Name: Pomegranate cheesecake pots
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 pomegranates; 6 almond cookies; 1 Tbsp Amaretto (optional); 2 tsp soft butter, melted; 1 Tbsp muscovado sugar or Stevia; ½ tsp vanilla paste; 50g white chocolate; 165g Philadelphia light cream cheese; 150g Vanilla yogurt; Squeeze of lemon juice; Almond flakes (optional)

Pomegranate cheesecake pots

29 May 2022

by Dinna

Prep Time

10 minutes

Cook Time

5 minutes

Total Time

15 minutes

Background

These no-bake pomegranate cheesecake pots are made with white chocolate, light cream cheese and yoghurt - so they are 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

2 pomegranates
6 almond cookies
1 Tbsp Amaretto (optional)
2 tsp soft butter, melted
1 Tbsp muscovado sugar or Stevia
½ tsp vanilla paste
50g white chocolate
165g Philadelphia light cream cheese
150g Vanilla yogurt
Squeeze of lemon juice
Almond flakes (optional)

Instructions

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 half of a pomegranate.
Squeeze the rest into a small saucepan, including their juice. Add the sugar and vanilla and lemon juice. Bring to the boil and reduce it into a syrup.
Let it cool.
Mix the soft cheese, Stevia, yoghurt until light and fluffy. Mix in the white chocolate then the bitty pomegranate syrup.
Spoon this mixture into the ramekins or glass pots.
Chill for 2 hours or even longer.
Garnish with the remaining pomegranate seeds and serve.