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Eggless thandai mousse in serving cups garnished with rose petals and pistachios.
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4.50 from 4 votes

Eggless Cheesecake Thandai Mousse

Eggless cheesecake thandai mousse is the perfect no bake, Indian fusion dessert that is easy to make and will be a hit at your next party! No eggs, gelatin, or agar agar needed. Just a few simple ingredients are used. Perfect to celebrate Holi, Diwali, or any festive occasion.
Course: Dessert
Cuisine: Indian, indian fusion
Diet: Vegetarian
Keyword: eggless thandai mousse, thandai cheesecake, thandai mousse
Servings: 24 servings
Calories: 89kcal
Author: Shilpa Joshi

Ingredients

  • 1 cup heavy cream
  • 4 tbp thandai masala
  • 8 oz cream cheese brick of cream cheese
  • 3 tbsp sour cream can substitute Greek yogurt or skip, adds a tang
  • ⅛ tsp salt
  • 1 cup powdered sugar 205g
  • 16 parle g or graham crackers can use more, dependent on the layers you want to create when serving
  • 2 tsp thandai masala powder
  • rose petals, pistachios optional, for garnish when serving

Instructions

Prep

  • Add 4 tablespoons thandai masala powder to the heavy cream and refrigerate. I like to leave it overnight to soak in flavors, but 2-3 hours works too.
    Thandai masala powder soaked in heavy cream.

Make the thandai mousse

  • Place saffron strands in one tablespoon of milk to let it bloom as you work on the next step.
    Saffron blooming in milk in a small white bowl.
  • In a mixing bowl, whip the heavy whipping cream until stiff peaks form. Set aside.
    Thandai heavy whipping cream in a steel bowl.
  • In another bowl, beat the cream cheese, sour cream, and saffron milk until smooth and creamy. Make sure cream cheese is softened.
    Cream cheese mixture for mousse.
  • Gradually add powdered sugar salt to the cream cheese mixture. Mix until well combined.
    Cream cheese mixture for mousse.
  • Gently fold in the whipped cream into the cream cheese mixture until fully incorporated.
    Thandai heavy whipping cream in a steel bowl.

Prepare the biscuit layer

  • Place biscuits and 3 teaspoons thandai masala in a ziploc bag. Use a rolling pin to crush the biscuits. A mix of texture is good - meaning smalled and slightly bigger pieces.
    Crushed biscuits in a ziploc bag and a rolling pin to the side.

Assemble mousse cups

  • Place a layer of biscuit crumbs. On top pipe or spoon the mousse into serving glasses or bowls. Repeat the layers. I used small 2.2 oz mousse cups so I could make many servings. You can use bigger cups as well.
    Thandai mousse cups in serving glasses.
  • Chill in the refrigerator for at least 2-3 hours or until set.
  • Before serving, garnish with a sprinkle of thandai masala powder or crushed nuts if desired.
    Eggless thandai cheesecake mousse cups garnished with rose petals and pistachios.

Nutrition

Calories: 89kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 45mg | Potassium: 24mg | Sugar: 6g | Vitamin A: 282IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.02mg