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Home » Indian Fusion Recipes

Rose Cheesecake Thandai Shortbread Bars

Published: Mar 14, 2022 by Tanvi · This post may contain affiliate links

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Rose Cheesecake Thandai Shortbread Bars are made of a buttery thandai shortbread crust topped with a no bake rose cheesecake filling. The cheesecake layer is also flavored with thandai masala.Perfect for Holi, this make-ahead indian fusion dessert is easy-peasy to make.

Rose Cheesecake Thandai Shortbread bars in a white & gold plate

Holi, the indian festival of colors is later this week and my kitchen is buzzing with the colors and aromas of festive dishes and these rose cheesecake bars turned out to be so amazing.

Holi is the time for throwing parties with friends and family and taking forward the theme, besides traditional gujiya and thandai, I like to make a few fun snacks & desserts. Good food, good times! We are on a thandai high at this time of the year and I love using my homemade thandai masala in a ton of recipes.

Start With Thandai Masala Mix

Making thandai masala at home is super simple and takes barely 5-6 minutes. Once you make at home, you will never go back to store bought. You can be assured about the quality of ingredients and the freshness is just impeccable. Thandai Masala is made with nuts like almonds, cashews, seeds like melon and poppy seeds. Spices like fennel, black pepper and cardamom give it a fragrant exotic flair. You can check my full recipe in this Thandai post.

Thandai Shortbread

Nutty and buttery shortbread cookie goodness that is not too sweet. The shortbread crust has a delicate crumbly texture and aroma of cardamom and rose in every bite.

The crust of these bars is made with super simple shortbread dough prepared using just 4 ingredients-

  • All purpose flour
  • Unsalted Butter
  • Powdered Sugar
  • Thandai masala powder

Imagine eating thandai in a buttery crumbly cookie form. So yummy right? I have to stop myself from eating the dough raw. If you want, you can use the recipe to make just thandai shortbread cookies. Chill and roll out the dough and cut using cookie cutters.

Block of Rose cheesecake shortbread bars

No Bake Rose Cheesecake

Rose desserts are my most favorite. The rose cheesecake layer in this dessert is basically a fusion recipe combining flavors of traditional thandai with the cheesecake filling. The eggless cheesecake filling is super easy, one bowl recipe made with cream cheese, mawa and flavored with rose syrup and thandai masala. The mawa in the filling makes it taste like mithai. Yummy!

You need the following ingredients to make the no bake rose cheesecake layer.

  • Cream Cheese
  • Mawa. Store bought or Homemade
  • Powdered Sugar
  • Rose Syrup - I used Rooh Afza, you can choose any culinary grade rose syrup.
  • Rose Water (optional)
  • Thandai masala powder
  • Heavy Cream
Slices of rose cheesecake bars

How to Make?

Thandai Shortbread is super easy to make in 3 easy steps

  • Cream softened butter and sugar together.
  • Add thandai masala and mix well.
  • Mix in flour and using your hands make into a soft dough. Done!
Pressed Thandai Shortbread

Rose Cheesecake Filling

  • Add softened cream cheese and beat it to smooth.
  • Add softened mawa and mix in.
  • Next add the powdered sugar and rose syrup. Beat well.
Softened Cream cheese beaten with Mawa
Rose Syrup Cheesecake Filling
No bake rose cheesecake filling with thandai masala
Cheese filling set on shortbread crust
  • Add heavy cream and thandai masala.
  • Mix well to a soft luscious creamy cheesecake filling.

Assemble Everything

  • Press the shortbread dough in a parchment lined baking sheet.
  • Bake till golden brown.
  • Once cooled, add the cheesecake filling. Scatter some nuts.
  • Refrigerate overnight or for 6-8 hours.
  • Slice into bars.

Detailed instructions are in recipe card

Few Tips

  • You can make the layers as thick or thin as you like. I use a 8 by 8 inch baking pan to set. You can use a 9 by 9 inch or 9 by 13 pan for thinner layers.
  • The filling should be a little fluffy and thick.
  • The cream should be softened before you start beating it to avoid lumpy filling.
  • Cook mawa for 2-3 minutes just till its softened, dont brown it. If you want, you can skip the mawa.
  • Dont have rose syrup?Just use rose water and add a few drops of food color (optional) for pink color.
  • Add the cheesecake filling only after the shortbread layer has completely cooled down.
  • You can serve these bars with a berry compote. Rose and berries are beautiful together.
Close up of cheesecake shortbread bar

Serving & Storage

Serve sliced bars chilled. You can crush some rose petals or add whipped cream and berries on sides as well.

Store the bars refrigerated for 2-3 days. You can freeze them for a month. Freeze them in a single layer first. And then individually wrap in cling wrap and store in the freezer. Thaw before serving.

