Rose Mini Cheesecakes

Rose mini cheesecakes

These petite rose cheesecakes with a buttery graham cracker crust are super easy to make. Rose dose organic rose petals and a splash of rose water in the batter gives them a fragrant exotic flair and you can serve them topped with a dollop of whipped cream or a drizzle of chocolate or plain decorated with Rose dose rose buds or petals. They say that we eat with our eyes first and these dainty bites ace that department speckled with Moroccan rose petal and buds all over.

Recipe 

Ingredients (Makes 18 petite cheesecakes)

For the crust

  • 16 Graham crackers (more if you would like a thicker crust)
  • 3 tablespoons granulated sugar
  • 1/4 cup unsalted butter, 56 gms melted

For the cheesecake filling

  • 12 oz cream cheese, room temperature
  • 1/2 cup sugar
  • 2 eggs, large, room temperature
  • 1 tablespoon flour
  • 8 oz sour cream
  • 1 tablespoons rose water
  • 1 tablespoon Rose Dose organic rose petals

Method

  1. Line the muffin pan with 18 cupcake liners.
  2. Add the graham crackers and sugar to the bowl of your food processor fitted with metal blade and pulse until finely chopped.
  3. Drizzle the melted butter, pulse the crackers until everything is powdered.
  4. Add 1-2 tablespoons of the graham cracker powder to each cupcake liner.
  5. Using the back of your spoon, press down the crust. Use a pastry brush to sweep the sides of the liner for a neater look.
  6. In a large bowl, add the cream cheese and sugar and beat using a hand mixer for 2-3 minutes until fluffy. You can use your stand mixer fitted with paddle attachment for the same too. Add one egg at a time and incorporate. Scrape the sides of the bowl.
  7. Add the flour and mix in. Scrape the bowl and add the sour cream. Also add the rose water and beat until completely smooth. 
  8. Sprinkle the rose petals and using a spatula fold them in the batter.
  9. Use an ice cream scoop and fill the cupcake liners about 3/4 way up. Bake in a preheated oven at 325F for 18 minutes until lightly set. Once they are slightly jiggly, turn the oven off and open the oven door, however don’t pull them out immediately. Let cool for 10 minutes in oven before pulling them out and setting the pan on the kitchen counter.
  10. Once cooled, place the cheesecakes into the fridge and chill for atleast 4-5 hours.
  11. Peel the liners and add a dollop of whipped cream or serve them plain decorated with rose petals.

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