Name: Eggless Cheesecake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10 servings
Cuisine: American
Ingredients: 2 cups Parle G Biscuits; 0.25 tsp fennel; 1 tbsp orange zest; 2 tablespoons granulated sugar; 0.5 cup unsalted butter; 3 packages cream cheese; 1 cup granulated sugar; 1 tbsp vanilla extract; 0.5 cup sour cream; 0.5 cup whipped cream; 0.25 tsp salt; 2 tablespoons cornstarch; 1 tbsp all purpose flour; 0.25 cup milk; food coloring

Kicking off my Holi recipes with this gorgeous eggless cheesecake with orange and fennel Parle-G crust! I took inspiration from citrus season thandai for the crust flavor – also it’s my favorite ice cream flavor from Malai Ice Cream! I decorated the cheesecake with a fun rangoli design to make it look super festive as well.

Dessert

1 h

American

Yu can Cook

April 22, 2026

Thisisyu.com

From the Cook

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Eggless Cheesecake

Yu can Cook Verified

Thisisyu.com

Ingredients

Warning0 allergens identified

Eggless Cheesecake

Orange and Fennel Parle G Crust

2 cups Parle G Biscuitscrushed into crumbs

¼ tsp fennel

1 tbsp orange zest

2 tablespoons granulated sugar

½ cup unsalted butter

Eggless Cheesecake

3 packages cream cheese

1 cup granulated sugar

1 tbsp vanilla extract

½ cup sour cream

½ cup whipped cream

¼ tsp salt

2 tablespoons cornstarch

1 tbsp all purpose flour

¼ cup milk

food coloring

Instructions

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Orange and Fennel Parle G Cookie Crust

Grease and line a 9-inch springform pan with parchment paper. Set aside.

Mix together crushed Parle G crumbs, ground fennel, orange zest, and sugar. Add melted unsalted butter and mix until you have a sandy texture. Dump the crust into the pan and press it into an even layer onto the bottom and sides of the pan. Bake at 350° for 8 minutes and set aside to cool.

Eggless Cheesecake

Preheat oven to 325° F.

In a stand mixer bowl with the paddle attachment, mix the cream cheese for 1 minute on high. Add sugar and mix on high for 3 minutes. Then add vanilla, sour cream, whipped cream, and salt. Mix for 2 minutes.

In a small bowl, whisk together cornstarch and all-purpose flour with milk until smooth. Add it to the cheesecake mixture and mix until well combined.

Add ¼ cup of the filling to 5 bowls and add your food coloring and mix well. Spoon into a sandwich bag or piping bag and snip off a small tip (or fit them with round piping tips.). Set aside. Pour the rest of the filling into the crust and spread into an even layer. Tap the pan onto the counter a couple of times to get rid of air bubbles and to smooth out the surface.

Pipe your rangoli design onto your cheesecake starting from the center. Use a toothpick to help drag the colored batter to make fluid designs. Use round cookie cutters to outline your circles so that your design is as round and even as possible.

Wrap the bottom of the pan with foil and place in a large roasting pan. Fill the pan up with boiling water and bake for 45-50 minutes, making sure the cheesecake doesn't brown too much. It's done when the center is slightly jiggly. Cool completely and then refrigerate for at least 4 hours before serving.

Nutrition

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Tips & Tricks (5)

Crust Stability Secret 🍘
Finely crush Parle G biscuits into uniform crumbs and toast them briefly with butter before pressing into the pan to prevent a soggy base and enhance the fennel-orange flavor.
Cream Cheese Temperature Trick 🧈
Bring cream cheese to room temperature (68-70°F) and beat it separately for 2-3 minutes until light and fluffy before folding in other ingredients to eliminate lumps and ensure a silky texture.
Cornstarch Binding Technique ⚡
Whisk cornstarch with a tablespoon of cold milk into a smooth paste before mixing into the filling to prevent clumping and ensure it acts as the proper binding agent replacing eggs.
Citrus Zest Extraction Method 🍊
Use a microplane grater for orange zest and add it to the filling just before setting to capture maximum aromatic oils and prevent oxidation that dulls the citrus brightness.
Refrigeration Patience Protocol ❄️
Chill the cheesecake for a minimum of 8 hours (ideally overnight) in the coldest part of your refrigerator to allow the cornstarch to fully set and achieve the perfect creamy-firm texture.