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Motichoor Ladoo Cheesecake Jars

Motichoor Ladoo Cheesecake Jars: A Festive Fusion Delight

Discover a festive twist with Motichoor Ladoo Cheesecake Jars, combining creamy cheesecake and traditional Indian sweets.
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Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 jars
Course: Desserts
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 grams Crushed Parle-G Biscuit Crumbs Feel free to swap with any similar sweet biscuit.
  • 100 grams Unsalted Butter Melted.
  • 1 teaspoon Cardamom Powder
For the Cheesecake Filling
  • 200 grams Cream Cheese Softened.
  • 100 grams Powdered Sugar Avoid using white sugar.
  • 1 teaspoon Kesar Elaichi Essence Optional.
  • 180 ml Heavy Cream Whipped.
  • 150 grams Motichoor Ladoo Crumble and incorporate.
For Garnish
  • 50 grams Nuts For garnish.
  • 1 sheet Chandi Ka Vark Edible silver leaves, optional.

Equipment

  • food processor
  • mixing bowl
  • electric mixer
  • Piping Bag

Method
 

Preparation Steps
  1. Prepare the Crust: Pulse the crushed Parle-G biscuits with cardamom powder in a food processor until they resemble fine crumbs. Combine with melted unsalted butter and press into jars; chill.
  2. Make the Filling: Beat softened cream cheese until smooth. Gradually add powdered sugar and Kesar Elaichi essence if desired. Whip heavy cream to stiff peaks and gently fold into the cream cheese mixture.
  3. Layer the Dessert: Add a spoonful of cheesecake filling followed by crumbled Motichoor ladoo. Alternate layers until jars are filled, topping with crumbled ladoo.
  4. Chill: Cover and refrigerate for at least 3-4 hours or overnight to let flavors meld.

Nutrition

Serving: 1jarCalories: 400kcalCarbohydrates: 35gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Allow cream cheese to reach room temperature for a smooth filling. Consider using a piping bag for neat layering, and taste the filling to adjust sweetness if needed.

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