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Whole no-bake cheesecake with glossy rose topping and fondant rose decoration.

Rose Cheesecake Recipe

Creamy no-bake Rose Cheesecake with delicate rose syrup and a crisp biscuit crust makes a stunning centrepiece dessert. Light floral sweetness and silky layers give each slice an elegant finish.

Course: Dessert
Cuisine: International
Prep Time: 30 minutes
Chilling Time 3 hours
Total Time: 3 hours 30 minutes
Servings: 16 cm – 6 inch cake
Author: Manuela Zangara

Ingredients

Base

  • 1 ¼ cups biscuit crumbs – Scotch Fingers work well
  • 80 g butter – melted

Filling

  • 250 g cream cheese – at room temperature
  • 125 ml – ½ cup lightly whipped cream
  • ½ cup sugar
  • 4 tbsp rose syrup
  • 2 sheets – 4 g gelatine – colla di pesce, dissolved according to packet instructions, or 2 tsp powdered gelatine dissolved in 2 tbsp boiling water

Rose Topping

  • 6 tbsp rose syrup
  • 1 sheet – 2 g gelatine – colla di pesce, dissolved according to packet instructions, or 1 tsp powdered gelatine dissolved in the hot rose syrup

Instructions

Prepare the Base

  1. Mix the biscuit crumbs and melted butter together in a bowl until evenly combined.

    Note: The quantity indicated will make a thick base. If you prefer a thinner base, make ¾ of this dose using 1 cup biscuit crumbs and 60 g – 2 oz. melted butter.

  2. Line the bottom of a springform pan with baking paper by unclipping the pan, placing the paper over the base, and re-clipping it. Trim away the excess paper.
  3. Press the biscuit mixture evenly into the pan and refrigerate it while you prepare the filling.

Make the Rose Cheesecake

  1. In the meantime, beat the cream cheese and sugar together using an electric mixer until smooth. Add 4 tbsp rose syrup and 2 sheets gelatine dissolved in water, following the instructions on the gelatine packet.
  2. Gently fold the lightly whipped cream into the cream cheese mixture until fully incorporated.
  3. Pour the rose cheesecake mixture over the prepared base. Smooth the surface by gently shaking the pan and lightly tapping it on the bench top. Refrigerate for 1 hour.

Prepare the Rose Topping

  1. Dissolve the remaining gelatine in 6 tbsp hot rose syrup, following the instructions on the gelatine packet and substituting the water with rose syrup.
  2. Pour the rose gelatine over the chilled cheesecake and spread it evenly by gently tilting the pan. Refrigerate for at least 2 more hours, preferably overnight.
  3. Before serving, run a hot, wet towel around the outside of the springform pan to help release the cheesecake, then gently loosen the edges using a straight cake spatula or knife before removing the sides of the pan.

Decorate and Serve

  1. Make a fondant rose and add a few mint leaves. You can find step-by-step instructions in my How to Make a Fondant Rose tutorial.

  2. Serve the cheesecake as is or with some whipped cream on the side.