze sets. Garnish with pomegranate arils and mint sprigs before serving.