Preheat oven to 130 degrees Celcius.
Line muffin tins with paper liners.
Stir together ground biscuits and butter.
Press 1 tablespoon crust mixture firmly into bottom of each lined cup.
With electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed.
Gradually add Natvia and beat until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Beat in cream and salt.
Divide batter evenly among biscuit-filled cups, filling each almost to the top.
Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer to wire racks and cool completely.
Refrigerate in tins at least 4 hours or overnight. Remove from tins just before serving and top with pomegranate arils.
Nutritional analysis per serving (15 servings)
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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