Mini rose and raspberry cheesecakes
No-bake mini cheesecakes in pastry cases, flavoured with rose syrup and topped with a raspberry. Makes 12; 20 minutes.
⏱️ Prep: 20 min
Ingredients
| 200 g | mascarpone | |
| 200 g | cream cheese | |
| 6 tbsp | 90 ml | icing sugar, more if you prefer it sweeter |
| 2 tbsp | 30 ml | rose syrup |
| 12 | raspberries | |
| 12 | mini pastry cases | |
| 12 | rose petals, edible |
Instructions
- Beat together the mascarpone, cream cheese, icing sugar and rose syrup until they are all well combined. The rose syrup will colour the mixture pink but if you want a darker colour you can add some magenta food colouring.
- Put the mixture into a piping bag fitted with a 1cm nozzle and then pipe a dollop into each pastry case.
- Top with a raspberry and drizzle over some rose syrup before serving.