Motichoor Cheesecake
No bake motichoor cheesecake is a rich and eggless Indian fusion dessert with saffron, kewra and motichoor ladoos. Perfect for festivals!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- For the crust (same for both styles)
- 10–12 digestive biscuits or graham crackers
- 2–3 tbsp melted butter
- For the cheesecake layer
- 2 cups cream cheese (softened, at room temperature)
- 1 cup whipping cream (cold)
- ½ cup powdered sugar (adjust to taste)
- 1 tablespoon saffron-soaked milk
- Few drops of rose or kewra extract or 1 tsp water (optional)
- For the motichoor layer
- ½ cup motichoor ladoo (crumbled)
- 3–4 ladoos, cut in half
- To garnish (optional)
- Chopped pistachios or almonds
- Edible silver leaf (vark)
- NOTE: Some ingredients can be replaced with their vegan counterparts.
Instructions
- 1
Take 10-12 digestive biscuits, and crush them into fine crumbs using a mortar and pestle or a ziplock bag. Add 2–3 tablespoons of melted butter and mix well. Keep it aside.
- 2
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 3
Add the softened cream cheese to a mixing bowl, and beat until smooth. Add powdered sugar and whisk again. Then add saffron-soaked milk and rose or kewra extract or water, and whisk for a few seconds until mixed.
- 4
In a separate bowl, whip the cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
- 5
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 6
Spoon about 1 tbsp of the biscuit-butter mixture into the base of muffin liners and press down firmly. You can use either paper or silicone liners. Chill for 10 minutes.
- 7
Add the cheesecake mixture on top and smooth the tops with a spoon or palette knife. Sprinkle with chopped pistachios, and top each liner with half a motichoor ladoo.
- 8
Garnish each cheesecake with edible silver leaf. Refrigerate for at least 4–6 hours or overnight until set. Once set, remove the muffin liners and serve the motichoor ladoo cheesecake as a dessert or sweet snack.
- 9
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 10
Add about 2 tablespoons of crushed biscuits to dessert glasses. Spoon or pipe a layer of the cheesecake mixture over the crust, then add a layer of crumbled motichoor ladoo. Repeat the cheesecake and motichoor layers if your glass is tall enough.
- 11
Before chilling, top with chopped nuts and edible silver leaf. Refrigerate for at least 4–6 hours or overnight until set. Enjoy it chilled.
- 12
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 13
ENJOY THIS RECIPE.