No-Bake Mini Pomegranate Cheesecakes

No-Bake Cheesecakes

Ingredients:

1/2 cup Tofutti Better Than Cream Cheese, softened

1/4 cup natural granulated sugar

1/4 teaspoon vanilla extract

1/8 teaspoon almond extract

Optional garnishes: non-dairy whipped topping, pomegranate seeds

Directions:

Make pomegranate topping and set aside to cool. Recipe below.

In small bowl, combine all filling ingredients (except topping) with a fork until smooth and creamy. Divide evenly among 8 shot glasses.

Top each with 1/8 teaspoon pomegranate topping.

Refrigerate or serve immediately with an optional dollop of non-dairy whipped topping and pomegranate seeds

Pomegranate Topping

Ingredients:

2 tablespoons non-dairy milk

1 1/2 teaspoons cornstarch

2 tablespoons plant-based butter

2 tablespoons natural sugar

1/2 cup pomegranate seeds

Optional: zest 1/2 small orange or to taste

Directions:

In small saucepan, whisk together non-dairy milk and cornstarch. Add butter and sugar and cook, whisking constantly 2 to 3 minutes or until butter melts and mixture is thick and creamy.

Whisk in pomegranate seeds and orange zest and cook another minute or so until thickened.

Cool before topping mini cheesecakes.

*Created in collaboration with The Blooming Platter.