Eggless Thandai Mini Cheesecake Recipe

Rupal Patel

February 26, 2018

909 Ratings

Time:Prep: 10 M|Cook: 1h 30m|Total: 1h 40min

Makes:2 Servings

Meal:Dessert

Cuisine:Fusion

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.

Serve Thandai Mini Cheesecake as an indian dessert for your parties.

If you like this Thandai Mini Cheesecake Recipe, you can also try our other cheesecake recipes such as

Serve Thandai Mini Cheesecake as an indian dessert for your parties.

If you like this Thandai Mini Cheesecake Recipe, you can also try our other cheesecake recipes such as

Ingredients

For the crust

1-1/2 Marie Biscuit, or any digestive cookies (crushed)

6 Butter (Unsalted), melted

For cheesecake filling

1 Britannia Cream Cheese

1/4 Condensed Milk

1/2 Vanilla Extract

1 Rose water

1-1/2 Thandai Masala

For home-made thandai masala

6 Whole Almonds (Badam)

6 Cashew nuts

1 Poppy seeds

1 Fennel seeds (Saunf)

1/2 Cardamom Powder (Elaichi)

1/2 Black pepper powder

1 Melon seeds

Instructions for Eggless Thandai Mini Cheesecake Recipe

To begin with Thandai Mini Cheesecake, firstly we will prepare the thandai masala. Dry roast all these ingredients in a wide pan mentioned under ‘For Thadai masala’ for a couple of minutes.

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

The next step is to prepare the crust for the cheesecake. Crush the biscuits or any digestive cookies until very fine crumbs are formed.

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

Press the crumb mixture into small cookie cutters, spread and press flat. Make all mini crusts to make mini cheesecakes and place them in mini tart pans. If you don't have mini tart pan, you can use a regular 8 inch tart pan and set the crust at the bottom.

Chill cheesecake crust in freezer at least for about 10 minutes.

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

Add condensed milk, vanilla extract and rose water in it and beat again. Next, add the Thandai masala and mix well.

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.

Serve Thandai Mini Cheesecake as an indian dessert for your parties.