Celebrate this Holi with a dessert that fusses traditional flavours with a modern twist. This baked Gajar halwa cheesecake- a luscious, creamy cheesecake infused with warm cardamom, a hint of condensed milk, and generous swirls of rich gajar halwa (carrot halwa). Instead of a biscuit crust, this beauty sits on a halwa-based crust for an extra burst of fun just like Holi!
This baked Gajar Halwa Cheesecake combines the earthy sweetness of slow-cooked carrots with the smooth, velvety texture of a classic cheesecake. The crust is made from halwa itself, giving it a unique depth of flavour, while the cheesecake batter is enriched with a touch of condensed milk and cardamom to complement the flavours of the halwa. Baked to perfection in a water bath, this cheesecake is then topped with fluffy whipped cream, rose petals, and pistachio for a show-stopping finish.
If you’re a fan of Indian fusion desserts, try my No-Bake Gulab jamun Cheesecake or Saffron Cardamom Panna Cotta for the ultimate Indian twist. These desserts bring together the best of both worlds, making them perfect for festivals like Holi, Diwali, or any special occasion!
Why You’ll Love This Gajar Halwa Cheesecake
- Fusion of Indian & Western flavours – The comforting flavours of gajar halwa paired with a creamy, spiced cheesecake.
- Perfect for festive occasions – A modern twist on a classic Holi dessert.
- A crunchy, flavourful crust – Made from gajar halwa instead of traditional biscuit crumbs!
- No artificial flavours – Just real carrots, warm cardamom, and rich cream cheese.
This Baked Gajar Halwa Cheesecake is a true showstopper, perfect for Holi or any festive gathering! Try it out and let me know how it turns out. Happy baking!
Let’s gather the ingredients!
Following is a quick preview, for the detailed list, find the recipe card below:
Gajar Halwa (Carrot Halwa)
- Carrots: The star ingredient. Use fresh, juicy carrots for the best results.
- Full-fat milk: Helps cook the carrots to a soft, rich texture. Substitute with evaporated milk for a creamier result.
- Ghee: Adds richness and authentic flavour. Use melted butter if needed.
- Sugar
- Condensed milk: Enhances the richness. (optional)
- Cardamom powder: Gives warmth and fragrance. You can ground some cardamom seeds with sugar for the same flavour.
Halwa Crust
- Gajar halwa
- Crushed biscuits: Helps bind the crust. Can be swapped with ground cashews or almonds.
Cheesecake Batter
- Cream cheese: Use full-fat for the creamiest texture. Do not use the cream cheese spread.
- Sugar
- Eggs
- Vanilla extract
- Cornstarch
- Cardamom powder
- Heavy cream: Adds silkiness. Can be replaced with Greek yogurt.
- Condensed milk: Enhances the gajar halwa flavour in the cheesecake batter. (optional)
Topping
- Whipped cream: Lightens up the richness.
- Rose petals & pistachios: For a festive touch!
Instructions for Making Gajar Halwa Cheesecake
Following is a quick preview, for detailed instructions, find the recipe card below:
Make Gajar Halwa
- Cook grated carrots in milk, sugar, cardamom powder until milk evaporates
- Stir in condensed milk and ghee.
Prepare the Halwa Crust
- Mix gajar halwa and crushed biscuits.
- Press into a greased springform pan and bake for a few minutes.
Make the Cheesecake Batter
- Beat cream cheese and sugar until smooth.
- Mix in eggs, vanilla, cardamom, heavy cream, cornstarch, and condensed milk.
Assemble & Bake
- Pour half the batter over the crust. Swirl in gajar halwa, then add the rest.
- Bake in a water bath till slightly jiggly center and set sides.
Step 5: Chill & Decorate
- Cool in the oven, then refrigerate overnight.
- Top with whipped cream, rose petals, and pistachios.
Storage and make-ahead instructions:
Room temperature– For not more than 2 hours.
