Some desserts live in the fancy part of my brain, and some live in the “I ate four biscuits while the kettle boiled” part. Parle-G belongs to both. When I wanted a cheesecake that felt a little celebration-worthy but still whispered tea time at nani’s house, I landed here: eggless Parle-G cheesecake with a crisp biscuit base and a no-bake filling that slices cleanly without gelatin and without eggs.
This version is set with something you probably already like eating on its own. Good white chocolate melted into cream cheese, then folded with softly whipped cream. It is not magic science, but it behaves like it in the fridge. If you already love our playful freezer sweet, Parle-G ice cream sandwich, this is its richer, spoon-meets-fork sibling.
Come make it with me. Chill time does most of the work, so read the timeline before you start.
Why Parle-G works as a cheesecake crust
Parle-G is sweet, sandy, and familiar, which means you do not need a ton of extra sugar in the base. Blitzed fine with melted butter, it presses into a compact layer that holds up to a creamy filling without turning oddly “bready.” If you want another eggless showstopper on the table the same week, our eggless Dubai pistachio brownies are a very different texture story, but the same energy. For something cold and scoopable next, mango ice cream is always in rotation here when Alphonso season hits. People always ask for seconds.
Tip from my kitchen: Press the crust firmly and evenly, especially the corners. A loose crust cracks when you slice, and then everyone still eats it, but you will stare at the plate and wish it were prettier.
Why this sets without gelatin (or eggs)
Classic no-bake cheesecakes often lean on gelatin, agar, or a cooked custard with eggs. Here, melted white chocolate adds cocoa butter and solids that firm up as the cake chills, while whipped cream gives air and a mousse-like body. Full-fat cream cheese brings the tang and structure. Together they make a filling that holds a slice if you respect chill time.
Test note: I chill this overnight, minimum eight hours. Six hours works in a pinch if your fridge runs cold and your cream was whipped to true soft peaks, not soup.
Timeline and equipment
You will want a 7- or 8-inch springform pan (a deep 6-inch works if you accept a taller cake and slightly longer chill). A food processor helps for the crust, and a hand mixer or stand mixer makes the filling faster. Plan for twenty minutes active, then overnight chill.
Eggless Parle-G Cheesecake (No Gelatin)
Ingredients
Parle-G crust
- 200 g Parle-G biscuits about 2 standard sleeves; weight after removing wrappers
- 70 to 85 g unsalted butter start with 70 g; add more if crumbs look dry; melted
- tiny pinch fine salt (optional)
Filling
- 500 g full-fat cream cheese softened
- 80 g icing sugar sifted
- 1 tsp vanilla extract
- 1/2 tsp lemon zest optional
- 150 g good-quality white chocolate chopped
- 360 ml cold heavy cream about 1 and 1/2 cups
Instructions
Crust
- Line the bottom of the springform with a round of parchment if you like easier release.
- Blitz biscuits to fine crumbs in a food processor, or crush in a bag with a rolling pin.
- Stir crumbs with melted butter (and salt if using) until it feels like wet sand.
- Press firmly into the bottom of the pan and slightly up the sides if you want a rim (about 1 cm). Chill while you prep filling, at least 15 minutes.
White chocolate
- Melt white chocolate gently (short bursts in microwave at 50% power, or double boiler), stirring until smooth.
- Cool until barely warm, not hot, about 10 to 15 minutes. Hot chocolate will seize the cream cheese mixture.
Filling
- Beat cream cheese with icing sugar, vanilla, and lemon zest until smooth and fluffy, scraping the bowl once.
- Beat in cooled melted white chocolate until fully combined.
- In a separate bowl, whip cold heavy cream to soft peaks (peaks flop slightly when you lift the beater).
- Fold whipped cream into the cream cheese mixture in thirds, keeping it airy. Stop when you see no streaks.
Assemble and chill
- Spread filling over the chilled crust; smooth the top.
- Cover lightly (tent foil so it does not touch the surface, or use a tall lid).
- Refrigerate at least 8 hours, ideally overnight, before slicing.
Serve
- Run a thin knife around the edge, release the springform, and slice with a clean hot knife (dip in hot water, wipe between cuts).
Notes
FAQs
Q1. Is this recipe vegetarian?
It contains dairy and white chocolate. It is eggless and gelatin-free. Check labels on biscuits and chocolate for your own dietary rules.
Q2. Can I make it vegan?
You can try plant-based cream cheese and coconut cream whipped thick, plus dairy-free white chocolate labeled for baking. Texture and set vary by brand, so treat the first round as a test batch.
Q3. Can I skip the white chocolate?
You can, but the filling will be softer and more mousse-like, closer to a fridge-set cream dessert. For firmer slices without gelatin, keep the white chocolate or explore a small agar-set layer using a trusted agar recipe for cheesecake.
Q4. My filling is runny. What went wrong?
Common causes: under-whipped cream, hot white chocolate folded in too soon, or not enough chill time. Chill a full night before you decide it failed.
Q5. Can I use a 6-inch pan?
Yes. The cake will be taller. You may need a slightly longer chill. If overflow worries you, hold back a little filling as a cook’s treat.
Q6. Can I freeze leftovers?
Yes. Wrap slices well to avoid freezer smell. Thaw overnight in the fridge for the best texture.
If you try this, tell me in the comments: are you team “extra biscuit crumbs on top” or team “bare slice, clean edges”? I love hearing how you serve it.
Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!
