No Bake Thandai Cheesecake

No Bake Thandai Cheesecake | This Holi, give a mindful twist to the age old thandai

The festivals of colours, joy and nostalgia. The festival that instantly brings a smile on every face. A festival to clear away the winter blues, to make way for the shining spring sun and add colours of happiness into our life and souls.

Holi- The Indian festival of colors, to ward off evil and bring in the happy spring vibes. Along with the splash of colours, what makes this festival extra sweet is the sweet delicacies relished by young and the old alike. From Gujias to thandais, the flavours are the soothing relief to the impending summer.

Are you looking for a modern twist to the age old traditions during holi?

Are you looking to host a Holi Spring Brunch that is mindful, conscious and celebrates your values and ideas of this colourful festival?

Well, give a mindful twist to your holi party this season with a no-bake thandai cheesecake and sustainable cake stands that make for a conversation-starter for every brunch you will host.

So, even before you do your ultimate skincare regime & get ready for holi, make this NO bake thandai cheesecake to tickle your guests’s taste buds.

Did you know, thandai is known to have a cooling and refreshing effect on your body?

Here’s a fuss-free, no-bake cheesecake recipe that you’ll love.

Recipe Courtesy: The Flavours of Kitchen 


For Cheesecake Base:

  • 5 cups digestive Biscuit crumb
  • 2 tbsps sugar
  • 5 tbsps butter melted , cooled
  • 1 Cup cottage cheese fresh (paneer)(water drained completely)
  • ½ cup yoghurt thick
  • 1 cup whipping cream
  • ¾ cup sugar
  • 1 pinch saffron milk soaked in warm tsp
  • 1 tbsps gelatin (bloomed in 1 tbsp boiling water)
  • 1 tbsp rose water
  • 2 drops rose or essence

For Thandai Mix:

  • 40 almonds
  • 10 cashew
  • 2 tbsps Melon seeds
  • 1 tbsp poppy seed
  • 2 tsps fennel (saunf)
  • 4 cardamom
  • 1 tsp black peppercorn white /
  • Pistachio, rose petal for garnishing
  • Or take store bought Thandai


  1. Soak almonds in water for at least 3-4 hours in a bowl.In a separate bowl soak cashew, melon seed and poppy seeds for 3-4 hours.
  2. Peel the almonds. Grind together almonds, cashew, melon, poppy seeds, fennel seeds, cardamom and peppercorn with little water and make a fine paste.
  3. This paste can be made a day or two ahead and kept refrigerated or bought ready made from the market.
  4. In a bowl mix together the biscuit crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a well greased 8-9 inch tart pan with a removable bottom. (A spring form pan can also be used).Place in the refrigerator to set while you make the filling.
  5. Note: If you want you can bake the base for 10 minutes at 180 degrees, it is optional.
  6. In a blender blend cheese, yoghurt, cream, saffron infused milk, sugar, gelatin mixture and rosewater until everything is well incorporated. add ⅓ cup of above thandai mixture and give one more whisk.
  7. Pour the mixture into the biscuit base , smooth the top. Cover and refrigerate at least 5 hours or overnight.

Now that you have your cheesecake ready, here’s a whimsical suggestion to present those cheesecakes and wow everyone.

This dessert stand from our Wonderland Collection will be a colourful addition to your holi brunch. It is mindful, conscious and makes for a stunning decor piece too. Made out of recycled glass pieces, it is the right pop of colours for HOLI! You can detach the plates and combine and vary the height as you like. Suitable for serving everything from sweets, fruits or sandwiches. The serving stand is a festive way to serve pastries, fruit or other small treats.

At the end, looking for a parting favour for your guests? Stack the dessert-stand up with a few desserts and your guests will surely be left with a grin of ‘wonder’!

Back to blog