Edible Flower Topped Mini Cheesecakes
Prep Time
25m
Bake Time
15m - 18m
Yields
18 mini cheesecakesAbout this Recipe
Edible flowers, once the decoration of choice in the 60’s and 70’s, have found their way back to the table. Edible flowers can add flavor to desserts in a colorful, and texturally interesting way. Edible blooms add an ambrosial touch to your seasonal entertaining, making these mini cheesecakes perfect for springtime soirees, Mother’s Day, baby or bridal showers, and Easter.
Edible Flower Topped Mini Cheesecakes
Prep Time
25mBake Time
15m - 18mYields
18 mini cheesecakesAbout this Recipe
Edible flowers, once the decoration of choice in the 60’s and 70’s, have found their way back to the table. Edible flowers can add flavor to desserts in a colorful, and texturally interesting way. Edible blooms add an ambrosial touch to your seasonal entertaining, making these mini cheesecakes perfect for springtime soirees, Mother’s Day, baby or bridal showers, and Easter.
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Ingredients
- Crust
- 2 cups graham cracker crumbs
- 5 tablespoons Imperial Sugar Light Brown Sugar
- 8 tablespoons unsalted butter, melted
- Cheesecake Filling
- 2 (8 oz) cream cheese, softened
- 2/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 large eggs
- 1 teaspoon vanilla extract or vanilla bean paste
- 2/3 cup sour cream
- Decorations
- 18-54 edible flowers, stems removed, washed and patted dry
- 1 egg white
- 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
Instructions
- Preheat oven to 350°F.
- For crust, stir together graham cracker crumbs, brown sugar, and melted butter. Press about 2 tablespoons of crumbs into 18 paper-lined muffin cups.
- Beat cream cheese on medium speed until smooth, scraping down bowl as needed. Add sugar and beat until light and fluffy.
- Add eggs and vanilla and beat until creamy.
- Stir in sour cream.
- Equally divide cheesecake filling amongst 18 muffin cups, spooning about 2 tablespoons of filling into each.
- Set edible flowers on a paper towel. Brush a light coating of egg wash over a flower then sprinkle lightly with sugar and repeat.
- Arrange 1-3 flowers on top of each mini cheesecake.
- Bake on middle rack in oven for 15-18 minutes until cheesecakes no longer look wet, but centers still jiggle. The flowers will have browned slightly.
- Remove and set pans on a cooling rack. Allow to cool at room temperature for about 45 minutes then refrigerate for at least 2 hours.
- Before plating, pop cheesecakes into the freezer for 15 minutes.
- Remove and immediately peel away the paper liners.
- Set on a serving dish or individual dessert plates and serve.
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Edible Flower Topped Mini Cheesecakes
Prep Time
25mBake Time
15m - 18mYields
18 mini cheesecakesAbout this Recipe
Edible flowers, once the decoration of choice in the 60’s and 70’s, have found their way back to the table. Edible flowers can add flavor to desserts in a colorful, and texturally interesting way. Edible blooms add an ambrosial touch to your seasonal entertaining, making these mini cheesecakes perfect for springtime soirees, Mother’s Day, baby or bridal showers, and Easter.
Ingredients
- Crust
- 2 cups graham cracker crumbs
- 5 tablespoons Imperial Sugar Light Brown Sugar
- 8 tablespoons unsalted butter, melted
- Cheesecake Filling
- 2 (8 oz) cream cheese, softened
- 2/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 large eggs
- 1 teaspoon vanilla extract or vanilla bean paste
- 2/3 cup sour cream
- Decorations
- 18-54 edible flowers, stems removed, washed and patted dry
- 1 egg white
- 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
Instructions
- Preheat oven to 350°F.
- For crust, stir together graham cracker crumbs, brown sugar, and melted butter. Press about 2 tablespoons of crumbs into 18 paper-lined muffin cups.
- Beat cream cheese on medium speed until smooth, scraping down bowl as needed. Add sugar and beat until light and fluffy.
- Add eggs and vanilla and beat until creamy.
- Stir in sour cream.
- Equally divide cheesecake filling amongst 18 muffin cups, spooning about 2 tablespoons of filling into each.
- Set edible flowers on a paper towel. Brush a light coating of egg wash over a flower then sprinkle lightly with sugar and repeat.
- Arrange 1-3 flowers on top of each mini cheesecake.
- Bake on middle rack in oven for 15-18 minutes until cheesecakes no longer look wet, but centers still jiggle. The flowers will have browned slightly.
- Remove and set pans on a cooling rack. Allow to cool at room temperature for about 45 minutes then refrigerate for at least 2 hours.
- Before plating, pop cheesecakes into the freezer for 15 minutes.
- Remove and immediately peel away the paper liners.
- Set on a serving dish or individual dessert plates and serve.
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