So excited to bring to share this no-bake rose cheesecake recipe with you. I’m back after 5 most incredible days in Copenhagen. While I do miss that clean air and the gorgeous architecture, I’m happy to be home for Diwali with my family. That, I think, is the best part about festivals- being together. Nothing is more precious than spending time with your loved ones and making memories. Diwali is the best time to do that! It’s when all twelve of us ( we’re one big happy family) put everything else aside and make sure we’re together to eat, celebrate and have fun. This is my sister’s first Diwali away from home ( She is pursuing her MBA outside the city) and we definitely miss having her around, especially during these festive days.
My family bonds over food. I love spending time in the kitchen with my mum as we prep for Diwali. It’s also when I work with Indian ingredients like cardamom, saffron, pistachio and rose- ingredients that I don’t bake with too often. While I already shared a healthier diwali recipe of oat and maple bites earlier, now it’s time for something indulgent. Indulgent but easy to put together. Here is a no-bake recipe of a rose cheesecake which is perfect for Diwali. You can make it in jars, like I do or set it in a round pan.
- 1 cup crushed Parle BakeSmith Marie
- 1/4 cup melted butter
- 200 gm of cream cheese, softened
- 1/3 cup condensed milk
- 1 tablespoon rose water
- 1 teaspoon kewra extract
- rose petals, to garnish
- Combine melted butter and crushed biscuits. Layer them in jars and refrigerate for 30 minutes.
- Using an electric mixer, beat cream cheese until its light and fluffy. Add condensed milk, rose water and kewra extract. Mix until well combined.
- Pipe the cream-cheese mixture on the biscuit base. Refrigerate for one hour.
- Garnish with rose petals