NO CREAM CHEESE CHEESECAKE

Who says you need cream cheese to make a luscious, velvety cheesecake? This recipe proves that with a few clever swaps, you can create a dessert that’s just as rich, tangy and satisfying without a single ounce of cream cheese. Instead, we use hung curd to achieve that signature creamy texture and flavor. This cheesecake is a revelation: light, creamy and full of flavor, all without the usual cream cheese. It’s a perfect dessert for gatherings or anytime you want a refreshing twist on a classic.

This cheesecake is perfect for anyone who is out of cream cheese but still wants a decadent dessert or for someone who is looking for a slightly healthier, protein-rich dessert. It is proof that necessity is the mother of a delicious invention. Whether you’re baking for a crowd or just treating yourself, this no cream cheese cheesecake delivers all the flavor and elegance of the classic with a fresh, modern twist.

WHAT YOU’LL LOVE ABOUT THIS RECIPE

• Eggless
• Easy to make
• Indulgent
• No cream cheese required
• Uses simple pantry ingredients

INGREDIENTS USED IN NO CREAM CHEESE CHEESECAKE

• OREO BISCUITS

Oreos, when crushed and combined with melted butter, create a firm and cohesive crust. This acts as the foundation of your cheesecake, holding everything in place once it sets. Oreos bring a familiar, chocolatey taste that complements both the creamy filling and the dark chocolate ganache. Their slight saltiness also balances the bitterness in the dark chocolate and the tang from the hung curd filling.

• BUTTER

Melted butter moistens the crumbs just enough to make them easier to press evenly into the base and up the sides of the pan, creating a clean, compact crust that won’t fall apart. Without butter, the base would be too loose and might crumble when slicing or unmolding the cheesecake. Butter ensures a clean, sturdy crust that supports the soft, creamy filling

• HUNG CURD

In my favorite no cream cheese cheesecake, I swap out traditional cream cheese for hung curd, creating a surprisingly light and tangy twist on this classic dessert. The hung curd adds a velvety smoothness resulting in a cheesecake that’s both indulgent and refreshingly different. Hung curd lowers the calorie and fat content compared to traditional cream cheese, boosts the protein intake and supports gut health with probiotics. The tangy flavor of hung curd balances the sweetness of other ingredients, creating a deliciously satisfying dessert option that nourishes both the body and the soul.

• CONDENSED MILK

Condensed milk brings in a rich, creamy sweetness that balances the slight tang of the hung curd and complements the flavor beautifully. Always taste your filling before layering so you can slightly reduce or increase the condensed milk to suit your preference. It also helps keep the batter creamy and doesn’t crystalize or turn grainy when frozen. Its thick consistency also helps the cheesecake set properly.

• FRESH CREAM

Using fresh cream in a no cream cheese cheesecake adds both texture and flavor dimensions that elevate the dessert experience. The cream contributes to a velvety smoothness in the cheesecake batter, ensuring a creamy consistency that contrasts beautifully with the crunchy biscuit base. Its rich, dairy notes create a harmonious blend of sweetness and creaminess.

• MELTED DARK CHOCOLATE

Using dark chocolate in no cream cheese cheesecake can add depth and richness to the flavor profile. It provides a luxurious chocolatey taste while balancing the tanginess of the hung curd. Just melt the dark chocolate and fold it into the yogurt mixture gently to create a velvety texture. Adjust the amount of chocolate according to your preference for sweetness and intensity of chocolate flavor.

• CORNFLOUR

Cornflour acts as a natural thickening agent, helping to bind the filling together and prevent it from becoming too runny or soft. Additionally, using cornflour allows us to achieve a smooth and creamy consistency in the cheesecake filling, resulting in a velvety texture that melts in your mouth with every bite. I have used this cornflour for this recipe.

EQUIPMENTS USED IN MAKING NO CREAM CHEESE CHEESECAKE

A few kitchen staples that should always be there in the kitchen are mentioned below.

Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.

You also need a few mixing bowls to combine the biscuit base and cheesecake batter and spatulas to do the mixing.

A 6-inch springform pan is also needed to bake and set the cheesecake.

TIPS TO KEEP IN MIND WHILE MAKING THE NO CREAM CHEESE CHEESECAKE

1. Substitute cream cheese with hung curd for a lighter, protein-rich filling. Hung curd provides a creamy texture and tangy flavor while adding nutritional benefits like probiotics.
2. Use hung curd made from full fat milk for a creamy texture and smoother mouthfeel. Ensure the hung curd is thick and creamy by draining excess whey. Hang the curd in a muslin cloth or a fine mesh sieve for several hours or overnight in the refrigerator.
3. Make sure you bake the cheesecake at a low temperature with a water-bath.
4. Refrigerating for an adequate number of hours is important to help it maintain its structure while you are slicing into it.

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3. EGGLESS BAKED MANGO CHEESECAKE

If you like my No Cream Cheese Cheesecake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!