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Thandai gulabjamun cheesecake

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Adjust Servings:
200 g Cream cheese
150 ml Heavy whipping cream
1/4 cup+2tbsp Confectioner’s sugar
2.5 tbsp Thandai masala
1/4 tsp Kewra water
1/2 tsp Saffron
3 tbsp Milk
200g Graham crackers or any biscuit of your choice
25g Pistachios
10 Gulabjamun
100g Unsalted butter

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Thandai gulabjamun cheesecake


This thandai gulabjamun cheesecake is a no bake, eggless recipe with a base made out of graham crackers and pistachios, thandai masala infused cheesecake topped with gulabjamun.

  • 25 mins
  • Serves 10
  • Easy




Thandai gulabjamun cheesecake is a no bake, eggless recipe with a base made out of graham crackers and pistachios and thandai masala infused cheesecake, topped with gulabjamun. I love the month of October as it brings with the charm of Navratri, Dusshera and Diwali. I love making home made sweets for these festivities as it adds that personal charm to the celebrations. This year, I am planning on some fusion sweets and then some traditional ones. I just happened to make mango cheesecake last week and it struck my mind, why not try something with cheesecake this festival season. And the best part is, you can make it ahead of time too. I used readymade gulabjamun here just to save time, but you can make them from scratch as well. Do try this mouth watering recipe and leave your comments in the reviews section.



Add the biscuits and pistachios in a blender and pulse the mix to a coarse consistency. Add the melted butter and mix everything together.


Take a silicone mould and put a spoonful of mixture in each pocket. Press it onto the base. Keep it in refrigerator while you prepare the cheesecake.


To prepare the cheesecake:
Soak the saffron in hot milk for 15 mins.
Whip together the cream cheese, sugar, and kewra water until it’s smooth and creamy. Add the Saffron milk and thandai masala and whisk it for another 30 seconds.


Add the heavy whipping cream to this mix and whip until stiff peaks form. Take out the mold from the refrigerator and add the mix into each mold. Flatten it with spatula and cover the mold tray with cling wrap. Leave it in freezer overnight.


Take the cheesecake out of the mold next morning and leave it in refrigerator to thaw for an hour or so. Garnish with gulabjamun, pistachios and rose petals. This dessert will be an eye catcher at all your festivities. Hope you all enjoy this delish fusion dessert and have a safe festival season.


I am a Physical therapist by profession and when I am not treating patients, you will either find me creating something magical in my kitchen or lost deep in a good book. Cooking is therapeutic to me and I firmly believe in Bill Holland's words, "People who give you their food give you their heart". This is the essence of food for me. I love to travel and learn about the history and culture of various beautiful places out there. I am a music lover, a true Cancerian by heart and I love to try new recipes adding my own special touch to them. I have recently developed an interest in food photography and I find it as fascinating as preparing different cuisines.

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