Raspberry-Rose Cheesecake Minis

Prep

15-30 mins

Total

3 HRS 25 MIN

Servings

12 Servings

Welcome spring into your home with fragrant Raspberry-Rose Cheesecake Minis – a raspberry cheesecake that’s sure to make your tastebuds hop! The taste ...

Ingredients

  • 2

    bags

    hibiscus tea

  • 2

    tbsp

    fresh lemon juice

  • 6

    shortbread cookie fingers, finely crushed (about 1 cup)

  • 1

    tbsp

    butter, melted

  • 2

    pkg

    (8 oz. each) PHILADELPHIA Cream Cheese, softened

  • 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

  1. Step 1

    Heat oven to 325°F.

  2. Step 2

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

  3. 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.

  4. 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.

  5. 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.

  6. Step 6

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

  7. Step 7

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

  8. Step 8

    Refrigerate 2 hrs.

  9. 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.