Motichoor Ladoo Cheesecake Jars
Oct 30, 2018, Updated Nov 11, 2020
No-Bake Motichoor Ladoo Cheesecake Jars make a decadent dessert for the festive season! Layers of cheesecake, crumbled boondi ladoo and a parle-g crust make this dessert irresistible!
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No-Bake Motichoor Ladoo Cheesecake Jars with layers of cheesecake, crushed boondi ladoo and a parle-g crust!
Garnished with nuts and edible silver leaves, these no-bake cheesecake jars make a stunning Diwali dessert.
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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!
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!
Motichoor Ladoo Cheesecake Jars
Ingredients
For the crust
- 3/4 cup crushed parle-g biscuit crumbs from around 15 parle-g biscuits
- 2 tablespoons unsalted butter melted and slightly cooled
- generous pinch of cardamom powder
For the cheesecake
- 8 oz cream cheese softened
- 1/2 cup powdered sugar 50 grams, also known as confectioners sugar (do not replace with regular white sugar)
- few drops kesar elaichi essence optional
- 1/2-3/4 cup heavy cream depending how light you want the cheesecake, I used 1/2 cup
- 3-4 motichoor ladoos crumbled, each ladoo approx 50 grams in weight
- nuts for garnishing
- chandi ka vark/edible silver leaves for garnishing
Instructions
- 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.
- Transfer the crumbs to a bowl and add melted (slightly cooled) butter to it. Mix the cookies crumbs with the butter until it feels like wet sand.
- 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 jars in the refrigerator while you make the filling.
- 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.
- Add the kesar elaichi essence (if using) and mix. Set the cream cheese aside.
- 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.
- Start folding the whipped cream into the cream cheese mixture using a spatula. Fold the whipped cream in 2 to 3 parts into cream cheese mixture until it's all combined.
- Now crumble the boondi ladoos in a bowl.
- Take out 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.
- Top with another layer of cheesecake filling and then finish with a layer of crumbled boondi on top. Repeat with 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Manali,
Thank you for sharing the amazing Motichoor ladoo cheesecake jars.
Could you please suggest some brand options for cream cheese and heavy cream and also some stores where I can get . I am new to US and so little skeptical which one to use.
Philadelphia cream cheese and heavy cream you have many brands like organic valley, horizon, darigold etc. Just make sure you use heavy cream that is cream which has more than 35%+ fat . you will find both cream cheese and heavy whipped cream at all grocery stores in US
Hi, thanks for answering my earlier question. I have another one. I am unable to find whipped cream here, only whipped cream powder is available. The recipe card says to add chilled milk/water to the powder and whip till soft peaks to get whipped cream. Once I do this can I use it as whipped cream in the recipe above and beat it again till stiff peaks and fold into the cream cheese? Thank you.
I don’t have much experience with whipped cream powder. If it says add to milk and whip until peaks, then that’s your whipped cream. You don’t need to beat the cream again.
Hi, If we make these the night before, how much heavy cream do you recommend – 1/2 c or 3/4 c? Also, how many hours before its to be eaten, do we remove from the refrigerator if these are made the night before (~20 hours in advance of the party)?
it doesn’t matter when u make it, the amount of cream depends on how light you want your cheesecake. I usually use 1/2 cup. You can serve keep it at room temperature for like 15-20 mins and serve.
Looks amazing, This Diwali dessert list goanna be exquisite. I loved the picture though.
Loved the jars! Where did you purchase them?
I think they were from a craft store long back. Check amazon, you will find similar jars.
Can this be made in a 13×9 inch pan instead of individual
you can but then serving it won’t be easy as it’s not a set or baked cheesecake
Hi Manali,
Can this recipes be made a few days in advance? How long will it last if made ahead?
you can make them up to 48 hrs in advance, wouldn’t recommend more than that since there’s cream cheese in there
Hi Manali,
Sounds like a great recipe – will try this weekend. Question: If I want to make this super light, can I add more heavy cream and reduce the cream cheese? What proportion would you recommend? Thanks.
you can use just whipped cream and that’s absolutely fine too but it just won’t set well like it’s supposed to and won’t taste like cheesecake.
Hey Manali!
Thanks for sharing…Looks gorgeous 😍What oz jars are these?
probably 4 oz
Hi Manali,
Love your recipe. Could this recipe be used for Gajar ka halwa ? I mean using cream cheese as filling. Please suggest if there is any alternative . 🙂
Thanks,
Shalini.
yes gajar halwa will work as well!
