Falooda Cheesecake

Yes you heard that right… Did Ramadan actually happen if you didn’t have falooda? But I turned it into a cheesecake because why not!


250g digestive biscuits

100g melted butter

1 tsp vanilla essence

500g cream cheese (is used philadelphia)

100g icing sugar

250ml double cream

1 pack of strawberry jelly, set

1 tbsp soaked basil seeds (tukhmalanga or tukhmaria)

100g vermicelli

Rose syrup (I used Rooh Afza)

Rose petals and pistachios to garnish


1. Start by preparing the jelly adding in the basil seeds and refrigerating it for 1 hour.

2. For the base – blitz the digestive biscuits until they become fine crumbs. Add the melted butter and mix with your hands for best results. Lightly grease a baking tin and tip the biscuit mixture into it to create an even layer (smooth down with the bottom of a glass). Refrigerate for 1 hour.

3. For the vermicelli – place the vermicelli in a large mixing bowl and soak in boiling water for 10 mins (make sure all the vermicelli is soaked). Once ready, drain the water and put 2 tablespoons of rose syrup. Leave to rest.

4. For the cream filling – in a mixing bowl, add the cream cheese, icing sugar and vanilla essence and combine until smooth. Add the double cream and continue beating until the mixture creates stiff peaks. Add in about 3 tablespoons of rose syrup, then add the cooked vermicelli to the mixture and mix well.

5. Preparing the cheesecake – take the base out of the fridge. Layer the jelly on top of the biscuit base ensuring the jelly is covered as much as possible. Now spoon on the cream mixture onto the jelly. Use a spatula to smooth over the top of the cheesecake, bearing in mind the look we’re trying to go for is rustic.

6. Leave to set overnight for best results (I know it seems long when you just want to stuff it in your face but it’s worth it!)

7. Top off with Rose petals and pistachios and enjoy!!


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