No-Bake Cheesecakes with Pomegranate
Individual-size cheesecakes made in muffin tins are just as cute -- and irresistible -- as cupcakes. The homemade pomegranate jelly makes a festive and tasty topping. If desired, you can substitute any other flavor.
- Yield: Makes 6
Photography: MARIA ROBLEDO
For the Crust
- 3 tablespoons granulated sugar
- 13 graham cracker sheets (7 ounces)
- 1/2 cup (1 stick) unsalted butter, melted
For the Filling
- 10 ounces cream cheese, room temperature
- 6 ounces creme fraiche
- 2/3 cup sifted confectioners' sugar
- 1 cup heavy cream
For the Jelly
- 2/3 cup pomegranate juice
- 1 teaspoon fresh lemon juice
- 1 cup sugar
- 1 tablespoon plus 1 1/2 teaspoons liquid pectin
- Pomegranate seeds, for garnish
Make the crust: Line six cups of a jumbo muffin tin with plastic wrap. Pulse granulated sugar and graham crackers in a food processor until very finely ground. Transfer to a small bowl, and stir in melted butter. Press into prepared muffin tin. Place in freezer while preparing filling.
Make the filling: With an electric mixer on medium speed, beat cream cheese, creme fraiche, and confectioners' sugar until combined. In another bowl, beat heavy cream just until medium-stiff peaks form; fold into cream-cheese mixture. Spoon into crusts; freeze until firm, about 30 minutes.
Make the jelly: Combine pomegranate juice, lemon juice, and sugar in a saucepan. Bring to a rolling boil, stirring until sugar is dissolved. Add liquid pectin; return to a rolling boil, and cook 1 minute, stirring occasionally. Transfer jelly to a large bowl set over an ice-water bath until cool but pourable. (If not using immediately, jelly can be refrigerated in an airtight container up to 1 month; heat over low until smooth before using.)
When ready to serve, lift out cheesecakes by gently pulling up on the plastic wrap. Carefully remove plastic; set cakes on serving plates. Drizzle each with jelly, and garnish with pomegranate seeds.