Description
Mini Rose Cheesecakes are exquisite bite-sized desserts that blend creamy cheesecake with a delicate rose flavor. Each mini cheesecake features a crunchy graham cracker crust and a velvety filling infused with aromatic rose water, topped with elegant edible rose petals. Perfect for weddings, birthdays, or simply indulging yourself, these charming treats are sure to impress guests and satisfy your sweet tooth.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 tbsp rose water
- Edible rose petals for garnish
Instructions
- Preheat your oven to 350°F (175°C). Mix graham cracker crumbs and melted butter until combined. Press into the bottoms of mini cheesecake pans.
- In a bowl, beat cream cheese and sugar until smooth. Add heavy cream and vanilla; mix until fluffy. Gradually incorporate rose water.
- Pour the filling over the crusts evenly.
- Bake for 20-25 minutes until set but slightly jiggly in the center.
- Allow cooling at room temperature, then chill in the fridge for at least two hours.
- Carefully remove from pans and garnish with edible rose petals before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (60g)
- Calories: 180
- Sugar: 12g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg