Strawberry Rose Cheesecakes

Roses have always been one of my favorite flowers, so I decided to create a recipe inspired by the beauty and flavor of them! I made these Strawberry Rose Cheesecakes which are almost too pretty to eat. This recipe uses an edible rose petal powder that pairs so well with the strawberry flavor! These beauties are gluten free, paleo, and vegan friendly! They are the perfect dessert for Valentine’s Day, an elegant tea party or girls night!

What you will need

Raw Cashews – Blending up raw cashews makes such a decadent cream that is perfect for making dairy free cheesecake! Cashews are rich in fiber, heart healthy fats, and protein which adds some great nutrients to the strawberry rose cheesecakes.

Dairy Free Cream Cheese – I like to use an almond based cream cheese by the brand Kite Hill. That cream cheese is the closest thing I’ve found to tasting like dairy based cream cheese!

Strawberry Yogurt – I like to use a strawberry rose flavored dairy free yogurt by one of my favorite brands Culina. I love that it is only sweetened with a little maple syrup! You can use any dairy free strawberry yogurt you like though.

Coconut Cream – This makes the cheesecakes extra creamy and adds more healthy fats!

Coconut Oil – This ingredient helps the texture of the cheesecakes become more firm when chilled.

Maple Syrup – This is what I like to use to sweeten the cheescakes but you can also substitute with honey or powdered monk fruit.

Rose Powder – Yes there is rose powder that you can eat! It adds such a fun fresh airy flavor and pairs perfectly with the strawberry flavor. Rose powder is rich in antioxidants and is know to support skin health and a relaxed mood.

Strawberry Jello Mix – This adds a nice strawberry flavor to the cheesecake without using actual strawberries so it wont make the cheesecake soggy. I use a natural vegan jello mix by the brand Simply Delish.(You can use my discount code “SUPERFOODIE10” to get 10 percent off.)

Almond Flour – This is a great gluten free/ grain free flour option for making the crust. Almond flour is higher in protein and fiber than a lot of flours.

Coconut Flour – I like to combine almond and coconut flour to get a better texture.

Cacao Powder – I love using cacao powder in my recipes because it provides many nutrients like antioxidants and polyphenols that support a healthy mood, health blood flow, and may reduce inflammation. Read more about the benefits of cacao here.)

Edible Rose Petals – This is optional but adding some dried rose petals on top of the cheesecakes really make them pop and gives them an elegant look.

How to make the Strawberry Rose Cheesecakes

First, in a food processor or blender, blend together the soaked cashews(make sure they are patted dry after soaking), coconut cream, and coconut oil. Blend until smooth consistency forms.

Next, add in the rest of the cheesecake ingredients and blend until everything is well incorporated. Take a spoon and scoop the cheesecake filling into your silicone molds and smooth over evenly.(Make sure to leave some room for the crust layer.) Stick cheesecakes in the freezer for at least an hour.

Make your chocolate crust by mixing all ingredients together in a bowl. Take cheesecakes out of the freezer and spoon the crust unto each rose cheesecake. Press the crust down evenly and make sure it fill to the top of the mold leaving no spaces. Stick the cheesecake layer back in the freezer for 30 mins.

Lastly, take cheesecakes out of the freezer and carefully take them out of the molds. Let them thaw in the fridge for a while before enjoying. (You can add edible rose petals on top for a fun elegant look.)

Other recipes you will enjoy

Chocolate Strawberry Pudding Parfaits

Strawberry Scones

Double Chocolate Raspberry Brownies

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!