Eggless Kaju Katli Cheesecake | Kesar Kaju Katli Cheesecake

Lusciously creamy, velvety and so festive. This eggless baked Kesari Kaju Katli Cheesecake is all you need to celebrate this festive season right. Its also gluten-free.

If you love Kaju Katli, this Eggless Kaju Katli Cheesecake is a festive dessert worth making. It combines the rich cashew flavour of the classic Indian sweet with a creamy baked cheesecake filling flavoured with saffron and cardamom.

This Kesar Kaju Katli Cheesecake is eggless and gluten-free, with a smooth, melt-in-the-mouth filling and a buttery base. It has all the familiar flavours of Kaju Katli, but in a completely different form.

The cheesecake is baked in a water bath for a gentle, even bake, then chilled until firm and creamy. Serve it as a Diwali dessert, for a festive dinner, or whenever you want an Indian-inspired cheesecake that feels a little more special than the usual flavours.

Why You’ll Love This Kaju Katli Cheesecake

• Eggless: This baked cheesecake is made without eggs.
• Gluten-free: The date and almond base is naturally gluten-free. If you use the biscuit base instead, choose certified gluten-free biscuits.
• Indian-inspired: Cashews, saffron and cardamom give the cheesecake the familiar flavour of Kaju Katli.
• Perfect for Diwali: It makes an elegant alternative to traditional Indian mithai for festive gatherings.
• Creamy and rich: The cashew paste and cream cheese create a smooth, velvety filling.
• Make-ahead friendly: The cheesecake needs time to cool and chill, making it a useful dessert to prepare ahead of a celebration.

What Is Kaju Katli?

Kaju Katli is a classic Indian cashew sweet traditionally made with cashews, sugar and ghee. The mixture is cooked, rolled and cut into thin diamond-shaped pieces, often finished with edible silver leaf. For this cheesecake, those familiar Kaju Katli flavours are transformed into a creamy baked dessert. Cashew paste provides the nutty flavour, while saffron and cardamom add the delicate aroma associated with Kesar Kaju Katli.

The result is an Indian fusion dessert that combines the richness of cheesecake with the flavour of one of India’s most recognisable festive sweets.

How Does This Cheesecake Taste Like Kaju Katli?

The key to the flavour is the combination of cashew paste, saffron and cardamom.

The cashew paste gives the cheesecake its rich, nutty base, while saffron adds the delicate floral notes associated with Kesar Kaju Katli. A small amount of cardamom brings warmth without overpowering the cashew.

Instead of adding pieces of Kaju Katli to the cheesecake, the recipe incorporates these flavours directly into the cheesecake filling. This gives you the flavour of Kaju Katli while keeping the texture smooth and creamy.

How to Make Eggless Kaju Katli Cheesecake

1. Prepare the base – For the gluten-free base, blend the dates, almonds and melted butter until you have a coarse mixture. Press it firmly into the bottom of a lined springform pan and chill while you prepare the filling. You can also use the biscuit base listed in the recipe card. If you need the cheesecake to remain gluten-free, use gluten-free biscuits.
2. Make the cashew paste – Blend soaked cashews until smooth and creamy. Avoid adding too much water, as a very loose cashew paste can make the cheesecake filling thinner.
3. Make the Kesar cheesecake filling – Beat the softened cream cheese with the cashew paste until smooth. Mix the cornflour into the heavy cream until lump-free, then add it to the cream cheese mixture. Add the condensed milk, cardamom and saffron soaked in milk. Mix until the filling is completely smooth.
4. Fill the cheesecake – Pour the cheesecake mixture over the chilled base and gently smooth the surface.
5. Bake in a water bath – Place the springform pan in a larger baking tray and carefully add hot water around it. Bake until the cheesecake is set around the edges but still has a gentle wobble in the centre.
6. Cool gradually – Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. Run a palette knife around the edge, then allow the cheesecake to cool completely.
7. Chill before serving – Refrigerate the cheesecake until completely set before removing it from the pan and slicing. For the cleanest slices, allow it to chill thoroughly before serving.

Why hot water bath?

The hot water bath insulates the outer ring of the mould and keeps the oven moist. This gives the center time to cook and will prevent the outer edge of the cheesecake from baking faster than the center. Uneven cooking can cause a cheesecake to sink or crack.

