These elegant raspberry-infused mini cheesecakes are crafted in rose-shaped molds, delivering a stunning dessert perfect for weddings, bridal showers, spring gatherings, or any celebration where you want to impress.
Why You’ll Love This Recipe
These raspberry cheesecake roses are not only visually beautiful but also wonderfully flavorful. Real raspberry purée provides a fresh, fruity taste that perfectly complements the creamy cheesecake base. The rose molds give each dessert an impressive, professional finish—no advanced decorating skills required. You can serve them as-is or elevate the presentation with optional chocolate ganache stems and leaves.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups frozen raspberries, thawed
16 ounces cream cheese (two 8-oz blocks), softened
⅔ cup sugar
2 large eggs
1 teaspoon freshly squeezed lemon juice
Optional chocolate decoration:
6 ounces semi-sweet chocolate, finely chopped
½ cup heavy whipping cream
Directions
Preheat the oven to 325°F.
Press the thawed raspberries through a fine-mesh sieve to remove the seeds, creating a smooth purée.
In a mixing bowl, beat the cream cheese until smooth and creamy.
Add the sugar and continue beating until light and fluffy.
Beat in the eggs until fully incorporated.
Add the raspberry purée and lemon juice, mixing just until combined.
Fill each rose-shaped silicone mold halfway with the raspberry cheesecake mixture.
Use a food-safe brush to push the filling into the intricate grooves and eliminate air bubbles.
Finish filling the molds to the top and repeat until all 10 molds are filled.
Place the molds on a rimmed baking sheet or inside a roasting pan.
Carefully pour very hot water into the pan until it reaches halfway up the sides of the molds, creating a water bath.
Bake for 18–24 minutes, until the tops no longer appear wet but the centers still have a slight jiggle.
Remove the pan from the oven, then lift the molds from the water bath.
Let the cheesecakes cool at room temperature for 20 minutes. Refrigerate for 30 minutes.
Cover with plastic wrap and freeze for at least 3 hours. This ensures the roses hold their shape.
Once frozen, gently push each cheesecake out of the mold and place it on a small dessert plate.
Allow to thaw at room temperature for about 30 minutes before serving.
Optional chocolate decoration:
Heat the chopped chocolate and heavy whipping cream in a microwave-safe bowl for 30 seconds.
Allow the mixture to rest for 3 minutes, then stir until smooth.
Pour into a squeeze bottle and allow it to thicken slightly.
Pipe stems, leaves, dots, or patterns onto the serving plates before placing the cheesecake roses on top.
Servings and timing
Servings: 10 mini cheesecakes
Prep time: 20 minutes
Cook time: 20 minutes
Chill and freeze time: about 3 hours 50 minutes
Total time: approximately 4 hours 30 minutes
Variations
Strawberry version: Replace the raspberry purée with an equal amount of strawberry purée for a milder berry flavor.
Mixed berry roses: Use a blend of raspberries, blueberries, and strawberries for a deeper berry profile.
Citrus twist: Add an extra teaspoon of lemon zest for a brighter, more vibrant flavor.
White chocolate swirl: Fold ¼ cup melted white chocolate into the cheesecake batter for a creamy marbled effect.
Rosewater enhancement: Add ⅛ teaspoon food-grade rosewater for a delicate floral aroma.
Storage/Reheating
Refrigerate assembled cheesecake roses for up to 5 days on individual dessert plates.
Freeze inside the silicone molds for up to 1 month, tightly wrapped in plastic wrap and foil.
Alternatively, remove from molds, freeze, and store in an airtight container or zip-top bag.
Serve directly from frozen by plating them while firm, then allowing them to thaw for about 30 minutes.
These cheesecakes are not meant to be reheated; always serve chilled or slightly thawed.
FAQs
How do I prevent air bubbles in the rose design?
Use a food-safe brush to gently push the batter into every groove of the mold, removing trapped air.
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries work perfectly as long as they are soft enough to purée and strain.
Do I have to use a water bath?
The water bath helps the cheesecakes bake evenly and prevents cracking, so it is strongly recommended.
Why do the cheesecakes need to be frozen before unmolding?
Freezing keeps the delicate rose shape intact when removing them from the silicone molds.
Can I make these without a rose-shaped mold?
Yes, you can use standard silicone muffin molds, but you won’t get the rose design.
Can I add food coloring for a brighter pink?
Yes, a few drops of pink food coloring can deepen the rose hue.
How long can they sit at room temperature?
Once thawed, they can sit out for about 1 hour. Beyond that, they may soften too much.
Can I use low-fat cream cheese?
It’s possible, but the texture may be less creamy and more prone to cracking.
Can I make these ahead for an event?
Absolutely—they freeze beautifully and can be prepared weeks in advance.
Can I serve them without chocolate decorations?
Yes, they’re delicious on their own, but chocolate ganache makes an elegant finishing touch.
Conclusion
Raspberry Cheesecake Roses are a stunning, flavorful dessert perfect for any special gathering. Their delicate rose shape, vibrant raspberry flavor, and optional chocolate decorations make them an unforgettable addition to dessert tables for weddings, bridal showers, and celebrations of all kinds. Crafted with simple ingredients yet offering an elegant presentation, these cheesecakes are sure to impress every guest who enjoys them.
Raspberry Cheesecake Roses are elegant mini cheesecakes infused with raspberry purée and shaped in silicone rose molds. These vibrant, creamy treats are perfect for weddings, showers, or any celebration that calls for a show-stopping dessert.
Press thawed raspberries through a fine-mesh sieve to remove seeds and create a smooth purée.
In a bowl, beat cream cheese until smooth. Add sugar and beat until light and fluffy.
Beat in eggs until fully incorporated, then mix in raspberry purée and lemon juice just until combined.
Fill rose-shaped silicone molds halfway with cheesecake mixture. Use a food-safe brush to eliminate air bubbles by pressing mixture into grooves.
Top off the molds with remaining batter until full. Repeat until all 10 molds are filled.
Place molds on a rimmed baking sheet or in a roasting pan. Add very hot water to the outer pan until it reaches halfway up the sides of the molds.
Bake for 18–24 minutes until the tops no longer look wet but centers still have a slight jiggle.
Remove molds from water bath and let cool at room temperature for 20 minutes. Then refrigerate for 30 minutes.
Cover with plastic wrap and freeze for at least 3 hours to help them hold their shape.
Once frozen, gently unmold and place each cheesecake on a dessert plate. Let thaw at room temperature for 30 minutes before serving.
Optional chocolate decoration: Heat chopped chocolate and cream in microwave for 30 seconds. Let sit for 3 minutes, then stir until smooth. Pour into a squeeze bottle and pipe stems or decorations onto plates before serving.
Notes
Use a brush to work the cheesecake mixture into mold details and remove air bubbles.
Freeze the cheesecakes before unmolding to retain rose shape.
Serve slightly thawed for best texture.
Chocolate ganache decoration is optional but adds an elegant finish.
Use fresh raspberries if preferred—just purée and strain before adding.
