No Bake Carrot Halwa Cheesecake

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this Indian cheesecake:

• Gajar ka halwa - I have 2 recipes on the blog - one with condensed milk and one with ricotta cheese. You can use your favorite recipe as well.
• Cream cheese - regular or neufchatel would work.
• Heavy cream/ whipping cream
• Graham crackers or digestive biscuits
• Melted ghee or butter
• Ground cardamom, saffron strands
• Saffron extract or vanilla extract
• Chopped nuts - almonds or pistachios

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make Indian individual cheesecakes in glasses:

Start my making your favorite carrot halwa recipe. Let it cool completely. You can also use leftover chilled halwa.

For the crust: Grind graham cracker/ digestive biscuits into coarse powder. Pour into a small bowl and add melted ghee/ butter. Mix to form a sandy textured crumbs.

Place about 1 tablespoon of the mixture in the bottom of the serving glasses. Lightly press with the back of the spoon to compact it. Let chill for at least 10 minutes.

For the cheesecake: Add softened, room temperature cream cheese to carrot halwa. Stir in ground cardamom and mix well until creamy.

Divide this carrot halwa cheesecake mixture between the serving glasses. Put them back in the fridge while you make the whipped cream.

For the Whipped Cream Topping: Beat cream along with confectioners sugar, saffron extract and saffron strands until stiff peaks form.

Top each of the serving glasses with quarter of the whipped cream. Sprinkle with chopped pistachios. Refrigerate for about 2 hours before serving.

Expert Tips

• Make sure that the carrot halwa is not too thick. Thin it out with some milk, so that it mixes well with cream cheese.
• Make sure the cream cheese soft and at room temperature. This is very important to get a smooth halwa layer.
• The crunchy component comes from graham cracker crumbs, but you can also use crushed digestive biscuits.
• Store bought cool whip can be used instead of heavy cream. This saves time, if you are making a big batch.
• These can be made up to 2 days in advance.

You might also like

• Vegetarian Naan-chos
• Stuffed peppers with potato curry
• Onion kulcha with sourdough starter
• Cabbage leek curry
• Vegetable vindaloo in slow cooker
• Black eyed pea samosa
• Vegan kheema pav (Indian style sloppy joe's)

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Individual No bake Carrot Halwa Cheesecakes

Creamy, decadent and oh-so delicious Carrot Halwa Cheesecake. This Indian inspired dessert is perfect to make ahead for Indian style parties.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 30 mins

Cook Time: 45 mins

Total Time: 3 hrs 15 mins

Course: Dessert

Cuisine: fusion, north indian

Servings: 4 servings

Ingredients

1x2x3x

For the Carrot Halwa Filling:

• 1 cup Carrot Halwa
• ¼ cup Cream cheese, softened
• ¼ teaspoon Ground Cardamom

Other Ingredients:

• ¼ cup Graham Cracker/ digestive biscuit crumbs*
• 1 tablespoon Melted Ghee/ Unsalted Butter
• ⅓ cup Heavy whipping cream
• 1~2 tablespoons Confectioners Sugar
• ½ teaspoon Saffron extract or vanilla extract
• Few Strands Saffron
• 1 tablespoon Pistachios or almonds, chopped

Instructions

• Start my making your favorite carrot halwa recipe. Let it cool completely. You can also use leftover chilled halwa.

For the crust:

• Grind graham cracker/ digestive biscuits into coarse powder. Pour into a small bowl and add melted ghee/ butter. Mix to form a sandy textured crumbs.
• Place about 1 tablespoon of the mixture in the bottom of the serving glasses. Lightly press with the back of the spoon to compact it. Let chill for at least 10 minutes.

For the cheesecake:

• Add softened, room temperature cream cheese to carrot halwa. Stir in ground cardamom and mix well until creamy.
• Divide this carrot halwa cheesecake mixture between the serving glasses. Put them back in the fridge while you make the whipped cream.

For the Whipped Cream Topping:

• Beat cream along with confectioners sugar, saffron extract and saffron strands until stiff peaks form.
• Top each of the serving glasses with quarter of the whipped cream. Sprinkle with chopped pistachios. Refrigerate for about 2 hours before serving.

Video

Notes

• Grind about 4~6 graham crackers or digestive biscuits in a food processor until smooth.
• Make sure that the carrot halwa is not too thick. Thin it out with some milk, so that it mixes well with cream cheese.
• Make sure the cream cheese soft and at room temperature. This is very important to get a smooth halwa layer.
• The crunchy component comes from graham cracker crumbs, but you can also use crushed digestive biscuits.
• Store bought cool whip can be used instead of heavy cream. This saves time, if you are making a big batch.
• These can be made up to 2 days in advance.

Nutrition

Serving: 1Cheesecake | Calories: 341kcal | Carbohydrates: 37g | Protein: 4g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 61mg | Sodium: 112mg | Potassium: 152mg | Fiber: 1g | Sugar: 31g | Vitamin A: 2269IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg

Tried this recipe?Mention @cooks_hideout or tag #cookshideout!