No Bake Cheesecake With Motichoor Ladoo Truffles Special Holiday Recipe

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 Crust150 grams Butter biscuits, cookies or graham crackers3 tablespoon Melted butter For the Cheesecake350 grams Cream cheese, room temperature3 tablespoon Powdered sugar1 cup Whipping cream3 tablespoon Sugar1 teaspoon Vanilla extract For the topping4 Motichoor Ladoo Truffles2 Motichoor LadooPistachios, for garnishVark, 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.