Beetroot hung curd mini cheesecake

Beetroot hung curd mini cheesecake

 

Beetroot hung curd mini cheesecake|Mini Beetroot no bake cheesecake| How to make Beetroot cheesecake at home| Eggless cheesecake recipe|Egg free cheesecake recipe

 

Beetroot hung curd mini cheesecake|Mini Beetroot no bake cheesecake| How to make Beetroot cheesecake at home| Eggless cheesecake recipe|Egg free cheesecake recipe is an awesome dessert with beautiful flavours sans artificial colours.

The beetroot cheesecake is eggless, no bake, easy to make, looks pretty & made using home made hung curd, and gets full marks for taste. It derives natural beautiful pink colour from beetroots.

Hung curd cheesecake with oats almond crust and Yogurt mousse with gulkand and rose petal honey are delicious recipes from my collection worth trying.

 

Why hung curd in making cheesecake?

Curd can be used widely in Indian cooking as it acts as a meat tenderiser, a souring agent and also a base for curries.

But cooking with curd can be challenging sometimes. It may curdle if it’s cooked on high heat so always add it in the last, lower the flame whenever you want to add it in curries.

Therefore i always love to substitute curd wherever I can as this makes the dish smooth and thick.

In making Bread pastry and Mix fruit pie recipes, i have used hung curd instead of cream cheese.

Few years back this recipe was shared by a talented member Bejaya Sinha, and I loved all the flavours in this mini cheesecake, so decided to share it on my blog.

 

Valentine’s day and dessert

As valentine’s day is fast approaching the colour of the season you see everywhere is Red. As you all know my love for Beetroot, i have earlier shared Beetroot soup recipe for this reason because nothing is so comforting as the soup.

Are you looking for a fabulous no bake cheesecake recipe?  This hung curd beetroot mini cheesecake is perfect for Valentine’s Day.

If you’re looking for a completely new idea for a dessert, this might just be the answer. A pretty, mini cheesecake recipe that’s guaranteed to impress your valentine.

 

What’s so special about this mini cheesecake?

This cheesecake is so special and novel for many reasons. It’s lovely pink hue is natural because of beets.

It has soft, creamy texture because of hung curd and it’s made of vegetable, beetroot. It’s made in a blender, no cook, no bake, light and beautifully layered.

Last but not the least it’s in mini cheesecake form, so you won’t go overboard with it.

My collection of cheesecakes

Virgin pinacolada no bake cheesecake

Strawberry cheesecake cupcakes

Recipe card :

5.0 from 9 reviews
Beetroot hung curd mini cheesecake
 
This Beetroot hung curd mini cheesecake is eggless, no bake, easy to make, looks pretty, made using home made hung curd, and gets full marks for taste. It derives natural beautiful pink colour from beetroots.
Author:
Recipe type: Desserts
Cuisine: American
Ingredients
  • 3 digestive biscuits
  • 1 tbsp Butter
  • 1 tbsp hung Curd,
  • 2 tbsp mashed soft Paneer
  • 2 tbsp Sugar powder
  • 1 tsp whipped Cream
  • 1 drop of Kewda Water
  • ½ tsp boiled beetroot puree
  • Pistachios to garnish
Instructions
  1. To make cheesecake base :
  2. Crush 3 digestive biscuits.
  3. Add 1 tbsp butter. Crush it in the mixie.
  4. The consistency should resemble bread crumbs.
  5. Smear some butter on small cheesecake/muffin mould and place parchment paper over it.
  6. Pour biscuit butter mix to form the base of cheesecake.
  7. Chill this biscuit base in the fridge for ½ an hour to set properly.
  8. For hung curd beetroot mixture :
  9. Mix hung curd, mashed soft paneer, powdered sugar, kevda water, and ½ tsp boiled beetroot puree.
  10. Add 1tsp of whipped cream. Mix well.
  11. Strain this mixture through sieve.
  12. Keep aside in fridge to chill.
  13. To assemble the mini cheesecake :
  14. Remove the chilled biscuity base from the fridge.
  15. Pour hung curd beetroot mix on chilled cheesecake base.
  16. Chill it further again for 2 hours
  17. While serving remove it from fridge.
  18. Carefully unmold the tart and discard the parchment paper and place it on a serving platter.
  19. Garnish with some pistachios and enjoy it chilled.

