Chocolate Khoya Kheer Cheesecake Cups: A Creamy Indian Fusion Dessert For Navratri Recipe

Directions

1. Crush the biscuits into fine, even crumbs. Add the melted butter and mix until the crumbs are evenly coated.

2. Divide the biscuit mixture evenly among individual dessert glasses.

3. Press the crumbs firmly into the base to create an even, compact layer. Refrigerate for 15–20 minutes to set.

4. Warm the milk in a saucepan over medium heat. Add the crumbled khoya and stir gently to combine.

5. Cook over low heat, stirring continuously, until the khoya melts into the milk and the mixture thickens slightly.

6. Roughly chop the Cadbury Bournville chocolate into small pieces for easy melting.

7. Add the sugar and chopped Cadbury Bournville chocolate to the khoya mixture.

8. Stir gently until the chocolate melts completely, creating a smooth, rich, and creamy chocolate-khoya mixture.

9. Fold in the chopped almonds and cashew nuts, allowing their texture and crunch to blend beautifully into the kheer.

10. Add the cardamom powder and give everything a gentle stir. Remove from the heat and allow the chocolate khoya kheer to cool completely.

11. Beat the cream cheese with powdered sugar and vanilla until smooth and silky. Gently fold in the whipped cream until light, airy, and creamy.

12. Spoon the cooled chocolate khoya kheer over the chilled biscuit base, creating an even layer.

13. Pipe the cheesecake mixture and gently smooth the surface for a neat, elegant finish.

14. Garnish with finely grated Cadbury Bournville chocolate, letting the delicate chocolate shavings add a sophisticated finishing touch.

15. Sprinkle with chopped almonds for an extra layer of crunch. Refrigerate for at least 2–3 hours, or preferably overnight, until beautifully set. Serve chilled and enjoy.

For a quicker no-bake version, it's always better to make individual glasses rather than a large cheesecake. They set faster and look beautiful when served.