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Thandai Cheesecake

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This Thandai Cheesecake is the perfect dessert for Holi for many reasons. 1) It is absolutely no bake which means you will not be spending hours in the kitchen making something special for your guests 2) It looks absolutely delightful and tastes so refreshing! 3) Thandai! The word itself reminds you of the fun festival of colours!

For those of you who don’t know what Thandai is: It is a drink made of milk and lots of spices such as cardamom, peppercorns, saffron, etc. It is served chilled and the very nature of thandai is something that is very refreshing and meant to be served on a hot summer day. It is specially served on the day of Holi: the festival where colours are celebrated in India.

Traditionally, this recipe calls for Graham biscuits as the base for the cheesecake, but since I did not have them available, I made it with our favorite Indian biscuits: Parle G! You can also use Marie Biscuits.

Here’s what you need:
  • 100 ml of whipping cream
  • 120 gm of cream cheese (click to read the recipe)
  • 3 to 4 tbsp of thandai powder or thandai syrup
  • 20 Digestive / Marie / Glucose Biscuits
  • 4 tbsp of melted butter

To decorate:
  • Edible dried rose petals
  • Pumpkin seeds
How to make it:
  • The first step is to grind the biscuits into a fine powder to make the base for the cheesecake. You can easily do it in a food processor.
  • Add some melted butter to the biscuit powder. Mix them both together till you get a mixture that has a wet sand-like consistency.
  • Set it aside while we move onto our cheesecake mixture. For that, add some cream cheese in a large bowl and beat it with the help of an electric hand beater or a balloon whisk till it’s all smooth.
  • In another bowl, add some whipping cream and whip it to stiff peaks.
  • Now, we need to combine the cream cheese with the whipping cream. You can do this by folding the cream cheese into the whipping cream.
  • Our cheesecake mixture is ready! Add the thandai powder or syrup (whichever you’re using) to this cheesecake mixture.
Assembling the cheesecake:
  • Time to assemble the cheesecake! I have here used some cocktail glasses to assemble this lovely dessert. You can use a large dish or even serve it in individual ramekins or bowls.
  • To begin with, add a layer of the biscuits-butter mixture to the base of your serving dish. Level it well with the help of the back of a spoon.
  • Next, add a generous layer of the thandai-cheesecake batter as the next layer. Garnish it with some edible dried rose petals and pumpkin seeds. I have however, also used some dehydrated strawberries here. If you want to know how I dehydrated (and even froze!) these lovely strawberries so that I can use them for the rest of the year, click here.
  • Continue layering the cheesecake till you reach the top. And finally, garnish it well enough with rose petals and pumpkin seeds. (and even dehydrated strawberries, if you are using them.)
  • Serve chilled!

So what are you waiting for? Grab your prettiest apron and a whisk, put on your favorite song and start creating the magic! Do share your experience of this post and recipe and your views and opinions! I would love to hear them!

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Shop on Amazon: Here are some products that can help you in the kitchen while making this recipe
  1. Cream Cheese: https://amzn.to/31rYcGI
  2. Thandai Powder: https://amzn.to/2PcvLsW | Thandai Syrup: https://amzn.to/3c3a2N9
  3. Marie Biscuits: https://amzn.to/3jotO6k | Parle G: https://amzn.to/2Pe0vKg
  4. Butter: https://amzn.to/36uGe82
  5. Electric Hand Beater: https://amzn.to/2HyopMM
  6. Glass Mixing Bowl: https://amzn.to/3jYC0v8
  7. Edible Dried Rose Petals: https://amzn.to/3mmky4g
  8. Pumpkin Seeds: https://amzn.to/3c3J0VK

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#Shorts on YouTube:

Thandai Cheesecake

Recipe by Anjali Giri

Ingredients

  • 100 ml of whipping cream

  • 120 gm of cream cheese (recipe on www.anjalisbakeaffair.com)

  • 3 to 4 tbsp of thandai powder or thandai syrup

  • 20 Digestive / Marie / Glucose Biscuits

  • 4 tbsp of melted butter

  • To decorate
  • Edible dried rose petals

  • Pumpkin seeds

Directions

  • The first step is to grind the biscuits into a fine powder to make the base for the cheesecake. You can easily do it in a food processor.
  • Add some melted butter to the biscuit powder. Mix them both together till you get a mixture that has a wet sand-like consistency.
  • Set it aside while we move onto our cheesecake mixture. For that, add some cream cheese in a large bowl and beat it with the help of an electric hand beater or a balloon whisk till it’s all smooth.
  • In another bowl, add some whipping cream and whip it to stiff peaks.
  • Now, we need to combine the cream cheese with the whipping cream. You can do this by folding the cream cheese into the whipping cream.
  • Our cheesecake mixture is ready! Take some of this mixture out in another bowl and add the thandai powder or syrup (whichever you’re using) to this portion.
  • Assembling the cheesecake
  • To begin with, add a layer of the biscuits-butter mixture to the base of your serving dish. Level it well with the help of the back of a spoon.
  • Next, add a generous layer of the thandai-cheesecake batter as the next layer. Garnish it with some edible dried rose petals and pumpkin seeds. I have however, also used some dehydrated strawberries here.
  • Continue layering the cheesecake till you reach the top. And finally, garnish it well enough with rose petals and pumpkin seeds. (and even dehydrated strawberries, if you are using them.)
  • Serve chilled!

Recipe Video

Notes

  • If you want to know how I dehydrated (and even froze!) these lovely strawberries so that I can use them for the rest of the year, you can check out the video on my YouTube channel AnjalisBakeAffair
  • Traditionally, this recipe calls for Graham biscuits as the base for the cheesecake, but since I did not have them available, I made it with Parle G biscuits. You can also use Marie Biscuits..

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