Whether it’s your classic New York style, key-lime flavored, or chocolate marbled, I’ll gladly eat an entire wheel of cheesecake. Don’t put it past me. But, as we know, this famously rich dessert is heavy on the fat and calories, so it’s not wise for our health to overdo it (*sigh*). That’s why these miniature treats are perfect when you want to indulge, given that they’re muffin-sized. What’s even better is that this cheesecake recipe is infused with an unexpected flavor: chai. Besides coffee (duh!), chai is another favorite year round bevvy, as we enjoy an iced chai latte in summertime or a piping hot chai tea in the colder months. Ground ginger, cinnamon, and nutmeg are beaten into the mixture and help to give it that comforting taste, which balances sweeter ingredients like the Neufchatel cheese and vanilla. A single slice of The Cheesecake Factory's Original Cheesecake contains 707 calories (yikes!), 29 grams of saturated fat, and 62 grams of carbohydrates, but these bite-size cheesecakes only contain 182 calories per serving, 5 grams of saturated fat, and 17 grams of carbohydrates. Perfect as a light finish to any dinner party or when you’re just craving something sweet, these mini coconut chai cheesecakes are the dessert you need in your life.
How to Make It
Preheat oven to 350°F. Line a standard muffin tin with 12 paper muffin liners.
Place almonds in a food processor; pulse until coarsely ground, about 10 times. Add flaked coconut; pulse until finely ground but still chunky, about 5 times. Transfer to a bowl; stir in oil, salt, and 2 tablespoons of the coconut sugar. Spoon 1 tablespoon mixture into each muffin liner, pressing with fingers to flatten. Bake until lightly browned and set, about 10 minutes. Remove from oven; cool 15 minutes.
Beat Neufchâtel cheese with an electric mixer on medium speed until smooth, about 30 seconds. Add egg, yogurt, vanilla, ginger, cinnamon, nutmeg, and remaining 4 tablespoons coconut sugar; beat until smooth, about 30 seconds. Pour batter evenly over cooled mixture in muffin liners (about 3 tablespoons batter each). Bake at 350°F until centers are set but still have a slight jiggle, 12 to 13 minutes. Remove from oven; cool completely, about 30 minutes. Chill, covered, at least 1 hour or up to 4 hours.
Stir together pomegranate juice and honey in a small saucepan; bring to a boil over medium-high. Cook, stirring occasionally, until reduced to 1/3 cup, 8 to 10 minutes. Cover and chill until ready to serve.
To serve, remove chilled cheesecakes from muffin liners. Drizzle with chilled pomegranate syrup, and sprinkle with pomegranate seeds.