Rose Cheesecake Truffles

Rose cheesecake truffles are delicious dessert bites that are inspired by the Rose Flavored Indian Mithai meets Cheesecake.

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Course: Dessert

Cuisine: American, Indian

Diet: Vegetarian

Keyword: 10 minute Dessert Recipes

Prep Time: 5

Cook Time: 10

Servings:

Calories: 85kcal

Author: Aayushi Patel

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 2 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, almond flour, 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.
To roll the truffles, take 1 tablespoon 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 easy 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.