Sandesh Cheesecake Cups – a creamy, no-bake, Indian-inspired dessert that’s the easiest treat to enjoy this Mother’s Day! With hints of rose and creamy cottage cheese, celebrate in style with these light, luxurious cups!
The crumble base of the cups is super simple to make with only a few ingredients and this lovely rich, buttery taste. The real magic is in the cheesecake filling, which has homemade cottage cheese for that beloved sandesh-inspired flavor!
Celebrate Mother’s Day with these super light, creamy cups to brighten up your family’s day!
STEPS FOR MAKING SANDESH CHEESECAKE CUPS:
Sandesh Cheesecake Cups - a creamy, no-bake, Indian-inspired dessert that’s the easiest treat to enjoy! With hints of rose and creamy cottage cheese, celebrate in style with these light, luxurious cups!
- 2 cups homemade cottage cheese , or grated paneer
- 1/4 cup hung curd or greek yogurt
- 3 tbsp cream cheese , at room temperature
- 1/2 tsp rose essence , or any essence of your choice
- 2/3 cup condensed milk
- 2 tbsp milk , as needed
- 8 biscuits , use any
- 3 tbsp desiccated coconut powder
- 2 tbsp butter , melted
- 2 tbsp milk
- fresh fruits , I used strawberries, blackberries, tropical fruits
- chocolate , grated
- edible flowers
Make sure you squeeze out any excess water from your cottage cheese.
In a food processor, add your cottage cheese (or grated paneer), cream cheese, condensed milk, and greek yogurt. Adjust the condensed milk to get your desired sweetness. Blend until smooth and creamy, making sure not to over-mix. If it’s too thick, add some milk 1 tbsp at a time. The texture should be as thick as a cake batter so it sets properly.
Then flavor the cottage cheese mixture with your preferred essence. I divided it into four parts and used rose, vanilla, lemon and kewra essence.
To make the crumble, in a food processor add your biscuits, desiccated coconut, butter, and milk. Pulse until it becomes moist sand, it should stick together gently if you press with your hands.
In your serving glasses, add 1-2 spoons of the crumble and press gently with the back of the spoon.
Then, fill you glasses up with the cottage cheese mixture and let set in the fridge for 6-8 hours. It's best if you can set this a day in advance.
After chilling, decorate the cups with fruits, chocolate, and flower as you desire! I made mine with blackberries (kewra flavor), strawberries (rose flavor), tropical fruits (lemon flavor) and chocolate (with vanilla flavor). Your Sandesh Cheesecake Cups are ready to enjoy!
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