[NO BAKE] Rose Infused Cheesecake

Ingredients for the crust:

• 1/2 cup walnuts;
• 1/4 cup almonds;
• 1 teaspoon coconut oil;
• 3 dried figs;
• 1 teaspoon raw cocoa nibs.

Ingredients for the filling:

• 8 oz cream cheese;
• 1/2 cup greek yogurt;
• 1/2 cup confectioner sugar;
• 3-4 teaspoons rose jam with petals + extra for serving.

Directions:

These ingredients make 6 cupcake sized little cheesecakes.
Combine all of the ingredients for the pie crust in a blender and process. In a muffin baking pan or any other cup shaped pan form the crust.
Mix yogurt, cream cheese, confectioner sugar and rose jam at a high speed until smooth. Place the feeling onto the crust, decorate with edible rose buds. Chill in the freezer for at least 4 hours or overnight. Store in freezer.

Serving:

For serving I used rose petal jam and edible rose buds. You can use various kinds of nuts like pine nuts or sliced almonds, chocolate syrup or grated cocoa nibs. Enjoy!