Ingredients
Graham Crackers, 2 sleeves (approx. 24 squares)
Heavy Cream, 2 cups (480 ml)
Powdered Sugar, 1 cup (120 g)
Cream Cheese, 8 ounces (225 g)
Raspberry Jam, 1 cup
Rose Water, 1 to 2 teaspoons (adjust to taste)
Instructions
Crush graham crackers into coarse crumbs and press into a lined rectangular baking dish.
Beat heavy cream until soft peaks form. Sift powdered sugar and fold into the whipped cream.
In a separate bowl, beat softened cream cheese until smooth. Gently fold in the cream mixture and rose water until creamy.
Spread half the frosting over the graham cracker base. Add spoonfuls of raspberry jam in scattered piles. Cover with remaining frosting.
Chill for at least 6 hours or overnight before slicing and serving.
Notes
Store chilled in an airtight container for up to 48 hours.
Ensure heavy cream and cream cheese are halal-certified if preparing for strict dietary requirements.
Substitute dairy-free cream cheese for a vegan option.
Adjust rose water to taste—start with 1 teaspoon and add gradually.
- Prep Time: 25
- Category: No-Bake Creamy Desserts
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 350
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 30mg