A refreshing, sweet and tart cheesecake with bold flavors, this no bake pomegranate cheesecake is a real beauty.
The perfect dessert for a summer day – or ANY day, for that matter – it’s so simple and requires absolutely no oven time. So, break out your pomegranates… it’s cheesecake time!
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No bake pomegranate cheesecake recipe
While trying to conjure up a new, fresh cheesecake recipe, I thought about what fruit really makes me think of summer. For me, pomegranates are one of the very best summer fruits.
They’re so underrated! I think many people are put off by the tricky prep. It’s a lot easier than it seems… read on to find out a few tricks to get to those delicious little pomegranate seeds, or “arils” as they’re known.
Pistachio Crust
The base of this no bake pomegranate cheesecake recipe is a blend of biscuits – digestives all the way baby! – melted butter and pistachios. For me, the pistachios bring a real fresh pine flavor that goes together really well with the tartness of the pomegranate.
That sweet, tart flavor works fantastically well with a smooth cream cheese mixture. Absolute heaven!
This pomegranate cheesecake recipe gives you plenty to play with when it comes to decoration. A delectable cream piped on top, with a scattering of pomegranate seeds for that pleasant crunch and the sauce! Oh the sauce!
Just wait until you try it...
Pomegranate is a big dark red fruit with ancient origins in the Middle East, Asia and the Mediterranean.
They have a hard, smooth exterior and seeds in the middle, known as “arils.” Pomegranate seeds are the edible part of the fruit. Rich, sweet and tart, this seeds are loaded with nutrients, including vitamin C, vitamin K and potassium.
They are really tasty too… like little candied bursts of summer!
The name pomegranate comes from “pomme garnete” – French for “seeded apple.”
People tend to be put off pomegranates because of the prep. Still, it’s easy when you know how:
Using a sharp knife, make a slice about half an inch from the top of the pomegranate. Gently take the “lid” off. You’ll be able to see the seeds inside. Slice down through each of the white parts inside the pomegranate. Pry each section apart. Then, carefully turn the pomegranate inside out and gently pop the seeds out into a bowl.
It’s basically concentrated pomegranate juice. It’s made by boiling down the liquid until it becomes thick, syrupy and super sweet.
Pomegranate molasses is a great ingredient for both sweet and savory dishes. It’s excellent in everything from salad dressings and marinades to fruit sauces. You can even make your own tea with it!
Store it in an airtight container in the fridge. It’ll last up to five days.
Yes, you can! Freeze it without the toppings and store it in an airtight, freezer safe container for up to three months.
More fruity cheesecake recipes
- No bake limoncello cheesecake
- Pineapple cheesecake
- Strawberry cheesecake
- No-Bake Lemon cheesecake
Equipment
- 9 inch (23cm) springform tin
Ingredients
Biscuit Base
- 3 cups digestive biscuits
- 0.5 cup pistachios shelled
- 0.67 cup unsalted butter melted
Cheesecake Filling
- 3.33 cup cream cheese
- 2 tsp vanilla paste
- 0.75 cup icing sugar
- 4 tbsp pomegranate molasses
- 1.75 cup heavy (double) cream
Pomegranate Sauce Topping
- 2 cups pomegranate juice
- 0.25 cup brown sugar
- 1 tbsp cornstarch
- 0.5 pomegranate arils (seeds) only
- 3 tbsp icing sugar
Instructions
Biscuit Base
- Place the digestive biscuits and the pistachios in your food processor and blitz into a crumb. While the food processor is still running add the melted butter and allow to combine which should only take about 15 seconds then turn off.
- Prepare your 23cm (9 inch) springform pan by putting a layer of greaseproof paper over the base and then clasping the springform ring around the outside as I find this easier when removing the cheesecake at the end.
- Pour your crumb into the pan and flatten evenly - I use the bottom of a large glass. Place in the fridge for around 10 minutes to chill.
Pomegranate cheesecake filling
- In a bowl, beat the cream cheese and vanilla paste - I use a KitchenAid stand mixer on level 2 or 3 as I find this so much easier, until smooth.
- Add the icing sugar a bit at a time and continue to mix.
- Pour in the pomegranate molasses and whisk until mixed through then turn off.
- In a separate bowl, whisk the heavy (double) cream until you achieve soft peaks and then fold the cream cheese mix and heavy (double) cream together till the cream is fully incorporated.
- Remove the tin from the fridge and cover the whole base with the cheesecake filling,then gently drop the tin onto the kitchen counter 5 to 10 times to let any bubbles out.
- Place the cheesecake in the fridge for at least 6 hours, or preferably overnight.
- Remove the cheesecake from the tin. Tip: I use a kitchen blowtorch to loosen the sides. Alternatively, I use a cloth dipped in hot water to complete the job.
Pomegranate Sauce Topping
- To make the sauce for decoration, simply place the pomegranate juice into a pot and place on the stove and bring to a boil.
- Reduce heat and simmer until it reduces to 1 cup, this should take around 10 minutes.
- In a cup mix together the cornstarch and 2 tbsp water and then whisk into the sauce with the sugar until fully incorporated. Remove from the heat and allow to cool.
To Decorate
- Whisk the icing sugar and heavy (double) cream together until you form soft peaks then place into a piping bag.
- Pipe the cream around the edge of the cheesecake and then sprinkle over the pomegranate arils (seeds).
- Get your sauce a tablespoon at a time and pour the sauce over the top of the cheesecake, as you may see by the pictures I went for my usual Jackson Pollock inspired splashes but feel feel to decorate as you see fit.
To Serve
- Place your cheesecake slice on the plate and add some of the leftover cream and a couple of spoonfuls of the pomegranate sauce. Enjoy!
Nutrition
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