How to make Hung curd & beetroot mini cheesecake

To make cheesecake base :
Crush 3 digestive biscuits. Add 1 tbsp butter. Crush it in the mixie. The consistency should resemble bread crumbs.

Smear some butter on small cheesecake/muffin mould and place parchment paper over it.

Pour biscuit butter mix to form the base of cheesecake. Chill this biscuit base in the fridge for 1/2 an hour to set properly.

For hung curd beetroot mixture :
Mix 1 tbsp hung curd, 2 tbsp mashed soft paneer, powdered sugar, kevda water, and 1/2 tsp boiled beetroot puree.

Add 1tsp of whipped cream. Mix well. Strain this mixture through sieve. Keep aside in fridge to chill.

To assemble the mini cheesecake :

Remove the chilled biscuity base from the fridge. Pour hung curd beetroot mix on chilled cheesecake base. Chill it further again for 2 hours.

While serving remove it from fridge. Carefully unmold the tart and discard the parchment paper and place it on a serving platter.

Garnish with some pistachios and enjoy it chilled.

I hope you guys enjoyed reading my today’s post. Please share your valuable feedback in comments with us, as we love to hear from you. Let me know if you have any questions below in the comment section.

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I will see you soon with yet another interesting recipe. Come right back a I love to have you around.

Happy Cooking

Regards❤️

Lata

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Beetroot hung curd mini cheesecake

 

This Post Has 24 Comments

  1. Shailender Sharma

    Just after reading the title of recipe, initially I though it must be very hardcore & tiring recipe with lots of expensive & unapproachable ingredients. But I left in wonders after going through ingredients list & making process.

    OMG…This is so simple & easy. Even a child can make it, though with little help. Great post indeed.

    1. Lata Lala

      Indeed it is a very simple and easy recipe like child’s play as you said.
      Thank you for your kind words Shailender.

  2. Jayashree T.Rao

    Such an easy one to make with a few digestive biscuits and hung curd. Good share Lata, hope to make it some time.

  3. Pavani

    This is a perfect Valentine’s day treat. Such a pretty color and so delicious. Love the idea of using beets to make these mini cheesecakes.

  4. Mayuri Patel

    Love the pink colour of the cheesecake. Looks so tempting and perfect dessert to enjoy on any special occasion. I’ve made several cheesecakes using hung curd as cream cheese was not easily available a few years back.

  5. Jolly

    Oh God it’s divine….just love the color & texture of this mini cheesecake and it’s surely a extreme hit at my home. I must say your ideas are so clean and creative

    1. Lata Lala

      Thank you Anshu for your lovely words. You are so kind.

  6. Ruchi

    Wow it looks so mouth watering. Best part is its so quick, so easy to make with no fancy ingredients. Definitely a great hit . Superb

  7. Sandhya Ramakrishnan

    This is such a fun recipe and love the idea of bringing this beautiful color with beet juice. Hung curd is healthy and delicious as well and this is a great way to serve it.

    1. Lata Lala

      Thank you Sandhya. This is an apt Valentine’s treat.

  8. We love good cheesecake and this pink and cute mini beetroot cheesecake sounds so lovely, such a great recipe for even kids party too.

    1. Lata Lala

      Absolutely right Jagruti. Cheesecakes are so much fun.
      Thank you.

  9. Uma Srinivas

    Looks simple and yummy! My kids love cheesecake maybe they will like this because of its color.

    1. Lata Lala

      Pink color of cheesecake steals the show Uma.Thank you.

  10. Priya Srinivasan

    Wow, look at that beautiful pink color!!! such a healthy dessert and quick one too! i bet these cute mini cheesecakes would be great party food!!!

  11. Lathiya

    The mini cheesecake looks so fabulous. I love the addition of beetroot puree for the natural color.

  12. Neha

    5 stars
    Nice recipe

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