Festive Pomegranate-Glazed Cheesecake Domes with Silky Peppermint Cheesecake and Graham Cracker Base
Print recipe
These Festive Pomegranate-Glazed Cheesecake Domes with Silky Peppermint Cheesecake and Graham Cracker Base combine creamy peppermint filling, buttery graham crust, and glossy pomegranate glaze for an elegant, make-ahead holiday dessert.
- Prep time
- 25 minutes
- Cook time
- 10 minutes
- Total time
- 5 hours 35 minutes
- Yield
- 6 domes
Ingredients
200g graham crackers, finely crushed 100g unsalted butter, melted 400g cream cheese, softened 100g granulated sugar 1 tsp peppermint extract 200ml heavy cream 2 tbsp powdered sugar 150ml pomegranate juice 2 tbsp corn syrup 1 tbsp gelatin (or agar-agar) 1/2 cup pomegranate arils Fresh mint sprigs for garnishInstructions
- Prepare Base: Preheat oven to 350°F (175°C). Mix graham crumbs with melted butter and press into silicone molds. Chill for 20 minutes.
- Make Filling: Beat cream cheese and sugar until smooth. Add peppermint extract. Fold in whipped cream.
- Fill Molds: Spoon cheesecake mixture over base and refrigerate 4 hours or until set.
- Make Glaze: Warm pomegranate juice with corn syrup. Bloom gelatin, stir into warm juice until dissolved.
- Glaze Domes: Pour glaze over chilled domes and chill again 1 hour until firm.
- Serve: Decorate with pomegranate arils and mint sprigs. Serve chilled.
Notes
Best served chilled. Store up to 4 days in the refrigerator. Freeze unglazed domes for up to one month for later use. For a vegetarian version, replace gelatin with agar-agar. Allow thawed domes to rest 15 minutes before serving for optimal texture.Nutrition
- Calories
- 420 kcal
- Fat
- 24 g
- Saturated fat
- 13 g
- Sugar
- 32 g
- Sodium
- 210 mg
- Protein
- 6 g
- Carbohydrates
- 45 g
- Fiber
- 1 g