Yalda Cheesecakes: Pomegranate, Watermelon and Pumpkin

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Cheesecake has become a fixture of the modern Yalda table in Iran. These three are no-bake cheesecakes, set with gelatine, and each takes a Yalda colour: pomegranate, watermelon and pumpkin.

Each Yalda cheesecake works in a single dish or in small glasses for individual servings. Iranian cooks use petit beurre biscuits or plain sponge for the base, and any plain biscuit will do.

Pomegranate Yalda cheesecake

• 3 packets petit beurre biscuits (about 300g)
• 100g butter, softened
• 1 tub cream cheese or mascarpone (about 250g)
• 100g whipping cream
• 2 tbsp powdered gelatine
• 1 packet pomegranate jelly crystals
• 1 large pomegranate, seeded
• A pinch of vanilla
• A little milk, if needed

1. Crush the biscuits to crumbs and mix with the butter. If the mixture does not hold together, add a splash of milk. Press it into your dish or glasses.
2. Dissolve the gelatine in a third of a cup of cold water over a pan of simmering water. Take it off the heat and let it cool slightly.
3. Beat the cream cheese with the cream and vanilla. Beat in the gelatine, chill for 30 minutes, then spread over the biscuit base.
4. Dissolve the jelly crystals in 1½ cups of boiling water and leave to cool. Scatter the pomegranate seeds over the cheese layer.
5. Pour the cooled jelly over the top and chill until set.

Watermelon cheesecake

• 1 plain sponge cake
• 200g cream cheese or mascarpone, at room temperature
• 200g whipping cream, at room temperature
• ½ cup sugar
• 1 tsp vanilla
• 1½ tbsp powdered gelatine with 10 tbsp water
• 3 tbsp watermelon jelly crystals
• Green sugar-coated sweets and chocolate chips, to decorate

1. Beat the cream cheese and cream with the sugar and vanilla.
2. Dissolve the gelatine in the water over a pan of simmering water, then beat it into the cheese mixture.
3. Put slices of sponge into your dish or glasses, pour over the cheese mixture and smooth the top. Chill for an hour.
4. Mix the jelly crystals with a little water and pour over the top. Scatter green sweets round the edge for the rind and chocolate chips on top for the seeds. Chill for another hour.

Pumpkin cheesecake

• 200g biscuits
• 100g butter, melted
• 100g cream cheese or mascarpone
• 100g whipping cream
• 1 tsp vanilla
• 1 tbsp pumpkin purée, plus pumpkin jam to decorate
• Half a packet of aloe vera or lemon jelly crystals

1. Crush the biscuits, mix with the melted butter and press into glasses. Freeze for 30 minutes.
2. Beat the cream cheese, cream and vanilla, then beat in the pumpkin purée.
3. Dissolve the jelly in a cup of boiling water. When it cools, stir it into the cheese mixture and spoon over the bases.
4. Chill until set, and top with a spoon of pumpkin jam to serve.

Shop the kit

Everything for a Yalda cheesecake, ready to order.

Adapted from recipes published by Digikala Mag.

None of the three cheesecakes needs an oven.