How to make Mini Eggless Cheesecake delicious

Mini Eggless Cheesecake - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Mini Eggless Cheesecake! A quick and easy dinner that is ready in under 20 minutes! Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. When I have zero free time and need a crowd-pleasing dessert these Easy Eggless Mini Cheesecakes are one of my go-to. Everyone LOVE them, you can top them with whatever your heart desires, they are easy to make and they're fantastic for portion control, so no guilt! Cream Cheese: Use philadelphia cream cheese if available for best results. Alternate brands in India are Britannia and D'lecta.

Another way to prep these mini no-bake cheesecakes is to freeze them. How to make Eggless Thandai Mini Cheesecake Recipe. To begin with Thandai Mini Cheesecake, firstly we will prepare the thandai masala.

You can cook Mini Eggless Cheesecake with 9 Ingredients and 5 steps. See the following guide!

1. 200 gm creamcheese (or fullcream cottage cheese grinded,creamed).
2. Pinch salt.
3. as needed drops Vanilla essence.
4. 3-4 tablespoon Sour cream or thick curd.
5. 1/4 cup rock sugar powder.
6. Crust.
7. 7 digestive biscuits powder.
8. 3 tablespoon melted butter.
9. 1/2 teaspoon Lime zest.

Dry roast all these ingredients in a wide pan mentioned under 'For Thadai masala' for a couple of minutes. Grind the Thandai Masala ingredients in a mixer grinder, until you get a coarse powder. The next step is to prepare the crust for the cheesecake. Kicking off my Holi recipes with this gorgeous eggless cheesecake with orange and fennel Parle-G crust!

1. First make the crust by adding melted butter and Lime zest into the powdered biscuits. Mix it and pour in paper liners. Then slightly press the crust to make it even (using a bottle cap or spoon) and keep aside..
2. Now cream the creamcheese with a blender or whisker, add curd or sour cream, rock sugar powder, salt and vanilla essence and mix well and tap the mixture to remove extra air bubbles (for plain surface on your baked cheesecake). Now pour the creamcheese mixture in the paper liners..
3. Now bake them in preheated oven (160 c temperature) for 15 mins max as this recipe has no egg so it won't take long to get baked. And if you are doing it without oven place the mini cheesecakes on a stand in a preheated pot, close the lid and bake it for 15-20 mins..
4. After baking cool it in freeze for minimum 30 mins. It is ready to eat finally but you can and your favourite topping on the cheesecakes for garnishing (like blueberry marmalade or just strawberries)..
5. Note:in the same creamcheese batter you can swirl some strawberry extract and bake, you will have a vanilla strawberry two in one marble cheesecake..

I took inspiration from citrus season thandai for the crust flavor - also it's my favorite ice cream flavor from Malai Ice Cream! Cheesecake has always been my weakness. Using Marias biscuit/cookies takes me back to my childhood days in Belize. You'll be pleasantly surprised to know that cheesecakes are extremely easy to convert into eggless recipes. This eggless cheesecake is a straight swap of the "regular" Vanilla Cheesecake on LinsFood.