Recipes

Raspberry-Rose Cheesecake Minis

12 Servings

Desserts

3 HRS 25 MIN

Prep

15-30 mins

Cook

3 HRS

Calories

250

Ingredients

2 bags

hibiscus tea

2 tbsp

fresh lemon juice

6 

shortbread cookie fingers, finely crushed (about 1 cup)

1 tbsp

butter, melted

1/2  cup

plus 1 tsp. sugar, divided

1/2 tsp

vanilla

2 

eggs

1/4  cup

heavy whipping cream

24 

fresh raspberries (about 2/3 cup), cut in half

Instructions

Step 1

Heat oven to 325°F.

Step 2

Place tea bags in small microwaveable cup. Add lemon juice. Microwave on HIGH 15 sec. or until heated through; set aside.

Step 3

Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin pan cups, adding about 1 Tbsp. crumb mixture to each cup.

Step 4

Beat cream cheese, 1/2 cup sugar and vanilla in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 1-1/2 cups batter; reserve for later use.

Step 5

Press tea bags with back of spoon to release as much lemon juice from bags as possible. Add the colored lemon juice to remaining cheesecake batter; stir just enough to slightly swirl 2 batters together.

Step 6

Spoon reserved plain batter over crusts, top with swirled batter.

Step 7

Bake 18 to 20 min. or until centers of cheesecakes are almost set. Cool completely

Step 8

Refrigerate 2 hrs.

Step 9

Beat whipping cream and remaining sugar in small bowl with mixer on high speed until soft peaks form; spoon onto centers of cheesecakes. Surround with raspberry halves to resemble roses as shown in photo.