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Come join me to savor the Fusion of Flavors with Mithai Cheesecake, which I can say is a perfect marriage of cultures.

Cheesecake is a delightful dessert that has won the hearts of dessert lovers worldwide. With its rich and creamy texture, it never fails to bring a smile to our faces, especially this no-bake Eggless Mithai Cheesecake.

But what happens when traditional Indian sweets, known as Mithai, are combined with the goodness of cheesecake? The result is a culinary masterpiece that is sure to tantalize your taste buds. Join me as I explore the delectable world of Mithai Cheesecake.

What is Mithai Cheesecake?

Mithai Cheesecake is a delightful fusion dessert that combines the rich and creamy texture of traditional cheesecake with the aromatic flavors of Indian Mithai. This unique dessert incorporates elements like cardamom, saffron, Mawa, and paneer, lending a distinctively Indian touch to the classic cheesecake recipe. The result is a harmonious blend of Western and Indian culinary traditions, appealing to both cheesecake enthusiasts and lovers of Indian sweets.

Every year, for Diwali or most festive occasions, we get a variety of sweets to celebrate the special day with friends and family. But most of the time, enthusiastically, we end up getting more than the required amount of sweets and eventually get tired of consuming them.

So after Diwali, friends had planned a potluck, and I thought, Why not make a dessert using the yummy Diwali sweets left with me? The thought of making cheesecake using these sweets, or Mithai, intrigued me. As Mawa and Paneer are from the dairy family, blending them with cream cheese and heavy cream would definitely work.

In this recipe, the Mithai is not just part of the decoration but the heart of the recipe, perfectly blended into the cheesecake batter. This gives the cheesecake a beautiful flavor with a hint of cardamom, saffron, and Mawa. The blend of Mawa and paneer also adds to the texture of the cheesecake and helps the Mithai Cheesecake to set easily without any added setting agent.

Why make the Mithai Cheesecake?

• Easy to make

• Best utilization of leftover sweets

• No-bake recipe

• Eggless

• Rich and creamy

• Quick recipe

Ingredients for Mithai Cheesecake:

For the cheesecake crust

Good Day Biscuits: Crust is one of the key ingredients in any cheesecake. It imparts its unique flavor and texture to the Mithai Cheesecake. Good Day. Biscuits have a nice buttery and nutty flavor that is perfect for the cheesecake.

Unsalted Butter: Unsalted butter helps in binding the crust of the cheesecake.

For the cheesecake batter

Cream Cheese: Use good-quality, high-fat cream cheese for this recipe. Since this is a no-bake cheesecake with no particular setting agent, it is essential to use good fat-content cream cheese.

Heavy Cream: Heavy cream with high-fat content is the requirement of this recipe. High-fat heavy cream whips up nicely and makes a nice, thickly whipped cream that makes a good cheesecake.

Mithai: This cheesecake is incomplete without a good-quality Indian Mithai. This recipe works best with Kalakand and pedas. Kalakand adds paneer texture, and peda lends Mawa texture and flavor to the cheesecake.

Confectioners Sugar: Always use confectioners sugar in any no-bake cheesecake. Do not replace it with regular sugar.

Cardamom extract: This is an optional ingredient. If you do not have cardamom extract, replace it with an equal quantity of cardamom powder. But if you are using good-quality Mithai, you can skip this ingredient.

How to make Mithai Cheesecake

Making the crust for the no-bake Eggless Mithai Cheesecake

Line a spring-form pan with parchment or butter paper.

Pulse or grind the Good Day biscuits or cookies using a blender or food processor. Make it into a fine powder, but don't grind it for too long, or it will become too greasy or lumpy.

Melt the unsalted butter 30 seconds at a time in the microwave and add it to the ground Good Day biscuits.

Mix them properly. Pour the mixture into the lined spring-form pan and press it evenly to the bottom using a flat bottom bowl or glass. Press it firmly to make a strong base.

Refrigerate the crust-lined spring-form pan for 30 minutes until the crust sets.

