Thanksgiving Dessert Ideas 2025 | Mayuri Seattle
Thanksgiving is that one moment in the year when the pace of life finally slows down. Kitchens fill with warm aromas, families gather around the table, and everyone shares a quiet sense of gratitude. It’s a holiday built on simple joy — good food, meaningful conversations, and the comfort of being together. And with Thanksgiving falling on November 27 this year, many households are already planning their menus, deciding what to prepare fresh, what to try for the first time, and what recipes will make it to their traditional spread.
Whether you’re planning a classic Thanksgiving dinner, hosting a potluck, or preparing a cozy meal at home, the day always circles back to one thing: the dishes that bring people together.
Here’s something interesting you can tell your guests this year:
The original Thanksgiving celebration in 1621 wasn’t officially called “Thanksgiving” at all. It was simply a long harvest gathering — a three-day feast where people cooked seasonal meals, shared produce, and celebrated the year’s blessings.
It wasn’t until almost 200 years later that Thanksgiving became a national holiday. The core idea, though — gratitude, food, and togetherness — has remained unchanged.
A creamy no-bake dessert with a crunchy vermicelli layer
This fusion-style dessert combines the richness of cheesecake with the sweetness of laddoos and the crunch of toasted vermicelli — resulting in a unique dish that blends perfectly into any Thanksgiving menu.
For the Base
2 + ½ cups sevaiyan (vermicelli)
1 tbsp ghee (clarified butter)
⅓ cup condensed milk (sweetened milk)
For the Cheesecake Filling
1 cup cream cheese (225g), softened
3 tbsp condensed milk (sweetened milk)
¼ cup white chocolate, melted
⅛ tsp cardamom powder (elaichi powder)
1 cup whipped cream (whip ½ cup heavy cream)
5–6 motichoor laddoos (sweet boondi ladoo spheres)
How to Make It
1. Create the Crunchy Base
Warm the ghee, break the sevaiyan into small pieces, and toast them until lightly golden. Mix in the condensed milk until evenly coated.
2. Set the Layer
Press the mixture into a 7-inch springform pan.Refrigerate while preparing the filling.
3. Whip the Filling
Blend the cream cheese, condensed milk, melted white chocolate, cardamom powder, and whipped cream until smooth and airy.
4. Layer It Up
Spread half the filling over the chilled base.
Crumble the motichoor laddoos evenly on top.
Add the remaining filling and smooth out the surface.
5. Chill to Set
Refrigerate for at least 4 hours (overnight gives the best texture).
6. Flip & Serve
Once set, flip the pan to reveal the upside-down cheesecake.
Serve chilled for best flavor.
If you’re preparing your Thanksgiving dinner or exploring new Thanksgiving recipes Seattle residents are trying this year, this dessert is a perfect starting point — simple, festive, and crowd-pleasing.
The best part?
You can find all the ingredients for this dessert at every Mayuri location — from vermicelli and laddoos to cream cheese, ghee, and white chocolate.
Whether you’re making this as the centerpiece dessert or pairing it with your other Thanksgiving desserts, this recipe adds a memorable touch to your celebration.
