With a crunchy gingersnap crust, sweet, creamy pomegranate-infused cheesecake filling, and fresh pomegranate arils on top, these cheesecake jars are the perfect make-ahead Christmas dessert, whether you're at camp or at home.
Like my no-bake mini pumpkin cheesecakes, the beauty of these individual pomegranate cheesecakes is that they can be made ahead of time, making them perfect for packing along on a winter camping trip, taking to a potluck, or for serving at Christmas dinner. They also happen to be pretty darn delicious and are certain to earn you some rave reviews.
Why You'll Love This Recipe
- It's a no-bake dessert that doesn't need to be frozen.
- They're portioned into individual servings, so you don't have to worry about eating it all at once or figuring out how to store leftovers.
- These easy no-bake pomegranate desserts in a jar will keep for up to 4 days, so you can enjoy them at your leisure.
Ingredients and Substitutions
- Gingersnaps--Look for old-fashioned or authentic gingersnaps that have a prominent ginger flavor. You can easily crush the cookies in a food processor, or toss them into a resealable bag and use a rolling pin to grind them up.
- Cream cheese--Use full-fat cream cheese for best results.
- Pomegranate juice--You can usually find this in the refrigerated section of a large supermarket with the other fresh juices. Use leftover pomegranate juice to make this mulled pomegranate juice recipe.
- Pomegranate--To select the ripest pomegranate, choose one that feels heavy for its size and has smooth, firm skin. When working with the fruit, wear an apron as the juice from the seeds will stain.
How to Make Pomegranate Cheesecake
- Boil the pomegranate juice until reduced by half. Let it cool completely.
- Combine the crushed gingersnaps, sugar, and melted butter and mix well.
- Divide the crust mixture among six Mason jars and press the crust into the bottom of each jar.
- Whip the cream until it holds firm peaks.
- Beat the cream cheese and powdered sugar together.
- Mix in the cooled pomegranate juice and cinnamon.
- Gently fold the whipped cream into the cream cheese filling.
- Divide the cream cheese filling among the jars and top with fresh pomegranate arils. Chill until serving.
FAQs
Make a shallow cut around the equator (the middle) of the pomegranate. Use your fingers to pry the two halves apart. Holding one half of the pomegranate upside down over a bowl, give it several gentle but firm taps with the back of a spoon. Tap the fruit all over to loosen all of the seeds. The seeds will fall out into the bowl. Remove and discard any pieces of membrane and repeat with the other half of the fruit.
Yes. You can prepare this as one large no-bake pomegranate cheesecake in a 9-inch springform pan. The filling is softer and more mousse-like than traditional cheesecake filling so, in order to get clean slices, wipe your knife blade between each cut.
These work best in ½-pint (8-ounce) wide mouth mason jars if you're travelling since they seal and stack well, but you can use any small lidded containers or ramekins.
Yes. They can be frozen without the pomegranate seed topping. Let the cheesecakes set in the fridge overnight, then store them in the freezer in their containers for up to 3 months. Thaw in the refrigerator overnight and top with the seeds before serving.
Tips and Troubleshooting
- Use the bottom of a small jar to press the crust layer into your jar or serving dishes. The butter in the crust should prevent it from sticking to the glass, but if it does, spray the bottom of the glass with cooking spray.
- Make your cheesecake jars at least 8 hours before serving, but ideally a day before. The chilling time will allow the filling to firm up and will let the flavors develop.
- Keep your cheesecakes covered with a lid or plastic wrap until you serve them.
- Store the mini cheesecake in your cooler or refrigerator for up to 4 days.
More Holiday Dessert Recipes You'll Love
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Recipe
Pomegranate Cheesecake Jars
Equipment
- 6 half-pint wide mouth jars or ramekins
Ingredients
- ½ cup pomegranate juice
- 1 cup crushed gingersnaps (3 ½ oz | 100 g)
- 4 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- 1 pinch salt
- ½ cup whipping cream
- One (8-ounce) package cream cheese
- ¼ cup powdered sugar
- 1 teaspoon ground cinnamon
- ¼ cup fresh pomegranate arils
Instructions
- In a small saucepan over medium-high heat, boil the pomegranate juice until reduced to ¼ cup, about 6 minutes. Remove from the heat and let it cool to room temperature.
- In a medium bowl, combine the gingersnaps, melted butter, granulated sugar, and a pinch of salt. Mix well.
- Divide the gingersnap mixture among six jars and use a small glass to firmly press the crust into the bottom of each jar.
- Using a stand mixer or electric hand mixer, beat the whipping cream until it holds stiff peaks, about 3 minutes.
- In a large bowl, beat the cream cheese and powdered sugar together until smooth. With the mixer on low, carefully beat in the pomegranate juice and cinnamon.
- Working in two batches, gently fold the whipped cream into the cream cheese mixture.
- Divide the cream cheese mixture among the jars, using the back of a spoon to smooth the top. Sprinkle the pomegranate seeds over the top.
- Cover and chill for at least 8 hours before serving.
Notes
- Pressing the crust--Use the bottom of a small jar to press the crust layer into your jar or serving dishes. The butter in the crust should prevent it from sticking to the glass, but if it does, spray the bottom of the glass with cooking spray.
- Let it chill--Make your cheesecake jars at least 8 hours before serving, but ideally a day before. The chilling time will allow the filling to firm up and will let the flavors develop.
- Keep them covered--Keep your cheesecakes covered with a lid or plastic wrap until you serve them.
- Storage--Store the mini cheesecake in your cooler or refrigerator for up to 4 days.
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