Line the crust with some sliced gulab jamun, drained of the sugar syrup. This addition of gulab jamun is entirely optional and can be skipped or replaced with any other sweet you have.

Making the filling for Mithai Cheesecake

Add the room-temperature cream cheese and the confectioner sugar in a big mixing bowl.

Mix them using either a spatula or a hand blender. Mix it until both ingredients are well incorporated; do not over-whip it.

Now crumble the kalakand and peda and add them to the mixture along with the cardamom extract. Mix them well with the cream cheese mixture. Make it into one nice, smooth mixture and set it aside for later.

Now, take a chilled bowl and pour the heavy whipping cream into it. Use a hand or stand mixer and whip it to a stiff peak consistency.

Add the whipped cream to the cream cheese and Mithai mixture in small batches and gently fold it in. Do not over-mix the cheesecake batter; slowly mix it all together so the mixture doesn't become runny and sets properly when refrigerated.

Gently scoop the cheesecake batter and fill it into the crust-lined spring-form pan. Fill the pan with only half the batter. I like layering the center of the Mithai Cheesecake with crumbled motichoor ladoo or boondi ladoo. You could also add pieces of Kaju Katli, Gulab Jamun, or barfi instead.

Then gently pour the remaining Mithai cheesecake batter over it and level it using a spatula. Refrigerate the cheesecake to set and solidify for 5 to 6 hours or overnight.

Unmold the cheesecake and top it with some more Mithai or sweets. Serve it chilled with a topping of sweets. Enjoy this dessert, which is a beautiful blend of flavors that is bound to make you reach for more.

Other Cheesecakes you must try

Mango Raspberry Cheesecake

Biscoff Cheesecake

Ferrero Rocher Cheesecake

New York Style Mini Cheesecake

Frequently Asked Questions (FAQs)

Can you replace confectioner sugar with regular sugar in the Mithai cheesecake?

No, you should not replace the confectioner's sugar with any other sugar in this recipe. This is a non-baked cheesecake, and we are not using any setting agent for the cake to thicken and set properly. However, the confectioner's sugar is a blend of sugar and cornstarch, so the cornstarch acts as the thickening or setting agent in this recipe; otherwise, the cheesecake will turn out slightly soft and runny.

Can you replace the Goodday biscuit with some other cookie for the crust?

Yes, you can replace the goodday biscuits in the Mithai Cheesecake crust with any other good buttery cookies or biscuits, especially the ones that have any nuts or nutty flavor. Those kinds of cookies pair the best with this Indian-flavored cheesecake.

Which Mithai is best for the Mithai Cheesecake batter?

The best Mithai that you can add to the batter is the paneer/cottage cheese and Mawa-based sweets, as they blend well and give very good texture and flavor to the Mithai Cheesecake. Other than kalakand and peda, you can add Kaju Katli, Mawa Barfi, Kaju Roll, motichoor ladoo, and milk cake to the cheesecake filling.

How do I make the perfect whipped cream for the cheesecake?

There are a few important steps to follow while making whipped cream. Firstly, use a steel bowl that has been chilled in a freezer for at least 30 minutes before use.

Secondly, use an ice bath to place the bowl in which you are going to whip up the heavy cream.

Lastly, whip at medium speed for 3 to 4 minutes to gradually reach the stiff peak consistency, and do not rush or you will end up overbeating the heavy cream.

For a detailed whipping cream process, check out this recipe link: - Whipped cream.

Why is my no-bake Eggless Mithai Cheesecake runny?

There are a few reasons why the no-bake Mithai cheesecake becomes runny.

Firstly, the whipped cream needs to be at a stiff peak consistency so that, once chilled, the cheesecake sets properly. So if you under-beat or over-beat the cream, you will get a runny batter, which will be difficult to set.

Secondly, if you overmix the batter, especially while incorporating the whipped cream, you will end up with a runny batter that will be hard to thicken.

Thirdly, if you have not refrigerated the Mithai cheesecake for long enough to set properly then it will be soft and not set.

Drop a comment if you have tried the recipe. I would love to hear about your experiences. Also, if you have any questions, please leave them below. I would be happy to help.

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