This eggless Diwali-special cheesecake with kesar, pista and a lush rose glaze is the decadent showstopper you need for your Diwali table! Make it ahead and store it in the fridge for a stress-free celebration.
(The recipe card is at the bottom of this page. Reading the tips and ingredient notes is recommended before reading the recipe)
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This festive cheesecake is inspired from the classic flavors of traditional Indian sweets (mithai). A modern take on Diwali sweet recipes, I have used kesar (saffron) and elaichi (cardamom) to flavor the eggless cheesecake, and pista (pistachios) for the cheesecake base. The cheesecake is topped off with a lush rose glaze made with Rooh Afza (rose syrup), and assorted Indian sweets.
If you're looking to make more Cheesecakes this festive season, you could try my recipes for Mango Cheesecake or White Chocolate and Cranberry Cheesecake
Why you will love this recipe
- Eggless cheesecake with a perfect texture
- Has all the flavors of your favorite Indian mithais - from kesar to cardamom, pista and rose
- Easy to make ahead - make it at least a day in advance before your Diwali party and keep it refrigerated
- Vibrant, festive showstopper for your Diwali party!
Ingredients and Equipment
Ingredient Notes
To make the eggless cheesecake, you will need:
- Butter cookies - Use neutral cookies, preferably butter cookies, for the base of the cheesecake.
- Pistachios - Use unsalted pistachios. The pistachios will be ground up in a food processor, together with the cookies to form the base.
- Butter - Melted butter is added to the ground pistachios and cookie mixture to form the biscuit base.
- Whipped Cream - Whipped cream is beaten until stiff peaks are formed and then added to the filling.
- Cream Cheese - I use Philadephia brand cream cheese to make the filling, you can use any cream cheese brand that you prefer.
- Sweetened condensed milk
- Saffron strands
To make the rose glaze topping:
- Rooh Afza - Rooh Afza is a concentrated syrup made with rose and botanicals. Use it to flavor the rose glaze. If you canßt get hold of Rooh Afza, use kewra or rose extract to flavor the glaze.
- Red food coloring - Use a little red food coloring to make the red glaze more vibrant red. I have used the Sugarflair brand red gel coloring.
- Icing Sugar
- Milk - You will need just 1-2 teaspoons of milk for the glaze.
Optional topping ingredients
Use assorted mithais such as gulab jamun, while milk barfis and motichoor laddoos to top off the eggless cheesecake.
Equipment
- You will also need a springform cheesecake pan, like this one.
- You can cook the cheesecake in either the oven or in an Instant Pot.
Expert Tips
Freeze the biscuit base - Make sure you freeze the pista-biscuit base in the freezer for at least 30 minutes before you add the filling. This step is important to set the cheesecake base, otherwise, it will crumble.
Use room temperature cream cheese - Keep the cream cheese out of the fridge for at least 1 hour before you start to prepare the filling. It is important that the cream cheese comes to room temperature before you start to beat it. Otherwise, it will be lumpy and the filling with not be uniform in texture.
Whipped Cream - Chill the whipped cream in the fridge before you beat it. Cold whipping cream will whip up better than room temperature cream. Whip it using an electric mixer or stand mixer until it forms stiff peaks. When you are adding it to the beaten cream cheese, do not beat it, but fold it in gently.
Use a water bath in the oven - I have pressure-cooked the cheesecake in the Instant Pot, but you can also use the oven to bake it. Make sure you are using a water bath to bake the eggless cheesecake, to avoid cracks and to prevent the cake from drying out.
More Diwali Sweets Recipes
Diwali Cheesecake (Eggless Cheesecake) Recipe
Equipment
- Pressure Cooker or Oven
Ingredients
For the biscuit base
- 8-10 butter cookies
- 100 grams pistachios
- 70 grams butter melted
For the filling
- 500 grams Cream Cheese at room temperature
- 100 grams whipping cream
- 2 tbsp corn starch corn flour
- ½ teaspoon cardamom powder
- A few saffron strands
- 220 grams sweetened condensed milk
For the Rose Glaze
- 4 tablespoons Rooh Afza syrup
- 1 cup icing sugar
- 1 teaspoon milk
Instructions
- Prepare a 7 inch springform cheesecake pan by brushing the base and sides with butter and line the sides with baking paper.
- Start by making the cheesecake base. In a food processor, grind together the pistachios and the butter cookies until fine.
- Once ground, add to a mixing bowl with the melted butter. Mix until the mixture resembles coarse sand.
- Press the mixture into the base of the cheesecake pan, and smoothen it out. You can use the bottom of a glass to smoothen out the biscuit base.
- Place the pan in the freezer for at least 30 minutes while you prepare the filling.
For the filling:
- (Note: If using the oven, preheat it at 190 C now)
- Place the saffron strands in 2 tablespoons of warm milk. Let it sit for a couple of minutes. Add the corn starch to this mixture and stir to form a slurry.
- In the bowl of a stand mixer, or in a large mixing bowl, add the whipped cream. (Note: whipped cream whips best when chilled). Beat on high speed until the cream is beaten into stiff peaks. Take it out transfer to another mixing bowl.
- In the mixing bowl of the mixer, add the cream cheese. Beat until the cream cheese is soft and creamy. (using either an electric or stand mixer, preferably). If using a stand mixer, use the paddle attachment.
- Add the saffron milk-corn starch slurry and condensed milk. On low speed, beat gently to form a smooth mixture.
- Using a silicone spatula, fold in the whipped cream and gently, yet firmly, mix to combine.
- Take out the springform pan, and pour in the cheesecake filling. Give the pan a few raps on the counter to remove any trapped air bubbles.
Instant Pot method
- In the Instant Pot, add 1.5 cups water and place the trivet stand. Place the springform pan on the trivet and cover loosely with a piece of foil.
- Pressure Cook on High for 30 minutes, let the pressure release naturally (this will take 15-20 mins). Take out the cheesecake and let it cool for 20-30 minutes
Oven Method
- Prepare a water bath by pouring hot water into a baking tray with high sides.
- Line the outside of the cheesecake pan with aluminium foil to prevent water from seeping inside.
- Place the cheesecake pan in the water batch. And bake in the preheated oven at 190 C for 40-45 minutes.
- Set the cheesecake in the fridge overnight, or for at least 5 hours before serving.
To make the topping (after the cheesecake has set in the fridge)
- To make the rose glaze, add the rose syrup in a mixing bowl with the sifted icing powder. Add the milk, a little at a time. Whisk with a fork or a whisk, until the glaze is of a pouring consistency. Optionally, you can add red food coloring for a more vibrant reddish pink color.
- Decorate with chopped-up pistachios, garnish with mithais such as gulab jamun and barfi.
- Set the cheesecake in the fridge overnight, or for at least 5 hours before serving.
Am a vegetarian could u send some information to me please
Am a vegetarian could u send someone information to me please
Have never try it before it look delicious I would want to try it thank youdor
This is such a yummy recipe! I loved the detailed description you gave. I will surely try this out
glad you liked it! happy to hear your feedback when you try it out
Hi there, I am planning to make this recipe as it looks super delicious .. was just wondering once the baking time is over while cheesecake is in the oven, so I need to leave the oven door open for the cheesecake to cool down inside the over or can I take the cheese cake out immediatly once the oven time is done for it to cool down outside?
hi Sonia, you can take the cheesecake out of the oven and let it cool down out on the counter itself, it will not be a problem
Awesome.. thanks a lot!! 🥰