World Cheesecake Day Special: 4 Indulgent Recipes To Satisfy Every Craving
Celebrate World Cheesecake Day with four irresistible recipes afrom vegan citrus to classic New York, chocolate, and blueberry cheesecakes.
Cheesecake, rich, creamy, and endlessly adaptable remains one of the world's most beloved desserts. Whether you're a fan of baked or no-bake versions, dairy or vegan alternatives, there's a slice out there for everyone. This World Cheesecake Day, treat yourself to a curated collection of four indulgent cheesecakes. From a zesty vegan citrus creation to a classic New York-style favourite, a luscious eggless chocolate version, and a refreshing blueberry-topped delight — each recipe offers a distinct flavor profile and technique. Perfect for any skill level, these recipes also include tips and clever swaps to make dessert more fun, inclusive, and rewarding.
Vegan Citrus Cheesecake by Chef Apurva Kapur, Assistant Professor, Vedatya
A no-bake, plant-based cheesecake infused with the tang of tangerine, a healthy, fun recipe ideal for the whole family.
Ingredients:
½ cup raw cashews (soaked 8 hrs or 1 hr in hot water)
¼ cup solidified coconut cream (refrigerate 24 hrs)
¼ cup whipped cream (dairy-free, optional)
1 tbsp icing sugar or sweetener
2 tbsp ground digestive biscuits
1 tbsp minced dates
½ tbsp cornstarch
Pinch of sea salt
½ tsp vanilla extract
Method:
Blend biscuit, dates, coconut oil, and salt until crumbly. Press into a springform pan. Chill for 30 minutes.
In a blender, combine soaked cashews and coconut cream until thick. Add whipped cream, tangerine juice, sugar, cornstarch, salt, zest, and vanilla. Blend until smooth.
Pour over crust, smooth the top, and freeze until firm.
Thaw for 15 minutes before serving. Optional: Top with poached pears and syrup.
Classic New York Cheesecake by Chef Sheeraz Jawed, Corporate Chef, Barista Coffee
A creamy, oven-baked classic with a buttery biscuit base and a light, smooth texture.
Ingredients:
For the crust:
120 g Marie biscuits
60 g melted butter
For the filling:
320 g cream cheese
147 g fresh cream
110 g caster sugar
24 g cornflour
29 g whole egg (about half an egg)
Method:
Crush biscuits and mix with melted butter. Press into a lined cake tin. Chill.
Beat cream cheese until smooth. Add sugar, then cream and cornflour. Mix in egg gently.
Pour over crust. Bake at 150°C for 50 minutes in a water bath.
Cool completely, then chill for a few hours or overnight.
Eggless Chocolate Cheesecake by Dheeraj Mathur, Cluster Executive Chef, Radisson Blu Delhi NCR
A rich, egg-free chocolate indulgence enhanced with coffee and built on a baked Oreo crust.
Ingredients:
For the crust:
1½ cups Oreo crumbs
3 tbsp melted butter
For the filling:
3 tbsp cornstarch + 3 tbsp water (mixed)
¾ cup heavy cream
180–270 g semi-sweet chocolate, chopped
1 tsp instant coffee powder
650 g cream cheese
100 g sugar
28 g unsweetened cocoa powder
400 g sweetened condensed milk
1 tsp vanilla extract
Method:
Preheat oven to 180°C. Prepare crust and bake for 10 minutes. Cool.
Melt chocolate and cream together. Stir in coffee.
Beat cream cheese, sugar, and cocoa. Add condensed milk, vanilla, and cornstarch slurry. Mix in melted chocolate.
Pour into crust, use foil-wrapped pan in water bath. Bake for 40 minutes, leave in oven 40 minutes more.
Cool, chill for 6+ hours. Garnish as desired.
Blueberry Cheesecake by Navdeep Verma, Head Chef, Bakingo
A fruity, no-bake delight topped with fresh or stewed blueberries — light, creamy, and perfect for summer.
Ingredients:
For the crust:
1½ cups graham cracker crumbs
⅓ cup melted butter
2 tbsp sugar (optional)
For the filling:
680 g cream cheese
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream (whipped)
2 tbsp cornstarch (thickener)
For topping:
1½ cups blueberries (fresh/frozen)
¼ cup sugar
1 tbsp lemon juice
1 tbsp cornstarch + 2 tbsp water (slurry)
Method:
Mix crust ingredients, press into springform pan, and chill.
Beat cream cheese, sugar, and vanilla. Fold in whipped cream.
Add cooled, cooked cornstarch gel. Pour into crust and chill 4–6 hours.
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For topping: Cook blueberries, sugar, lemon juice. Add slurry and cook till glossy. Cool.
Spread topping over set cheesecake. Garnish and serve cold.
About the Author
Swati Chaturvedi
Swati Chaturvedi, a seasoned media and journalism aficionado with over 10 years of expertise, is not just a storyteller; she's a weaver of wit and wisdom in the digital landscape. As a key figure in News18 Engl...Read More
The News18 Lifestyle section brings you the latest on health, fashion, travel, food, and culture — with wellness tips, celebrity style, travel inspiration, and recipes. Also Download the News18 App to stay updated!
