Description
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.
Ingredients
- 2 cups frozen raspberries, thawed
- 16 ounces cream cheese (two 8-oz blocks), softened
- 2/3 cup sugar
- 2 large eggs
- 1 teaspoon freshly squeezed lemon juice
- 6 ounces semi-sweet chocolate, finely chopped (optional)
- 1/2 cup heavy whipping cream (optional)
Instructions
- Preheat the oven to 325°F (163°C).
- 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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 17g
- Sodium: 130mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
