Thandai Masala Mini Cheesecake (Eggless & Fusion Dessert)

Eggless Thandai Mini Cheesecake Recipe

Description:
This Eggless Thandai Mini Cheesecake is a unique and flavorful dessert that beautifully blends the rich creaminess of cheesecake with the aromatic spices of Thandai Masala. Infused with refreshing rose water and topped with crunchy nuts and seeds, this fusion dessert offers a delightful combination of flavors, perfect for any occasion.

Cuisine: Fusion
Course: Dessert
Diet: Vegetarian

Ingredients:

For the crust:

• 1-1/2 cups Marie Biscuit (or any digestive biscuits), crushed
• 6 tablespoons Unsalted Butter, melted

For the cheesecake filling:

• 1 cup Britannia Cream Cheese
• 1/4 cup Condensed Milk
• 1/2 teaspoon Vanilla Extract
• 1 tablespoon Rose Water
• 1-1/2 tablespoons Thandai Masala (see recipe below)

For homemade 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

Preparation Time: 10 minutes

Cook Time: 90 minutes

Total Time: 100 minutes

Instructions:

1. Prepare Thandai Masala:

   • In a wide pan, dry roast the ingredients listed under ‘For Thandai Masala’ for 2-3 minutes until aromatic.
   • Once roasted, grind the ingredients in a mixer or grinder to form a coarse powder. Set aside.

2. Make the Crust:

   • Crush the Marie biscuits (or digestive biscuits) into fine crumbs and place them in a medium-sized bowl.
   • Add the melted butter to the crumbs and mix well until the mixture is evenly combined.
   • Press the mixture into mini tart pans or small cookie cutters, ensuring the crust is evenly spread and pressed flat.
   • Chill the crust in the freezer for at least 10 minutes.

3. Prepare the Cheesecake Filling:

   • In a large bowl, beat the cream cheese using an electric mixer set to medium-high speed until smooth.
   • Add the condensed milk, vanilla extract, and rose water, then beat again until the mixture is well combined.
   • Add the prepared Thandai Masala to the cream cheese mixture and mix until evenly distributed.

4. Assemble the Cheesecakes:

   • Once the crust has chilled, pour the cheesecake filling on top of each crust. Smooth the top with a rubber spatula.
   • Refrigerate the mini cheesecakes for at least 5-6 hours, or until they have set.

5. Serve and Enjoy:

   • Once set, remove the mini cheesecakes from the tart pans and serve chilled as a refreshing Indian-inspired dessert for your next party or gathering.

Notes:
For a personalized touch, feel free to garnish the cheesecakes with extra chopped nuts or a sprinkle of Thandai Masala on top before serving.