Recipe by Veron L from NSW


  • 1½ cups finely ground Digestive biscuits

  • 50g unsalted butter

  • 250g cream cheese

  • ½ cup Natvia Stevia blend

  • 1 teaspoon vanilla extract

  • 2 large eggs, room temperature, lightly beaten

  • 1 cup thickened cream

  • Pinch of salt

  • 1 cup pomegranate arils


  • 1.

    Preheat oven to 130 degrees Celcius.

  • 2.

    Line muffin tins with paper liners.

  • 3.

    Stir together ground biscuits and butter.

  • 4.

    Press 1 tablespoon crust mixture firmly into bottom of each lined cup.

  • 5.

    With electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed.

  • 6.

    Gradually add Natvia and beat until combined. Beat in vanilla.

  • 7.

    Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Beat in cream and salt.

  • 8.

    Divide batter evenly among biscuit-filled cups, filling each almost to the top.

  • 9.

    Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer to wire racks and cool completely.

  • 10.

    Refrigerate in tins at least 4 hours or overnight. Remove from tins just before serving and top with pomegranate arils.

Nutritional information

Nutritional analysis per serving (15 servings)

  • Energy 179kj
  • Fat Total 16g
  • Saturated Fat 9g
  • Protein 2g
  • Carbohydrate 19g
  • Sugar 2g
  • Sodium 135mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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