I’ve made it super easy by making a no-bake version in jars that takes only 10 minutes of prep time! I LOVE Gulab Jamun! The soft spongy balls soaked in a rose scented sugar syrup are instantly recognisable and arguably the flagship Indian sweet! Now, I am a big believer in enjoying the best Indian sweets just as they are, but sometimes, it is nice to change things up. If you’ve ever eaten warm gulab jamun with ice cream at an Indian restaurant, you’ll understand that the creamy ice cream does blend beautifully with juicy gulab jamun! With this idea, I’ve combined the western cheesecake with gulab jamun for a fresh new take. This mini gulab jamun cheesecake is eggless, easy to transport and makes individual cheesecakes that are super easy to serve. I’ve gone for a no-bake cream cheese filling that flavoured with the sugar syrup from gulab jamun with real pieces of gulab jamun on top. The same idea also works beautifully with these Gulab Jamun Truffles. You’ll love these Gulab Jamun Cookies which have a divine rose water glaze.
Why you will love this recipe
Instant dessert that does not require setting time No bake – no need to bother with an oven or instant pot Served in jars – no need to bother with a springform pan or agar agar to set Eggless dessert Easily portable Can be ready in 15 minutes
Gulab Jamun Cheesecake Ingredients
Gulab Jamun – if you have big gulab jamun consider cutting them in half or use angoori gulab jamun (aka mini gulab jamuns). Cheesecake batter filling: Mascarpone – alternatively use plain cream cheese Icing sugar Rose water or sugar syrup from gulab jamun Optional whipped cream – the whipped cream makes the cheesecake light and airy Optional vanilla extract Crust/base: Digestive biscuits or graham crackers – if you do not have these, to make it extra authentic, use nankhatai. Butter – you’ll need melted butter Optional – Cardamom powder – to add indian dessert flavours to the base Garnishing: Pistachios, rose petals and saffron
Equipment
Mixing bowl Food processor Spatula Serving jars or ramekins
How to make Gulab Jamun Cheesecake
1.Crush the biscuits in a food processor to make the biscuit base then mix in melted butter. Mix well 2.In a small bowl, mix together the crushed biscuits and melted butter 3.Spoon the mixture gently into jars or glassware of choice and use the end of a rolling pin to even out. Set aside. 4.Whisk the cream until you achieve stiff peaks. 5.Fold in the cream cheese and icing sugar and mix until smooth. 6.Optionally spoon in a spoon or two of the gulab jamun syrup. Variation 1: Slice gulab jamun into 0.5cm rounds and arrange around the outside of the glass then gently spoon in the cream cheese mixture into the middle. Variation 2: Simply pour the cheesecake mixture on top of the base and level out. 7.Decorate whichever way you fancy. I topped the cheesecakes with sliced and whole gulab jamun then finished with a garnish of silver leaf, pistachios and rose petals.
Pro Tips
Because this Gulab Jamun Cheesecake is no bake, it is pretty easy and fool-proof to put together. However, these few tips will ensure your end result is a stunning centerpiece! Drain the gulab jamun before using – the extra sugar syrup can make the filling runny Adding whipped cream keeps the cream cheese mixture light and airy This cream cheese filling is for instant cheesecake jars that do not need setting so it will likely not set if you try using springform If using sugar syrup in the filling, you can adjust the amount of icing sugar. It is better to keep the cream cheese filling less sweet as adding in gulab jamun will make the whole dessert considerably sweeter. You can easily scale this recipe up or down.
Serving Suggestion
Serve these Gulab Jamun Cheesecake Jars as a dessert in your Diwali Dinner Menu. They’re perfect for Diwali, Eid or special occasions.
Storage
Store leftover gulab jamun cheesecake in the fridge. Ensure it is well sealed to prevent any odours from seeping in. Consume within the next 2 days to enjoy it at its freshest. Do not store for long if the ingredients at preparation were already close to an expiry date. I have not personally frozen a no bake cheesecake before.
Other Indian Diwali Sweets
Kala Jamun (Black Gulab Jamun) Ras Malai Besan Barfi As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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