I wanted to confirm that cream cheese with salt is fine to use here.
no it’s not. I think you are talking about cream cheese spread here. You have to use normal cream cheese which comes in a block and without salt. Don’t use the spread.
Hi manali..which brand of full fat cream cheese unsalted you have used..is it available in Walmart ?
I like using Philadelphia cream cheese, yes available at Walmart
Hi Manali,
Lovely recipe. Instead of parle G any other cookies I can use? Or without cookies?
Thanks
absolutely use any cookie. Definitely use cookies since we are making cheesecake jars and cheesecakes do have a cookie crust traditionally!
Made it today, I used the small & regular size Yoplait jars. Looks really cute. Came out really good. For the cheesecake layer I used rose essence. Thank you for the recipe
Can we use mascarpone cheese instead of cream cheese?
Just because I had some leftover.
This desert is just brilliant ?
it might work! try!
Hi Manali,
This looks sooooo good! I am definitely making this for Diwali. Where do you find the
silver leaf (virk)? I wasn’t able to at my Indian store. Thank you!
from India but check amazon for “edible silver leaves” and you will find some!
Hi
You are a MBBS doctor. Don’t you feel dissatisfied that you don’t practice?
You said you were a nerdy bookworm type on school. So you must have chosen to be MBBS.
I feel you must practice and apply your knowledge .
Hello Rupali, thanks for your concern and advice but it’s my life and only I decide what I get to do with it! ? also you do not know how my life circumstances have been so I don’t think it’s fair for you to judge a stranger’s life decision. I feel perfectly satisfied doing what I do and I would not change it for anything.
So true, agree with you. You should do whatever makes you happy ????Great recipe, planning to do it for Christmas Eve family get together.
hope you enjoy it 🙂
Hey!
Will these jars stay good at room temperature for a day or two , once set in the fridge for 4-5 hours?
at room temperature for 2 days? no, they won’t last. 12 hours yes
How many days would These jars last if refrigerated? And would it last more if cheesecake is replaced with rabdi ?
they both will last same, 2-3 days
If I want to make this same in a 8 inch cheesecake pan as a cheesecake wt wud be the quantity of the cream cheese and whipped cream . Please reply.
try doubling the recipe
Is there any room/need for sour cream in it ? For like the NY cheesecake feel ? If so how much would you suggest
I think it is good as it is..however if you want, add maybe 3-4 tablespoons sour cream and see
Thanks for the recipe. Can we use store bought gulab jamun for this instead of laddoos?
yes!
Thank you. Tried this with gulab jamun. Came out well but a bit too sweet. Will reduce the sugar next time.
Can I use some store brought frozen motichoor laddoo next time? Any suggestions?
sweetness is a personal preference, the cheesecake layer isn’t that sweet, it’s the mithai which makes them sweet. Cut down on the sugar as needed. I have used store bought ladoos only (though not frozen), anything works!
How many ounces was the jar that you used?
These were around 6-7 ounces I guess..use smaller ones to make more jars
Very good, do you take order ?
I share recipes on my blog so that you can make it yourself 🙂
Have you ever made this as one large pie? I am wondering if it would set (interested in making this for a company party)
Hi Cara, I have not but I think it should work! Let me know how it goes if you try this!
Where do you get the kesar elaichi essence from?
Can whipped cream be used instead of heavy cream? or will it not work.
kesar elaichi essence from Indian store. I don’t exactly understand your question about whipped cream? the heavy cream is whipped and then it becomes whipped cream, it’s the same. Or you mean the ready made whipped cream like cool whip? If yes then you may use it!
Can we use cool whip instead of whipping cream?
yes should work!
Can i use cool whip instead of whipping cream?
Can you make this the day before?
of course! 🙂
Where to get the jars from?
I don’t remember when I got these from Jas, but you can find such jars at stores like Hobby Lobby, Michaels etc. here are similar jars (but smaller in size) https://www.amazon.com/dp/B00JCJLNOM/ref=sxbs_sxwds-stvpv2_2?pf_rd_m=ATVPDKIKX0DER&pf_rd_p=6375e697-f226-4dbd-a63a-5ec697811ee1&pd_rd_wg=V5zsB&pf_rd_r=CJJAN5P0KB5YKJR28FK8&pf_rd_s=desktop-sx-bottom-slot&pf_rd_t=301&pd_rd_i=B00JCJLNOM&pd_rd_w=MtTq5&pf_rd_i=dessert+shot+glasses&pd_rd_r=0003f8c7-d825-4616-ac53-73cdb882d54a&ie=UTF8&qid=1540917004&sr=2
Very beautiful and delicious!
Thanks Angie!