Individual No-Bake Cheesecakes
Pomegranate jelly and seeds provide a ruby-red glaze for these easy, no-bake cheesecake treats.
- Yield: Makes 6
Source: Martha Stewart Living, December 2002
- 3 tablespoons granulated sugar
- 7 ounces graham crackers (about 13)
- 1/2 cup (1 stick) unsalted butter, melted
- 10 ounces cream cheese, room temperature
- 6 ounces creme fraiche
- 2/3 cup sifted confectioners' sugar
- 1 cup heavy cream
- 1 cup Mrs. Gubler's Pomegranate Jelly, for serving
- Pomegranate seeds, for garnish
Line six large (8-ounce) cups of a muffin tin with plastic wrap; set aside. Combine sugar and crackers in the bowl of a food processor fitted with the metal blade; pulse until very finely chopped. Transfer to a small bowl, and stir in melted butter. Press into prepared muffin tin. Place in freezer while preparing filling.
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, creme fraiche, and confectioners' sugar until combined. In another bowl, beat heavy cream just until stiff peaks form; fold into cream-cheese mixture. Spoon into crusts, and freeze until firm, about 30 minutes.
Meanwhile, heat pomegranate jelly in a small saucepan over low heat, stirring until melted and smooth. Remove from heat; let stand until cool but pourable.
When ready to serve, remove muffin tin from freezer. Lift out cheesecakes by gently pulling up on the plastic wrap. Carefully remove plastic; set cakes on serving plates. Drizzle each with jelly, and sprinkle with pomegranate seeds.