Pomegranate cheesecake pot
This no-bake pomegranate cheesecake pot is made with white chocolate, light cream cheese and yoghurt – so it’s a bit healthier than normal cheesecakes. Also, you can use gluten-free cookies for the recipe, if needed. Perfect dessert for dinner parties, anniversaries, special occasions all year round.
Ingredients
Method
- Melt the chocolate in glass bowl set over a pan of simmering water. Set aside.
- Put the cookies in a bowl and crush them with a pestle or a rolling pin until you get fine crumbs. Pour the melted butter and Amaretto over the crumbs and mix well.
- Spoon this mixture into glass pots or ramekins and rest them in the fridge.
- Take the seeds out of one half of a pomegranate and set aside.
- Squeeze the rest of the pomegranates into a small saucepan, including their juice. Add the sugar and vanilla and some lemon juice. Bring to the boil and reduce it into a thick syrup. Let it cool.
- Mix the cream cheese, Stevia, yoghurt until light and fluffy. Mix in the white chocolate, then the bitty pomegranate syrup. You can add some almond flakes too, if you’d like it to be more crunchy.
- Spoon this mixture into the ramekins or glass pots.
- Chill for 2 hours or even longer, if you can.
- Garnish with the remaining pomegranate seeds (and almond flakes if preferred) and serve.