Turkish Delight No-Bake Cheesecake

Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

Please Spread the love!
  • 16

Turkish Delight No-Bake Cheesecake

A delicious twist on a traditional cheesecake recipe, by adding Turkish delight and then added an exotic flavor of rosewater.



  1. 11 tennis biscuits crushed
  2. 3 T (45 ml) butter, melted



  1. ¾ cup (180 ml) cold tap water
  2. 2 tsp (10 ml) rosewater
  3. 1 x 250 g Ina Paarman’s Lemon Cheesecake Pre-pack
  4. 1 cup (250 ml) fresh cream
  5. A few drops of red food colorant
  6. 150 g pink Turkish Delight, diced into 5mm blocks and tossed in a little icing sugar
  7. Grated white chocolate or small pink rosebuds or petals for garnishing


Turkish Delight No-Bake Cheesecake



  • Mix the biscuit crumbs with the butter and keep to one side.
  • Pour the water and rosewater into a mixing bowl.
  • Sprinkle the Cheesecake Mix over and beat until well blended with an electric beater.
  • Cover with clingfilm and leave until firm in the fridge for 12-15 minutes.
  • Remove from the refrigerator and beat again for 1 minute until smooth.
  • Using the same beaters, whip the cream until firm and fold gently into the cheesecake mixture using a spatula or metal spoon.
  • Divide the mixture in half.
  • Color half of the mixture pink and add the diced Turkish Delight.
  • Blend the pink and white cheesecake mixtures together lightly using a spatula, so that a streaky, marbled effect is achieved.
  • Line a 33cm x 10cm rectangular loose-bottom pan or round 20 cm loose bottom pan with baking paper.
  • Pour the cheesecake mixture into the4 tin. Sprinkle the buttered crumbs over the mixture, press them down and smooth gently with the back of a spoon.
  • Leave to set for at least 4 hours or overnight in the fridge.
  • To turn out, release the sides of the tin to loosen the cake.
  • Place a large flat serving plate upside down over the loose-bottom tin and invert the cake onto the plate.
  • Push the cake out and remove the base.
  • Peel away the baking paper, which will now be on top of the cake.
  • Garnish with sifted icing sugar and grated white chocolate or with a small pink rosebud and lots of perfect petals


I hope to see you over at our Facebook Group soon
Please join us at  The Recipe Hunter (Cook & Enjoy) Facebook group and share your own home-made recipes.


Prepared, tried, and tested
Feriel Sonday


Tried this recipe?
 @_EsmeSalon or tag #shareEScare


How about another No-Bake Cheesecake for the next time you have some guests over.

  • 16
Make tomorrow more amazing than today! Just believe in yourself and dream big. Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.



My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

2 thoughts on “Turkish Delight No-Bake Cheesecake”

Leave a Comment

Get More Exclusive Content sent directly by me to your Inbox

Join our mailing list to receive the latest news and updates from our team.

Please check your email inbox and confirm your subscription. Thank you, EsmeSalon