Chocolate-Pomegranate Cheesecake Minis

Chocolate-Pomegranate Cheesecake Minis

Serve up some sweetness next time you entertain with Chocolate-Pomegranate Cheesecake Minis. Black, white and topped with a pomegranate sauce and seeds, Chocolate-Pomegranate Cheesecake Minis look like they're ready for a formal affair.

24

servings

30 MINS

PREP

4 HRS 40 MINS

You'll need:

Philadelphia Original Brick Cream Cheese
Philadelphia Original Brick Cream Cheese
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Ingredients

  • 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

VIEW NUTRITIONAL INFORMATION
% Daily Value*
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Potassium
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Serving size 1 oz (28g/ 1/8 package).
24 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
VIEW HOT TIPS
Tip 1
Special Extra
Garnish with fresh mint leaves before serving.
Tip 2
Size Wise
Balance out your choices throughout the day so you can enjoy one of these mini cheesecakes.
Tip 3
Food Facts
You will need to crush about 28 chocolate wafer cookies to get the 1-1/2 cups crumbs needed for this easy-to-make crumb crust.

Directions

  1. Heat oven to 325°F.
  2. Combine cookie crumbs, butter and 2 Tbsp. sugar; press onto bottoms of 24 paper-lined muffin pan cups.
  3. Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crust.
  4. Bake 20 to 22 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
  5. Meanwhile, bring pomegranate juice and remaining sugar to boil in saucepan; simmer on medium-low heat 14 to 16 min. or until thickened, stirring frequently. Cool completely, then refrigerate until ready to use.
  6. Spoon pomegranate sauce over cheesecakes just before serving; sprinkle with pomegranate seeds.
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