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Location :
New Delhi, India, India
First Published:
July 30, 2025, 09:45 IST
News lifestyle » food World Cheesecake Day Special: 4 Indulgent Recipes To Satisfy Every Craving
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World Cheesecake Day Special: 4 Indulgent Recipes To Satisfy Every Craving
Last Updated: Celebrate World Cheesecake Day with four irresistible recipes afrom vegan citrus to classic New York, chocolate, and blueberry cheesecakes. Cheesecake, rich, creamy, and endlessly adaptable remains one of the world's most beloved desserts. Whether you're a fan of baked or no-bake versions, dairy or vegan alternatives, there's a slice out there for everyone. This World Cheesecake Day, treat yourself to a curated collection of four indulgent cheesecakes. From a zesty vegan citrus creation to a classic New York-style favourite, a luscious eggless chocolate version, and a refreshing blueberry-topped delight — each recipe offers a distinct flavor profile and technique. Perfect for any skill level, these recipes also include tips and clever swaps to make dessert more fun, inclusive, and rewarding. Vegan Citrus Cheesecake by Chef Apurva Kapur, Assistant Professor, Vedatya A no-bake, plant-based cheesecake infused with the tang of tangerine, a healthy, fun recipe ideal for the whole family. Ingredients: ½ cup raw cashews (soaked 8 hrs or 1 hr in hot water) ¼ cup solidified coconut cream (refrigerate 24 hrs) ¼ cup whipped cream (dairy-free, optional) 1 tbsp icing sugar or sweetener 2 tbsp ground digestive biscuits 1 tbsp minced dates ½ tbsp cornstarch Pinch of sea salt ½ tsp vanilla extract Method: Blend biscuit, dates, coconut oil, and salt until crumbly. Press into a springform pan. Chill for 30 minutes. In a blender, combine soaked cashews and coconut cream until thick. Add whipped cream, tangerine juice, sugar, cornstarch, salt, zest, and vanilla. Blend until smooth. Pour over crust, smooth the top, and freeze until firm. Thaw for 15 minutes before serving. Optional: Top with poached pears and syrup. Classic New York Cheesecake by Chef Sheeraz Jawed, Corporate Chef, Barista Coffee A creamy, oven-baked classic with a buttery biscuit base and a light, smooth texture. Ingredients: For the crust: 120 g Marie biscuits 60 g melted butter For the filling: 320 g cream cheese 147 g fresh cream 110 g caster sugar 24 g cornflour 29 g whole egg (about half an egg) Method: Crush biscuits and mix with melted butter. Press into a lined cake tin. Chill. Beat cream cheese until smooth. Add sugar, then cream and cornflour. Mix in egg gently. Pour over crust. Bake at 150°C for 50 minutes in a water bath. Cool completely, then chill for a few hours or overnight. Eggless Chocolate Cheesecake by Dheeraj Mathur, Cluster Executive Chef, Radisson Blu Delhi NCR A rich, egg-free chocolate indulgence enhanced with coffee and built on a baked Oreo crust. Ingredients: For the crust: 1½ cups Oreo crumbs 3 tbsp melted butter For the filling: 3 tbsp cornstarch + 3 tbsp water (mixed) ¾ cup heavy cream 180–270 g semi-sweet chocolate, chopped 1 tsp instant coffee powder 650 g cream cheese 100 g sugar 28 g unsweetened cocoa powder 400 g sweetened condensed milk 1 tsp vanilla extract Method: Preheat oven to 180°C. Prepare crust and bake for 10 minutes. Cool. Melt chocolate and cream together. Stir in coffee. Beat cream cheese, sugar, and cocoa. Add condensed milk, vanilla, and cornstarch slurry. Mix in melted chocolate. Pour into crust, use foil-wrapped pan in water bath. Bake for 40 minutes, leave in oven 40 minutes more. Cool, chill for 6+ hours. Garnish as desired. Blueberry Cheesecake by Navdeep Verma, Head Chef, Bakingo A fruity, no-bake delight topped with fresh or stewed blueberries — light, creamy, and perfect for summer. Ingredients: For the crust: 1½ cups graham cracker crumbs ⅓ cup melted butter 2 tbsp sugar (optional) For the filling: 680 g cream cheese 1 cup powdered sugar 1 tsp vanilla extract 1 cup heavy cream (whipped) 2 tbsp cornstarch (thickener) For topping: 1½ cups blueberries (fresh/frozen) ¼ cup sugar 1 tbsp lemon juice 1 tbsp cornstarch + 2 tbsp water (slurry) Method: Mix crust ingredients, press into springform pan, and chill. Beat cream cheese, sugar, and vanilla. Fold in whipped cream. Add cooled, cooked cornstarch gel. Pour into crust and chill 4–6 hours. top videos View all For topping: Cook blueberries, sugar, lemon juice. Add slurry and cook till glossy. Cool. Spread topping over set cheesecake. Garnish and serve cold. About the Author Swati Chaturvedi Swati Chaturvedi, a seasoned media and journalism aficionado with over 10 years of expertise, is not just a storyteller; she's a weaver of wit and wisdom in the digital landscape. As a key figure in News18 More The News18 Lifestyle section brings you the latest on health, fashion, travel, food, and culture — with wellness tips, celebrity style, travel inspiration, and recipes. Also Download the News18 App to stay updated! view comments Location : New Delhi, India, India First Published: July 30, 2025, 09:45 IST News lifestyle » food World Cheesecake Day Special: 4 Indulgent Recipes To Satisfy Every Craving Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.
