Thandai Cheesecake Recipe: Must-Try Holi Dessert For All Ages

Holi is more than a festival of colors—it’s a festival of flavors, traditions and indulgent treats that bring people together. And what better way to give your Holi spread a modern twist than with a Thandai Cheesecake? This fusion dessert combines the nutty, aromatic goodness of thandai with the creamy richness of cheesecake.

You already love thandai for its mix of saffron, fennel, cardamom, almonds and rose—a drink that instantly reminds you of Holi. Now mix these flavors in a smooth, creamy cheesecake. You don’t need an oven to make this! With a simple biscuit base, a thandai infused filling and a touch of festive garnish—this dessert is as easy as it is impressive.

For all ages, this Thandai Cheesecake lets you enjoy the traditional flavors of Holi in a whole new way. Ready to give your Holi a flavorful upgrade? Let’s get started on this Holi dessert must-try!

Thandai Cheesecake Recipe: A Must-Try Holi Dessert

Ingredients

For the Base:

• 200g digestive biscuits (or Marie biscuits)
• 75g melted butter

For the Cheesecake Filling:

• 250g cream cheese (room temperature)
• 200ml fresh cream (whipped)
• 200g condensed milk
• 3 tbsp thandai powder (homemade or store-bought)
• 2 tbsp warm milk (to dissolve saffron strands)
• ½ tsp cardamom powder
• 1 tbsp rose water

For Garnishing:

• 10-12 chopped pistachios & almonds
• A few dried rose petals
• Saffron strands

Method

1. Crush the biscuits into a fine powder using a mixer or rolling pin. Mix in the melted butter until the crumbs hold together.
2. Press this mixture evenly into the base of a springform cake tin. Refrigerate for 30 minutes to set.
3. In a small bowl, dissolve the thandai powder in 2 tbsp warm milk and set aside. In a mixing bowl, whisk cream cheese until smooth.
4. Add condensed milk, saffron milk, cardamom powder and rose water. Mix well. Gently fold in the whipped cream, don’t overmix. Pour the filling over the biscuit base and smooth the top.
5. Cover and refrigerate the cheesecake for at least 6 hours or overnight for the best consistency.
6. Once set, remove the cheesecake from the tin and garnish with chopped nuts, rose petals and saffron strands. Slice and serve chilled!

Expert Tips to Make Thandai Cheesecake

Use Full-Fat Cream Cheese for a Smoother Base

The quality of your cream cheese will decide how smooth your cheesecake will be. Always use full-fat cream cheese to get the right consistency. Make sure it is at room temperature before you start mixing—cold cream cheese can give you lumps and make it difficult to blend with other ingredients. If you are using homemade paneer as a substitute, blend it with fresh cream to get a silky finish.

Grind Thandai Powder Fresh for More Flavor

Thandai is a gorgeous blend of nuts and spices but store-bought thandai powder lacks the freshness that makes this dessert special. Make your own thandai mix by blending:

• Almonds (for richness)
• Cashews (for creamy taste)
• Pistachios (for nutty bite)
• Fennel seeds (for freshness)
• Black pepper (for a subtle kick)
• Cardamom (for warmth)
• Saffron (for color and aroma)
• Dried rose petals (for floral hint)

Grind them finely and mix into the cheesecake filling. This homemade blend will take your cheesecake to another level of authenticity and flavor.

Soak Saffron in Warm Milk for a Fragrant Boost

Saffron is not just for decoration—it enhances the flavor of your cheesecake. Soak a pinch of saffron strands in two tablespoons of warm milk for at least 10 minutes before adding it to the cheesecake mixture. This will allow the saffron to release its color and flavor and give your cheesecake a soft golden hue and a festive aroma.

Make a Solid Biscuit Base

Biscuit base should be not crumbly so that it holds the creamy cheesecake layer. Use:

• Marie or digestive biscuits (200g)
• Melted butter (4 tbsp)
• A pinch of cardamom powder (to blend with thandai flavors)

Crush the biscuits finely using a processor or rolling pin. Mix well with melted butter and press firmly into a springform pan with the back of a spoon. Refrigerate for at least 30 minutes before adding cheesecake layer.

Whip the Cream Right

To make the cheesecake light and airy you need to whip the cream correctly. Use chilled heavy cream (Amul or Mother Dairy) and whip it with an electric beater till you get soft peaks. Under whip and the cheesecake will be too runny, over whip and it may turn grainy.

Balance the Sugar for the Perfect Taste

Since condensed milk is sweet, be careful when adding extra sugar. If you want a less sweet cheesecake reduce the sugar slightly and balance the flavors by adding a teaspoon of lemon juice.