Eggless Parle-G Cheesecake (No Gelatin)
No-bake cheesecake with a Parle-G biscuit crust and a white chocolate–stabilized cream cheese filling. Eggless and gelatin-free; chill overnight for clean slices.
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
Use real white chocolate with cocoa butter listed in ingredients for reliable setting. Candy melts can behave differently.
If the filling looks curdled after adding chocolate, the chocolate was too hot. Warm a spoonful of heavy cream and beat it in slowly, or start over with cooler chocolate next time.
Store covered in the refrigerator up to 4 days. Freeze up to 2 weeks wrapped well; thaw overnight in the fridge.
For a lighter dessert night, pair slices with fresh berries or a spoon of lightly sweetened yogurt on the side.
For another no-bake bowl dessert on the blog, try mango shrikhand when mangoes are in season.
Tried this recipe?Let us know how it was!