Festive Pomegranate-Glazed Cheesecake Domes

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🎄 Festive Pomegranate-Glazed Cheesecake Domes

Creamy peppermint cheesecake + crunchy crust + ruby glaze

📝 Ingredients

🔸 Crust:

  • 200 g graham crackers, finely crushed
  • 100 g unsalted butter, melted

🔸 Peppermint Cheesecake Filling:

  • 250 g cream cheese, room temperature
  • 150 ml heavy cream (35%)
  • 80 g white sugar
  • 1 teaspoon peppermint extract (or ½ tsp if strong)
  • 1 teaspoon vanilla extract
  • 2 teaspoons gelatin powder
  • 2 tablespoons cold water (for blooming gelatin)

🔸 Pomegranate Mirror Glaze:

  • 250 ml pomegranate juice (100% pure)
  • 80 g sugar
  • 2 tablespoons corn syrup (or honey)
  • 1 tablespoon lemon juice
  • 6 g gelatin powder (≈ 2 teaspoons)
  • 3 tablespoons cold water (for blooming gelatin)
  • (Optional) a few drops red food coloring for deeper ruby color

🔸 Equipment:

  • Silicone dome molds
  • Pastry brush
  • Baking tray
  • Refrigerator + freezer

🍰 Instructions

1️⃣ Prepare the Crust

  1. Mix graham crumbs + melted butter until fully combined.
  2. Press the mixture into small circles on parchment paper, using a cookie cutter or the rim of a small glass.
  3. Refrigerate 20 minutes to set.
    These disks will form the base of your cheesecake domes.

2️⃣ Make the Cheesecake Filling

  1. Bloom gelatin:
    • Mix 2 tsp gelatin with 2 tbsp cold water
    • Let sit 5 minutes
    • Melt over low heat or in microwave for 10 seconds.
  2. In a bowl, beat cream cheese + sugar until smooth.
  3. Add peppermint extract + vanilla.
  4. Whip heavy cream separately until soft peaks form.
  5. Fold whipped cream into the cream cheese mixture gently.
  6. Stir in the melted gelatin until smooth.

3️⃣ Fill the Dome Molds

  1. Spoon the peppermint cheesecake filling into each dome mold.
  2. Tap gently on the counter to remove air bubbles.
  3. Place a crust disk on top of each filled dome (press lightly).
  4. Freeze at least 4 hours, or until completely solid.

4️⃣ Make the Pomegranate Glaze (Mirror Finish)

  1. Bloom gelatin:
    • 2 tsp gelatin + 3 tbsp cold water; sit 5 minutes.
  2. Heat pomegranate juice + sugar + corn syrup in a saucepan.
  3. Once hot (not boiling), remove from heat.
  4. Add gelatin + lemon juice + (optional) food coloring.
  5. Stir gently until smooth.
  6. Let cool to 30–32°C (86–90°F) — this is the perfect temperature for glazing.

5️⃣ Glaze the Domes

  1. Remove frozen domes from mold.
  2. Place them on a wire rack over a tray.
  3. Pour the pomegranate glaze over each dome in one smooth motion.
  4. Let drip for a few minutes until the glaze sets.
  5. Refrigerate 1–2 hours to thaw and set completely.

6️⃣ Serve & Decorate 🎀

Decorate with:

  • Fresh pomegranate seeds
  • Mint leaves
  • Edible glitter
  • White chocolate drizzle

Serve chilled — the center will be creamy and peppermint-fresh, while the glaze stays ruby-shiny.

🎉 Chef’s Notes

  • If the glaze slides off: domes must be completely frozen.
  • For extra shine: strain glaze before pouring.
  • For stronger peppermint: add ½ tsp more extract.
  • You can replace graham crust with oreo crumbs for a chocolate twist.

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