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Diwali Cheesecake (Eggless Cheesecake) Recipe

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.
Course Dessert
Cuisine Indian, Indian-American
Diet Hindu, Vegetarian
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time in Fridge 5 hours
Servings 8 pieces
Calories 610kcal
Author Shinta


  • Pressure Cooker or Oven


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


  • 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.


Calories: 610kcal | Carbohydrates: 48g | Protein: 9g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 354mg | Potassium: 330mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1368IU | Vitamin C: 2mg | Calcium: 164mg | Iron: 1mg