Boondi Cheesecake Shots
These no-bake boondi cheesecake shots have a buttery biscuit base, layers of sweet and tangy, mousse-like cheesecake filling, and sweet boondi. They look super adorable and are so easy to make!
Servings 15 to 16 cheesecake shots
Ingredients
- 225 grams sweet boondi
For the cheesecake crust
- 3/4 cup digestive biscuit crumbs, 12 biscuits
- 2 tablespoons melted butter, 28 grams
- 1 tablespoon castor or powdered sugar, 14 grams
For the cheesecake filling
- 1 cup full-fat cream cheese, 225 grams
- ¼ cup castor sugar, 56 grams
- Pinch of salt
- 2 teaspoons lemon juice, 10 ml, optional
- ¼ teaspoon rabdi essence
- ¾ cup whipping cream, approx 190 ml
Other ingredients (optional)
- Whipped cream, as required
- Slivered or coarsely chopped nuts
- Edible dried rose petals
Instructions
Cheesecake crust
- Transfer the biscuit crumbs to a medium-sized bowl. Add sugar and mix well.
- Next, add melted butter and mix until it resembles wet sand.
- Add about 2 teaspoons of the crumbs to each serving glass or jars, and press it down to pack it firmly.
- Refrigerate while you prepare the cheesecake filling.
Cheesecake filling
- Add softened cream cheese to a big mixing bowl. Also, add sugar along with a pinch (about 1/8 teaspoon) of salt.
- Using an electric mixer, beat on low speed initially to combine everything well.
- Then increase the speed to medium-high, and beat until the cream cheese mixture is smooth, light, and fluffy.
- Use a silicon or rubber spatula to scrape the sides and bottom of the bowl once or twice in between.
- Add lemon juice (optional) and rabdi essence. Beat until well-combined.
- In another medium-sized mixing bowl, add heavy cream. Beat at high speed until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture in two batches, just until well combined. You should get around 2 and 3/4 cups of cheesecake filling.
Assemble
- Remove the serving glasses from the fridge.
- Pipe the cheesecake layer over the crust.
- Add 2 teaspoons of sweet boondi, followed by another layer of cheesecake filling and 2 more teaspoons of sweet boondi.
- You may just add one layer each of the cheesecake filling and sweet boondi instead of 2 layers. If using taller serving glasses, feel free to make more layers!
- Repeat with the remaining shot glasses. Cover loosely and refrigerate for 2 to 3 hours.
- Just before serving, you may decorate with some whipped cream and garnish with slivered pistachios or nuts of choice and/or dried rose petals.
Video
Notes
Since I've used non-dairy cream which is already sweetened I've cut back on the sugar. If using regular heavy cream, you can increase the sugar to 1/2 cup.
The serving glasses that I've used are a little bigger than a shot glass. Its volume is about 60 ml. If using shot glasses, you can just make one layer each of the crust, cheesecake filling, and the boondi.