No Bake Mini Rose Cheesecakes with Parle-G Crust
Wow that title was a mouthful! Just like these no bake mini cheesecakes! They are a mouthful of delicious floral rose notes, sweet creamy goodness, and childhood memories of dunking Parle-G cookies in BonVita milk ☺️
This was my first time cooking with rose water (I got Swad brand from my local Indian grocery store or get some from Amazon here) 🌹 and let me tell you, I wanna make all the rose things like a rose latte or rose pound cake.
My mom has been making no bake cheesecakes for birthdays and holidays the past few years, and made it look so easy. This year for my birthday, I got a blueberry cheesecake and then topped it with local homemade lavender ice cream, and that was delicious! So when I thought about making cheesecake for Diwali, I knew I wanted something similar and rose was my first idea. I saw a Parle-G cookie crust in Milk and Cardamom’s new cookbook, and thought that it would go perfectly with the rose for Diwali ✨
Honestly no bake cheesecakes are so easy! Crush the cookies in a blender with cardamom, mix the ghee, and scoop the cookie mixture in a muffin tray. Melt the white chocolate with rose water, mix it with cream cheese and cool whip, and then scoop the cream filling on top of the crust. Let the cheesecakes cool in the refrigerator for at least 4 hours, or overnight it possible!
No Bake Mini Rose Cheesecakes
Ingredients
Cookie Crust
- 30 Parle-G cookies
- 2 tsp ghee
- 1 tsp cardamom
Cheesecake Filling
- 1/2 cup white chocolate baking chips
- 1 tbsp rose water
- 8 oz cream cheese
- 4 oz cool whip
- pink gel food coloring
- rose pedals for garnishing
Instructions
- Place cupcake liners in a cupcake pan.
- Pulse Parle-G cookies and cardamom in a blender until they are crumbs.
- Add in the ghee and mix thoroughly.
- Scoop about 1 tbsp of the cookie mixture into a lined muffin tray and press firmly. Refrigerate while making the cheesecake filling.
- Place the white chocolate in a microwave safe bowl with the rose water. Melt in microwave for 30 seconds. Mix together until the chocolate is melted. Microwave for an additional 15 seconds if needed.
- Place cream cheese, cool whip, and melted white chocolate in a large mixing bowl. Use a toothpick to add the pink gel food coloring. With a hand mixer, combine the ingredients together.
- Scoop about 1/4 cup of the filling into each liner.
- Sprinkle dried rose petals on top for a garnish.
- Refrigerate for at least 4 hours to set (overnight is better).
- Enjoy!