Description
Mini no-bake cheesecake shooters topped with juicy pomegranate seeds and a drizzle of golden honey. Perfect for parties, festive occasions, or a sweet treat anytime. Creamy, crunchy, and beautifully layered, these shooters are as stunning as they are delicious.
Ingredients
For the crust:
- 1 cup graham cracker crumbs (or digestive biscuits, crushed)
- 3 tbsp unsalted butter, melted
For the cheesecake filling:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup heavy whipping cream, whipped to soft peaks
For the topping:
- 1/2 cup fresh pomegranate seeds
- 2–3 tbsp honey
Optional garnish: mint leaves
Instructions
- Prepare the crust:
- Mix graham cracker crumbs with melted butter until well combined.
- Spoon about 1–2 tbsp of the mixture into the bottom of each shooter glass and press gently to form a firm base.
- Make the cheesecake filling:
- In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the whipped cream until fully incorporated.
- Assemble the shooters:
- Spoon or pipe the cheesecake filling over the crust in each glass.
- Smooth the top with a spoon or spatula.
- Add the toppings:
- Sprinkle pomegranate seeds over the cheesecake layer.
- Drizzle honey on top.
- Optionally, garnish with a small mint leaf for a fresh look.
- Chill:
- Refrigerate the shooters for at least 1–2 hours before serving for the best texture and flavor.
Tips
- For a crunchier crust, toast the graham crackers slightly before mixing with butter.
- Use cold heavy cream for easier whipping.
- These can be made a day in advance and stored in the fridge.
- To make it more festive, you can layer the filling and toppings multiple times for a layered effect.
- For extra flavor, drizzle a little pomegranate molasses along with honey.