Mini Cheesecake Flowers

230 12 servings, 1 mini cheesecake (65 g) each
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12 servings, 1 mini cheesecake (65 g) each

Decorated with sugared marshmallows and jelly beans, these Mini Cheesecake Flowers make a sweet dessert bouquet for any occasion! Could a mini cheesecake get any cuter?

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Beat cream cheese, 1/2 cup sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended.
  • Place 1 wafer in each of 12 paper-lined muffin cups; cover with cream cheese batter.
  • Bake 20 min. or until centres of cheesecakes are almost set. Cool completely. Refrigerate 2 hours.
  • Spread tops of cheesecakes with Cool Whip. Cut marshmallows diagonally in half. Tint remaining sugar with food colouring, then use to coat cut sides of marshmallows. (See tip.)
  • Arrange 5 marshmallow halves, cut sides up, on top of each cheesecake to resemble flower, pressing marshmallows together gently to secure. Place 1 halved jelly bean in centre of each flower. Use decorating gel to add stems and leaves to flowers.

How to Tint Sugar and Coat Marshmallow Halves

Add food colouring to sugar in resealable plastic bag; seal bag. Shake bag until sugar is evenly tinted. Add marshmallow halves, in batches, to bag; close bag and shake to evenly coat cut sides of marshmallows with sugar.


  • 12 servings, 1 mini cheesecake (65 g) each

Nutritional Information

Serving Size 12 servings, 1 mini cheesecake (65 g) each
Calories 230
% Daily Value
Total fat 16g
Saturated fat 10g
Cholesterol 85mg
Sodium 210mg
Carbohydrate 19g
Dietary fibre 0g
Sugars 16g
Protein 5g
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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