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!
Equipment
- Silicon rose flower molds
- Blender or Food Processor
Ingredients
For the Strawberry Rose Cheesecake
- 1 cup raw cashews(soaked in hot water for an hour)
- 1/2 cup dairy free cream cheese
- 5 oz dairy free strawberry yogurt
- 2 tbsp coconut cream
- 2 tbsp maple syrup or monk fruit
- 1 tbsp edible rose powder
- 1 tbsp natural strawberry jello mix
- 2 tbsp melted coconut oil
For the Chocolate Crust
- 1 1/2 cups almond flour
- 2 tbsp coconut flour
- 1/4 cup cacao powder
- 2 tbsp melted coconut oil
- 3 tbsp maple syrup or monk fruit
Instructions
- In a food processor or blender, blend together the soaked cashews, coconut cream, and coconut oil. Blend until smooth consistency forms.
- Add in the rest of the cheesecake ingredients and blend until everything is well incorporated.
- Spoon 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.
- 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.)