Friday 3 February 2012

No Bake Pomegranate Cheesecake

Crunchy biscuit base with a delicious creamy mascarpone and pomegrante topping.


For Base:
60 grams butter
60 grams oats
12 digestive wholemeal biscuits

For pomegranate syrup:
125 ml pomegranate juice
30 grams tablespoon caster sugar

For cream Topping:
250 grams mascarpone cheese
1 teaspoon vanilla essence
60 ml single cream
75 grams icing sugar icing sugar
1 teaspoon vanilla essence

1 large pomegranate
15 grams icing sugar for dusting.


1. In a heavy bottom pan add the pomegranate juice and bring to boil, reduce the heat and simmer until juice reduces to half the quantity.
2. Add the sugar and simmer until sugar is totally dissolved and a rich syrup forms. Turn off heat and keep aside.
3. Cream together the icing sugar, vanilla essence, mascarpone and cream until it is smooth and creamy. Put into a large piping bag fitted with star nozzle and refrigerate.
4. In a dry frying pan toast the oats for 2-3 minutes and remove from hot pan. Allow to cool and then crush slightly.
5. Crush the biscuits to form a coarse crumbly texture. Add the toasted oats and crushed biscuits to a large bowl and mix together.
6. Melt the butter and add it to the crushed biscuits and oats mixture and stir the mixture until it looks like wet sand.
7. Take 4 individual tartlets with loose bottoms and line them with cling film.
8. Press the biscuit and oat mixture into the tartlets case packing the mixture firmly into the sides and smoothing the tops with the help of the back of a metal spoon. Place the filled tartlet cases into the fridge for two hours to allow the biscuit bases to set.
9. Peel and de seed the pomegranate making sure no white bits are stuck to the seeds as this will make them bitter.
10. In a bowl add the pomegranate seeds and 4-5 tablespoons of prepared pomegranate syrup and mix well. Set aside
11. Remove the chilled tartlet cases from the fridge and carefully lift out the biscuit bases from the tartlets cases. Peel away the cling film and place the firm set biscuit bases onto a serving plate.
12. Pipe a ring of rosettes with the chilled mascarpone cream mixture on top of the biscuit base.
13. In the centre of the biscuit base spoon some of the pomegranate and syrup mixture.
14. Dust with icing sugar and serve immediately.

This recipe has been featured in Take a break - My favourite recipes issue 3 February page 57.
If you like this recipe please drop by the face page and vote for it here.

You may like:
Lemon Cheesecake.


  1. wow, no bake definitely sounds wondeful !!!

  2. Wow! cake without baking looks so delicious and mouthwatering. Excellent preparation.

    Hamaree Rasoi

  3. very tempting cheesecake !! looks delicious !!

    Ongoing event CC-Dish For Loved Ones

  4. mmmm...cake looks perfect....yummy!

  5. bake cheesecake.....amazing pic..and a really good recipe.

  6. So pretty. I think it'd make a great Valentines dessert.

  7. This is an extraordinary recipe to bake easy cake and then Pomegranate syrup to re-vitalize the body, amazingly amazing idea! :)

  8. no bake cheese cake, is my fav right now, your presentation is great and with pomegranate i should try :)

  9. Wonderful cheese cake....very nicely done

  10. awesome....need to visit you :-)

  11. Sounds gorgeous & so easy.

  12. I'm going to do the no bake cheesecake for a little reunion with friends we haven't seen for a long time. I was looking for a recipe that would impress and open up a discussion as I'm not known for my cookery skills :)

  13. beautiful cheesecake.....amesome pic..yummy cake recipe.

  14. never heard of a pomegranate cheesecake before, but looks delicious :)

  15. Amazing I love pomegranate this is such a great recipe :)

  16. Nice recipe, but I find it difficult to deseed pomegranates without getting all the white bits mixed in.

  17. I agree - it's a quick & easy recipe. Thanks.

  18. I love this as a nice easy dessert


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