Pom Guava Cheesecake Cupcakes Recipe

Name: Pom Guava Cheesecake Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounces pomegranate juice POM Wonderful 100%; brown sugar cup organic; 2 tablespoons balsamic vinegar I had raspberry balsamic on hand, so I used that; 1 1/4 cups rolled oats organic; 1 1/4 cups flour organic; 3/4 cup coconut sweetened, shredded dried; 1/4 cup organic sugar; 1/4 teaspoon nutmeg; 1/2 teaspoon salt; 1 teaspoon coconut extract; 3/4 cup organic salted butter - melted; cheesecake; 8 ounces cream cheese; 1 cup organic sugar; 1/2 cup coconut milk I didn't have any, so I used regular milk and it worked fine; 3 eggs organic; 2/3 cup sour cream; 2 teaspoons coconut extract; 2 teaspoons flour; 8 1/2 ounces guava or 1 small jar, spread, jam or curd - I could only find jelly in my groce; 1 cup pomegranate reduction; 1 bag powdered sugar big of; 1 cup organic salted butter softened; 1/4 cup pomegranate filling; 3 tablespoons coconut milk again, I used regular milk; 1 tablespoon lime juice; red food coloring optional

Bake this irresistible Pom Guava Cheesecake Cupcakes at home. Made with pomegranate juice POM, brown sugar, balsamic vinegar and rolled oats. Easy step-…

This Pom Guava Cheesecake Cupcakes relies on simple, everyday ingredients such as brown sugar cup organic, rolled oats organic, flour organic and organic sugar. It comes together quickly and makes 4 servings, at about 1712 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Pom Guava Cheesecake Cupcakes delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

24 ounces pomegranate juice POM Wonderful 100%
brown sugar cup organic
2 tablespoons balsamic vinegar I had raspberry balsamic on hand, so I used that
1 1/4 cups rolled oats organic
1 1/4 cups flour organic
3/4 cup coconut sweetened, shredded dried
1/4 cup organic sugar
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon coconut extract
3/4 cup organic salted butter - melted
cheesecake
8 ounces cream cheese
1 cup organic sugar
1/2 cup coconut milk I didn't have any, so I used regular milk and it worked fine
3 eggs organic
2/3 cup sour cream
2 teaspoons coconut extract
2 teaspoons flour
8 1/2 ounces guava or 1 small jar, spread, jam or curd - I could only find jelly in my groce
1 cup pomegranate reduction
1 bag powdered sugar big of
1 cup organic salted butter softened
1/4 cup pomegranate filling
3 tablespoons coconut milk again, I used regular milk
1 tablespoon lime juice
red food coloring optional

1
For the Pomegranate Reduction: In a small/medium sauce pan combine POM Wonderful, brown sugar, and balsamic. Bring to a boil over medium-high heat, then reduce to medium-low and let simmer, stirring occasionally, for 40-50 minutes or until it has reduced by 3/4.
2
For the Crust: In a medium sized bowl, mix together the oats, flour, coconut, sugar, nutmeg, and salt. Add the coconut extract to the melted butter, and mix with the dry ingredients until well combined. **On the original recipe it said dough will be crumbly, but mine wasn't very crumbly and still turned out fine.
3
Press 1 TBSP crust into the bottom of the cupcake pans (use 1/2 TBSP for mini cupcakes).
4
For the Cheesecake filling: Add cream cheese and sugar to a bowl, and mix until smooth. Scrape down the sides if you need to. Add the milk, and mix until smooth. Add eggs, one at a time, only mixing until just incorporated. DON'T OVER MIX! Mix in sour cream, vanilla, and flour until smooth. Pour or spoon into your crusts, filling about 2/3 of the way. Bake at 350u00b0 F for 20-25 minutes, or until a toothpick comes out clean. Let cool completely before frosting.
5
For the Pomegranate Guava filling: In a small bowl, mix together the guava spread and pomegranate reduction. Set aside.
6
To make the Pomegranate Guava Frosting: In a large bowl, combine a 3 - 4 cups of powdered sugar, and the butter until smooth. Add the pomegranate guava filling, coconut milk, coconut extract, lime juice, and red food coloring if you want. Mix on medium speed until combined well. I adjusted my frosting a little to my tastes. I added some of the pomegranate reduction I had left over, and some more lime juice for a little more tart flavor in the frosting. Adjust to your own desired flavor and/or consistency.
7
To assemble the cupcakes...Spread 1 TSP pomegranate guava filling over each cupcake in a thin layer. If you want to get fancy, use a rounded pastry tip, about 1/2 inch in diameter, pipe frosting in a swirl onto cupcake. Or, if you are like me, you can cut a small hole in the corner of a plastic ziplock bag and pipe your frosting on your cupcakes that way. Chill them in the refrigerator for 30 minutes - an hour before serving. Store any leftover in a plastic container. And you're done! Enjoy your awesome cupcakes!

1712

kcal

Calories

118

Fat

145

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.

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Frequently Asked Questions

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

You need 27 ingredients. The key ingredients include: 24 ounces pomegranate juice POM Wonderful 100%, brown sugar cup organic, 2 tablespoons balsamic vinegar I had raspberry balsamic on hand, so I used that, 1 1/4 cups rolled oats organic, and more.

Yes, Pom Guava Cheesecake Cupcakes 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.

Quick Info

Servings
4 servings
Calories
1712 kcal
Category
Baking & Desserts

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