Description
These festive cheesecake domes are visually stunning and delicious, perfect for holiday gatherings.
Ingredients
Scale
- 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 for vegetarian option)
- 1/2 cup pomegranate arils
- Fresh mint sprigs for garnish
Instructions
- Start by mixing the finely crushed graham crackers with the melted unsalted butter in a bowl until well combined. The mixture should have a sandy consistency. Evenly distribute this mixture into your silicone dome molds or muffin tins, pressing down firmly to form a solid base. This step is crucial as it will support the cream filling. Once pressed, place the molds in the refrigerator for about 20 minutes to allow the base to set and firm up.
- In a large mixing bowl, add the softened cream cheese and granulated sugar. Using a hand mixer, beat the mixture until it’s smooth and free of lumps. Next, incorporate the peppermint extract to enhance the flavor, making sure to mix again. In a separate bowl, whip the heavy cream together with powdered sugar until soft peaks form. Carefully fold the whipped cream into the cream cheese mixture using a rubber spatula. This gentle folding will keep the mixture light and airy for a smooth cheesecake texture.
- Once your graham cracker base has set, use a spoon or piping bag to fill each dome mold with the cheesecake mixture. Smooth the tops with the back of a spoon or a spatula to make them level. Carefully cover each mold with plastic wrap, and refrigerate for at least 4 hours, allowing the cheesecakes to set completely.
- After your cheesecakes have set, it’s time to prepare the pomegranate glaze. In a small saucepan, heat the pomegranate juice along with the corn syrup over low heat until warm but not boiling. In a separate small bowl, sprinkle the gelatin over 1-2 tablespoons of cold water and let it bloom for about 5 minutes. Once bloomed, stir the gelatin mixture into the warm pomegranate juice until fully dissolved. Allow the glaze to cool slightly before proceeding.
- Now, pour the pomegranate glaze gently over the set cheesecake domes. Allowing the glaze to cascade slightly over the edges creates a beautiful dripping effect. Return the domes to the refrigerator for about an hour, giving the glaze time to firm up.
- When ready to serve, carefully remove the cheesecake domes from the molds and place them on a serving platter. Garnish each dome with fresh pomegranate arils and sprigs of mint for an extra touch of elegance. These festive cheesecake domes are best served chilled and are sure to impress your guests!
Notes
These cheesecake domes can be made ahead of time and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 150 mg
- Protein: 6 g