Description
These delicate, bite-sized cheesecake truffles are infused with the sweet fragrance of rose syrup, enhanced with cardamom, and rolled in coconut and dried rose petals. A perfect treat for a romantic occasion like Valentine’s Day.
Ingredients
Scale
- 1 ½ cups cookie crumbs (graham crackers or digestive biscuits)
- 4 oz (½ cup) cream cheese (softened)
- ¼ cup powdered sugar
- 1 ½ teaspoons rose syrup
- ½ teaspoon cardamom powder
- ½ teaspoon vanilla extract
- ¼ cup almond flour
- ¼ cup shredded coconut (for garnishing)
- Dried rose petals (for garnishing)
Instructions
- In a large bowl, combine the cookie crumbs, cream cheese, powdered sugar, rose syrup, cardamom powder, and vanilla extract.
- Mix the ingredients together until smooth and well combined.
- Stir in the almond flour and continue to mix until fully incorporated.
- Roll the mixture into small balls, about 1-inch in diameter.
- Roll each truffle in shredded coconut for a light coating.
- Garnish with dried rose petals on top.
- Refrigerate the truffles for at least 30 minutes before serving.
Notes
- You can substitute the rose syrup with rose water for a more subtle flavor.
- Store these truffles in an airtight container in the fridge for up to a week.
- For extra sweetness, you can roll the truffles in powdered sugar or dip them in melted chocolate.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American