Eggless beetroot jaggery mini cheesecakes
Eggless Beetroot jaggery mini cheesecakes is one of my favorite dessert recipes. I love the everything about this dessert- from the flavors to the colors and the textures. These Eggless Mini Cheesecakes are smooth and creamy with the sweetness of jaggery and some tang. I created this recipe for a custom order when i ran my home bakery back in Kolkata and it was a superhit. These cheesecakes are easy to make and so good to serve when you have guests over. This is such a different recipe, it’ll definitely be the star of the show. You can top them with whatever you want and they’re fantastic for portion control. These are baked in the oven with no water bath also.
Happy Baking!
Servings: 12-15 mini cheesecake or 24-30 bite sized
Prep Time: 30 mins
Cooking Time: 15 mins
Chilling Tim: 2-3 hours
Total Time: 3-4 hours
Ingredients:
Crust:
110g nilla wafers or any biscuit wafers or graham crackers
2 tbsp melted butter
Cheesecake:
1 tbsp 13g corn starch
1 tbsp water
8 oz cream cheese room temperature
45g (1/4 cup) jaggery finely grated or powder
73g (1/2 cup) boiled beet root finely cut up or pulp
42g (2.5 tbsp) sour cream
33g (3 tbsp) heavy cream
2 tsp vanilla essence
1 tbsp lemon juice
4 oz condensed milk
1/4 tsp ginger powder optional
Garnish:
Whipped cream
Chocolate shavings
Directions:
Line a cupcake tray with cupcake liners.
Crust- In a food processor, add the wafers and pulse till fine. Add the butter and pulse it together till combined. The butter should be well spread out throughout the crumbs.
Fill each cupcake liner with about 2-3 tbsp of the crust mixture and press down to form the crust. If you like more crust add 2.5-3.5 tbsp.
Let it chill in the freezer for 15-20 mins.
Preheat oven to 350F.
Beetroot cheesecake- Mix together cornstarch and water and keep aside.
In a food processor add the beetroot. If it is pieces grind it to a fine pulp and pass it through a sieve.
Add in jaggery, condensed milk, sour cream and heavy cream and pulse together. Blend it together till smooth and combined. Add ginger powder if you want- Optional.
Add the vanilla essence and lemon juice and mix.
Add the cream cheese and blend together to form a smooth creamy mixture. Make sure to scrape down the edges of the bowl. Do not overmix, just blend till combined, it takes 2-4 mins to blend it all together.
Fill the cupcake liners with the cheesecake mixture over the crust. Fill till just the top. Gently tap the tray on a counter.
Bake at 350F for 14-17 mins, till the edges are firm. Check notes.
Once out of the oven, let it be for 30 mins then chill in the fridge for 2-3 hours.
Top with whipped cream chocolate shavings and serve!
Notes/Tips:
Wafers/biscuits i like to use- Nilla wafers, graham crackers, biscoff cookies, marie gold or parle g bisucits.
Make sure the cream cheese is at room temperature.
Do not over mix the cream cheese mixture as it can make it too denser if you whip out the air.
Baking: Do NOT open the oven door while baking until the edges are firm, about 13 mins. Do NOT overbake or it will crack. Bake till the edges firm up, the centres will firm once out of the oven. They do sink a bit in the centre but that’s fine; more space for your toppings. If the top cracks, it’s fine just cover it with the garnishes.
Serving: I like to chill it for 3-5 hours in the fridge and let it sit for 20 mins at room temperature and then serve.
Storage: Store leftover cheesecakes in an airtight container in the refrigerator for up to 5 days. Baked cheesecakes can be frozen for up to 2-3 months. You must thaw the cheesecakes overnight in the refrigerator before serving.
