Description
This rose cheesecake is a light and floral dessert with a delicate rose flavor, a buttery graham cracker crust, and a creamy, no-bake filling topped with whipped cream and edible rose petals.
Ingredients
Units
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
For the filling:
- 16 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup sugar
- 2 tbsp rose water
- Few drops of pink food coloring (optional)
For garnish:
- 1/2 cup whipped cream
- Edible rose petals
Instructions
- Prepare crust: Mix graham cracker crumbs with melted butter. Press into a pan and chill.
- Make filling: Beat cream cheese, sugar, rose water, and food coloring until smooth.
- Whip cream: In a separate bowl, whip heavy cream until stiff peaks form, then fold into the filling.
- Assemble & chill: Spread the filling over the crust and refrigerate for at least 4 hours.
- Decorate & serve: Top with whipped cream and edible rose petals before serving.
Notes
- Use dried rose petals for a more decorative touch.
- Adjust the amount of rose water to taste.
