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Pomegranate Cream Cheese Tartlets

Mini tartlets with a buttery graham cracker crust, creamy vanilla cream cheese filling, and a sparkling crown of fresh pomegranate arils.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 tartlets
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar for crust
Filling
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream, whipped to soft peaks
Topping
  • 1 cup fresh pomegranate arils

Equipment

  • Mixing bowls
  • Muffin tin or tartlet pan
  • Hand mixer or stand mixer
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease a muffin tin or tartlet pan.
  2. Combine graham cracker crumbs, melted butter, and sugar. Mix until sandy texture.
  3. Press mixture into tartlet cavities, bake 8–10 minutes, and let cool.
  4. Beat cream cheese until smooth. Add powdered sugar and vanilla, mix until creamy.
  5. Fold in whipped cream for fluffy filling.
  6. Spoon or pipe filling into cooled crusts.
  7. Top with fresh pomegranate arils. Chill 1 hour before serving.

Notes

For a festive touch, drizzle tartlets with dark chocolate or sprinkle pistachios before serving.