Lumpy Space Princess Cheesecake


Today I made Raspberry Lumpy Space Princess Mini-Cheesecakes. I really enjoy making nerdy themed goodies and decorating them. I'm not a pro, but I love baking as a hobby. Please let me know what kind of treat you would like me to make next.

Yield: makes 12 cheesecakes


Things you'll need

  • 3 eggs
  • 1 cups sugar
  • 1/2 stick butter
  • 2 cups sour cream
  • 2 sticks of cream cheese
  • 1 pinch cinnamon
  • 1 cup graham cracker crumbs
  • 1 tbsp vanilla extract
  • 1 raspberry flavoring
  • 1 violet icing color
  • 1 wilton flower silicone mold
  • Wilton jumbo star sprinkles
  • black decorating icing
  • Roasting pan with rack
  • piping bag
  • #2 piping tip
  • stand mixer

Let's get started!

  1. Make the cheesecake crust by mixing the graham crust, butter and pinch of cinnamon in a medium bowl. 
  2. Place tablespoonfuls of the crust mixture into the mold and press down firmly. Place in the fridge for 10 minutes to chill.
  3. In a large bowl, beat the cream cheese on medium speed until light and fluffy. 
  4. Add the sugar and mix for about 1 minute. Scrapes the sides in between mixing.
  5. Add the three eggs and vanilla extract. Mix until well incorporated.
  6. Scoop in the sour cream and beat until smooth.
  7. Add the raspberry flavoring and a few drops of violet food coloring until the desired color is achieved.
  8. Spoon in the cheesecake mixture into the molds all the way up. 
  9. Place the flower mold on top of the rack then fill the baking pan with 10 cups of water.
  10. Preheat the oven to 325F. Place the pan with the water to heat up the water as well.
  11. Once the water is heated, place the rack with the mold and place it down in the water.
  12. Bake for 25-27 minutes and then let it sit at room temperature for 1 hour then chill in the fridge for 3 hours. 

Time to decorate!

  1. Place a jumbo star sprinkle on the top of the flower cheesecake.
  2. Use the black decorating icing to add two dots for the eyes.
  3. Pipe a small "u" shape for the mouth.



Written By Rosanna Pansino

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