- 1 Cinnamon Spice or Plain Cali’flour Pizza Crust
- 1 8 oz package plain cream cheese, softened
- ¼ c plain nonfat Greek yogurt
- 1 ½ T honey or agave syrup
- 1 ½ T lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 8 oz pomegranate juice
- 1 t cornstarch or arrowroot powder
- Pomegranate seeds/arils for garnish
Preheat oven to 400. Spray a mini muffin tin with cooking spray and set aside.
Cut Cali’flour Crust into circle cutouts to fit the base of the mini muffin pan you are using. Place cutouts in prepared muffin cups. Bake for 5-10 minutes until cuts are slightly browned. Remove from oven and let cool completely.
On stovetop, place pomegranate juice in a saucepan over high heat and bring to a boil, (about ten minutes) until liquid is reduced by two thirds. Reduce to a simmer. Combine thickener with 1T of water and mix well. Add mixture to the saucepan and whisk until smooth. Bring back to a boil for another 1-2 minutes. Remove from heat and let cool completely.
Add all filling ingredients into a bowl. Using an electric or standing mixer, blend all ingredients until creamy and smooth. To each muffin cup, add about one tablespoon of cream cheese filling. Cover the pan and return to the freezer for 15-25 minutes to set.
Remove muffin tin from freezer. Use a spoon or knife to loosen the edges of each cheesecake then pop each one out of its cup and place on serving plates. Allow 5 minutes for cheesecake to thaw. Spoon topping and sprinkle arils onto each cheesecake. Serve and enjoy!
*Sweetness level may be altered by adding more honey or using a flavored yogurt to the base. Alternate toppings like chocolate chips, caramel sauce or different fruit may be used to change up the flavor profile.
*Store unused cheesecakes in the freezer in a sealed container until used.