Qamar-al-Deen Cheesecake No Bake

Name: Qamar-al-Deen Cheesecake No Bake
Prep time: 30 min
Cook time: 6 h
Yield: 8-10
Cuisine: Middle Eastern

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roubashahin.com.au

Desserts

This no-bake Qamar-al-Deen Cheesecake is creamy, nostalgic, and so easy to make! A perfect dessert for Ramadan or anytime you need a no-fuss treat.

PREP TIME

30 minutes

COOK TIME

6+ hours

SERVES

8-10

About this recipe

This no-bake Qamar-al-Deen Cheesecake was created around the dinner table with my sisters while chatting about Ramadan. With the holy month fast approaching, I told them I needed new Ramadan dessert ideas. My youngest sister suddenly said, “Oh, don’t we all love Qamar-al-Deen? Imagine turning that into a dessert!” And just like that, this Qamar-al-Deen Cheesecake was born.

If you love a creamy no-bake cheesecake with a touch of Middle Eastern flavour, this one’s for you! The silky smooth filling sits on a sweet, crunchy biscuit base, while the firm Qamar-al-Deen jelly layer on top adds a nostalgic, tangy twist. It’s the perfect make-ahead dessert, whether you’re celebrating Ramadan or just craving something different.

If you’re a fan of easy, no-bake cheesecakes, check out my rich, creamy no-bake Nutella cheesecake or my most popular no-bake dessert for kids and adults alike.

Ingredients

Base

200 grams digestive biscuits (or graham crackers), crushed
100 grams unsalted butter, melted
6 Medjool dates, pitted and finely chopped

Filling

500 grams cream cheese, softened
300 mL thickened cream (heavy cream),
80 grams icing sugar (powdered sugar), sifted (⅔ cup)
1 ½ teaspoons vanilla extract
2 teaspoons gelatin powder
1 ½ tablespoons hot water

Amerdeen Jelly Layer:

300 grams Qamar-al-Deen (apricot paste)
1 cup water
2 tablespoons sugar
4 teaspoons gelatin powder
3 tablespoons hot water

Notes from Rouba

Let the Qamar-al-Deen mixture cool slightly before adding gelatin. If it’s too hot, the gelatin won’t set properly, resulting in a runny jelly layer.
Use soft Medjool dates in the base for extra sweetness and a chewy texture.
If your Qamar-al-Deen paste is firm, soak it in warm water for 10 minutes before heating to make it easier to dissolve.
To cut clean slices, use a hot knife (dip in warm water, then wipe dry).
Store in the fridge for up to 4 days—great for preparing ahead of time!

If you’re wondering about the tools I used to make this, I’ve linked my bakeware favourites so you can check them out. These are some of my go-to essentials for effortless baking!

Method

Step 1. Prepare the Base

Grease and line the base of a 20cm springform pan with baking paper. Mix the crushed biscuits with melted butter and chopped dates until well combined. Press the mixture firmly and evenly into the base of the pan. Chill in the fridge.

Step 2. Make the Cheesecake Filling

In a large mixing bowl, whip the thickened cream to soft peaks. Transfer to another bowl and set aside. Using the same bowl (to reduce dishes), beat the cream cheese and icing sugar until smooth and creamy. Add the vanilla extract and mix until combined.

Dissolve the gelatin in hot water, then mix it into the cream cheese filling. Gently fold the whipped cream into the cream cheese mixture until smooth and airy. Pour the filling over the chilled base, smoothing the top. Refrigerate while you make the Qamar-al-Deen Jelly

Step 3. Make the Amardeen Layer

Chop the Qamar-al-Deen paste into small pieces and place it in a saucepan with the water. Stir in the sugar until fully dissolved. Heat on low, stirring, until the Qamar-al-Deen dissolves into a thick purée. Use a bar mix (immersion blender) to blend it into a smooth texture.

Remove from heat and let the mixture cool slightly—it should be warm but not hot before adding the gelatin. If the mixture is too hot, the gelatin won’t set properly.

In a small bowl, dissolve the 4 teaspoons of gelatin powder in 3 tablespoons hot water and stir until completely dissolved. Add the dissolved gelatin to the warm Qamar-al-Deen mixture, stirring thoroughly to combine.

Step 4. Assemble the Amardeen Layer

Carefully pour the Qamar-al-Deen jelly mixture over the top of the filling. Smooth the surface with a spatula and tap the pan gently to remove air bubbles. Return the cheesecake to the fridge and chill for another 4–6 hours, or until the jelly layer is fully set. Carefully release the cheesecake from the springform pan and transfer it to a serving plate.