10 Min Cheesecake without Cheese in a Microwave | No Bake Eggless Cheesecake | Kunal Kapur Recipes

Chef Kunal Kapur Desserts & Sweets 40 Mins 4 Servings 1.4M views Apr 6, 2021

Join Chef Kunal Kapur in this authentic culinary masterclass as he shares step-by-step techniques, precise spice measurements, and chef secrets for making this delicious dish at home.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For the base

Digestive Biscuits – 160 gms
Melted butter – 80gms/ ⅓ cup

For the Filling

Hung Curd (thick) – 1\½ cups
Condensed milk – 1cup
Cream (unsweetened) – ½ cup
Vanilla extract – 1 tsp

For Slurry

Warm milk – 6tbsp
Cornstarch 15gms/2tbsp

For Strawberry Sauce

Strawberries (halved) – 1cup
Sugar – ¼ cup
Water – a dash
Accompaniments:
Whipped cream
Mint sprigs

Step-by-Step Cooking Instructions

1
• To make the cookie crumb base crush the biscuits with your hands then add them to the grinder.
2
• Once they turn into a fine crumb add in melted butter and mix them.
3
• Spread it onto a silicon mold (8inch dia and 2inch in height).
4
• Press down the crumbs using the flat base of a cup to tightly pack it. Refrigerate for at least 30mins before use.
5
• For the filling mix together hung curd, condensed milk, cream, and vanilla extract.
6
• Separately mix together warm milk with cornstarch and add to the filling.
7
• Mix well so there are no lumps.
8
• Pour this mixture onto the cookie crumb.
9
• Place the silicone mold onto a microwave-safe plate and place it inside the microwave.
10
• Choose the option microwave, take the intensity to 800-900watts and cook for 10mins. Alternatively, if your microwave has a power option from low to high then choose medium power and cook for 10mins.
11
• Remove from the oven and allow it to cool completely.
12
• Place it in the fridge for at least 2 hours (overnight is preferred) and then remove the cake from the mold.
13
• To make the strawberry sauce place the strawberries along with sugar and a dash of water in a pan and cover and cook for approx 8 mins. Remove from heat and let it cool.
14
• Cut slices from the cheesecake and pipe some whipped cream on top.
15
• Pour the strawberry sauce on top and garnish with mint sprigs. Serve chilled.
16
Happy Cooking!
17
Hi, I am Chef Kunal Kapur and this is my space, my channel.

Chef Kunal's Pro Secret Tip

For traditional Indian sweets and halwas, always roast nuts and aromatics in pure desi ghee over a gentle flame. If reducing milk for kheer or rabri, use a heavy-bottomed kadhai and scrape the sides regularly to develop rich, caramelized creaminess.

Recipe FAQs & Expert Advice

How long can I store leftover 10 Min Cheesecake without Cheese in a Microwave?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.