Creamy, nostalgic and beautifully indulgent, this strawberry cheesecake falooda is a dreamy twist on two beloved desserts.
Inspired by the comforting flavours of classic cheesecake and the rose-scented refreshment of traditional falooda, each spoonful delivers layers of silky strawberry cream and tender vermicelli, that echo a buttery cheesecake base. Fresh strawberries add brightness, while a swirl of cream brings that unmistakable richness.
This chilled dessert offers both refreshment and comfort. It’s easy to assemble ahead of time, making it ideal for serving at iftar. Whether you’re observing Ramadan or simply craving a sweet treat, this dessert is bound to make you run for seconds.
Strawberry cheesecake falooda
Ingredients
- Falooda filling
- 3 tsp sweet basil seeds (sabja) (We got ours from Atlas Trading Co.)
- 6 scoops vanilla ice cream
- 1⁄2 cup cream cheese
- 1 cup milk
- Icing sugar to taste
- Lemon juice to taste
- To serve
- Turkish delight
- Toasted vermicelli noodles (We got ours from Atlas Trading Co.)
- 1⁄4 cup rose syrup
- Dehydrated strawberries or dehydrated rose petals
- Chopped pistachios
- Gold leaf, for beauty (optional)
Instructions
Falooda filling
Place the sabja seeds in the water and allow to bloom while you make the falooda – around 15 minutes.
Combine the ice cream, cream cheese and milk together in a blender. Add icing sugar and lemon juice to taste.
To serve
Pour rose water into the bottom of the glass and slowly pour ice-cream filling into glasses, leaving 5 cm from the top.
Top with soaked sabja seeds, Turkish delight, toasted vermicelli, dehydrated strawberries and chopped pistachios.
Notes
Soaked/boiled falooda can also be used in the recipe. Follow package instructions.
ALSO SEE: ROSE WATER SMOOTHIE
