No bake Hibiscus cheesecake | How to make eggless no bake Hibiscus cheesecake | Jaswand cheesecake | Gudhal cheesecake with step by step instructions
Enjoy the sweet taste of this decadent dessert no bake hibiscus cheesecake which is easy to make, creamy, delicious and eggless.
This cheesecake is pure indulgence and makes it ideal for any occasion or festival.
If you are a regular visitor of my blog, you already know my love for using flowers in my cooking. Here are few of my recipes –
No bake Hibiscus cheesecake, why you should make it?
This awesome Hibiscus cheesecake not only looks amazing with Hibiscus syrup topping, but it also tastes delicious!
With only 3 ingredients in the base, that is then set aside in the fridge until the filling is ready, it is quite quick and easy to make.
If you are looking for more cheesecake recipes, do check out the following on the blog –
Virgin pina colada no bake cheesecake
Beetroot hung curd mini cheesecake
Eggless No bake strawberry cheesecake
Step by step instructions and pictorial presentation to make no bake Hibiscus cheesecake
To make base :
In a mixer jar add biscuits, give it a pulse to crush them completely. After that add as much butter as is needed to bind them together.
Add honey to it. Press this into small baking tin.
Refrigerate it for 30 minutes.
Now bloom the agar agar by soaking it in water for 10 minutes to soften it. Then bring it to a boil stirring constantly until it dissolves completely.
To make 1st layer :
Whip the cream to stiff peaks.
Wash and pat dry fresh hibiscus flowers and remove centre part and peel the leaves.
As i have used fresh hibiscus flowers so dried them in microwave and then crushed it.
For this take the washed petals of hibiscus and place it in between 2 sheets of tissue paper.
Microwave it on full power for 1 minute, remove and turn it upside down. Again micro high it at the burst of 30 seconds each time till the petals are completely dry.
Remove and cool it.
In a bowl add cream cheese, whipped cream, dried and crushed hibiscus flowers, bloomed agar agar and castor sugar.
Cream all the ingredients mentioned above.
Spread it evenly over biscuit base and keep refrigerated for 3 to 4 hours.
To make Hibiscus syrup :
Place the fresh hibiscus flowers in the saucepan. Pour water, bring to a boil. Then remove it from the heat immediately.
Set aside for 15 minutes so that the flavor is infused. Strain the mixture. Discard the leaves.
Transfer the strained liquid back to the saucepan, add the sugar and bring this to a rolling boil. Stir continuously so as to help the sugar dissolve.
Cook until it reduces to a syrup consistency. Once done leave to cool down.
Serve hibiscus cheesecake with drizzle of syrup.
Recipe Card 🔽
No bake Hibiscus cheesecake
Ingredients
To make base for cheesecake :
- 6 Digestive biscuits
- 25 grams melted butter
- 1 teaspoon Honey
1st layer :
- 50 grams Cream Cheese
- 100 grams Whipped cream
- 1/4 cup Hibiscus flowers
- 50 grams Castor sugar
- 7 grams Agar agar
For Hibiscus syrup :
- 15 Fresh Hibiscus flower leaves
- 1/2 cup Sugar
- 1 cup Water
Instructions
To make base :
- In a mixer jar add biscuits, give it a pulse to crush them completely. After that add as much butter as is needed to bind them together.
- Add honey to it. Press this into small baking tin.
- Refrigerate it for 30 minutes.
- Now bloom the agar agar by soaking it in water for 10 minutes to soften it. Then bring it to a boil stirring constantly until it dissolves completely.
To make 1st layer :
- Whip the cream to stiff peaks.
- Wash and pat dry fresh hibiscus flowers and remove centre part and peel the leaves.
- As i have used fresh hibiscus flowers so dried them in microwave and then crushed it.
- For this take the washed petals of hibiscus and place it in between 2 sheets of tissue paper.
- Microwave it on full power for 1 minute, remove and turn it upside down. Again micro high it at the burst of 30 seconds each time till the petals are completely dry.
- Remove and cool it.
- In a bowl add cream cheese, whipped cream, dried and crushed hibiscus flowers, bloomed agar agar and castor sugar.
- Cream all the ingredients mentioned above.
- Spread it evenly over biscuit base and keep refrigerated for 3 to 4 hours.
To make Hibiscus syrup :
- Place the fresh hibiscus flowers in the saucepan. Pour water, bring to a boil. Then remove it from the heat immediately.
- Set aside for 15 minutes so that the flavor is infused. Strain the mixture. Discard the leaves.
- Transfer the strained liquid back to the saucepan, add the sugar and bring this to a rolling boil. Stir continuously so as to help the sugar dissolve.
- Cook until it reduces to a syrup consistency. Once done leave to cool down.
- Serve hibiscus cheesecake with drizzle of syrup.
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Lata
OMG! Wish I saw this post when my hibiscus was blooming in full blast. I am in love with the recipe and curious how it would taste. I have dried hibiscus. Can I use them to make this?
Hi Sandhya. No worries, you may use dried hibiscus flowers to make this cheesecake.
Wow, what a floral and flavorful cheesecake this is. Never cooked with hibiscus, would love to try this exotic recipe.
Thanks Pavani.
Wow, No Bake Hibiscus Cheesecake looks perfect for the festive season. I’ve tried panna cotta using hibiscus herbal tea. Love your idea of using fresh hibiscus syrup. What a wonderful recipe Lata.
Thanks and glad you like this Mayuri. Panna cotta is a lovely idea too.
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No bake hibiscus cheesecake is quite an innovative creation using the natural flavors of hibiscus flowers. I have yet to document my cheesecake recipes but surely so far now I have only ventured in fruit based cheesecake. Indeed this is a good recipe post.
Thanks Neha.
Excellent presentation and something unique to try. Who knew this beautiful flower can be tasted with a cheesecake. Lovely share.
Thanks Avin.