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Healthy Pomegranate Cheesecake Recipe

Healthy Pomegranate Cheesecake Recipe

Pomegranate Cheesecake


Serves 10

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 1/2 cup water
  • 1 (1/4 ounce) package unflavored gelatine
  • 24 ounces cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 pomegranates
  • 1 cup heavy cream Preheat oven to 375 degrees F.


1. Combine cracker crumbs thoroughly with melted butter, and press into the bottom and up 1 inch on the sides of a 9−inch springform pan. Bake for 10 minutes. Cool completely.

2. Place the water in a small saucepan and sprinkle the gelatine over the water. Let set for 5 minutes, then heat, stirring until gelatine has dissolved fully. Set aside to cool.

3. Mix the cream cheese, sugar and vanilla extract until fluffy. Mix in gelatine; set aside. Remove seeds from pomegranates.

4. Whip the cream until stiff. Gently but completely mix cream cheese and 1/2 cup pomegranate seeds into the whipped cream. Spoon into prepared, cooled crust. Smooth out the top. Refrigerate for 2 hours or until set.

5. Store remaining pomegranate seeds, covered, in the refrigerator.

6. To serve, remove cheesecake from pan. Top with remaining pomegranate seeds.

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