No-Bake Gulab Jamun Cheesecake Jars with layers of cheesecake, Gulab Jamun and a Biscuit crust!
I wanted to share a fun fusion Indian dessert this time and I combined two of my favorite desserts – Cheesecake and Gulab Jamin in these No-Bake Jamun Cheesecake Bars!
Gulab Jamun has been my favorite dessert for a long time so anything with that is a hit to me! 🙂
You can even use store bought Jamun. It would take you not more than 30 minutes to put it all together. I mean can you believe such a stunning looking dessert can be so easy to make?
Gulab Jamun recipe from me is here. –> https://www.relishthebite.com/gulab-jamun/
You can use jars like the pictures or shot glasses if making for a party.
Ingredients
- For the crust
- — 3/4 cup crushed digestive biscuit crumbs
- — 2 tablespoons unsalted butter melted
- — 2 tsp cardamom powder
- For the cheesecake
- — 8 oz cream cheese softened.
- — 1/4 cup powdered sugar.
- — 3 tbsp condensed milk.
- — 2 tbsp Gulab jamun sugar syrup
- — 3/4 cup heavy cream
- — 10 Jamun.
- — 3 tbsp pistachios for garnishing.
- — 2 tbsp rose petals
- — 1/2 tsp saffron.
Directions
- Pulse the digestive biscuits in a food processor along with a generous pinch of cardamom powder. Pulse until the biscuits turn into fine crumbs. or add them to a zip lock and use a roller to crush them nicely.
- Transfer the crumbs to a bowl and add melted (slightly cooled) butter to it.
- Mix the 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 until it is compact. Place the glasses in the refrigerator while you make the filling.
- 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.
- 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.
- Start folding the whipped cream into the cream cheese mixture using a spatula.
- Then add powdered sugar and condensed milk to it and mix.
- Add the gulab Jamun sugar syrup from the jamun you made.
- Take the jars out of the refrigerator and add a few half jamuns. Add the first layer of cheesecake mixture on top of the crust. Then top with a layer of Jamun and then cream cheese mixture. I used a piping bag, you can use a spoon as well.
- Repeat with remaining jars.
- Garnish the no-bake Jamun cheesecake jars with crushed pistachios, rose petals and saffron. Cover and place them in the refrigerator for 3 to 4 hours before serving.
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