These triple-layered pomegranate mousse parfaits are worthy of royalty! They’re stunning, elegant and most importantly, easy to make at home! This no-bake dessert with pomegranate mousse captures all the sweet and tangy flavors of the pomegranate in one cup! A triple layer treat with a no-bake cheesecake layer, followed by a creamy Jello layer and pomegranate-flavored Jello on top! The different layers will melt in your mouth and the crunchy pomegranate seeds are a perfect addition.
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All the Flavors!
For this pomegranate mousse dessert, I wanted to combine the creamy flavors of a no-bake cheesecake with the tangy and sweet flavors of the pomegranate. The first layer is simply white is a traditional no-bake cheesecake. It’s delicious, creamy and you’ll want to eat it by the spoonfuls! The next layer is made with the same cheesecake filling but the addition of strawberry jello. The flavor of the strawberry goes so well with the pomegranate! And for the final layer, more strawberry jello made with pomegranate juice! That last layer really brings home the pomegranate flavor!
Assembling the Dessert
This pomegranate dessert is all about the layers! To make the beautiful layers, make sure to allow the preceding layer to set firmly before adding the next layer. This way, the layers stay separated and clean!
This dessert can be assembled into disposable plastic cups (affiliate link) if you want to take it to a party, or make it in glass containers if you’re hosting at home. You can also be prepare this pomegranate mousse as one large dessert in a round springform pan or square pan. Simply follow all the steps but spread and pour into one pan! Either way, this dessert will wow your guests! And, it can be made ahead of time, up to 3 to 4 days in advance; just keep it refrigerated until you’re ready to serve!
More Recipes!
Enjoyed this pomegranate dessert? Check out these other delicious recipes you’re sure to enjoy!
- Strawberry Mousse Parfaits – the best strawberry mousse made with fresh berries, topped with berry jello!
- Raspberry Cheesecake Parfaits – so much incredible flavors, with no-bake raspberry cheesecake and pretzel crust!
- Pomegranate Macarons – chocolate macarons filled with the most delicious pomegranate buttercream!
- Pomegranate Cake – the most delicious pom cake with delicate pistachio cake layers, pomegranate syrup and fluffy whipped cream!
- Mango Vanilla Panna Cotta – creamy vanilla panna cotta topped with mango gelee and passion fruit!
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Do you have any ideas for us people who cannot get our hands on jello powder?
Because i woukd really like to try this recipe out
You can try using some fruit extract but you will need some sort of gelatin to set the dessert. If you don’t have regular gelatine, maybe try using Agar agar; it’s a plant based gelatin that also works great 🙂
Hi dear Tatyana , I know English a little bit.Can I use middle part (mousse) for filling part of a charlotte
dessert ?I mean is this mousse cut and sliced with knife after reversing charlotte?????Thanks.
I think the filling would work for a charlotte, too! 🙂
Would you say this amount is for an 8×8 dish? So for 9×13 I’d double it?
hi dear Tatyana. why u dont use Pomegranate jello powder?
just for taste ?? or in ur contry there isen’t?
beacuse in my contry there is Pomegranate jello powder.
tanx for answer and for recipe.
Naghmeh
Hi! Unfortunately, I wasn’t able to find pomegranate jello powder in stores near me. If you are able to find it, you can certainly use it! 🙂
Hi! if i were to use gelatin instead of jello powder, how much would you use?
Making this for the holidays, They are just beautiful!
Which layer do you want to use the gelatin for? This is perfect for the holidays!
One of my most favorite mousse desserts make it every Christmas! 🙂 family favorite. So simple and easy. Love it
does the mousse set firm enough to take it out of a mold?
I actually haven’t tried that but I’m sure it would look beautiful! I would add more gelatin to ensure that it set firmly enough
Would you say this amount is for an 8×8 dish? So for 9×13 I’d double it?
I think this recipe would be more than enough for an 8X8 inch dish. A 9×13 inch would probably be the better size 🙂 Enjoy!
Oh good, thank you for replying! ??
I just made this tonight I cannot figure out what went wrong… maybe it was because I used organic heavy whipping cream? Basically I blended until there were soft peaks but no matter what the cheesecake Layer just looked curdled It does not look smooth and soft like in your pictures so now the bottom two layers just look like curdled milk
Hi! I’m so sorry that happened! Organic heavy cream is just fine for this recipe. Did you soften the cream cheese before adding it into the cream and add it gradually? Could you have overmixed the mixture? I’m not quite sure how it would get separated. You didn’t add anything else to it?