Walnut Cheesecake first showed up in my kitchen about five years ago when a friend brought over a slice from a bakery in Bandra. I loved how it tasted less dense than the usual baked versions, and the walnuts gave it a slight bitterness that balanced the sweetness. I started making it at home because buying a whole cheesecake felt excessive, and honestly, the no-bake method suited my schedule better.
The hung curd keeps it from feeling too heavy, and I appreciate how the gelatine sets the filling without needing an oven. It has become my go-to dessert when I want something that looks fancy but does not take up my entire afternoon.
About the Recipe
Most of the ingredients here are easy to find. Hung curd works well as a lighter alternative to cream cheese, and the digestive biscuits are available in any grocery store. The active work takes about 30 minutes, then the cheesecake needs at least three to four hours in the fridge to set properly. I make this when I have guests coming over for dinner and want dessert sorted ahead of time. The removable base tin makes it easier to serve without worrying about messy slices.
Why you will love this recipe
The gelatine sets the filling without baking, so you avoid heating up the kitchen and the texture stays airy rather than dense. Walnuts add a slight crunch and a nutty flavour that cuts through the sweetness of the condensed milk. Hung curd keeps the filling from feeling too rich, which means you can actually finish a slice without feeling overly full.
The biscuit base holds together well even after a day in the fridge, so you can make it a night ahead. I find the honey adds a floral note that works better here than plain sugar.
Walnut Cheesecake
Cooking Tips
The gelatine needs to dissolve completely or you will end up with grainy bits in the filling. Keep shaking the bowl gently over the hot water until it turns clear. When you fold in the egg whites, use a light hand. If you stir too hard, the mixture deflates and the cheesecake turns dense instead of airy.
Make sure the biscuit base is pressed down firmly, especially around the edges. If it is loose, the base crumbles when you try to slice it.
Top Tips
- Hang the curd for at least four to five hours so it loses most of its water. Watery curd makes the filling too soft to set properly.
- Use a springform tin or a tin with a removable base. It is nearly impossible to get a clean slice if you try to flip the cheesecake out of a regular tin.
- Whisk the egg whites in a clean, dry bowl. Any grease or moisture stops them from forming stiff peaks.
- Chill the cheesecake for at least four hours before serving. It needs that time to set fully, or the filling will be too loose.
- Toast the walnuts lightly before chopping them. It brings out the flavour and adds a bit more crunch.
Serving and Storing Suggestions
This recipe makes about eight to ten slices, depending on how you cut it. I usually prep the base and filling in about 40 minutes, then let it chill for four hours before serving. Slice it with a sharp knife dipped in hot water for clean edges. Store any leftovers in the fridge, covered with cling film or in an airtight container. It keeps well for up to three days, though the biscuit base softens slightly after the second day.
Similar Recipes
- Mango Phirni Cheesecake
- Eggless Chocolate Mousse
- No-Bake Oreo Cheesecake
- Kesar Pista Kulfi Cake
Nutrient Benefits
Walnuts bring in omega-3 fatty acids and a good amount of protein, which makes this dessert slightly more filling than a plain sugar-based sweet. Hung curd adds calcium and probiotics, though the straining process reduces some of the live cultures. Eggs contribute protein and vitamin D. The condensed milk and honey do add sugar, so this is still a treat rather than an everyday option. The gelatine provides a small amount of collagen, which supports joint and skin health.
Walnut Cheesecake
Ingredients
- 150 gms Digestive Biscuits
- 75 gms Butter (melted)
- 1 tbsp Gelatine Powder
- 2 tbsp Hot Water
- 3 Eggs
- 100 gms Walnuts
- 200 gms Hung Curd
- 2 tbsp Honey
- 250 ml Condensed Milk
For Decoration:
- 3 tbsp Thick Cream
- 3 to 4 Hazelnuts
Instructions
- Crush the biscuits using a rolling pin.
- Place the biscuit crumbs in a bowl.
- Mix in the melted butter.
- Lightly grease a large shallow cake tin that has a removable base.
- Press the biscuit crumb mixture into the base of the cake tin.
- Sprinkle the gelatine into a small metal bowl containing the hot water.
- Place the bowl over a larger bowl containing hot water and shake it occasionally until the gelatine dissolves.
- Chop the walnuts fine.
- Separate the eggs.
- Whisk the egg yolks until they are well blended.
- Add the hung curd and honey and beat together for a minute or two.
- Fold in the walnuts.
- Whisk the cream until thick and fold it into the mixture.
- Whisk the egg whites in a bowl until stiff peaks form.
- Gently fold it into the mixture.
- Pour the mixture over the biscuit-crumb base and chill until set.
- Hold the cake tin in your hands and push the base upwards to remove the cake from the tin.
- Leave the cake on the base and place it on a serving platter.
- Decorate the top of the cheesecake with swirls of cream and hazelnuts.
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Frequently Asked Questions
Can I use agar agar instead of gelatine?
Yes, but the texture will be slightly firmer and less mousse-like. Use about one and a half teaspoons of agar agar powder dissolved in the same amount of hot water. Bring it to a boil before mixing it into the filling.
My cheesecake did not set properly. What went wrong?
The gelatine might not have dissolved fully, or the curd was too watery. Make sure you hang the curd long enough and that the gelatine mixture is completely clear before you add it to the filling. Also, give it the full four hours in the fridge.
Can I skip the egg whites?
The egg whites give the cheesecake its light, airy texture. If you skip them, the filling will be denser and heavier. You can try folding in extra whipped cream instead, but the result will not be quite the same.
How do I stop the biscuit base from sticking to the tin?
Grease the base lightly with butter or line it with parchment paper before pressing in the biscuit crumbs. That way, the base lifts off cleanly when you push it up from the bottom.
Can I make this a day ahead?
Yes, it actually tastes better the next day once the flavours settle. Just keep it covered in the fridge and add the cream and hazelnut decoration right before serving so the cream stays fresh.
