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Pomegranate Cheesecake Minis

Bite-sized cheesecakes with a buttery crust, creamy filling, and topped with vibrant pomegranate seeds.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 40 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 180

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 3 tbsp sugar
  • 4 tbsp unsalted butter melted
Filling
  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 egg large
Topping
  • 1/2 cup pomegranate seeds
  • mint leaves optional

Equipment

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

Method
 

  1. Preheat oven to 325°F (165°C). Line muffin tin with paper liners.
  2. Mix graham cracker crumbs, sugar, and melted butter; press 1-2 tsp into each muffin cup. Bake 5 minutes.
  3. Beat cream cheese and sugar until smooth. Add vanilla and egg, mix until creamy.
  4. Spoon filling over crust in muffin cups, filling 3/4 full. Smooth tops.
  5. Bake 18–20 minutes until edges are set. Cool 15 minutes, then refrigerate 2 hours.
  6. Top each mini cheesecake with pomegranate seeds and optional mint leaf before serving.

Notes

Mini cheesecakes can be made a day ahead and stored in the fridge. Freeze for longer storage.