Mini Rose Cheesecakes

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These Mini Rose Cheesecakes are so lovely for Valentine’s Day and are flavored with rose water! They make a romantic little treat that’s great for gifting!

Easy Mini Cheesecakes for Valentine’s Day

What do you think of when you think of Valentine’s Day? I tend to think of hearts, flowers, champagne, chocolate and alllll the pink and red. To me all of it is totally unnecessary, but it is pretty and often quite yummy. And as our boys get older, I’m sure there will be school events and such centered around it that might be fun.

Personally, if I’m going to get something for Valentine’s Day, I’m all about it being edible. And since they charge ridiculous amounts for flowers that will be half price the next day, save yourself the headache and give someone an edible bouquet of roses. Mini Rose Cheesecakes, to be exact. A total win in my book.

And being a fan of The Bachelor, it also occurred to me that these would make a fun dessert for a Bachelor watching party. I have very little time for tv watching these days, but The Bachelor/Bachelorette must always be watched. And roses are what it’s all about, so why not have some treats that are not only decorated with roses, but actually taste kind of like them?

What does a rose cheesecake taste like?

Personally, I think they taste like those little conversation heart candies. No joke. And I’m not the only person to have said that after trying a dessert made with rose water. It really does taste like it.

And as far as the floral taste goes, when you add some vanilla extract with it, it really cuts that floral flavor down. I won’t say that it’s not at all floral, but it’s a nice floral. And conversation hearts.

How to make Mini Rose Cheesecakes

These cheesecakes are based on my classic Mini Cheesecakes. They are made with a vanilla wafer cookie crust, rosewater filling and rosewater white chocolate ganache. To top them off, they have pretty red roses on top.

Making the crust is fairly straight forward. You’ll combine your cookie crumbs, a little sugar and melted butter and divide them between the cups of a cupcake pan. I use cupcake liners that have been sprayed with baking spray. Bake them for about 5 minutes.

To make the filling, you’ll combine the cream cheese, sugar and flour first. Be sure to use a low speed in your mixer so that you don’t incorporate too much air into the filling, which can cause cracks or leave you with a lumpy surface.

Add the sour cream, rosewater and vanilla extract next, followed by the eggs.

The final step for the filling is to add some pink gel icing color, if you like. I thought the pink color would be a nice touch, but I ended up liking the plain white ones more. I felt like the roses on top popped a little more. But both look nice and would be great.

Bake the mini cheesecakes, then top them with the white chocolate ganache. The ganache is quite simple to make. Just heat the cream and pour it over the white chocolate chips to melt them. Whisk it all together and then heat it in the microwave for another 8-10 seconds to get it fully melted, if needed. I tend to need the little extra melting time.

Spoon the ganache over the tops of the cheesecakes, add the roses and some sprinkles if you like, and let them cool completely. The roses stick to the ganache best if added before it cools and firms up, but do be aware that if the roses sit in the fridge for too long, the condensation could start to make them not look as nice. Basically, it’s ideal to serve them shortly after they’ve cooled completely. They should be fine if made the night before too.

I hope you enjoy these tasty little treats! The cheesecake is thick, creamy and delicious! They are simple, yet festive and have a romance to them that I love.

More Great Rose Recipes

Raspberry Rose Coffee Cake
Rose Water Vanilla Layer Cake
Rosette Sugar Cookies Recipe

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