Oct 30, 2018, Updated Nov 11, 2020 Garnished with nuts and edible silver leaves, these no-bake cheesecake jars make a stunning Diwali dessert.
Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. Fusion desserts are some of my favorite things to make! I mean it’s so creatively satisfying. For this Diwali, I wanted to share a fun fusion Indian dessert with you guys and I combined two of my favorite desserts – cheesecake and motichoor ladoo in these No-Bake Motichoor Ladoo Cheesecake Bars! Don’t they look so pretty and festive? Motichoor ladoo have always been one of my favorite desserts to eat. But I was very particular about the kind of motichoor ladoo that I liked – they had to be melt in mouth, made with desi ghee and not overtly sweet. So because of this, I liked motichoor ladoo from very sweet shops only. I remember mom buying those from my favorite sweet shops for festivals like raksha bandhan and diwali. We made a lot of sweets and snacks at home but few sweets mom just bought from outside and motichoor ladoo was one of them. This time around I bought these ladoos from a local sweet shop here and in stead of eating them as such, I used them to make these stunning Motichoor Ladoo Cheesecake Jars!
If you use store bought ladoo (like I did!) it would take you not more than 30 minutes to put it altogether. I mean can you believe such a stunning looking dessert can be so easy to make?
These Motichoor Ladoo Cheesecake Jars
✓ are the perfect no-bake dessert ✓ takes no more than 30 minutes to put it altogether ✓ combines two of my favorite desserts – motichoor ladoo & cheesecake in a stunning fusion dessert ✓ are the perfect dessert to make for your Diwali party They are in fact so perfect for any occasion and not only Diwali because, one they look so pretty and two they are individual jars which makes them perfect to serve a crowd.
How To Make Motichoor Ladoo Cheesecake
As with all cheesecakes, we start by making the crust. I used one of India’s most favorite biscuit (cookie) for the crust – parle-g! I wanted to keep the flavors Indian and so I thought of using parle-g for the crust. I mean which Indian doesn’t love or grew up eating these cookies everyday? Right? I flavored them with just a pinch of cardamom. For the filling, beat the cream cheese until softened and fold in the whipped cream to make the cheesecake light. I used 1/2 cup of heavy cream, if you want a lighter cheesecake (in texture), use 3/4 cup. But do keep in mind that if you use 1/2 cup of cream, the cheesecake will set more firmly. I also flavored the cheesecake with a kesar-elaichi (cardamom-saffron) essence that I had but if you don’t have it, just don’t bother about it. Totally optional. Once you have the cream cheese ready, fill the jars with alternate layers of cream cheese and crumble motichoor ladoo. You can even just do layer of cream cheese and them top with crumbled ladoo and not do the alternate layers. But I think the layers make it look so festive.
Once ready, you simply put the jars into the refrigerator for these to set for few hours before serving. In fact it’s even better if you make them a day in advance and serve them the next day. Perfect for a party! You may top these cheesecake jars with whipped cream if you like. I just garnished with nuts and chandi vark (edible silver leaves) to make it look all festive! Hope you guys love this dessert, I had so much fun making these! How Many Cheesecake Jars This Recipe Makes? It would make 5-6 medium size jars of cheesecake. The jars that you see here were pretty big so I was able to get only 4 of these. If you use dessert shot glasses and do only single layer of crust>cheesecake>boondi, you will be able to get at least 10-15 cheesecake jars. I would strongly recommend using shot glasses if making these for a party!
Method
1- Pulse parle-g biscuits (cookies) in a food processor along with a generous pinch of cardamom powder. Pulse until the biscuits turn into fine crumbs. 2- Transfer the crumbs to a bowl and add melted (slightly cooled) butter to it. 3- Mix the cookies crumbs with the butter until it feels like wet sand. 4- Add 1 to 2 tablespoons of crumbs to each jar and press the crumbs to the bottom of the glass using the back of your spoon or with your thumb until its compact. Place the glasses in the refrigerator while you make the filling.
5- Using the paddle attachment of your stand mixer or using a hand mixer, beat the softened cream cheese for 3 to 4 minutes until softened. Then add powdered sugar to it and mix. 6- Add the kesar elaichi essence (if using) and mix. Set the cream cheese aside. 7- In a separate bowl, beat the heavy cream until it forms stiff peaks using the wire whisk attachment of your stand mixer or use your stand mixer. 8- Start folding the whipped cream into the cream cheese mixture using a spatula.
9- Fold the whipped cream in 2 to 3 parts into cream cheese mixture until it’s all combined. 10- Now crumble the boondi ladoos in a bowl. 11- Take the jars out of the refrigerator and add the first layer of cheesecake mixture on top of the crust. Then top with a layer of crumbled boondi ladoo. I used a piping bag to fill these jars. 12- Top with another layer of cheesecake filling and then finish with a layer of crumbled boondi on top. Repeat with all the remaining jars. I made alternate layers of cheesecake and crumbled boondi, you can just do a single layer of cheesecake filling and then crumbled ladoo on top – it’s up to you. The layers just make it look prettier.
Garnish the no-bake motichoor ladoo cheesecake jars with sliced almonds, pistachios and chandi ka vark. Cover and place them in the refrigerator for 3 to 4 hours before serving. Enjoy!
Check Out More Fusion Desserts!
Chocolate Cinnamon Gujiya Thandai Cheesecake with Gulkand Whipped Cream If you’ve tried this Motichoor Ladoo Cheesecake Jars then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
title: “Motichoor Ladoo Cheesecake Jars " ShowToc: true date: “2024-10-25” author: “Bobby Webster”
Oct 30, 2018, Updated Nov 11, 2020 Garnished with nuts and edible silver leaves, these no-bake cheesecake jars make a stunning Diwali dessert.
Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. Fusion desserts are some of my favorite things to make! I mean it’s so creatively satisfying. For this Diwali, I wanted to share a fun fusion Indian dessert with you guys and I combined two of my favorite desserts – cheesecake and motichoor ladoo in these No-Bake Motichoor Ladoo Cheesecake Bars! Don’t they look so pretty and festive? Motichoor ladoo have always been one of my favorite desserts to eat. But I was very particular about the kind of motichoor ladoo that I liked – they had to be melt in mouth, made with desi ghee and not overtly sweet. So because of this, I liked motichoor ladoo from very sweet shops only. I remember mom buying those from my favorite sweet shops for festivals like raksha bandhan and diwali. We made a lot of sweets and snacks at home but few sweets mom just bought from outside and motichoor ladoo was one of them. This time around I bought these ladoos from a local sweet shop here and in stead of eating them as such, I used them to make these stunning Motichoor Ladoo Cheesecake Jars!
If you use store bought ladoo (like I did!) it would take you not more than 30 minutes to put it altogether. I mean can you believe such a stunning looking dessert can be so easy to make?
These Motichoor Ladoo Cheesecake Jars
✓ are the perfect no-bake dessert ✓ takes no more than 30 minutes to put it altogether ✓ combines two of my favorite desserts – motichoor ladoo & cheesecake in a stunning fusion dessert ✓ are the perfect dessert to make for your Diwali party They are in fact so perfect for any occasion and not only Diwali because, one they look so pretty and two they are individual jars which makes them perfect to serve a crowd.
How To Make Motichoor Ladoo Cheesecake
As with all cheesecakes, we start by making the crust. I used one of India’s most favorite biscuit (cookie) for the crust – parle-g! I wanted to keep the flavors Indian and so I thought of using parle-g for the crust. I mean which Indian doesn’t love or grew up eating these cookies everyday? Right? I flavored them with just a pinch of cardamom. For the filling, beat the cream cheese until softened and fold in the whipped cream to make the cheesecake light. I used 1/2 cup of heavy cream, if you want a lighter cheesecake (in texture), use 3/4 cup. But do keep in mind that if you use 1/2 cup of cream, the cheesecake will set more firmly. I also flavored the cheesecake with a kesar-elaichi (cardamom-saffron) essence that I had but if you don’t have it, just don’t bother about it. Totally optional. Once you have the cream cheese ready, fill the jars with alternate layers of cream cheese and crumble motichoor ladoo. You can even just do layer of cream cheese and them top with crumbled ladoo and not do the alternate layers. But I think the layers make it look so festive.
Once ready, you simply put the jars into the refrigerator for these to set for few hours before serving. In fact it’s even better if you make them a day in advance and serve them the next day. Perfect for a party! You may top these cheesecake jars with whipped cream if you like. I just garnished with nuts and chandi vark (edible silver leaves) to make it look all festive! Hope you guys love this dessert, I had so much fun making these! How Many Cheesecake Jars This Recipe Makes? It would make 5-6 medium size jars of cheesecake. The jars that you see here were pretty big so I was able to get only 4 of these. If you use dessert shot glasses and do only single layer of crust>cheesecake>boondi, you will be able to get at least 10-15 cheesecake jars. I would strongly recommend using shot glasses if making these for a party!
Method
1- Pulse parle-g biscuits (cookies) in a food processor along with a generous pinch of cardamom powder. Pulse until the biscuits turn into fine crumbs. 2- Transfer the crumbs to a bowl and add melted (slightly cooled) butter to it. 3- Mix the cookies crumbs with the butter until it feels like wet sand. 4- Add 1 to 2 tablespoons of crumbs to each jar and press the crumbs to the bottom of the glass using the back of your spoon or with your thumb until its compact. Place the glasses in the refrigerator while you make the filling.
5- Using the paddle attachment of your stand mixer or using a hand mixer, beat the softened cream cheese for 3 to 4 minutes until softened. Then add powdered sugar to it and mix. 6- Add the kesar elaichi essence (if using) and mix. Set the cream cheese aside. 7- In a separate bowl, beat the heavy cream until it forms stiff peaks using the wire whisk attachment of your stand mixer or use your stand mixer. 8- Start folding the whipped cream into the cream cheese mixture using a spatula.
9- Fold the whipped cream in 2 to 3 parts into cream cheese mixture until it’s all combined. 10- Now crumble the boondi ladoos in a bowl. 11- Take the jars out of the refrigerator and add the first layer of cheesecake mixture on top of the crust. Then top with a layer of crumbled boondi ladoo. I used a piping bag to fill these jars. 12- Top with another layer of cheesecake filling and then finish with a layer of crumbled boondi on top. Repeat with all the remaining jars. I made alternate layers of cheesecake and crumbled boondi, you can just do a single layer of cheesecake filling and then crumbled ladoo on top – it’s up to you. The layers just make it look prettier.
Garnish the no-bake motichoor ladoo cheesecake jars with sliced almonds, pistachios and chandi ka vark. Cover and place them in the refrigerator for 3 to 4 hours before serving. Enjoy!
Check Out More Fusion Desserts!
Chocolate Cinnamon Gujiya Thandai Cheesecake with Gulkand Whipped Cream If you’ve tried this Motichoor Ladoo Cheesecake Jars then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
