Eggless Thandai Mini Cheesecake Recipe

Step 1: To begin with Thandai Mini Cheesecake, firstly we will prepare the thandai masala

Step 2: Dry roast all these ingredients in a wide pan mentioned under ‘For Thadai masala’ for a couple of minutes

Step 3: Grind the Thandai Masala ingredients in a mixer grinder, until you get a coarse powder

Step 4: The next step is to prepare the crust for the cheesecake

Step 5: Crush the biscuits or any digestive cookies until very fine crumbs are formed

Step 6: Pour crumbs into a medium bowl, add butter and stir until well combined

Step 7: Press the crumb mixture into small cookie cutters, spread and press flat

Step 8: Make all mini crusts to make mini cheesecakes and place them in mini tart pans

Step 9: If you don't have mini tart pan, you can use a regular 8 inch tart pan and set the crust at the bottom

Step 10: Chill cheesecake crust in freezer at least for about 10 minutes

Step 11: For Cheesecake filling, using an electric whipping mixer set at medium-high speed, beat the cream-cheese in a large bowl until smooth

Step 12: Add condensed milk, vanilla extract and rose water in it and beat again

Step 13: Next, add the Thandai masala and mix well

Step 14: Pour the cream-cheese filling on the crust and smooth the top with a rubber spatula and refrigerate the Thandai  Cheesecake for at least 5 to 6 hours until it has set well

Step 15: Serve Thandai Mini Cheesecake as an indian dessert for your parties