Rose Cheesecake Truffles are an easy, no-bake, Indian fusion dessert. These are perfect dessert bites for parties and festivals.
Truffles are one of my favorite desserts, so I wanted to combine my favorite desserts with Rose for its beautiful floral flavor and pretty color. Simply gorgeous and delectable. And the rose truffles recipe was created.
What are Rose Cheesecake Truffles?
Rose cheesecake truffles are delicious dessert bites that are inspired by the Rose Flavored Indian Mithai meets Cheesecake. These cheesecake bites are easy no bake, no cook dessert which is perfect for your parties, or any festivals. The cardamom and vanilla in this recipe elevate the whole flavor palette and compliment the rose perfectly. And if someone from friends/family is having a baby shower, these will be perfect on the dessert table.
Can we Make these Truffles Vegan?
Although this recipe has significant use of dairy. You can totally replace cream cheese with Vegan Cream Cheese to make these. I also use heavy cream in the recipe, which can be replaced with coconut cream.
Ingredients To Make Rose Cheesecake Truffles
You need a handful of ingredients to make these rose cheesecake truffles.
Parle-G / Graham Crackers - I use Parle-G biscuits to add the rustic Indian taste to the dessert, but you can use graham crackers or digestive biscuits, If you can't find Parle-G.
Cream Cheese - Full-fat cream cheese at room temperature works the best for this recipe. It gives a luscious texture to your truffles. If you want to make this recipe vegan, use Vegan Cream Cheese instead.
Rose Syrup - India and Pakistan's most famous Roohafza has been winning our hearts for the longest time now. I use roohafza to flavor this dessert. Roohafza is easily available at any Indian Grocery Store and even on Amazon.
If you can't find roofafza, you can replace it with 1.5 tsp of rose water and add a drop of red gel food color, for the pretty color.
Cardamom - Freshly Ground cardamom/ Cardamom Powder cannot be replaced in this recipe. It gives delicious sweet undertones to this recipe, and that Indian dessert kick.
Vanilla Extract - A good quality vanilla will bring a beautiful balance to all the flavors.
Heavy Cream - Using heavy cream makes these cheesecake truffles light and airy. If you don't want to use heavy cream, substitute it with 1 Tbsp of Sour Cream, or 2 Tbsp of Greek Yogurt.
Powdered Sugar - Using powdered sugar will make sure it incorporates into the mix flawlessly. Castor sugar will be very grainy to use in the truffles. If you don't have powdered sugar, you can blitz some castor sugar in a blender and then add.
Desiccated Coconut and Dried Rose Petals - For Garnishing.
Other Dessert Recipes You Might Like
Variations for These Rose Cheesecake Truffles
- You can stuff these rose cheesecake truffles with gulkand or rose jam, and then roll them into truffles.
- Instead of using rose syrup, you can add 4 Tbsp mango puree and make Mango Cheesecake Truffles.
- You can add edible gold or silver to the truffles to give them a rich Indian Mithai look.
- Use freeze-dried strawberries, and blitz them with the parle-g or graham crackers. And make strawberry truffles.
- Cover the truffles with melted white chocolate and top them with dried rose petals and pistachio powder.
Rose Cheesecake Truffles
- Food Processor
- 34 Parle-G Biscuits 1.5 Cups Cookie Crumbs
- 8 oz Cream Cheese Full Fat At Room Temperature
- 1 Tbsp Powdered Sugar
- 3 Tbsp Rose Syrup I use Roohafza
- 1/2 Tsp Cardamom Powder
- 1/2 Tsp Vanilla Extract
- 4 Tbsp Heavy Cream
- 1/4 Cup Desicated Coconut For Garnishing
- 2 Tbsp Dried Rose Petals For Garnishing
- In your food processor bowl, add your cookies. I am using parle-g but you can use digestive biscuits or graham crackers as well.
- Blitz the biscuits until crumbled. You need 1.5 cups of cookie crumbs to make these truffles.
- Now to this, start adding the rest of the ingredients.
- We will start with adding softened cream cheese at room temperature.
- Next goes in powdered sugar, heavy cream, rose syrup, cardamom and vanilla. extract.
- Blitz for 1 minute until everything is well combined. Scrape the truffle mix from the sides of the bowl and bltz again for a minute.
- Now take the mixture out in a small baking tray. Place it in the freezer for 30 mins.
- After 30 minutes, take the baking tray out of the freezer. You will notice that the batter has firmed up, and can be now rolled into truffles.
- To roll the truffles, take 1 Tbsp of the rose cheesecake truffle batter, and roll the truffles between your palms. Set all of them aside.
- Now lightly Roll the prepared truffles in desiccated coconut and dried rose petals.
- Keep the Truffles refriegerated. These stay good for 3-5 days in the refrigerator.
- You can freeze the extra truffles, and enjoy them for upto 2 weeks.
- This is a very dessert, that gets ready in 10 minutes.
- I have mentioned substitutions to make this recipe vegan in the blog.
- Other variations of this recipe are also mentioned in the blog.
- Use full-fat cream cheese at room temperature for this recipe, it gives the perfect soft and luscious texture to these truffles.