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Home > Recipes > Cheesecakes

Published: Mar 6, 2023 ยท Last Updated On: Jul 20, 2024 by Natasha Minocha

Thandai Cheesecake - Eggless Cheesecake

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Thandai cheesecake, a spoonably soft and delightful fusion dessert is a perfect Holi recipe. A heavenly combination that takes the velvety smooth, creamy filling of a classic cheesecake and infuses it with the rich, aromatic thandai masala to create a symphony of flavors in every forkful.

Thandai Cheesecake - Eggless Cheesecake

I know itโ€™s a little last minute, but this eggless cheesecake is a true gastronomical masterpiece. A showstopper. Even if you canโ€™t have it as a Holi dessert, it works as a gorgeous centerpiece for any occasion.

The cake indulges your taste buds with subtle hints of elaichi, back notes of black pepper, and specks of saffron. And since my thandai mix is textured, you also get a harmonious blend of textures and flavors in every bite complementing the buttery, crumbly crust, and tangy, slightly sweet filling.

Jump to:
  • TRY THIS NO-EGG CHEESECAKE! ITโ€™S -
  • HOW TO MAKE THANDAI CHEESECAKE?
  • THANDAI CAKE NOTES
  • CHEESECAKE VARIATIONS
  • SERVING THE THANDAI DESSERT
  • MORE CHEESECAKE RECIPES
  • ๐Ÿ“– Recipe
Lifting a slice of cheesecake

TRY THIS NO-EGG CHEESECAKE! ITโ€™S -

Super festive

Easy to prepare and well in advance

The perfect fusion Indian dessert for your Holi (or Diwali) parties

Sure to tantalize your taste buds and leave you craving for more.

HOW TO MAKE THANDAI CHEESECAKE?

Step 1: While the oven preheats, combine crushed Marie biscuits with melted butter. Mix well until you have a uniform crumb with a wet sand consistency.

Step 2: Spread it evenly onto the base of an 8-inch springform pan and press down to pack it tightly and firmly.

Step 3: Bake the base for 10 to 15 minutes, then lower the temperature of the oven. Baking the crust first keeps it perfectly crunchy (not soggy).

Baked biscuit crust and cheesecake filling

Step 4: Meanwhile, beat softened (or room temperature) cream cheese with caster sugar.

Step 5: When they're well mixed, add in the cream and a little bit of all-purpose flour and whisk well. Youโ€™re looking for a homogenous, smooth mixture with no lumps. Donโ€™t beat it beyond this point.

Step 6: Add in a couple of teaspoons of rose water (optional but highly recommended) and thandai masala.

Thandai cheesecake filling

Step 7: Pour the fusion dessert filling over the baked crust and bake for 55 to 60 minutes. 

cheesecake ready for baking

Step 8: Cool in pan and then place it in the fridge overnight.

Final step: Serve the next day!

Baked Thandai Cheesecake - Eggless Cheesecake

THANDAI CAKE NOTES

  • How do I get a smooth and silky batter? By using room-temperature ingredients. Cold ingredients donโ€™t beat well, giving lumpy and chunky batter and forcing you to over-mix.
  • The other trick to making creamy, rich cheesecakes that donโ€™t crack is never over-mixing. The more you whisk, the more aerated the filling becomes, which causes cracks.
  • Want a mess-free Thandai cheesecake recipe? Use a springform cake pan and line the base and sides on the outside with foil. In case there are any drips, the foil will catch them all!
  • Bake the cheesecake at a low temperature. Itโ€™s key to a velvety cake and not a dry one.
  • Cheesecakes do not love interference. Let it bake undisturbed.
  • Check at the 50-minute mark. The top should be firm and the center a little jiggly. Thatโ€™s the time to turn off the heat.
  • Crack open your oven door and let the cake cool for 30 minutes. If you take it out immediately or leave the door wide open, the drastic temperature change can crack it.
  • Donโ€™t worry if the center of the spiced cheesecake falls. Thatโ€™s usual.
  • Do not skip chilling the cake overnight, or for at least 8 hours.
Decorated cheesecake on a platter with a festive candle and thandai masala in a small bowl

CHEESECAKE VARIATIONS

Crust: Donโ€™t have Marie biscuits? Replace them with not-too-sweet options like Graham crackers or digestives.

Eggs: I kept this Holi recipe for cheesecake without eggs because so many of you requested it. But it can be easily made with eggs. Whisk in two in the cream cheese filling without removing or reducing any other ingredients. Itโ€™ll add to the richness of the cake.

Cream cheese: Use homemade cream cheese if you don't have any store-bought one on hand. It tastes super creamy and fresh!

Spices: This is completely optional, but feel free to add half a teaspoon of finely ground green cardamom to the crust. The queen of spices enlivens the fusion dessert.

You can skip the rose water, but it does lend this recipe for eggless cheesecake a je ne sais quoi so I suggest including the aromatic.

