Yogurt Cheesecake Bites with Vanilla Pomegranate Sauce

Preparation

To make the Crust: Crush cookies in a food processor until fine, the texture of sand. Add butter and pulse until combined. Transfer to a bowl.
Cut ¼-inch × 2-inch strips of parchment. Spray a mini muffin tin pan with cooking spray and place a parchment strip inside the bottom of each muffin cup. The strips will overhang on the top edges.
Fill each muffin cup with a heaping teaspoon of crust mixture then press the crust crumbs tightly into the bottom. Set aside.‍
For the Sauce: In a medium saucepan over medium-high heat, whisk together the POM Juice, cornstarch and sugar. Bring to a low boil while stirring. Let mixture boil until reduced by half, about 5 minutes. Remove from heat. Stir in vanilla and let cool at room temperature.‍
For the Filling: In a small microwave-safe bowl, sprinkle the gelatin evenly over the water and lemon juice. Let the liquid soften the gelatin for a minute and then microwave mixture for 30 seconds. Stir until gelatin is dissolved and let mixture cool.
In a mixing bowl, beat the cream cheese and sugar with an electric hand mixer until very smooth. Add the yogurt, vanilla and cooled gelatin mixture and blend with cream cheese, scraping sides of bowl as needed.
Spoon about 2 tablespoons of filling in each crust-lined muffin cup and place pan in the fridge to set for 1 to 2 hours.
When cheesecakes are set, slowly and gently remove from the muffin tin by pulling up on the parchment strips. Serve topped with POM Arils, crushed Wonderful Pistachios and drizzled with sauce, if desired.

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