Mini Chocolate Cheesecakes With Pomegranate Recipe

Name: Mini Chocolate Cheesecakes With Pomegranate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 whole Fudge Filled Sandwich Cookies; 1/4 cups Unsalted Butter, melted; 2 packages (8 Oz. Size) Cream Cheese, Softened; 1/3 cups Heavy Cream; 3/4 cups Sugar; 1-1/2 teaspoon Vanilla Extract; 1/4 cups All-purpose Flour; 3 Tablespoons Cocoa Powder; 2 whole Eggs, Lightly Beaten; Pomegranate Seeds, For Garnish; Hot Fudge Ice Cream Topping, As Desired For Drizzling

Servings: persons

20 whole Fudge Filled Sandwich Cookies
1/4 cups Unsalted Butter, melted
2 packages (8 Oz. Size) Cream Cheese, Softened
1/3 cups Heavy Cream
3/4 cups Sugar
1-1/2 teaspoon Vanilla Extract
1/4 cups All-purpose Flour
3 Tablespoons Cocoa Powder
2 whole Eggs, Lightly Beaten
Pomegranate Seeds, For Garnish
Hot Fudge Ice Cream Topping, As Desired For Drizzling

1
Preheat the oven to 350 F. Line 18 standard size muffin cups with paper liners. Set aside.
2
Pulse the sandwich cookies in a food processor into fine crumbs. Combine the cookie crumbs with the melted butter. Divide the mixture evenly between the prepared cups, pressing into the bottom of each cup. Bake for 5 minutes. Remove from oven and set aside. Turn the oven heat down to 325 F.
3
In a large mixing bowl, beat the cream cheese, cream, and sugar until smooth. Beat in the vanilla. Sift in the flour and cocoa powder. Beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs. Divide the batter among the cups. Bake for 15-20 minutes. The edges should be set while the center is jiggly. Remove from oven.
4
Cool completely at room temperature, then refrigerate at least 2 hours. Remove the cheesecake from the paper, top with the fudge topping, and garnish with pomegranate seeds.

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 20 whole Fudge Filled Sandwich Cookies, 1/4 cups Unsalted Butter, melted, 2 packages (8 Oz. Size) Cream Cheese, Softened, 1/3 cups Heavy Cream, and more.

Yes, Mini Chocolate Cheesecakes With Pomegranate falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Chocolate Cheesecakes With Pomegranate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions