Eggless No Bake Thandai Cheesecake Recipe is made without agar agar/ gelatin and is so easy to make yet absolutely delicious.
Thandai is something very relatable with holi and so I decided to make a no bake cheesecake with the flavour. If you haven’t read my Eggless Baked Thandai cheesecake yesterday, you need to check it out. Both cheesecakes are equally delicious.
One of the easiest of all cheesecake recipes is the no bake cheesecake without gelatin/ agar agar. But you also need to get the proportions of ingredients correctly so that it will set perfectly. If the cream cheese or the cream was not of proper consistency, then the cheesecake might not set.
Always use citric acid to make your cream cheese. It gives perfect result every time and the cream cheese sets properly in both baked and no bake cheesecakes without fail.
I have two or three versions of cream cheese recipes and use them alternatively. Click on the wordings to see the recipe
Eggless No Bake Thandai Cheesecake Recipe – Ingredients Used
This is pretty straight forward recipe. Check out the ingredients and their alternatives to use in the given recipe.
Butter – Always use unsalted butter in recipes.
Cream Cheese – You can either use store bought cream cheese like Dlecta / Philadelphia or you can make it easily at home. Making it at home is cost effective.
Whipping Cream – You can use either non dairy whipping cream like Rich’s or Tropolite or High fat dairy whipping cream like Amul red pack.
Icing sugar – Using icing sugar is very important in a no bake cheesecake. As there is no setting agent involved, the corn flour in the icing sugar helps with the setting. So don’t skip it.
How to make Thandai Powder – Thandai powder can easily be sourced online, but it is also very easy to prepare at home. I have a post explaining the process. So if interested, check it out. Click on Thandai Powder to get the recipe. You can also click on the image below for the recipe.
Here is a short video of how to make the cheesecake and remove the ring and slice it. If you are a visual learner, this would definitely help you to get an idea.
Eggless No Bake Thandai Cheesecake Recipe – Different sizes
This is one question I get whenever I post any recipe. How to make it larger or smaller, how to make it round or square is something I regularly keep getting.
I have used 5″ round tin for the given ingredients. Alternatively, you can use a 4″ square tin to make the same cheesecake with the same measurements.
If looking for a larger cake, then double the recipe, each ingredient quantity is doubled and use 7″ round tin or 6″ square tin for the recipe to get the same thickness as shown in the photos. If you want higher cakes, then reduce an inch in the size of the tin. Hope this helps you calculate for the cake size you need.
Trouble shooting No bake cheesecake
I always get messages about trouble shooting no bake cheesecakes. Most of the time, the cheesecakes won’t set properly and readers end up with something that resembles melt ice cream. The main reason for this is the cream.
This cheesecake sets because of the icing sugar and whipped cream. If the cream is not beaten properly or low fat cream was used, then it won’t set.
So make sure that you beat the cream to soft peaks. And also use icing sugar. Don’t go for powdered sugar.
I also made an eggless baked thandai cheesecake and I posted the recipe yesterday. Click on the image to read the recipe. It is also equally delicious and my favourite among the two.
Many of you know me as a blogger, but I also take online classes on baking. I have done 20 classes so far, and you can enroll for any of them. You get lifetime access to the class and videos and also lifetime support through WhatsApp groups.
I also did a no bake eggless cheesecake class. This is a no bake cheesecake class without any kind of setting agent like agar agar or gelatin used in the recipe. This is a pretty easy course perfect for beginners and involves no baking. All the eight cakes shown below will be taught in the class. If interested to join, send me a message through WhatsApp to register.
Eggless No Bake Thandai Cheesecake Recipe
For the biscuit base
- 50 gm Marie Biscuits
- 20 gm Melted Butter
- 1/2 tbs Thandai Powder
For the Cheesecake Mix
- 150 gm Cream Cheese
- 75 gm Whipping Cream
- 30 gm Icing sugar
- 1 tbs Thandai Powder
For the Biscuit Base
- Grind the biscuits, add melted butter and thandai powder and mix until incorporated.
- Take a 5” round loose bottomed tin, transfer the biscuit mix and spread it evenly with a spoon.
- Press it down well. Refrigerate for 5-10 minutes.
For the Cheesecake Mix
- In a bowl, combine cream cheese, icing sugar, and thandai powder. Whip until creamy.
- In another bowl, whip the whipping cream until soft peaks form.
- Transfer the whipped cream in batches and fold it with the cream cheese mixture.
- When the ingredients are well incorporated, transfer the cream cheese mixture into the prepared biscuit base.
- Level and smooth the top.
- Garnish with rose petals, almonds and pistachios.
- Cover with cling film and refrigerate overnight.
- Next day, remove the cake out of the tin, remove from base plate, transfer to a serving plate, slice the cheesecake and serve.