Eggless Thandai Mini Cheesecake Recipe

Name: Eggless Thandai Mini Cheesecake Recipe
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 cup Marie Biscuit (1-1/2 cups Marie Biscuit or any digestive cookies (crushed) — up to 0.5); 6 tbsp Unsalted Butter (6 tablespoons Butter (Unsalted) melted); 1 cup Cream Cheese (1 cup Britannia Cream Cheese); ¼ cup Sweetened Condensed Milk (1/4 cup Condensed Milk); ½ tsp Vanilla (1/2 teaspoon Vanilla Extract); 1 tbsp Rose Water (1 tablespoon Rose water); 1 tbsp Thandai Masala (1-1/2 tablespoon Thandai Masala — up to 0.5); 6 pieces Almond (6 Whole Almonds (Badam)); 6 pieces Cashew (6 Cashew nuts); 1 tbsp Poppy Seeds (1 tablespoon Poppy seeds); 1 tbsp Fennel Seed (1 tablespoon Fennel seeds (Saunf)); ½ tsp Ground Cardamom (1/2 teaspoon Cardamom Powder (Elaichi)); ½ tsp Black Pepper (1/2 teaspoon Black pepper powder); 1 tbsp Melon Seeds (1 tablespoon Melon seeds)

Eggless Thandai Mini Cheesecake Recipe - Sweet Recipes (Indian Mithai / Indian Dessert) (Mexican)

100 minMexican

Servings2

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Vegetarian
Pescatarian
Egg Free

Ingredients

For 2 servings

Marie Biscuit1 cup · 1-1/2 cups Marie Biscuit or any digestive cookies (crushed) — up to 0.5
Unsalted Butter6 tbsp · 6 tablespoons Butter (Unsalted) melted
Cream Cheese1 cup · 1 cup Britannia Cream Cheese
Sweetened Condensed Milk¼ cup · 1/4 cup Condensed Milk
Vanilla½ tsp · 1/2 teaspoon Vanilla Extract
Rose Water1 tbsp · 1 tablespoon Rose water
Thandai Masala1 tbsp · 1-1/2 tablespoon Thandai Masala — up to 0.5
Almond6 pieces · 6 Whole Almonds (Badam)
Cashew6 pieces · 6 Cashew nuts
Poppy Seeds1 tbsp · 1 tablespoon Poppy seeds
Fennel Seed1 tbsp · 1 tablespoon Fennel seeds (Saunf)
Ground Cardamom½ tsp · 1/2 teaspoon Cardamom Powder (Elaichi)
Black Pepper½ tsp · 1/2 teaspoon Black pepper powder
Melon Seeds1 tbsp · 1 tablespoon Melon seeds

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Steps

1To begin with Thandai Mini Cheesecake, firstly we will prepare the thandai masala. Dry roast all these ingredients in awide pan mentioned under ‘For Thadai masala’ for a couple of minutes.
2Grind the Thandai Masala ingredients in a mixer grinder, until you get a coarse powder.
3The next step is to prepare the crust for the cheesecake. Crush the biscuits or any digestive cookies until very fine crumbs are formed.
4Pour crumbs into a medium bowl, add butter and stir until well combined.
5Press 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.
6Chill cheesecake crust in freezer at least for about 10 minutes.
7For Cheesecake filling, using an electric whipping mixer set at medium-high speed, beat the cream-cheese in a large bowl until smooth.
8Add condensed milk, vanilla extract and rose water in it and beat again. Next, add the Thandai masala and mix well.
9Pour 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.
10Serve Thandai Mini Cheesecake as an indian dessert for your parties.