This beautiful Indian style cheesecake is made with a nankhatai base and shrikhand cream cheese filling. It’s a fabulous Indian fusion dessert for parties and special occasions.
We all love a good cheesecake in this household, whether it’s a classic baked eggless cheesecake or a fusion gulab jamun cheesecake .
This cheesecake is a combination of two much loved Indian sweets.
Nankhatai is one of my absolute favourite Indian biscuits – its nutty, crumbly and just melts away thanks to the plenty of ghee that’s added.
I mixed a bit of cream cheese with my shrikhand to give that cheesecake-esque flavour but you can skip it if you want.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Shrikhand – Follow my recipe for the creamiest shrikhand.
Nankhatai
Garnishing: rose petals, pistachio slivers, edible gold or silver foil
Serving Suggestion
Serve shrikhand cheesecake as part of your Diwali dinner menu along with these other easy Indian desserts for dinner parties or Indian thanksgiving recipes .
It can also be served at birthdays, prepared for Mother’s day, Father’s Day or other Indian festivities or Eid.
Storage
Store cheesecake in the fridge for up to a day but only decorate with the top piece of nankhatai just before serving.
This cheesecake is not suitable for freezing.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Eggless Nankhatai Shrikhand Cheesecake
Ingredients
- 12 nankhatai
- 4 cup shrikhand
- ¼ cup cream cheese
- 2 tablespoon slivered nuts
- 1 tablespoon rose petals
- 1 piece edible gold foil
- saffron
Instructions
- In a mixing bowl add shrikhand and cream cheese, mix well and set aside.
- Crush eight nankhatai in a bowl using a rolling pin.
- Divide equally and spoon the nankhatai mixture into individual cups or jars. Press down gently with a spoon to level.
- Spoon the shrikhand cheesecake filling on top of the biscuit layer.
- Chill in the fridge for half an hour if you wish.
- Top each cheesecake with half a nankhatai.
- Garnish it with nuts, saffron, rose petals and varq.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in September 2013.
Eggless Nankhatai Shrikhand Cheesecake
Ingredients
- 12 nankhatai
- 4 cup shrikhand
- ¼ cup cream cheese
- 2 tablespoon slivered nuts
- 1 tablespoon rose petals
- 1 piece edible gold foil
- saffron
Instructions
- In a mixing bowl add shrikhand and cream cheese, mix well and set aside.
- Crush eight nankhatai in a bowl using a rolling pin.
- Divide equally and spoon the nankhatai mixture into individual cups or jars. Press down gently with a spoon to level.
- Spoon the shrikhand cheesecake filling on top of the biscuit layer.
- Chill in the fridge for half an hour if you wish.
- Top each cheesecake with half a nankhatai.
- Garnish it with nuts, saffron, rose petals and varq.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Indian style Yogurt Sandwich or Dahi Sandwich is light yet filling. This summer sandwich is prepared with a mild and creamy veggie-packed yogurt spread, aromatic herbs and vibrant salad.
Hot summer days call for lighter meals and for me that means salads, pasta salads and different types of sandwiches.
I stick with light and refreshing meals such as cucumber cream cheese sandwiches , ribbon zucchini salad and mediterranean orzo pasta salad .
This yogurt sandwich definitely fits the bill too. The bread is light and the yogurt filling is cool but still it feels substantial. I like to use a mix of salad vegetables like cucumber and tomato but also spring onion and bell pepper for extra crunch and flavour. I’ve even added alfalfa sprouts and these moong bean sprouts would definitely work too!
Just plate them up and serve along with air fryer roasted peanuts , potato crisps or these sweet potato crisps . Great as a snack or for lunch.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Bread – use any bread of your choice. Soft and crusty both work really well. You may want to have a go at making your own bread and try air fryer bread or instant pot bread .
Yogurt (dahi or curd)- you need full fat plain yogurt for this recipe for the best flavour however low fat does work. Thick Greek yogurt is best. If your yogurt is not thick, I recommend straining the yogurt.
Veggies – tomato, cucumber, capsicum, spring onion or red onion. You will need finely chopped vegetables.
Herbs – coriander leaves, mint, or parsley. Use all or a combination of any of these.
Seasoning – dried mixed herbs, salt and black pepper.
Sandwich chutney – homemade or store-bought. I always keep a jar of this red pepper and chilli chutney . You can also use this carrot chutney with tomato and cardamom.
Salad leaves – I’ve use packet salad leaves and salad cress.
Butter or margarine
Make it Vegan
Make this sandwich vegan by using a dairy free Greek yogurt and vegan spread. You will need to strain the dairy-free yogurt to ensure it is thick enough to hold in the sandwich.
Variations
Change up the veggies: try sweetcorn or torn spinach.
Toast the bread slices on a griddle pan before adding your yogurt mixture.
Add a little spice by using red chilli flakes.
Storage
These sandwiches are best eaten within a few hours after preparation. The vegetables will likely release moisture and cause the sandwich to become soggy.
I do not recommend preparing the filling more than a few hours in advance either as the vegetables will release water overtime.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Yogurt Sandwich
Ingredients
- 8 bread slices
- 500 gram greek yogurt full fat
- salt and black pepper
- ½ tomato
- ⅛ cucumber
- ¼ pepper
- 1 spring onion
- 50 gram herbs coriander and mint
- 10 gram watercress salad
- 50 gram leafy salad
- 1 teaspoon dried mixed herbs
- butter or margarine
- 4 tablespoon sandwich chutney
Instructions
- Strain the yogurt for at least 1 hour. Meanwhile, prep the sandwich filling.
- Finely chop the cucumber, tomatoes, peppers and spring onion.
- Finely chop the herbs.
- In a bowl, mix the strained yogurt, chopped veggies, herbs, dried mixed herbs and season with salt and pepper. Mix well.
- Spread bread slices with butter or margarine and sandwich chutney.
- Spread the yogurt mixture onto one side, add some leafy salad and watercress.
- Place another slice of bread on top to create a sandwich and cut into shape of choice.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in April 2018.
