These mini cheesecakes are delicious and decadent. Made of perfectly not-too-sweet orange flavour cheesecake filling on a buttery graham cracker crust. Topped with dazzling gemstones-like pomegranate seeds. Perfect for the holidays or any occasion!
How to make Mini Cheesecakes with Pomegranate
Preheat oven to 350°F. Line the muffin pan with muffin liners or paper cups.
Make the Graham cracker crust
Crush or grind 12 pcs full sheets of graham crackers in a bag, use a rolling pin or use a food processor.
Transfer in a medium-size bowl. Add 1/4 cup melted butter, mix until combined. If using a food processor, pour the melted butter inside the food processor with the ground graham crackers and press pulse to combine.
Scoop 2 tbsp of graham mixture in the 12-muffin pan, use the back of the ice cream scoop and press it down to compact. Bake in the preheated oven for about 8 to10 minutes. Set aside and let it cool while preparing the cheesecake mixture. Reduce the temperature of the oven to 325°F.
Make the Cheesecake filling
In a bowl of a stand mixer with the paddle attachment. Beat softened cream cheese and sugar on medium speed until smooth. Scrape the bowl often. Add sour cream and egg, beat until silky smooth. Add pure vanilla extract, orange juice and orange zest. Mix until well blended. Then add the sifted cornstarch, and mix until well combined.
Scoop the mixture about 2 tbsp, in each muffin cup into the cooled graham crackers crust. Tap gently the muffin pan to even out and remove some air pockets.
Bake the mini cheesecakes
Bake in the preheated oven at 325°F for about 18 to 20 minutes until set but the center still a little jiggly. Let it cool for 30 minutes and refrigerate or chill for at least 2 hours until completely set. Topped with pomegranate seeds.
Mini Cheesecake Toppings Ideas
- Sugared Cranberries
- Cranberry sauce
- Blueberry pie filling
- Strawberry sauce
- Mango filling
More Cheesecake Recipes
No-Bake Mango Cheesecake in cups
No-Bake Dulce de Leche Cheesecake in cups
Storing
Store in the fridge for up to 3 days in a sealed container. Freeze for up to 2 months (at best quality) in a sealed container.
Mini Cheesecakes with Pomegranate seeds
These delicious and decadent mini cheesecakes are easy to make. Made of perfectly not-too-sweet orange flavour cheesecake filling on a buttery graham cracker crust. Topped with dazzling gemstones-like pomegranate seeds.
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line the muffin pan with muffin liners or paper cups.
for the graham crackers crust
- Crush or grind 12 pcs full sheets of graham crackers in a bag, use a rolling pin or use a food processor.
- Transfer in a medium-size bowl. Add 1/4 cup melted butter, mix until combined. If using a food processor, pour the melted butter inside the food processor with the ground graham crackers and press pulse to combined.
- Scoop 2 tbsp of graham mixture in the 12-muffin pan, use the back of the ice cream scoop and press it down to compact. Bake in the preheated oven for about 8 to10 minutes. Set aside and let it cool while preparing the cheesecake mixture. Reduce the heat to 325°F.
for the cheesecake filling
- In a bowl of a stand mixer with the paddle attachment. Beat softened cream cheese and sugar on medium speed until smooth. Scrape the bowl often. Add sour cream and egg, beat until silky smooth. Add pure vanilla extract, orange juice and orange zest. Mix until well blended. Then add the sifted cornstarch, and mix until incorporated.
- Scoop the mixture about 2 tbsp in each muffin cup to the cooled graham crackers crust. Gently tap the muffin pan to even out and to remove some air pockets.
- Bake in the preheated oven at 325°F for about 18 to 20 minutes until set but the center still a little jiggly. Let it cool for 30 minutes and refrigerate or chill for at least 2 hours until completely set.
- Top with pomegranate seeds.
Video
Notes
For the graham crackers crust, you can add sugar depending on how sweet you like it. I used sweet graham crackers, so there is no need to add sugar. Add sugar if desired, it's about 1 to 2 tbsp for 1 1/2 cups of ground graham crackers. Adjust to taste.
