Perfect Mini Raspberry Rose Cheesecakes Recipe with Edible Gold Leaf
Delicate mini cheesecakes infused with rosewater, topped with fresh raspberries and optional edible gold leaf for a luxurious touch. Quick and easy to make, perfect for special occasions or everyday indulgence.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 3 hours 52 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup graham cracker crumbs (100g)
- 4 tablespoons unsalted butter, melted (60g)
- 2 tablespoons granulated sugar (25g)
- 16 oz cream cheese, softened (450g)
- 2/3 cup granulated sugar (135g)
- 2 large eggs, room temperature
- 1/3 cup heavy cream (80ml)
- 1 teaspoon rosewater
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (125g), plus extra for garnish
- Edible gold leaf sheets (small pieces, optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 325°F (160°C). Line your mini muffin tin with paper liners or grease silicone molds lightly to prevent sticking.
- Make the crust: In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix until evenly moistened and holds together when pressed. Press about 1 tablespoon of the crumb mixture firmly into the bottom of each muffin cup.
- Prepare the filling: In a large bowl, beat softened cream cheese with granulated sugar until smooth and fluffy, about 3-4 minutes on medium speed. Scrape down the bowl as needed.
- Add eggs one at a time, beating until just combined. Be gentle to avoid overmixing.
- Fold in heavy cream, rosewater, and vanilla extract on low speed until just incorporated.
- Gently fold in fresh raspberries, reserving a few for garnish.
- Fill the crust-lined cups about 3/4 full with the batter. Tap the pan lightly on the counter to release any air bubbles.
- Bake for 18-22 minutes, or until the edges are set but the centers still jiggle slightly when shaken gently.
- Remove from oven and let cool to room temperature on a wire rack for about 30 minutes. Then refrigerate for at least 3 hours or overnight to set fully.
- Just before serving, carefully place small pieces of edible gold leaf on top of each cheesecake along with a fresh raspberry.
Notes
Use room temperature cream cheese and eggs for smooth mixing. Avoid overmixing eggs to prevent cracks. Tap pan before baking to release air bubbles. Use a water bath if cracking occurs. Handle edible gold leaf with tweezers or a dry brush to avoid tearing. Chill cheesecakes overnight for best flavor and texture. For gluten-free, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs. For dairy-free, use vegan cream cheese and coconut cream, and replace eggs with flax eggs.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Fat: 14
- Carbohydrates: 10
- Protein: 3
Keywords: mini cheesecakes, raspberry rose cheesecake, edible gold leaf, easy dessert, quick cheesecake, rosewater dessert, party dessert, gluten-free option