Thandai Cheesecake Cups – No Bake & Eggless Holi Thandai Recipe

Our no-bake Thandai Cheesecake cups recipe puts a new twist on classic Holi flavors. Thandai masala cheesecake with Parle-G biscuits and rose whipped cream. This thandai recipe is simple, colorful, and perfect for sharing during Holi celebrations. Find Thandai powder at your local Patel Brothers and celebrate Holi with us!

Watch our recipe video for step by step instructions on how to make Thandai Cheesecake Cups. We’ve included demonstrations and pro tips to help you out in the kitchen! For our thandai cheesecake calories and nutrition information, see the recipe card below. We also have an option to view our thandai cups recipe in hindi.

Wishing you a joyful Holi celebration!

Prep Time1 hrCook Time0 minTotal Time1 hr
DifficultyBeginner

Ingredients:

Cookie Crumble
Parle G or Digestive biscuits - 1 cup (crushed)
Cheesecake Filling
Cream Cheese - 8 oz. (room temp)
Heavy Cream - 3/4 cup
Granulated Sugar - 3/4 cup
Thandai Masala - 1 Tbsp
Cardamom Essence or Powder - 1/2 tsp
Saffron - 1/2 tsp (crushed)
Milk - 2 Tbsp (warmed)
Rose Whipped Cream
Heavy Cream - 1 cup
Rooh Afza - 2 Tbsp
Powdered Sugar - 2 Tbsp

Instructions:

Cookie Crumble:

1) In a bowl, crush up 1 cup of biscuits. You can use a rolling pin or just crush them by hand. They should be small pieces, but not powder. Set them aside.

How to make Thandai Cheesecake Filling:

1) In a small microwave safe cup or bowl, warm 2 Tbsp of milk until just warm (about 30 seconds). Add the milk to a mixing bowl along with 1/2 tsp crushed saffron.

2) Let the milk and saffron steep for 10 minutes.

3) After 10 minutes add 1 Tbsp Thandai powder and mix well.

4) After everything is thoroughly incorporated, add 8oz. of room temperature cream cheese, 1/2 tsp cardamom essence or powder and 3/4 cup sugar.

5) Using an electric beater, mix everything until well combined, about 2-3 minutes.

6) Add 3/4 cup heavy cream and mix again until everything is light and fluffy, about 5 minutes. Set aside.

How to make Rose Whipped Cream:

1) In a mixing bowl add 1 cup heavy cream, 2 Tbsp rooh afza syrup and 3 Tbsp powdered sugar. Whip with an electric mixer until it thickens and forms stiff peaks.

PRO TIP: To make different colors, remove some of the whipped cream and add in food color. This will make it look fun and festive for Holi!

Assembling Thandai Cheesecake Cups:

1) To assemble the cheesecake cups, take the cheesecake filling and place it in a piping bag. Do the same with the rose whipped cream in another bag.

2) In the bottom of the cup, add enough crushed biscuits to cover the bottom of the glass (about 2 Tbsp depending on the size of your cup).

3) Next, pipe some of the cheesecake filling and repeat this process with the biscuits and cheesecake filling one more time. You should have 3 layers of biscuits and 2 layers or cheesecake filling.

4) For the last layer on top, pipe some of the rose whipped cream and finish with candy coated fennel seeds for garnish.

5) Refrigerate for at least 1 hour.

6) Serve and Enjoy!

Ingredients

Cookie Crumble
 Parle G or Digestive biscuits - 1 cup (crushed)
Cheesecake Filling
 Cream Cheese - 8 oz. (room temp)
 Heavy Cream - 3/4 cup
 Granulated Sugar - 3/4 cup
 Thandai Masala - 1 Tbsp
 Cardamom Essence or Powder - 1/2 tsp
 Saffron - 1/2 tsp (crushed)
 Milk - 2 Tbsp (warmed)
Rose Whipped Cream
 Heavy Cream - 1 cup
 Rooh Afza - 2 Tbsp
 Powdered Sugar - 2 Tbsp

Directions

Cookie Crumble:
1

1) In a bowl, crush up 1 cup of biscuits. You can use a rolling pin or just crush them by hand. They should be small pieces, but not powder. Set them aside.

How to make Thandai Cheesecake Filling:
2

1) In a small microwave safe cup or bowl, warm 2 Tbsp of milk until just warm (about 30 seconds). Add the milk to a mixing bowl along with 1/2 tsp crushed saffron.

3

2) Let the milk and saffron steep for 10 minutes.

4

3) After 10 minutes add 1 Tbsp Thandai powder and mix well.

5

4) After everything is thoroughly incorporated, add 8oz. of room temperature cream cheese, 1/2 tsp cardamom essence or powder and 3/4 cup sugar.

6

5) Using an electric beater, mix everything until well combined, about 2-3 minutes.

7

6) Add 3/4 cup heavy cream and mix again until everything is light and fluffy, about 5 minutes. Set aside.

How to make Rose Whipped Cream:
8

1) In a mixing bowl add 1 cup heavy cream, 2 Tbsp rooh afza syrup and 3 Tbsp powdered sugar. Whip with an electric mixer until it thickens and forms stiff peaks.

PRO TIP: To make different colors, remove some of the whipped cream and add in food color. This will make it look fun and festive for Holi!

Assembling Thandai Cheesecake Cups:
9

1) To assemble the cheesecake cups, take the cheesecake filling and place it in a piping bag. Do the same with the rose whipped cream in another bag.

10

2) In the bottom of the cup, add enough crushed biscuits to cover the bottom of the glass (about 2 Tbsp depending on the size of your cup).

11

3) Next, pipe some of the cheesecake filling and repeat this process with the biscuits and cheesecake filling one more time. You should have 3 layers of biscuits and 2 layers or cheesecake filling.

12

4) For the last layer on top, pipe some of the rose whipped cream and finish with candy coated fennel seeds for garnish.

13

5) Refrigerate for at least 1 hour.

14

6) Serve and Enjoy!

Thandai Cheesecake Cups – No Bake & Eggless Holi Thandai Recipe
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