Eggless Thandai Mini Cheesecake Recipe
This delightful Eggless Thandai Mini Cheesecake is a perfect fusion dessert, combining the rich, creamy texture of a traditional cheesecake with the aromatic, spiced flavors of Thandai—a popular drink in India, especially during festivals. The Thandai masala, made from a blend of aromatic spices, lends a unique twist to this dessert, making it not just a treat for your taste buds, but also a celebration of Indian flavors. Perfect for parties, gatherings, or a sweet indulgence after a festive meal, these mini cheesecakes are as visually stunning as they are delicious.
Ingredients
| Ingredient | Quantity |
|---|---|
| Marie Biscuit or any digestive cookies (crushed) | 1-1/2 cups |
| Unsalted Butter (melted) | 6 tablespoons |
| Britannia Cream Cheese | 1 cup |
| Condensed Milk | 1/4 cup |
| Vanilla Extract | 1/2 teaspoon |
| Rose Water | 1 tablespoon |
| Thandai Masala | 1-1/2 tablespoon |
| Almonds (Badam) | 6 |
| Cashew Nuts | 6 |
| Poppy Seeds | 1 tablespoon |
| Fennel Seeds (Saunf) | 1 tablespoon |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Black Pepper Powder | 1/2 teaspoon |
| Melon Seeds | 1 tablespoon |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 100 minutes
- Servings: 2 (Adjust accordingly for more servings)
Cuisine: Fusion
Course: Dessert
Diet: Vegetarian
Instructions
Step 1: Prepare the Thandai Masala
To begin, let’s prepare the signature Thandai masala, which is the soul of this dessert. Heat a wide pan over medium heat and dry roast the following ingredients: almonds (badam), cashew nuts, fennel seeds (saunf), poppy seeds, cardamom powder (elaichi), black pepper powder, and melon seeds. Stir continuously for 2-3 minutes, allowing the spices to release their rich, aromatic fragrance. Once done, remove the ingredients from heat and let them cool. Next, grind the roasted ingredients into a coarse powder using a mixer grinder. Set this aside.
Step 2: Prepare the Cheesecake Crust
For the crust, take the Marie biscuits or any digestive cookies and crush them into fine crumbs using a rolling pin or a food processor. Once crushed, transfer the crumbs into a medium-sized bowl. Pour in the melted unsalted butter and stir the mixture until it is evenly combined.
Next, press the crumb mixture into small cookie cutters or mini tart pans to form the crust. If you don’t have mini tart pans, you can use an 8-inch tart pan and spread the crust mixture evenly at the bottom. Once the crusts are formed, chill them in the freezer for at least 10 minutes to allow them to firm up.
Step 3: Prepare the Cheesecake Filling
While the crust is chilling, it’s time to prepare the luscious cream cheese filling. In a large mixing bowl, beat the Britannia cream cheese using an electric mixer set to medium-high speed until smooth and creamy. Add in the condensed milk, vanilla extract, and rose water, and continue to beat until well combined.
Once the mixture is smooth, add the freshly prepared Thandai masala and blend well into the cream cheese filling. The Thandai masala will add an irresistible flavor and fragrance to the cheesecake, making it a standout dessert.
Step 4: Assemble the Cheesecakes
Once the crust has set in the freezer, take it out and gently pour the cream cheese mixture over the chilled crust. Use a rubber spatula to smooth the top of each mini cheesecake, ensuring an even layer.
Step 5: Set the Cheesecake
Place the assembled Thandai mini cheesecakes into the refrigerator and let them set for at least 5 to 6 hours, or until firm. This step is essential to achieve the perfect texture for the cheesecake. If possible, let them set overnight for a firmer, richer result.
Step 6: Serve
After the mini cheesecakes are fully set, they are ready to be served. Carefully remove them from the tart pans or cookie cutters, and arrange them on a serving platter. These cheesecakes make for an elegant and festive dessert that pairs beautifully with a cup of masala chai or your favorite beverage.
Tips for Perfect Eggless Thandai Mini Cheesecake:
- Crust Variations: If you prefer a slightly different flavor for the crust, you can experiment with adding a little cinnamon or cardamom powder to the biscuit crumbs.
- Customize the Thandai Masala: While the recipe calls for a specific set of ingredients, feel free to adjust the spice levels according to your preference. Some like their Thandai masala with a stronger kick of black pepper or fennel.
- Chilling Time: Patience is key when making cheesecakes. Allow the mini cheesecakes to set in the fridge for at least 5-6 hours to ensure they firm up perfectly.
- Toppings: You can garnish the mini cheesecakes with chopped nuts, saffron strands, or a sprinkle of Thandai masala for an extra burst of flavor and visual appeal.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Fat | 30 g |
| Carbohydrates | 40 g |
| Fiber | 2 g |
| Sugar | 18 g |
| Protein | 7 g |
This Eggless Thandai Mini Cheesecake is a delightful dessert that blends traditional Indian flavors with the richness of a cheesecake, making it a perfect treat for any occasion. Its unique flavor profile is sure to impress your guests, and its eggless nature makes it suitable for all dietary preferences. Whether you’re celebrating a festival or simply craving something sweet, this fusion dessert will elevate your culinary experience. Enjoy!
