Eggless Motichoor Ladoo Cheesecake - No Bake Cheesecake with Rich & Creamy Indian Flavors
Ingredients
Motichoor Ladoo Cheesecake Crust Ingredients:
- Digestive Biscuits -1 cup
- Butter - 1/2 cup (melted)
Motichoor Ladoo Cheesecake Filling Ingredients:
- Whipping Cream - 1 cup
- Cream Cheese - 8 oz. (room temp)
- Powdered Sugar - 1 cup
- Motichoor Ladoo - 8-10 (crushed)
- Saffron - 8-10 strands (bloomed in water)
- Cardamom Powder - 1/4 tsp
Motichoor Ladoo Cheesecake Topping Ingredients:
- Whipping Cream - 1/2 cup
- Powdered Sugar - 2 Tbsp.
- Motichoor Ladoo - 4-5 qty.
- Pistachios- garnish
- Rose Petals - garnish
Creamy, rich, and bursting with festive charm, this No Bake Motichoor Ladoo Eggless Cheesecake is where traditional Indian mithai meets modern indulgence. The recipe layers the nutty, saffron-kissed sweetness of motichoor ladoos with the velvety smoothness of a classic cheesecake, creating a stunning fusion dessert that’s as beautiful as it is delicious. Whether you’re serving it as a centerpiece for a festive gathering or gifting it to loved ones, this Motichoor Ladoo Cheesecake is perfect.
Watch our recipe video for step by step instructions on how to make Motichoor Ladoo Cheesecake. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Motichoor Ladoo Cheesecake calories and nutrition information, see the recipe card below.
Instructions
How to Make No-Bake Motichoor Ladoo Cheesecake:
1) Begin by melting 1/2 cup butter in a bowl.
2) Crush 1 cup digestive biscuits into fine crumbs and add them to the melted butter.
3) Mix thoroughly until the crumbs are well coated.
4) Line a 6-inch springform pan with parchment or baking paper.
5) Pour the crumb mixture into the pan and press it down firmly to form an even layer.
6) Refrigerate the crust for at least 15 minutes while you prepare the filling.
7) In a large bowl, whip 1 cup heavy whipping cream for about 5-7 minutes, or until stiff peaks form. The cream should be able to hold its shape.
8) Add 8 oz. room-temperature cream cheese, 8-10 strands saffron bloomed in water, and 1/4 tsp cardamom powder to the whipped cream.
9) Mix until smooth and fully combined, with no lumps remaining.
10) Remove the crust from the refrigerator.
11) Spread half of the cream cheese mixture evenly over the crust.
12) Crumble 8–10 motichoor ladoos and sprinkle them evenly over the cream cheese layer.
13) Add the remaining cream cheese mixture on top and spread it out smoothly to cover the ladoos.
14) Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set.
15) In a bowl, combine 1/2 cup whipping cream and 2 Tbsp powdered sugar.
16) Whip for 5–10 minutes, or until the cream holds its shape.
17) When ready to serve, remove the cheesecake from the springform pan.
18) Decorate with the whipped cream as desired.
19) Garnish with motichoor ladoos, chopped pistachios, and rose petals.
20) Enjoy!
Creamy, rich, and bursting with festive charm, this No Bake Motichoor Ladoo Eggless Cheesecake is where traditional Indian mithai meets modern indulgence. The recipe layers the nutty, saffron-kissed sweetness of motichoor ladoos with the velvety smoothness of a classic cheesecake, creating a stunning fusion dessert that’s as beautiful as it is delicious. Whether you’re serving it as a centerpiece for a festive gathering or gifting it to loved ones, this Motichoor Ladoo Cheesecake is perfect.
Watch our recipe video for step by step instructions on how to make Motichoor Ladoo Cheesecake. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Motichoor Ladoo Cheesecake calories and nutrition information, see the recipe card below.
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