Strawberry Rose Cheesecake
A no-bake strawberry cheesecake perfumed with rosewater.
About this recipe
A silky, no-bake cheesecake that tastes like summer in a Provence garden. The rose is a whisper, not a shout — just enough to make the strawberries feel grown-up. Use the ripest strawberries you can find; their flavor is the whole point.
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Ingredients
For 10 servings
- 🍪200 g Digestive biscuits
- 🧈
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- 🍬120 g Icing sugar
- 🥛300 ml Double cream (cold)
- 🌿1 tsp Vanilla extract
- 🌹1 tsp Rose waterAdd gradually — too much tastes soapy
- 🍓500 g Fresh strawberries
- 🍯3 tbsp Strawberry jam (for glaze)
Instructions
8 steps · 30 minutes active
- 1
Make the biscuit base
Blitz the biscuits in a food processor until they resemble fine sand. Pour in the melted butter and pulse until the mixture holds together when pressed. Tip into a 23cm springform tin and press firmly into the base using the back of a spoon.
Tip: A flat-bottomed glass makes quick work of pressing the crumbs evenly. - 2
Chill the base
Refrigerate the tin while you make the filling — at least 15 minutes. The butter needs to set so the base doesn't crumble when you add the filling.
15 minutes - 3
Whip the cream
In a chilled bowl, whip the double cream to soft peaks — it should hold its shape but still look billowy. Do not over-whip; you want it to fold smoothly into the cheese mixture.
- 4
Beat cream cheese & sugar
In a separate large bowl, beat the room-temperature cream cheese with the icing sugar and vanilla until completely smooth. Scrape down the bowl twice — lumps of cold cheese will ruin the texture.
Tip: Cold cream cheese will never go smooth. Take it out of the fridge an hour ahead. - 5
Add rose water & fold
Add the rose water to the cream cheese — start with ½ tsp, taste, and add more only if needed. Fold in the whipped cream in three additions, keeping the mixture as light as possible.
Tip: Rose water strength varies wildly by brand. Always taste before adding more. - 6
Fill the tin
Spoon the filling over the chilled base and smooth the top with an offset spatula. Tap the tin gently on the counter to release any air bubbles. Refrigerate at least 6 hours, ideally overnight.
360 minutes - 7
Prepare the strawberry topping
Hull the strawberries and slice any large ones in half. Arrange cut-side down over the surface of the set cheesecake in concentric circles, working from the outside in.
- 8
Glaze & finish
Warm the strawberry jam with 1 tbsp water in a small pan until liquid, then strain through a fine sieve. Brush gently over the strawberries to glaze. Chill 30 minutes before slicing.
30 minutesTip: The glaze keeps the strawberries looking fresh and glossy for up to 24 hours.
Nutrition Facts
Per serving · 10 servings per recipe
| Calories | 380 kcal |
|---|---|
| Protein | 6 g |
| Total Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Total Sugar | 26 g |
| Total Fat | 24 g |
Percent Daily Values are based on a 2,000 calorie diet. These values are estimates and may vary based on specific ingredients used.
Pastry Chef Tips
Tested notes from our kitchen.
To slice cleanly, dip a sharp knife in hot water and wipe between each cut.
Swap strawberries for raspberries and rose water for Chambord for a darker, moodier version.
This cheesecake freezes well for up to a month — defrost overnight in the fridge.
Frequently Asked Questions
Common questions about this recipe.
Can I make this recipe ahead of time?+
Most dessert recipes benefit from being made a day in advance — flavors deepen and textures set. Check the recipe notes for specific make-ahead instructions and storage times.
How should I store leftovers?+
Store covered in the refrigerator for up to 4 days, unless the recipe specifies otherwise. Bring to room temperature before serving for the best texture and flavor.
Can I freeze this dessert?+
Most baked desserts freeze well for up to 3 months when wrapped tightly in plastic wrap and stored in an airtight container. Thaw overnight in the refrigerator.
Can I halve or double the recipe?+
Yes — use the servings scaler on this page to adjust all ingredient quantities automatically. Baking times may need slight adjustments; use visual cues (color, jiggle, toothpick test) to judge doneness.
Pastry chef specializing in laminated doughs, macarons, and modern French classics.
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