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!
Ingredients
Sandesh:
- 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
Crumble:
- 8 biscuits , use any
- 3 tbsp desiccated coconut
- 2 tbsp butter , melted
- 2 tbsp milk
Garnish:
- fresh fruits , I used strawberries, blackberries, tropical fruits
- chocolate , grated
- edible flowers
Instructions
-
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!