Eggless No Bake Rose Cheesecake Recipe is made without agar agar/ gelatin and is so easy to make yet absolutely delicious.
Valentine’s day is just two days away and here is an easy to make dessert if you haven’t yet decided on what to make. I was planning the post for tomorrow, but after I posted a photo of this cheesecake in FB and Instagram, I got a few queries for the recipe and it would be useful only if I post it today.
So here you go, for everyone who asked me in comments and messages. I hope you guys have a wonderful Valentine’s Day!
One of the easiest of all cheesecake recipes is the no bake cheesecake without gelatin/ agar agar. But you also need to get the proportions of ingredients correctly so that it will set perfectly. If the cream cheese or the cream was not of proper consistency, then the cheesecake might not set.
I actually made cream cheese earlier using Amul low fat cream and vinegar and the cheesecake wouldn’t set. I know this but still used vinegar to make my cream cheese. How foolish of me? Always use citric acid to make your cream cheese. It gives perfect result every time and the cream cheese sets properly in both baked and no bake cheesecakes without fail.
I have two or three versions of cream cheese recipes and use them alternatively. Click on the words to see the recipe
Eggless No Bake Rose Cheesecake Recipe – Ingredients Used
This is pretty straight forward recipe. Check out the ingredients and their alternatives to use in the given recipe.
Butter – Always use unsalted butter in recipes.
Cream Cheese – You can either use store bought cream cheese like Dlecta / Philadelphia or you can make it easily at home. Making it at home is cost effective.
Whipping Cream – You can use either non dairy whipping cream like Rich’s or Tropolite or High fat dairy whipping cream like Amul red pack.
Icing sugar – Using icing sugar is very important in a no bake cheesecake. As there is no setting agent involved, the corn flour in the icing sugar helps with the setting. So don’t skip it.
Rose Essence – This is what gives you the main flavour of the cheesecake. Rose essence is very strong, so add only a few drops. Excess rose essence will give bitterness in the cheesecake.
Here is a short video of how to make the cheesecake and remove the ring and slice it. If you are a visual learner, this would definitely help you to get an idea.
Eggless No Bake Rose Cheesecake Recipe – Different sizes
This is one question I get whenever I post any recipe. How to make it larger or smaller, how to make it round or square is something I regularly keep getting.
I have used 5″ square cake ring for the given ingredients. Alternatively, you can use a 6″ round cake ring to make the same cheesecake with the same measurements.
If looking for a larger cake, then double the recipe, each ingredient quantity is doubled and use 7″ square tin or 8″ round tin for the recipe to get the same thickness as shown in the photos. If you want higher cakes, then reduce an inch in the size of the tin. Hope this helps you calculate for the cake size you need.
Many of you know me as a blogger, but I also take online classes on baking. I have done 20 classes so far, and you can enroll for any of them. You get lifetime access to the class and videos and also lifetime support through WhatsApp groups.
I also did a no bake eggless cheesecake class. This is a no bake cheesecake class without any kind of setting agent like agar agar or gelatin used in the recipe. This is a pretty easy course perfect for beginners and involves no baking. All the eight cakes shown below will be taught in the class. If interested to join, send me a message through WhatsApp to register.
Eggless No Bake Rose Cheesecake Recipe
For the biscuit base
- 50 gm Marie Biscuits
- 20 gm Melted Butter
For the Cheesecake Mix
- 150 gm Cream Cheese
- 75 gm Whipping Cream
- 20 gm Icing sugar
- Rose Essence
- Pink Food Colour a few drops
- Grind the biscuits, add melted butter and mix until incorporated.
- Place a 5” square cake ring on a serving plate, transfer the biscuit mix and spread it evenly with a spoon.
- Press it down well. Refrigerate for 5-10 minutes.
- In a bowl, combine cream cheese, icing sugar, rose essence and pink food colour. Whip until creamy.
- In another bowl, whip the whipping cream until soft peaks form.
- Transfer the whipped cream in batches and fold it with the cream cheese mixture.
- When the ingredients are well incorporated, transfer the cream cheese mixture into the prepared biscuit base.
- Level and smooth the top.
- Garnish with rose petals and pistachios.
- Cover with cling film and refrigerate overnight.
- Next day, remove the cake ring gently, slice the cheesecake and serve.