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Mini Chocolate-Pomegranate Cheesecake Recipe
Mini Chocolate-Pomegranate Cheesecake Recipe

The weather outside may be frightful, but these Mini Chocolate-Pomegranate Cheesecakes made with creamy PHILADELPHIA Cream Cheese are delightful.

1-1/2 cups finely crushed chocolate wafer cookies
3 Tbsp. butter, melted
1-1/4 cups plus 2 Tbsp. sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 Tbsp. vanilla
4 eggs
3/4 cup pomegranate juice
1/3 cup pomegranate seeds, patted dry

1. Heat oven to 325°F.

2. Combine cookie crumbs, butter and 2 Tbsp. sugar; press onto the bottoms of 24 paper-lined muffin pan cups.

Beat cream cheese, vanilla and 1 cup of the remaining sugar in a large bowl with a mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over the crust.

Bake 20 to 22 minutes or until centers are almost set. Cool completely. Refrigerate for 2 hours.

Meanwhile, bring pomegranate juice and remaining sugar to boil in a saucepan; simmer on medium-low heat for 14 to 16 min. or until thickened, stirring frequently. Cool completely, then refrigerate until ready to use.

Spoon pomegranate sauce over cheesecakes just before serving; sprinkle with pomegranate seeds.

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