Pomegranate Biscuit Cake is the ultimate no-bake treat, combining a buttery biscuit base, a luxuriously creamy cheesecake layer, and the vibrant, juicy burst of fresh pomegranate seeds. An incredible choice for a fresh and creamy dessert for sure!
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We were inspired to create this recipe for anyone seeking a dessert that is both impressively elegant and incredibly simple to make. We focused on a method that requires no baking, making it perfect for hot summer days or when you need a stunning dessert without the fuss.
The layers—a crunchy biscuit base, a rich and airy filling composed of cream cheese and whipped cream, and the stunning, tart-sweet ruby-red pomegranate arils on top—are what make this cake so magical. The result is a dessert that will be the talk of any party or special occasion because it is incredibly refreshing and has a perfectly balanced texture. It is evidence that the simplest creations can also be the most enjoyable.
Ingredients’ Breakdown for Pomegranate Biscuit Cake
- Digestive biscuits or graham crackers: We are using biscuits for the crispy crust of the Pomegranate Biscuit Cake. It is a simple crust that complements the cake’s filling and adds an element of crunch as well.
- Butter: We are using unsalted butter for the crust. Ensure the butter is soft to mix evenly with the biscuit.
- Cream cheese: We recommend using the Full-fat cream cheese for this recipe. It will make the cake super creamy and indulgent.
- Sugar:
- Whipping cream: It helps make the filling fluffy and lighter. We are using the 33% fat whipping cream for extra richness and creaminess.
- Pomegranate seeds: Of course, it is the main flavor of the cake. We love how the tartness and earthiness of the pomegranate seeds balance out with the creamy cheesecake filling.
- Gelatin powder or agar-agar: Gelatin will help in setting the cake in the refrigerator.
- Water: It is used to bloom the gelatin before mixing with the cheesecake filling.
- Grated coconut: Coconut and pomegranate go so well together; therefore, it is an excellent choice for garnishing.
Instructions
We highly recommend reading the recipe’s instructions thoroughly before starting. Ensure you have all the ingredients measured out for every step in advance to make the recipe easier.
See the full preparation in the recipe card below, which includes complete instructions on how to prepare your kitchen, as well as the ingredients, to make your super creamy No-bake Pomegranate Biscuit Cake.
Pomegranate Biscuit Cake Without Oven
Description
Pomegranate Biscuit Cake is the ultimate no-bake treat, combining a buttery biscuit base, a luxuriously creamy cheesecake layer, and the vibrant, juicy burst of fresh pomegranate seeds. An incredible choice for a fresh and creamy dessert for sure!
Ingredients
Instructions
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Crush the biscuits into fine crumbs using a food processor or rolling pin.
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Melt the butter until fully liquid, then mix it with the biscuit crumbs.
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Line a 20 x 15 cm mold with parchment or vinyl paper for easy removal.
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Press half of the buttered crumbs into the mold to form the base layer.
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In a bowl, combine softened cream cheese, sugar, and whipping cream. Beat until smooth and fluffy (3–4 minutes).
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Fold in pomegranate seeds and, optionally, small chopped strawberries.
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In a saucepan, dissolve gelatin (or agar-agar) in 100 ml water. Heat until it boils and becomes clear.
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Slowly pour the gelatin into the cream mixture while stirring continuously.
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Pour the filling over the biscuit base and smooth the top. Tap the mold to remove air bubbles.
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Chill for 15 minutes in the fridge to allow partial setting.
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Add the remaining biscuit crumbs on top for a second layer (optional).
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Cover and refrigerate for at least 2 hours or overnight for best results.
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Toast grated coconut in a dry pan until golden, then sprinkle on top before serving.
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Slice with a hot knife for clean cuts and serve chilled.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 315kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 28g10%
- Dietary Fiber 2g8%
- Sugars 17g
- Protein 5g10%
- Vitamin C 12 mg
- Calcium 20 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitutions and Variations
- Gelatin: Replace gelatin with agar-agar for a vegetarian option (use 5 g agar-agar instead of 10 g gelatin). Agar sets faster but results in a firmer texture.
- Fruit Variation: Substitute pomegranate with mango, blueberries, or strawberries for different flavor profiles.
- Crust: Use digestive biscuits or oat cookies for the crust — digestive biscuits create a lighter texture.
- Low-fat version: For a low-fat version, use light cream cheese and low-fat whipping cream, but expect a softer texture.
