No-Bake Cheesecake with Motichoor Ladoo Truffles is a festive, smooth, creamy, light, and refreshing fusion dessert recipe that will be a total crowd-pleaser this Diwali.
About the recipe
Diwali is around the corner, and I am sure, just like my family, everyone is planning on Lakshmi puja followed by a get-together with family and friends.
This Diwali, let us make your food table more special and festive with this delicious no-bake cheesecake with motichoor ladoo truffles.
To make this cheesecake, I first prepared motichoor ladoo, then made the ladoo truffles, and finally added them to my cheesecake. If you want to try making this cheesecake but don't want to make the ladoo, you can even bring store-bought ladoos and make this recipe. Build-on recipes are one of my favorite things to try during the festival season. While I start with a classic and traditional recipe, as I do build-on recipes, it almost always culminates with a fusion recipe that combines both international and Indian flavors.
This cheesecake is so light and creamy that you just can't stop eating it. If you are worried that the cheesecake won't be firm enough when set, you can simply make the cheesecake filling and form the layers in jars to make motichoor ladoo truffle cheesecake jars like this one.
Ingredients
For the Crust
150 grams Butter biscuits, cookies or graham crackers
3 tablespoon Melted butter
For the Cheesecake
350 grams Cream cheese, room temperature
3 tablespoon Powdered sugar
1 cup Whipping cream
3 tablespoon Sugar
1 teaspoon Vanilla extract
For the topping
4 Motichoor Ladoo Truffles
2 Motichoor Ladoo
Pistachios, for garnish
Vark, for garnish
How to make No-Bake Cheesecake using Motichoor Ladoo Truffles
Make the crust
In a mixie or blender, blend the biscuits into powder. Transfer this to bowl, add melted butter and mix.
Pour this into an eight or 9-inch springform pan and pack it tightly. The tighter you pack, it will not break when you cut the cheesecake. Use the back of a measuring cup or small bowl to do this. Check the video here. Keep it in the refrigerator while you make the filling.
Make the Cheesecake Filling
Add cream cheese and powdered sugar in a bowl and mix well using a spatula until this is smooth and creamy. Keep it aside.
In another bowl, add whipping cream, sugar, and vanilla extract and beat on medium-high speed using a hand-held electric mixer or stand mixer until stiff peaks are formed.
Now add the sweetened cream cheese to the whipped cream, and using low speed on your hand-held mixer, mix until combined.
Spread the filling onto the crust prepared earlier and then smooth the top. Cover this with plastic wrap and place it in the refrigerator for at least 8 hours or up to 2 days. I keep mine overnight.
Assembling Motichoor Ladoo Truffles
When ready to serve, remove from the refrigerator, arrange the motichoor truffles around the edge and spread the crumbled motichoor ladoo at the center. Garnish it with pistachios, vark, and rose petals. Slice/Scoop into dessert bowls and enjoy.
Happy Diwali to all my dear readers!
Pro Tips
- Beating heavy cream until stiff peaks are formed is key to a perfect no-bake filling.
- Use good quality cream cheese for the best result. Do not use spreadable cream cheese.
- To cut into perfect slices, don't be in a hurry. Let it set for at least 12 hours. You may also consider adding a small portion of gelatin or agar agar to the whipped cream to help it set.
Make Ahead
You can make this cheesecake 2 to 3 days in advance and store it in the refrigerator. Just do the garnish and toppings when you are ready to serve.
Storage Suggestions
Any leftovers can be stored in the refrigerator for up to two or three days.
FAQ
Yes. Follow the same recipe. Just arrange the crust and filling in glass jars, muffin molds, etc.
If I have to go with the newest trend, I would recommend using lotus biscoff. But any biscuits such as digestive biscuits or brand names such as Parle G, Marie, Good Day, Graham Crackers, etc. Anything will work.
Not enough fat content is the main reason that cheesecake does not set. So use good quality full-fat cream cheese and whipping cream. You do not have to discard the cheesecake that did not set. This no-bake cheesecake filling still tastes good to eat by spoon. I sometimes prepare a low-fat version of this recipe, which I directly assemble in glass jars or dessert bowls.
No. Basically, the base and sides of the pan should easily separate. It is not possible to release or cut the cheesecake into slices without a springform pan.
I like no-bake cheesecake as they are easier to make. Plus, when you use good quality cream cheese and whipping cream, it automatically turns delicious no matter what flavorings or toppings you use. Also, there are no eggs in the recipe, no need to turn on the oven and clean up after, and no worry about the cheesecake top cracking, etc.
No. You need to have patience. The cheesecake should be set in the refrigerator and not in the freezer.
Once the cheesecake sets in the refrigerator, you can cover it with plastic wrap and then place it in the freezer for up to 2 months to increase its shelf life. To use - just thaw it in the refrigerator overnight and serve.
Video
Check out the video recipe on making no bake bake cheesecake .
Some more no-bake desserts to try
- No-Bake Cheesecake Jars
- No-Bake peanut butter fudge - most popular
- No-Bake oreo rum balls
- No-Bake granola bars
Recipe card
No Bake Cheesecake with Motichoor Ladoo Truffles - Special Holiday Recipe
Equipment
- 1 8 inch springform pan
- 2 Bowl
Ingredients
For the Crust
- 150 grams Butter biscuits, cookies or graham crackers
- 3 tablespoon Melted butter
For the Cheesecake
- 350 grams Cream cheese, room temperature
- 3 tablespoon Powdered sugar
- 1 cup Whipping cream
- 3 tablespoon Sugar
- 1 teaspoon Vanilla extract
For the topping
- 4 Motichoor ladoo truffles
- 2 Motichoor Ladoo
- Pistachios, for garnish
- Vark, for garnish
Instructions
For the Crust
- In a mixie or blender, blend the biscuits into powder. Transfer this to bowl, add melted butter and mix.150 grams Butter biscuits, cookies or graham crackers, 3 tablespoon Melted butter
- Pour this into an eight or 9-inch springform pan and pack it tightly. The tighter you pack, it will not break when you cut the cheesecake. Use the back of a measuring cup or small bowl to do this. Check the video here. Keep it in the refrigerator while you make the filling.
Make the Cheesecake Filling
- In a bowl, add cream cheese and powdered sugar and mix well using a spatula until this is smooth and creamy. Keep it aside.350 grams Cream cheese, room temperature, 3 tablespoon Powdered sugar
- In another bowl, add whipping cream, sugar, and vanilla extract and beat on medium-high speed using a hand-held electric mixer or stand mixer until stiff peaks are formed.1 cup Whipping cream, 3 tablespoon Sugar, 1 teaspoon Vanilla extract
- Now add the sweetened cream cheese to the whipped cream, and using low speed on your hand-held mixer, mix until combined.
- Spread the filling onto the crust prepared earlier and then smooth the top. Cover this with plastic wrap and place it in the refrigerator for at least 8 hours or up to 2 days. I keep mine overnight.
Assembling Motichoor Ladoo Truffles
- When ready to serve, remove from the refrigerator, arrange the motichoor truffles around the edge and spread the crumbled motichoor ladoo at the center. Garnish it with pistachios, vark, and rose petals. Slice/Scoop into dessert bowls and enjoy.4 Motichoor ladoo truffles, 2 Motichoor Ladoo, Pistachios, for garnish, Vark, for garnish
Nutrition
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