Thandai Cheesecake Shake

4 from 1 vote

In summers everyone loves to have more of liquids. This combination would surely soothe your senses and keep your tummy full. Nothing beats thandai in summers.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Served AsBeverages
Recipe Taste Sweet
Servings 2


  • 1 tablespoon thandai syrup
  • Pinch saffron
  • 1 glass milk chilled
  • 3-4 tablespoon ice cream vanilla
  • 3-4 tablespoon cream cheese softened, at room temperature

For base of cheesecake shake

  • 3-4 biscuits Crushed digestive biscuits
  • 2 tsp Butter at room temperature
  • 1 tsp Strawberries crush


  • Blend the thandai syrup, ice cream, cream- cheese and milk until smooth, place in the fridge to keep it chill.

To make base

  • Crush the digestive biscuits with a rolling pin by placing it in a ziplock / you can pulse it in the mixer too. Mix butter in it. Chill it.

Setting up the glasses

  • Scoop one tbsp of crushed biscuits & butter mix. Place at the bottom of glass. Press it. Top it with 1 tsp of strawberry crush and then add the chilled thandai shake.
  • Garnish the shake with strawberry crush swirls.
    Thandai Cheesecake Shake - Plattershare - Recipes, food stories and food lovers

Please appreciate the author by voting!

4 from 1 vote

Recipe Nutrition

Calories: 313 kcal | Carbohydrates: 25 g | Protein: 7 g | Fat: 21 g | Saturated Fat: 11 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Trans Fat: 0.2 g | Cholesterol: 52 mg | Sodium: 227 mg | Potassium: 249 mg | Fiber: 0.2 g | Sugar: 14 g | Vitamin A: 677 IU | Vitamin C: 1 mg | Calcium: 188 mg | Iron: 1 mg

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