A delicate and airy no-bake cheesecake infused with rose flavors, topped with whipped cream, crunchy pistachios, and dried rose petals for a stunning presentation!
Ingredients:
For the Crust:
1 ½ cups crushed graham crackers (or digestive biscuits)
¼ cup unsalted butter, melted
2 tablespoons sugar
For the Cheesecake Filling:
8 oz (225g) cream cheese, softened
1 cup heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon rose water (adjust to taste)
A few drops of pink food coloring (optional)
For the Topping:
1 cup whipped cream
¼ cup chopped pistachios
2 tablespoons dried rose petals
Andes Mint Mini Cheesecakes
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When these balls came out of the oven, the whole family scarfed down 3 trays!
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