Eggless Thandai Mini Cheesecake Recipe

Ingredients

1-1/2 cups Marie Biscuit – or any digestive cookies (crushed),6 tablespoons Butter (unsalted) – melted,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,6 Badam (Almond),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

1. 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.

Recipe Details