Eggless Thandai Mini Cheesecake Recipe

Name: Eggless Thandai Mini Cheesecake Recipe
Prep time: 100 min
Cuisine: Fusion
Ingredients: For the crust; 1-1/2 cups Marie Biscuit; or any digestive cookies (crushed); 6 tablespoons Butter (Unsalted); melted; For cheesecake filling; 1 cup Britannia Cream Cheese; 1/4 cup Condensed Milk; 1/2 teaspoon Vanilla Extract; 1 tablespoon Rose water; 1-1/2 tablespoon Thandai Masala; For home-made thandai masala; 6 Whole Almonds (Badam); 6 Cashew nuts; 1 tablespoon Poppy seeds; 1 tablespoon Fennel seeds (Saunf); 1/2 teaspoon Cardamom Powder (Elaichi); 1/2 teaspoon Black pepper powder; 1 tablespoon Melon seeds

By Admin

Prep Time Total in 100 M

Course Dessert

Cuisine Fusion

Diet Vegetarian

Thandai Mini Cheesecake Recipe is a delicious and creamy dessert that has brilliant flavours from the Thandai Masala and combined along with cream cheese and nuts. The addition of Thandai Masala along with rose water, gives the cheesecake unique refreshing taste to the palate.

Ingredients

For the crust
1-1/2 cups Marie Biscuit
or any digestive cookies (crushed)
6 tablespoons Butter (Unsalted)
melted
For cheesecake filling
1 cup Britannia Cream Cheese
1/4 cup Condensed Milk
1/2 teaspoon Vanilla Extract
1 tablespoon Rose water
1-1/2 tablespoon Thandai Masala
For home-made thandai masala
6 Whole Almonds (Badam)
6 Cashew nuts
1 tablespoon Poppy seeds
1 tablespoon Fennel seeds (Saunf)
1/2 teaspoon Cardamom Powder (Elaichi)
1/2 teaspoon Black pepper powder
1 tablespoon Melon seeds

Instructions

Step 1

To begin with Thandai Mini Cheesecake, firstly we will prepare the thandai masala

Step 2

Dry roast all these ingredients in a wide pan mentioned under ‘For Thadai masala’ for a couple of minutes

Step 3

Grind the Thandai Masala ingredients in a mixer grinder, until you get a coarse powder

Step 4

The next step is to prepare the crust for the cheesecake

Step 5

Crush the biscuits or any digestive cookies until very fine crumbs are formed

Step 6

Pour crumbs into a medium bowl, add butter and stir until well combined

Step 7

Press the crumb mixture into small cookie cutters, spread and press flat

Step 8

Make all mini crusts to make mini cheesecakes and place them in mini tart pans

Step 9

If you don't have mini tart pan, you can use a regular 8 inch tart pan and set the crust at the bottom

Step 10

Chill cheesecake crust in freezer at least for about 10 minutes

Step 11

For Cheesecake filling, using an electric whipping mixer set at medium-high speed, beat the cream-cheese in a large bowl until smooth

Step 12

Add condensed milk, vanilla extract and rose water in it and beat again

Step 13

Next, add the Thandai masala and mix well

Step 14

Pour the cream-cheese filling on the crust and smooth the top with a rubber spatula and refrigerate the Thandai Cheesecake for at least 5 to 6 hours until it has set well

Step 15

Serve Thandai Mini Cheesecake as an indian dessert for your parties