Edible Flower Topped Mini Cheesecakes
- 2 cups graham cracker crumbs
- 5 tablespoons Imperial Sugar Light Brown Sugar
- 8 tablespoons unsalted butter, melted
- Cheesecake Filling
- 2 (8 oz) cream cheese, softened
- 2/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 large eggs
- 1 teaspoon vanilla extract or vanilla bean paste
- 2/3 cup sour cream
- 18-54 edible flowers, stems removed, washed and patted dry
- 1 egg white
- 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
- Preheat oven to 350°F.
- For crust, stir together graham cracker crumbs, brown sugar, and melted butter. Press about 2 tablespoons of crumbs into 18 paper-lined muffin cups.
- Beat cream cheese on medium speed until smooth, scraping down bowl as needed. Add sugar and beat until light and fluffy.
- Add eggs and vanilla and beat until creamy.
- Stir in sour cream.
- Equally divide cheesecake filling amongst 18 muffin cups, spooning about 2 tablespoons of filling into each.
- Set edible flowers on a paper towel. Brush a light coating of egg wash over a flower then sprinkle lightly with sugar and repeat.
- Arrange 1-3 flowers on top of each mini cheesecake.
- Bake on middle rack in oven for 15-18 minutes until cheesecakes no longer look wet, but centers still jiggle. The flowers will have browned slightly.
- Remove and set pans on a cooling rack. Allow to cool at room temperature for about 45 minutes then refrigerate for at least 2 hours.
- Before plating, pop cheesecakes into the freezer for 15 minutes.
- Remove and immediately peel away the paper liners.
- Set on a serving dish or individual dessert plates and serve.
Imperial Sugar Insight
- You can use a variety of edible flowers for decoration including Violets, Pansy, Daisy, Marigold, Cornflower, Hollyhocks, and Primrose. For a list of flowers that are safe to eat, see this list.
- Clean flowers before using in any recipes. First, shake flowers to remove any insects or excess dirt. Gently wash in a large bowl of cold water; drain. Let flowers air-dry on a paper towel–lined tray. Use immediately or store in an airtight container, lined with damp paper towels, in the refrigerator for up to 1 week.
- Sugar flowers make a sweet treat by themselves. Learn how to make candied sugar flowers.
Recipe created for Imperial Sugar by Beth Jackson Klosterboer at Hungry Happenings.