Chikoo Cheesecake

5 from 3 votes

Chikoo Cheesecake - Toasted Coconut Cardamom Parle G C

Easy, no bake chikoo cheesecake. Chikoo has delicious notes of caramel. Paired with a toasted coconut and cardamom crust.

Prep Time5

Total Time6 5

Course: Dessert

Cuisine: American, indian fusion

Keyword: chikoo, chikoo cheesecake, chikoo dessert, greek indian fusion, parle g cheesecake

Servings:

Calories: 384kcal

Toast coconut on stove on medium flame until just begin to brown and it becomes flagrant. Set aside to cool.
Blitz Parle-G in a food processor to a crumble.
Combine Parle G crumble, coconut, cardamom in a bowl.
Melt butter and sugar. Pour into dry ingredients. Stir to combine well.
Firmly pack into springform pan. Use bottom of small bowl or cup to help press mixture into pan (can also use hands). Line pan with crust on bottom and sides firmly.
Freeze until ready to add cheesecake mixture.

Blend defrosted chikoo into a smooth puree in blender. Set aside.
Beat whipped cream until smooth, adding in powdered sugar until combined.
Mix in sour cream and vanilla extract. Set this mixture aside in large bowl.
Whip cold heavy cream with cold whisk until stiff peaks form. Highly recommend mixer such as Kitchen Aid or hand held electric whisk. I used speed 8 on Kitchen Aid for 6 minutes.
Carefully mix in whipped cream with cream cheese/sour cream mixture. Divide into 3 sections in bowl.
Take out spring form pan with crust from fridge. Layer cheesecake and chikoo puree. Three layers cheesecake mix and two layers of chikoo puree. Starting and ending with cheesecake mix.
Cover and refrigerate 5 hours or overnight. I often put it in the freezer for 2 hours before serving to easily make clean slices.
Decorate with whipped cream and chikoo slices. Remove from springform pan and serve!

Substitute graham crackers for Parle G if not available