This no-bake pomegranate cheesecake recipe has the perfect balance of creaminess and tanginess, making it a delight for your taste buds!
Perfect for the holidays or Valentine’s day, here’s a no-bake cheesecake recipe that has the pop of bright red color and the fun flavor of juicy fruit. What’s best about this no-bake pomegranate cheesecake recipe is the fact that it takes just a few minutes of kitchen time and a handful of ingredients to make.
You can actually whip it up pretty quickly and store it in the refrigerator for days before you actually plan to serve it!
Ready to give this creamy no-bake dessert recipe a try? Here’s all you need to know about it.
Ingredients For the Recipe
You’ll need two sets of ingredients to make the cheesecake.
For the crust
- 2 cups graham crackers
- ⅓ cup brown sugar
- ½ cup melted butter
For the other two layers
- 1 ½ cup heavy whipping cream
- 3 cups cream cheese
- ½ cup granulated sugar
- 1 tablespoon vanilla
- 2 teaspoon lemon juice
- 2 tablespoon powdered sugar
- ½ cup sour cream
- 1 ½ cups Pomegranate
How to Make the No Bake Pomegranate Cheesecake
Once you have all your ingredients ready to go, here’s what you need to do.
Add the crackers to a food processor and process them until you get crumbs.
Add the brown sugar and melted butter and mix with a spoon until you get a wet-looking mixture.
Press this mixture into the bottom of a cake pan, then place in the fridge to set.
In a big bowl mix the whipping cream until stiff peaks form, then set it aside.
In another big bowl mix the cream cheese and the sugar.
Add the vanilla, lemon juice, powdered sugar, and sour cream.
Add the whipped cream and continue stirring with a spoon.
Divide the mixture in half and set one portion of the divided mixture aside.
Place 1 cup of the pomegranate seeds in the food processor and blend until smooth.
Add the blended pomegranate seeds to one half of the cream cheese mixture.
Pour this pink mixture over the crust as a second layer and return it to the fridge for 10 minutes.
Finally, add the reserved portion of the cream cheese mixture on top of the pink layer, then return it to the fridge to chill for 20 minutes.
Decorate with the remaining pomegranate seeds.
Can I Make the Crust With Something Else?
If you don’t have sweet crackers, you can make do with any other subtle flavored crackers or biscuits. Graham crackers are often the best because they have the perfect texture and flavor that works well with almost any of your cheesecake experiments.
If you want your crust to have a nice chocolate flavor, you could use Oreos!
What Can I Use Instead of Heavy Whipping Cream?
Heavy whipping cream is one of the most crucial ingredients of this cheesecake. You can swap it with some Cool whip if you don’t want to go through the effort of whipping the cream.
If you’re not too sure about the extra volume and mousse-like consistency that the whipping cream brings, you can cut down the amount you’re using by half, and add some condensed milk to it.
How Do I Store the No-Bake Pomegranate Cheesecake?
Your no-bake cheesecakes are best stored in the refrigerator, covered, and preferably in an airtight container. They can stay fresh in there for up to 5 days.
Freezing the cheesecake is not recommended, because it can start to release water and get all soggy when you get it out and thaw it.
Why Do I Need to Add the Sour Cream?
Sour cream might not be added to no-bake cheesecakes traditionally, but it can really do a lot when it comes to this no-bake pomegranate cheesecake in specific. For starters, it can help add that nice creaminess and tanginess to the cheesecake, which can balance out the sweetness by the added sugar.
Sour cream can also help keep the cheesecake from getting those cracks after it is out of the refrigerator, and will give it that smooth, creamy texture that you want it to have.
Tips & Tricks to Nail the No-Bake Pomegranate Cheesecake Recipe
The recipe is super easy, but you would still want to keep these little tips and tricks in mind to nail it.
- You might be tempted to try out a low-fat version of this recipe by swapping out the cream cheese for a lower fat version, but don’t. The fat in the cream cheese is what helps this no-bake dessert set well and hold its shape. Using a low-fat cream cheese will cause the cheesecake to become soggy and watery.
- If you really want to opt for a healthier version of this cheesecake, you can use Greek yogurt instead of cream cheese. The yogurt will also lend the cheesecake mixture a nice tanginess that will go well along with the pomegranate.
- As an additional effort to make the cheesecake stay firm, you can mix a bit of unflavored gelatin into the cheesecake mixture.
- If your cheesecake mixture seems liquidy and runny, you can thicken it up by mixing a bit of extra whipped cream into it.
- To give the cheesecake mixture a bit of extra flavor, you can add some lemon zest and/or lemon juice to it.
- Remember to give the no-bake pomegranate cheesecake a lot of time to set in the refrigerator. It is best to let it chill overnight so that you get those perfect, gorgeous-looking slices when you serve it.
- If you’re making this no-bake dessert on a time crunch, you can pop it into the freezer for a little while, until the mixture is nice and firm. Then, move it into the refrigerator and you’re sorted.
While this no-bake pomegranate cheesecake tastes best when topped with some of those gorgeous-looking arils, you can also take it a step further and quickly make a pomegranate reduction by cooking some pomegranate juice with a bit of sugar and some butter in a saucepan until the mixture thickens. Just a little drizzle of this can elevate the flavors of the cheesecake and lend it that ‘wow’ factor.
Loved making this easy cheesecake? On the hunt for some more fun and easy no-bake recipes to try out? Here are a few you might want to check out.
- Raspberry Oreo Nutella Pudding Parfait
- Fried Ice Cream Balls Recipe
- No-Bake Cherry Cheesecake Lasagna Recipe
- 2 cups (200g) graham crackers
- ⅓ cup (65g) brown sugar
- ½ cup (118ml) melted butter
- 1 ½ cup (355ml) heavy whipping cream
- 3 cups (675g) cream cheese
- ½ cup (100g) granulated sugar
- 1 tablespoon (15ml) vanilla
- 2 teaspoon (10ml) lemon juice
- 2 tablespoon (28g) powdered sugar
- ½ cup (120g) sour cream
- 1 ½ cup (261g) pomegranate seeds
- Add the crackers to a food processor and process them until you get crumbs.
- Add the brown sugar and melted butter and mix with a spoon until you get a wet-looking mixture.
- Press this mixture into the bottom of a cake pan, then place in the fridge to set.
- In a big bowl mix the whipping cream until stiff peaks form, then set it aside.
- In another big bowl mix the cream cheese and the sugar.
- Add the vanilla, lemon juice, powdered sugar, and sour cream.
- Add the whipped cream and continue stirring with a spoon.
- Divide the mixture in half and set one portion of the divided mixture aside.
- Place 1 cup of the pomegranate seeds in the food processor and blend until smooth.
- Add the blended pomegranate seeds to one half of the cream cheese mixture.
- Pour this pink mixture over the crust as a second layer and return it to the fridge for 10 minutes.
- Finally, add the reserved portion of the cream cheese mixture on top of the pink layer, then return it to the fridge to chill for 20 minutes.
- Decorate with the remaining pomegranate seeds.
Amount Per Serving: Calories: 58Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 60mgCarbohydrates: 5gFiber: 0gSugar: 5gProtein: 1g