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Pomegranate & Mint Cheesecake Domes

These Pomegranate & Mint Cheesecake Domes offer a refreshing twist on classic cheesecake with tangy pomegranate and aromatic mint, all beautifully served in elegant dome shapes.
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Prep Time 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dessert, Party
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup Butter cookies or graham crackers, crushed You can use any cookie type for the crust.
  • 4 tablespoons Melted butter Melt to combine with cookies.
For the Cheesecake Filling
  • 8 oz Full-fat cream cheese Bring to room temperature for easier mixing.
  • 1/2 cup Granulated sugar For sweetness.
  • 1 cup Heavy cream Should be whipped until soft peaks form.
  • 1 tablespoon Gelatin Combine with warm water to dissolve.
  • 2 tablespoons Pomegranate juice For flavor; can substitute with bottled juice.
  • 1/4 cup Fresh mint, chopped Use fresh mint for the best flavor.
For Garnish
  • 1/4 cup Extra pomegranate seeds For decoration.
  • 1/4 cup Additional fresh mint leaves For topping.

Method
 

Preparation
  1. Crush the cookies and mix with melted butter. Press the mixture into the bottom of silicone dome molds.
  2. In a small bowl, sprinkle gelatin over warm water, stir, and let it rest until dissolved.
Mix Cheesecake Filling
  1. Beat cream cheese and sugar in a large bowl until smooth.
  2. Add chopped mint and pomegranate juice to the cream cheese mixture and stir to combine.
  3. Incorporate the dissolved gelatin into the mixture.
  4. Whip the heavy cream until soft peaks form, then gently fold it into the cheesecake mixture.
Assemble and Chill
  1. Spoon or pipe the cheesecake filling into the molds on top of the crust.
  2. Chill in the refrigerator for at least two hours, preferably overnight.
Serving
  1. Once set, carefully pop the cheesecake domes out of the molds.
  2. Garnish with extra pomegranate seeds and mint leaves before serving.

Notes

Silicone molds help with easier removal of the domes. Make sure the gelatin dissolves completely. You can store leftovers in the fridge for up to two days.