Fridge and freezer– Tightly wrap the cheesecake or pieces with aluminium foil or plastic wrap then place in an airtight container. Store in the fridge for 3-4 days and in the freezer for up to 2 months.
For both freezing and refrigerating it’s best to store without the whipping cream or toppings. Garnish before serving.
Let it thaw in the fridge overnight before consumption. Do not heat or microwave as it will affect the texture of the cheesecake.
Tips for the Best Gajar Halwa Cheesecake
- Use room temperature ingredients– For proper mixing
- Bake the crust – It sets better and holds the filling.
- Don’t overmix the batter – This prevents cracks.
- Water bath is key – Ensures an even, creamy bake.
- Use full-fat dairy – For the richest flavor.
If you like this recipe, try these!
Gajar(Carrot) Halwa Cheesecake
Ingredients
Gajar Halwa
- 500 g Carrots (grated) 4 cups
- 500 ml Milk (room temperature) 2 cups
- 100 g Sugar ½ cup
- 60 ml Condensed Milk (Sweetened) 4 tbsp
- 45 g Ghee/clarified butter/Melted Butter 3 tbsp
- ½ tsp Cardamom powder
Halwa Crust
- 250 g Gajar halwa 1 cup
- 30 g Biscuit (crushed) ⅓ cup
Cheesecake Batter
- 450 g Cream cheese (room temperature) 2 cups
- 150 g Sugar ¾ cup
- 2 Eggs (room temperature) 100g
- 1 tsp vanilla extract
- ½ tsp cardamom powder
- 60 ml Heavy Cream ¼ cup
- 30 ml Condensed Milk (Sweetened) 2 tbsp
- 20 g Cornstarch 2 tbsp
Topping
- whipped cream
- rose petals
- crushed pistachios
Instructions
Make Gajar/Carrot Halwa
- Cook grated carrots, milk, sugar, and cardamom powder on medium-high heat stirring occasionally, until the milk is almost evaporated (15-20 minutes).
- Add condensed milk and mix until well incorporated.
- Add the ghee and cook for 2-3 more minutes until fully combined. Remove from heat and let cool.
Prepare the Halwa Crust
- Preheat oven to 160°C (320°F). Grease and line an 8-inch springform pan.
- Mix gajar/carrot halwa and crushed biscuits in a bowl.
- Press the mixture into the bottom of a greased springform pan, ensuring it’s evenly packed.
- Bake for 10-12 minutes to set. Let cool while preparing the cheesecake batter.
Make the Cheesecake Batter
- In a large bowl, beat cream cheese, cardamom powder, and sugar until smooth.
- Add eggs one at a time, mixing on low speed.
- Mix in vanilla extract, heavy cream, and condensed milk.
- Mix in cornstarch. Do not overmix.
- Pour half of this batter into another bowl and mix in 150g/3/4cup of gajar/carrot halwa.
Assemble the Cheesecake
- Pour half of the cheesecake batter over the crust.
- Drop spoonfuls of gajar/carrot halwa batter on top and gently swirl with a skewer or knife.
- Repeat the process with the remaining batter and smooth the top.
Bake in a Water Bath
- Wrap the outside of the springform pan with 3 layers of foil and place it in a larger roasting pan.
- Carefully pour 1-2 inches of hot water into the roasting pan.
- Bake at 160°C (320°F) for 50-60 minutes, or until the center is slightly jiggly but set.
Cool & Chill
- Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
- Remove, cool to room temperature, then refrigerate for at least 4 hours or overnight.
Decorate & Serve
- Pipe or spread whipped cream on top.
- Garnish with pistachios and rose petals if desired.
Notes
- Use full-fat dairy
- Use room temperature ingredients
- Bake the crust
- Don’t overmix the batter
- Water bath for baking is necessary
- Room Temperature: Not more than 2 hours.
- Fridge: Store in an airtight container for 3-4 days.
- Freezer: Freeze slices for up to 2 months. Thaw overnight before serving.