Go Back
–+ servings
Three jars of individual pomegranate cheesecake.

Pomegranate Cheesecake Jars

A woman's face.Angie Zoobkoff
Whip up a batch of these easy pomegranate-infused mini cheesecakes and let the accolades roll in.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Chill Time 8 hours
Course Dessert
Cuisine American
Servings 6 servings
Calories 367 kcal

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.

Nutrition

Serving: 1jarCalories: 367kcalCarbohydrates: 26gProtein: 3gFat: 28gCholesterol: 73mgSodium: 170mgSugar: 19g
Keyword camping desserts, christmas recipes, make-ahead desserts
Tried this recipe?Let us know how it was!