Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Individual No-Bake Cheesecakes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 4, 2019 Print Share Share Tweet Pin Email Yield: 6 Pomegranate jelly and seeds provide a sweet ruby-red glaze for these easy, no-bake cheesecake treats that set in the freezer. The recipe makes six perfect mini desserts that are destined to be a big hit. Ingredients 3 tablespoons granulated sugar 7 ounces graham crackers (about 13) ½ cup (1 stick) unsalted butter, melted 10 ounces cream cheese, room temperature 6 ounces creme fraiche ⅔ cup sifted confectioners' sugar 1 cup heavy cream 1 cup Mrs. Gubler's Pomegranate Jelly, for serving Pomegranate seeds, for garnish Directions 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. Print