Icranberry Roses Recipe
Make Icranberry Roses Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Cream cheese filling
Cranberry sauce and rose swirl
Method
Crust preparation
- 1
ICRANBERRY ROSES
No-bake Cranberry Rose Cheesecake Cups begin with a simple crumb crust.
- 2
In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until evenly moistened.
- 3
Divide and press the crust mixture evenly into the bottoms of six 4-ounce cups or jars to form a compact crust. Chill for 15 minutes to set.
Cream cheese filling
- 4
In a large bowl, beat cream cheese and sugar until smooth and creamy.
- 5
Beat in sour cream, vanilla extract, and lemon juice until the mixture is glossy and uniform.
- 6
Gently fold in the whipped heavy cream until just combined.
- 7
Spoon or pipe the filling over the chilled crusts, smoothing the tops.
Cranberry sauce and rose swirl
- 8
In a small saucepan, combine cranberries, sugar, and water; simmer over medium heat until the cranberries burst and the mixture thickens into a sauce, about 8–10 minutes.
- 9
Stir in lemon juice and, if using, rose water. Let the sauce cool slightly.
- 10
Drop spoonfuls of cranberry sauce on top of the filling and use a toothpick or swizzle stick to swirl gently to create a rose-like pattern.
Chill and serve
- 11
Refrigerate the assembled cups for at least 2 hours, or until set.
- 12
Before serving, garnish with a few fresh cranberries or edible rose petals if available.
