Signature Eggless Cheesecakes & Fusion Desserts
Forget the usual. From crunchy Lotus Biscoff cheesecakes to creamy Rasmalai cakes, I blend classic flavours with modern twists. Everything here is 100% eggless, freshly made, and ready to satisfy your cravings.
My Lotus Biscoff cheesecake is pure bliss. I make it with a crunchy Biscoff biscuit base, a creamy cheesecake filling, and top it with a generous layer of Biscoff spread and crumbs. It's a must-try for any Biscoff lover.
A special Lotus Biscoff cake for a "Mamma's Boy". This cake features a caramel drip, creamy frosting, and is decorated with whole Lotus Biscoff biscuits. It's a perfect blend of sweet, spiced, and creamy flavors.
Another look at my popular Lotus Biscoff cake. This one is topped with a smooth layer of Biscoff spread and a sprinkle of biscuit crumbs, making it a simple yet incredibly satisfying dessert.
A fusion of two classic Indian sweets. My Rasmalai cake features a soft, moist sponge infused with rasmalai flavor, topped with delicate rose petals and pistachios. It's a unique dessert that's perfect for festive occasions.
A closer look at my Rasmalai cake. The simple, elegant design with a swirl texture and minimal garnish lets the rich, creamy flavor of rasmalai shine through. It's a modern take on a traditional favorite.
For a truly royal celebration, I recommend my Pista Rasmalai cake. It's decorated with chunks of rasmalai, chopped pistachios, and dried rose petals, offering a rich and nutty flavor profile that's both luxurious and comforting.
Pamper yourself with my newly launched Falooda desserts. This video shows a customer enjoying one of my refreshing dessert cups. It's a modern, easy-to-eat twist on the classic falooda, perfect for a sweet treat on the go.
My Almond Gateau is a new favorite. It features a rich chocolate base, a crunchy almond texture, and a beautifully torched meringue topping. The combination of creamy chocolate, nutty almonds, and light meringue is truly special.
This video shows some of my most irresistible desserts. From the viral three-chocolate cheesecake to the gooey choco-lava cake and the refreshing mango and falooda tres leches, I have something to satisfy every sweet craving.
What do I think about my desserts? I love them all. This video gives you a quick tour of some of my favorites, including a rich chocolate cake, assorted dessert cups, and of course, a slice of my signature triple-layer cheesecake.
About Signature Cheesecakes & Fusion Desserts
I do not believe in using shortcuts for my cold-set cheesecakes. Whether it is that signature Biscoff crunch or the subtle cardamom notes in my Rasmalai cake, every layer is 100% eggless and crafted with non-dairy whipping cream. It is light, balanced, and perfect for when you want a premium dessert that does not feel heavy after the first bite.
Looking for fresh, eggless cheesecakes in Navi Mumbai? You have come to the right place. At MAK Cakes, I focus on fusion desserts that bring the best of both worlds to your table. My Lotus Biscoff cheesecake is a crowd favorite, featuring a proper biscuit crust and a creamy filling that I top with generous amounts of Biscoff spread and crumbs. If you are in the mood for something traditional yet modern, my Rasmalai Tres Leches is the one to try. It soaks up that rich milk blend perfectly and is topped with pistachios and rose petals for that royal touch.
I also love experimenting with textures, which is why my Almond Gateau is such a hit, pairing a rich chocolate base with torched meringue. All my desserts are available at our Kharghar outlets in Sector 21 and Sector 35. Because I run a live kitchen, everything from my dessert cups to whole cheesecakes is prepared fresh. You do not have to wait for a special occasion to treat yourself. Whether it is a quick pastry slice on your way home or a whole cake for a celebration, stop by and grab a slice of joy.
Mak Cakes
Hey, I am Mohd. I started MAK Cakes in Kharghar because I believe everyone deserves a premium dessert that is 100% veg. My kitchen is my chill zone, and whether I am torching a meringue for an Almond Gateau or layering a Tres Leches, I am just trying to make your day a little sweeter.
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