Go Back

Pomegranate Cheesecake Minis

Delicious bite-sized cheesecakes topped with ruby-red pomegranate seeds, perfect for holidays or special occasions.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 2 hours 27 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 220

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 3 tbsp granulated sugar
  • 5 tbsp unsalted butter melted
Filling
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
  • 2 tbsp all-purpose flour
Topping
  • 0.5 cup pomegranate seeds
  • 2 tbsp honey optional

Equipment

  • Mixing bowls
  • Muffin pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (165°C). Line a 12-cup muffin pan with paper liners or grease.
  2. Mix graham cracker crumbs, sugar, and melted butter. Press 1–2 tbsp into each muffin cup.
  3. Beat cream cheese until smooth. Add sugar, eggs, vanilla, sour cream, and flour until combined.
  4. Spoon filling over crusts, filling ¾ full. Tap pan to release air bubbles.
  5. Bake 18–22 minutes until edges are set and centers slightly jiggle.
  6. Cool 20 minutes at room temperature, then refrigerate at least 2 hours or overnight.
  7. Top each mini cheesecake with pomegranate seeds and drizzle honey if desired.
  8. Serve chilled. Remove paper liners if used.

Notes

For best results, chill overnight. Can be prepared a day ahead.