Description
These indulgent Strawberry Rose Cheesecakes are the perfect Valentine’s Day treat! Creamy, rich, and topped with a delicate rose flavor, these mini cheesecakes are paired with a sweet strawberry compote for the ultimate romantic dessert.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp rose water
- 1/4 cup sour cream
For the Strawberry Compote:
- 2 cups fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat & Prep:
- Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Make the Crust:
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined.
- Spoon about 1 tablespoon of the crust mixture into each muffin cup and press it down to form a firm base.
- Bake for 8-10 minutes, then remove from the oven and allow to cool while you prepare the filling.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract, rose water, and sour cream.
- Spoon the cheesecake filling evenly over the crusts, filling each muffin cup nearly to the top.
- Bake for 18-22 minutes or until the center is set and a toothpick inserted comes out clean.
- Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
- Prepare the Strawberry Compote:
- In a small saucepan, combine the chopped strawberries, sugar, lemon juice, and vanilla extract.
- Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 8-10 minutes.
- Remove from heat and let it cool to room temperature.
- Assemble the Cheesecakes:
- Once the cheesecakes are chilled, top each one with a spoonful of the strawberry compote.
- Optionally, garnish with rose petals or additional chopped strawberries for a decorative touch.
Notes
- Storage: Store the cheesecakes in an airtight container in the refrigerator for up to 3 days.
- Rose Water: Make sure to use a high-quality food-grade rose water to avoid a soapy flavor. Start with 1 tbsp and adjust to your taste.
- Compote Tip: If you prefer a smoother compote, you can blend the strawberries before cooking them.
- No Rose Water: If you can’t find rose water, you can substitute with a splash of vanilla extract or almond extract.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 280
- Sugar: 23g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg