Mini rose and raspberry cheesecakes

makes 12
20 minutes


  • 200g of mascarpone
  • 200g of cream cheese
  • 6 tbsp of icing sugar, more if you prefer it sweeter
  • 2 tbsp of rose syrup
  • 12 raspberries
  • 12 mini pastry cases
  • 12 rose petals, edible


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