Strawberry Rose Cheesecakes for Valentine’s Day
These adorable Strawberry Rose Cheesecakes combine creamy strawberry cheesecake filling with a rich chocolate crust. Frozen in rose-shaped molds, they’re the perfect romantic treat for Valentine’s Day, topped with fresh strawberries and a delicate floral note of rose water.
- Prep Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6-8 mini cheesecakes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Chocolate Crust:
• 1 ½ cups chocolate cookie crumbs (Oreo or chocolate graham crackers)
• 4 tbsp unsalted butter, melted
• 1 tbsp granulated sugar
For the Strawberry Rose Cheesecake:
• 8 oz cream cheese, softened
• ½ cup powdered sugar
• ½ cup heavy cream
• 1 tsp vanilla extract
• ½ cup fresh strawberries, pureed
• ½ tsp rose water (optional, for a delicate floral note)
• Few drops pink food coloring (optional)
Instructions
- Make the Cheesecake Filling:
- In a mixing bowl, beat cream cheese and powdered sugar until smooth.
- Add vanilla extract, strawberry puree, and rose water (if using), and mix until well combined.
- In a separate bowl, whip heavy cream until stiff peaks form, then gently fold it into the cheesecake mixture.
- Add a few drops of pink food coloring for a more vibrant color (optional).
- Fill the Silicone Molds:
- Spoon the cheesecake filling into rose-shaped silicone molds, smoothing the tops evenly.
- Leave some space at the top for the chocolate crust layer.
- Freeze the molds for at least 2 hours, or until firm.
- Make the Chocolate Crust:
- In a bowl, mix chocolate cookie crumbs, melted butter, and sugar until combined.
- Take the frozen cheesecakes out of the freezer and spoon the crust mixture onto each cheesecake, gently pressing it down to create a firm layer.
- Return to the freezer for at least 30 more minutes to set.
- Unmold & Serve:
- Carefully pop the cheesecakes out of the silicone molds.
- Let them sit at room temperature for 5-10 minutes before serving.
- Garnish with fresh strawberry slices, edible rose petals, or a drizzle of chocolate.
Notes
- You can make the cheesecakes a day ahead of time and store them in the freezer until ready to serve.
- For an extra touch of elegance, use edible rose petals or a dusting of powdered sugar.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200kcal
- Sugar: 20g
- Sodium: 18mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg