No-Bake Cherry Orange Rose (Mini) Cheesecake(s)

By • June 25, 2010 • 0 Comments



Author Notes: This recipe is an adaptation of Tartalette's Cherry, Rose and Coconut ice cream. I utterly loved those flavours together. I wanted to share it with everyone! So it inspired me to think of how else these flavours could be put together into something that would be easier to serve and transport than ice cream. Since the sun has started shining beautifully here, I immediately thought of the freshness of cheesecake. I made this recipe into mini cheesecakes so I could experiment with different flavour combinations and which crusts fit best. The best two I share here.Cherry Rose

Serves 12 mini cheesecakes

Cherry Rose Flavour

  • 1 1/2 cup cheeries, pits removed and quartered
  • 1/3 cup rose water
  • 1/2 cup granulated white sugar
  • 1 tablespoon orange juice
  • 1. cup oreo cookies, cream filling removed, crushed into fine crumbs
  • 4 tablespoons unsalted butter, melted
  • 2 sheets of gelatine
  • 1/4 cup warm water
  • 8 ounces cream cheese, room temperature
  • 3/4 cups coconut milk
  • 1/2 cup granulated white sugar
  • 1/4 cup orange juice
  • 1 cup whipping cream, whipped
  1. Add the cherries, rose water, sugar and orange juice to a saucepan and heat until the sugar is dissolved. Leave it for a few hours to strengthen the flavour or use quickly for a more subtle flavour.
  2. Stir the cookie crumbs and the butter together until well mixed and divide the mixture over the bottoms of a muffin or mini cheesecake pan. Press the mixture down.
  3. Soak the 2 sheets of gelatine in cold water. Stir the cream cheese until soft. Dissolve the gelatine in the warm water and add to the cream cheese. (I warmed the mixing bowl with cream cheese over a pot of simmering water to make sure it would properly dissolve and mix.)
  4. Add the coconut milk, sugar and orange juice to the cream cheese. Then stir through the whipping cream.
  5. Drain the cherries and add them to the cream cheese mixture. (I add a little bit of the syrup to the mixture aswell for extra colour and flavour.)
  6. Pour the mixture into the muffin / cheesecake pan. Chill until firm.

Cherry Orange Flavour

  • 1 1/2 cup cherries, pits removed and quartered
  • 1/3 cup orange juice
  • 1/3 cup granulated white sugar
  • 1 tablespoon rose water, optional
  • 1 cup digestive biscuits, crushed into fine crumbs
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon granulated white sugar
  • (Cheesecake filling mixture as above.)
  1. As above, except steep the cherries in the orange juice and sugar. And use the crushed digestive biscuits, butter and sugar as the crust.
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