As promised (in my last post), I’m here with a super exciting dessert recipe just for you. The sweet boondis (chickpea pearls) we made for the ladoo recipe and thandai masala from the holi special thandai recipe are going to get a huge transformation in this recipe. Well, it’s time for another divine fusion dessert combining boondis, thandai masala, and your favorite cheesecake. Enter no bake mini thandai cheesecake. You know how much I love fusion desserts. Come on, let’s make these ultimate cheesecakes. As this is going to be all about no bake cheesecake, we just need to concentrate on whipping up the different elements and layering them. Believe me, this is surprisingly easy to throw together. The one and only time consuming task in this thandai cheesecake recipe is making the sweet boondis. So, I’m going to start with the boondis. If you’ve already tried my ladoo recipe, I know you’ve turned into an expert boondi maker. But if you haven’t, don’t worry. We’ll make sweet boondis today. First, you need to make a simple sugar syrup with one thread consistency. You can read about all the secrets of making the perfect boondis in this post right here. Boondis are made with a simple batter of chickpea flour and water. The fried boondis are soaked in sugar syrup. If you’re new to frying boondis, don’t forget to check out this video. Make sure you keep the boondis warm. Next up, the cheesecake filling loaded with cream cheese and sugar. The one element that’s going to make this thandai cheesecake super awesome is thandai masala. I made this masala to whip up thandai. I’m going to use the same masala to flavor these cheesecakes. Even though the name says masala, it’s actually a decadent combo of nuts, seeds and few spices. The level of flavor it adds to these cheesecakes is beyond amazing. I also recommend adding a couple of teaspoons of rose essence to the cheesecake filling. I totally love its beautiful aroma. Third and final layer – whipped cream frosting. This layer is totally optional, but I think it completes the picture. Don’t you love the fluffy pink frosting on the cheesecakes? Very pretty, in my opinion. This layer is simple whipped cream flavored with rose essence and a few drops of red food color. I think rose essence takes this simple thandai cheesecake from good to awesome. Now, what are you waiting for? Layer the cheesecake, refrigerate and dig in. I’m pretty sure these cheesecakes will make an excellent dessert for any special occasion.
More Cake recipes:
No Bake Chocolate Cheesecake No Bake Mango Cheesecake Strawberry Lemon Cheesecake Chocolate Cheesecake Cake German Black Forest Cake Best Chocolate Cake Lemon Drizzle Cake Zucchini Chocolate Cake
Yield: 12 cheesecakes Mini Thandai Cheesecake - No Bake | Video Print Totally irresisitible no-bake mini thandai cheesecakes with sweet boondi base, thandai masala flavored cheesecake filling and rose whipped cream frosting! A divine dessert that's also gluten free! Prep Time 20 minutes Cook Time 45 minutes Total Time 1 hour 5 minutes Ingredients Sweet boondi layer: 1 1/2 cup sugar 1 cup water 1 cup besan (gram or chickpea) flour 1 tsp cardamom Thandai masala: 15 pistachios 20 almonds 4 cashew nuts 1/4 cup melon seeds 1 tbsp fennel seeds 2 tbsp poppy seeds 1/2 tsp whole black peppercorns Cheesecake filling: 250 g cream cheese, softened 1/2 cup granulated (caster) sugar A pinch of salt 1 cup heavy (thickened) cream 2 tbsp thandai masala Whipped cream frosting: 1 cup heavy (thickened) cream 1/2 cup icing sugar 2 tsp rose essence Instructions Sweet boondi layer:Place sugar and 1/2 cup water in a saucepan over high heat. When sugar dissolves, lower the heat and simmer until the mixture reaches one thread consistency. Set aside. Keep the mixture hot.Meanwhile combine together besan flour and water in a bowl. Heat oil for deep frying in a large pan. Spoon mixture into a perforated ladle or pan placed over the pan with hot oil. Fry the droplets of batter until golden, and transfer into the sugar mixture. Soak boondis for 5 minutes. Set aside. Keep warm.Thandai masala:Recipe link below this recipeCheesecake filling:Place cream cheese in a bowl. Using an electric mixer, beat until soft. Add sugar and salt. Beat again until fluffy. Add cream. Beat until fluffy and soft peaks form. Fold in 2 tbsp thandai masala. Refrigerate until ready to use.Whipped cream frosting:Place cream, sugar and rose essence in a large bowl. Using an electric mixer, beat until soft peaks form. Refrigerate until ready to use.Make thandai cheesecake:Line a 12 hole muffin tin with muffin liners. Divide sweet boondi among the holes. Press down lightly using the back of a spoon or small glass. This is the base layer of the cheesecake. Refrigerate for 5 minutes.Top the boondi layer with the cream cheese layer. Refrigerate for another 4 hours or until firm.Divide the whipped cream frosting among the cheesecakes. Decorate with almond slices and mint leaves or as you like. Nutrition Information Yield 12 Serving Size 1 Amount Per Serving Calories 224Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 21mgSodium 98mgCarbohydrates 33gFiber 1gSugar 31gProtein 3g © Nish Kitchen Cuisine: Indian Fusion / Category: Desserts Like this no bake mini thandai cheesecake recipe? Then join Nish Kitchen on Facebook, Pinterest, or Instagram. Watch exclusive recipe videos on YouTube. Check out more Indian fusion desserts:
No Churn Rabri Ice Cream Beetroot Halwa Trifle Gulab Jamun Cupcakes Coconut Burfi Ice Cream