Tips for a Perfect Eggless Kaju Katli Cheesecake

• Use softened cream cheese. Cold cream cheese can leave lumps in the filling, so allow it to soften before mixing.
• Make a smooth cashew paste. Blend the soaked cashews until as smooth as possible for a creamy cheesecake texture.
• Don’t overmix the filling. Once the ingredients are combined and smooth, stop mixing. Excessive mixing can incorporate unnecessary air.
• Use a water bath. The gentle heat helps the cheesecake bake more evenly and keeps the texture creamy.
• Look for a slight wobble. The centre should not be completely firm when you remove the cheesecake from the oven. It will continue to set as it cools and chills.
• Cool it slowly. Avoid moving a hot cheesecake directly into a cold environment. Let it cool gradually before refrigerating.
• Chill before slicing. The cheesecake needs time in the refrigerator to fully set. Chilling also makes it much easier to get clean slices.

How to Store Kaju Katli Cheesecake

Store leftover cheesecake in an airtight container or cover it tightly with cling film and refrigerate. It is best enjoyed within 3–4 days. For the best texture, keep the cheesecake chilled and avoid leaving it at room temperature for extended periods. If storing individual slices, place a sheet of baking parchment between them to prevent them from sticking together.

Can You Make Kaju Katli Cheesecake Ahead?

Absolutely. This cheesecake is well suited to make-ahead preparation, especially for Diwali and festive gatherings.

You can bake the cheesecake 1 day ahead, allow it to cool completely, then cover and refrigerate it overnight. The extra chilling time also helps the cheesecake firm up and makes it easier to slice neatly.

For serving, take the cheesecake out of the refrigerator shortly before serving and garnish or decorate just before placing it on the table.

Like this recipe? Try some more recipes for Diwali –

Baked Sweet Hand Pies (Gujiya)

Rose Preserve Bundt Cake (Gulkand Cake)

Bite-sized Rasgulla Tiramisu

Kesar Kaju Katli Cheesecake

Recipe by thecrumbstories

5.0 from 1 vote

Course: DessertCuisine: Indian, FusionDifficulty: Medium

Servings

10

servings

Prep time

30

minutes

Cooking time

45

minutes

Chilling time

2

minutes

An eggless baked Kaju Katli cheesecake flavoured with cashews, saffron and cardamom. Creamy, rich and gluten-free when made with the date-almond base, this Indian fusion dessert is perfect for Diwali and festive celebrations.

Ingredients

• For Gluten-free Base

• 55 g Dates, deseeded

• 65 g Almonds

• 20 g Melted Butter

• OR For the Biscuit Base

• 175 g Digestive Biscuits

• 40 g Melted Butter

• For the Cheesecake Filling

• 150 g Cashew Paste

• 200 g Heavy Cream

• 350 g Cream Cheese, softened

• 400 g Condensed Milk

• 14 g / 2 tbsp Cornflour

• 1/4 tsp Cardamom Powder

• Pinch of Kesar/Saffron soaked in 1 tbsp Milk

Directions

• Prepare the Base
• For the gluten-free base, add the deseeded dates, almonds and melted butter to a blender. Pulse until the mixture forms a coarse, sticky mixture.
• Line the base of a 9-inch removable-bottom springform pan with baking parchment. Transfer the mixture to the pan and press it firmly and evenly over the base using the back of a glass or the bottom of a spoon.
• If using the biscuit base, crush the digestive biscuits until fine and mix with the melted butter. Press the mixture firmly into the lined springform pan.
• Refrigerate the prepared base while you make the cheesecake filling.
• Make the Cheesecake Filling
• Preheat the oven to 170°C.
• In a large bowl, beat the softened cream cheese and cashew paste until smooth and creamy.
• In a separate bowl, whisk the heavy cream and cornflour until completely smooth and lump-free. Add this mixture to the cream cheese mixture and mix until combined.
• Add the condensed milk, cardamom powder and saffron milk. Mix until the filling is smooth and evenly combined. Avoid overmixing once everything is incorporated.
• Pour the cheesecake filling over the chilled base and smooth the surface.
• Bake the Cheesecake
• Place the springform pan inside a larger deep baking tray. Carefully pour hot water into the larger tray until it reaches about halfway up the sides of the cheesecake pan, taking care not to let any water get into the springform pan.
• Bake for 40–45 minutes, or until the edges are set and the centre still has a slight, loose wobble when gently shaken.
• Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. This allows it to cool gradually and helps prevent sudden temperature changes.
• Once cooled, gently run a palette knife around the edge of the cheesecake to loosen it from the pan. Allow it to cool completely at room temperature.
• Refrigerate for at least 1 hour, or until thoroughly chilled and set.
• Carefully remove the cheesecake from the springform pan, cut into wedges and serve chilled.

Notes

• No cream Cheese? You can use homemade cream cheese to make this recipe.
• The hot water bath insulates the outer ring of the mould and keeps the oven moist. This gives the center time to cook and prevents the outer edge of the cheesecake from baking faster than the center. Uneven cooking can cause a cheesecake to sink or crack.

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