Pomegranate Mini Cheesecake Tarts

No-bake honey-ricotta cheesecake filling piped into crisp phyllo shells, topped with POM Wonderful® Pomegranate Arils

The filling is entirely no-bake: cream cheese, ricotta, honey, and lemon zest, whipped smooth and piped into phyllo shells that get a quick second bake to stay crisp. POM Wonderful® Pomegranate Arils  on top add the tart, juicy contrast the filling needs.

• 15 mini phyllo pastry shells
• 8 oz. cream cheese, softened
• ¼ cup whole-milk ricotta
• 3 tablespoons honey
• ½ teaspoon lemon zest
• ¾ cup POM Wonderful Pomegranate Arils
• Fresh chopped dill, for garnish

1. Preheat oven to 325°F. Add pastry shells to a prepared sheet pan. Add to oven and bake for about 5 minutes to lightly crisp. In a medium bowl, combine softened cream cheese, ricotta, honey, and lemon zest until creamy and smooth.
2. Transfer the cheesecake filling to a piping bag fitted with a round tip or, alternatively, snip the end of the bag to create a small opening. Pipe a small mound of filling into each tart shell, filling just to the top.
3. To serve: Add tarts to a serving tray and sprinkle with POM Wonderful Pomegranate Arils. Garnish each tart with chopped dill.

1. Different Garnish. Chopped pistachios or mint in place of dill for a sweeter finish.
2. Lemon-Forward Version. Double the lemon zest and add a teaspoon of lemon juice to the filling for more tang.
3. Make-Ahead Filling. The cheesecake filling can be mixed and refrigerated up to 2 days ahead; pipe into shells the day of serving.
4. Larger Format. The same filling works in a single 9-inch tart shell instead of individual phyllo cups; increase bake time on the crust accordingly.

Q: Can these be made ahead of a party?
‍A: The filling can be made up to 2 days ahead, but assemble the shells within a few hours of serving so the phyllo stays crisp.

Q: Why bake the phyllo shells if they’re pre-baked?
‍A: A short second bake re-crisps them, which keeps them from turning soggy once the filling goes in.

Q: What can replace ricotta in the filling?
‍A: An equal amount of additional cream cheese works, though the filling will be slightly denser.

Q: How many tarts does this recipe make?
‍A: 15 mini tarts, sized for a party platter or dessert spread.

Q: How should leftovers be stored?
‍A: Refrigerate in an airtight container up to 2 days; the phyllo will soften somewhat but the flavor holds.

Q: Can this be made without a piping bag?
‍A: Yes, a small spoon works, though a piping bag gives a neater, more even fill.

Q: What garnish works besides dill?
‍A: Chopped pistachios, mint, or a light dusting of lemon zest all pair well with the honey-ricotta filling.