No-Bake Mini Rose Cheesecake Tarts
These mini rose cheesecake tarts are a delicious no-bake dessert, perfect for special occasions such as Mother’s Day. Golden vanilla cookie crusts are filled with a fresh cream cheese filling, and topped with blush rose jelly.
If you’re looking for an impressive yet easy no-bake cheesecake recipe for a special occasion such as Mother’s Day, Valentine’s Day, or bridal showers, give these vanilla and rose-flavored mini tarts a go. Apart from them tasting as good as they look, here’s why I love them:
No-bake dessert: Perfect for summer parties when you don’t want to turn on the oven or if you don’t have access to one.
Meal prep friendly: Make these little tarts the day before to allow them to fully set and simplify your meal prep on the day.
Vanilla & rose: This classic flavor combination works well with the fresh cheesecake filling.
Ingredients
- Cookies – You can use a Graham cracker crust instead of the vanilla cookies but you’d need to add 2 tbsp of powdered sugar to the crushed Graham crackers.
- Cream cheese – Make sure the cream cheese if fully softened before adding any other ingredients. I don’t recommend using a low-fat cream cheese.
- Rose water – Blush rose jelly gives this dessert its floral flavor. Alternatively, you can use hibiscus syrup or honey lavender syrup.
Step by step: Mini cheesecake tarts
- Add melted butter to the finely crushed vanilla cookies.
- Press the cookie crumbs into the mini tart pans.
- Prepare the filling.
- Add the rose jelly to the cheesecake tarts.
Related recipes
For more cheesecakes, check out the following recipes:
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No-Bake Mini Rose Cheesecake Tarts
Ingredients
Cookie crust
- 8 oz vanilla cookies crushed
- 6 tbsp unsalted butter melted
Filling
- 16 oz cream cheese full-fat, room temperature
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 cup heavy cream
Jelly
- 1/2 cup hot water
- 1 tbsp gelatine powder
- 2 tbsp powdered sugar
- 1 tsp rose water
- pink food coloring
Instructions
- In a medium bowl, combine the finely crushed vanilla cookies and melted butter.8 oz vanilla cookies, 6 tbsp unsalted butter
- Press the mixture into mini tart tins and refrigerate for 20 minutes.
- To make the filling, add the softened cream cheese to a large bowl and mix in all ingredients apart from the cream. Whip the cream in a separate bowl on medium speed until stiff peaks form and gently fold it in.16 oz cream cheese, 3/4 cup powdered sugar, 1/2 tsp vanilla extract, 1 cup heavy cream
- Pour the filling onto chilled cookie crusts. Chill for 3 hours.
- To make the jelly, thoroughly mix hot water and gelatine in a small bowl. Let it cool down for 5 min and add the powdered sugar, rose water, and food coloring. Whisk and let it cool for 10 minutes. Pour the mixture slowly over cheesecake tarts and refrigerate for another hour.1/2 cup hot water, 1 tbsp gelatine powder, 2 tbsp powdered sugar, 1 tsp rose water, pink food coloring
- Garnish with edible flowers or rose petals and serve cool.