Rose Cheesecake Thandai Shortbread bars Featured Image

No Bake Rose Cheesecake Thandai Shortbread Bars

Rose Cheesecake Thandai Shortbread Bars made of a buttery thandai shortbread crust topped with a no bake rose cheesecake filling. The cheesecake layer is flavored with thandai masala. Perfect for Holi, these easy peasy bars are just heavenly indian fusion dessert. 
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 20 mins
Total Time 1 hr
Course Dessert
Cuisine American, Indian
Servings 9
Calories 440 kcal

Equipment

  • Hand Mixer

Ingredients
  

For Thandai Shortbread

  • 115 g unsalted butter softened
  • 80 g powdered sugar
  • 165 g All purpose flour
  • 25 g thandai masala

For The No Bake Rose Cheesecake Filling

  • 8 oz cream cheese
  • 125 g Mawa
  • 70 g powdered sugar
  • 2 tablespoon rose syrup
  • ½ cup heavy cream
  • 1 tablespoon thandai masala

Instructions
 

Make The Shortbread Dough (Can be made 1-2 days in advance)

  • In a large bowl, beat together softened butter and powdered sugar until light and fluffy. Takes about 3-4 minutes.
  • Add the thandai masala and beat again to combine very well.
  • Add the flour and using your hands, bring everything together to make a soft and pliable dough.
  • Notes:- 1) Shape the dough into a flat round by pressing it. You can freeze the dough for later use. 2)Once chilled, You can use the dough to just make shortbread cookies. For this roll the dough on a floured surface and cut using cookie cutters.
  • Line a 8 by 8 baking dish with parchment paper with overhang. Press the shortbread dough in a uniform layer. Using a fork, poke the dough so that it does not puff up while baking. Refrigerate and let chill for 10-15 minutes.
  • Preheat oven 350F.
  • Place the baking sheet in the oven and let bake for 11-15 minutes until the shortbread is golden. Once baked, take out of the oven and let stand on the kitchen counter until completely cooled down.

Make The Rose Cheesecake Filling (Make While the shortbread bakes and cools)

  • In a small pan, add crumbled mawa and cook for 2-4 minutes on very low heat until softened. The mawa should not brown. Let cool completely.
  • Add softened cream cheese to a large and using hand mixer beat it to smooth. Takes about 4 minutes.
  • Add the cooled softened mawa and beat together with cream cheese.
  • Next,add the powdered sugar, rose syrup and rose water (is using).Fold with spatula to mix sugar and then beat for a good 2-3 minutes until smooth. it will turn a beautiful pink color.
  • Add heavy cream and thandai masala next. Beat very well to make a smooth fluffy thickish filling.
  • Note:- If the shortbread is not cold yet, refrigerate the cheesecake filling.

Assemble

  • Add the cheesecake filling over the cooled shortbread crust.
  • Smoothen out using a spatula. Press down some silvered pistachios or almonds if you wish.
  • Cover the baking sheet with a foil or cling film and refrigerate for at least 6 hours or overnight(best).
  • Lift the set cheesecake bar(using the overhung parchment) and place on a hard surface .
  • Slice using a sharp knife into 6 long bars or 9 small squares or however you wish.

Notes

Some Tips
  • You can make the layers as thick or thin as you like. I use a 8 by 8 inch baking pan to set. You can use a 9 by 9 inch or 9 by 13 pan for thinner layers.
  • The filling should be a little fluffy and thick.
  • The cream should be softened before you start beating it to avoid lumpy filling.
  • Cook mawa for 2-3 minutes just till its softened, dont brown it. If you want, you can skip the mawa.
  • Dont have rose syrup?Just use rose water and add a few drops of food color (optional) for pink color.
  • Add the cheesecake filling only after the shortbread layer has completely cooled down.
  • You can serve these bars with dollop of whipped cream and berries. Rose and berries are beautiful together.
Serving & Storage
Serve sliced bars chilled. You can crush some rose petals or add whipped cream and berries on sides as well.
Store the bars refrigerated for 2-3 days. You can freeze them for a month. Freeze them in a single layer first. And then individually wrap in cling wrap and store in the freezer. Thaw before serving.

Nutrition

Calories: 440kcalCarbohydrates: 36gProtein: 6gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 71mgSodium: 122mgPotassium: 69mgFiber: 1gSugar: 18gVitamin A: 915IUVitamin C: 1mgCalcium: 134mgIron: 1mg
Keyword thandai cake, rose desserts, holi cheesecake, shortbread cookie recipe, thandai powder
Tried this recipe?Let us know how it was!

More Indian Fusion Recipes

  • Masala Chai Tiramisu
  • Schezwan Paneer Tart
  • Rasmalai Milk Boba
  • Pumpkin Jalebi

Filed Under: Indian Fusion Recipes, Indian Mithai & Desserts Tagged With: holi desserts, holi recipes, sinfullyspicy recipes, thandai cheesecake, thandai shortbread

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Hi, I'm Tanvi! If you love Indian food, you are at the right place, browse through hundreds of delicious Indian recipes

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