Hereโ€™s how to make thandai masala at home. It takes less than 5 minutes to make, especially in Indian households, as we already have the ingredients in our pantries. If you donโ€™t, a store-bought one will do in a pinch.

Thandai masala powder in a small plate

SERVING THE THANDAI DESSERT

You donโ€™t need to lift a finger to dish the cake. Simply bake ahead, take it out of the pan, and serve on a platter.

I was going for a festive feel, so while the thandai cheesecake was still warm, I put vark (silver leaf) on it. (Itโ€™s more difficult to place it on a cold cheesecake.) A scattering of rose petals and a dusting of chopped pistachio for that pop of red and green, and the cheesecake was ready for Holi!

A slice of cheesecake , festive candle, thandai masala and cheesecake on a platter
Slice of cheesecake on a plate with a fork on the side.

MORE CHEESECAKE RECIPES

Apple Crumble Cheesecake

Cheesecake Swirl Brownie

No-Bake Jamun Cheesecake

Saffron Cardamom Cheesecake Recipe

Espresso Cheesecake

Thandai Cheesecake - Eggless Cheesecake

Half the joy of cooking is sharing it with others, which is why Iโ€™m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this thandai cheesecake as much as we do!

๐Ÿ“– Recipe

Thandai Cheesecake - Eggless Cheesecake

Thandai Cheesecake - Eggless Cheesecake

Natasha Minocha
Thandai cheesecake, a spoonably soft and delightful fusion dessert is a perfect festive recipe. A heavenly combination that takes the velvety smooth, creamy filling of a classic cheesecake and infuses it with the rich, aromatic thandai masala to create a symphony of flavors in every forkful.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 10 minutes mins
Chilling Time 8 hours hrs
Course Dessert
Cuisine American, Indian
Servings 10 servings
Calories 337 kcal

Ingredients
 
 

Cheesecake Crust

  • 1/3 cup Butter, melted
  • 1 cup Crushed Marie biscuits You can use Graham crackers too

Cheesecake Filling

  • 2 cups Cream cheese , softened
  • 1 cup Caster sugar
  • 1/2 cup Cream I used Amul cream 25% fat
  • 1/4 cup All-purpose flour
  • 1.5 tsp Rose water
  • 4 tbsp Thandai masala powder Homemade or store-bought

Garnish

  • Varq ( silver foil), Crushed pistachios, Dried rose petals

Instructions
 

  • Preheat your oven to 180C. Cover the bottom and sides of your 8" springform pan with aluminum foil.
  • Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
  • Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160C while you're preparing for the filling.

Cheesecake Filling

  • In a large bowl, whisk the softened cream cheese and caster sugar.
  • Add the all-purpose flour and cream. Mix well.
  • Whisk in the rose water and thandai masala.
  • Mix well and pour into the prepared pan.
  • Carefully place in the oven and bake at 160C for about 60 -70 minutes. The top of the cake should look cooked and the center should be a bit wobbly.
  • Keep an eye on it as all ovens are different. Mine took almost 65 minutes to bake. If you use a bigger size pan, the bake time will be faster.
  • Turn off the heat and slightly crack the door open and allow it to cool for 30 minutes.
  • Let the cake cool on the countertop for another hour and then refrigerate for at least 8 hours for it to set completely. Remove carefully from the pan, place it on your serving plate.
  • Carefully place the varq ( silver foil), if using, while the cake is a bit warm.
  • Garnish with crushed pistachios and dried rose petals. Serve and enjoy!

Nutrition

Serving: 1 ServingCalories: 337kcalCarbohydrates: 45gProtein: 10gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 36mgSodium: 499mgPotassium: 185mgFiber: 1gSugar: 29gVitamin A: 394IUVitamin C: 0.1mgCalcium: 190mgIron: 1mg
Tried this recipe?Let us know how it was!

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Comments

  1. Evie says

    June 25, 2024 at 3:58 pm

    Just wondering how long this keeps? Iโ€™d like to make it for a culture day on Wednesday but the only time Iโ€™ll be able to is the Sunday before. Will it last in the fridge for 3-4 days?

    Reply
    • Natasha Minocha says

      June 26, 2024 at 12:33 pm

      Hi Evie, this cheesecake does stay well for 3-4 days. So you could make it on Sunday night and take it for the event on Wednesday. Please keep it covered with plastic wrap or beeswax wrap. I would suggest that you garnish on the day you wish to serve it.
      I'd to hear how this turned out for you. Happy baking and thank you for your interest in this recipe. ๐Ÿ™‚

      Reply
      • Evelyn Murray says

        June 26, 2024 at 4:39 pm

        Thanks so much! Thatโ€™s great news

        Reply
        • Natasha Minocha says

          June 26, 2024 at 6:25 pm

          Hope everyone loves this cheesecake1

          Reply

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