No Bake Gulab Jamun Cheese Cake (Eggless) is a fusion dessert. Gulab Jamun is a classic Indian sweet. It is a favourite of most people. At parties, weddings, and festivals, Gulab Jamun is the sweet often served. Similarly cheese cake with different flavours is also a classic dessert loved by all. This recipe is a marriage between these two all time favourites that go so well together and complement each other.
Cheese cake made with gulab jamuns is a rare combination were east meets west in a beautiful and delicious way. This No Bake Gulab Jamun Cheese Cake (Eggless) is made without eggs and gelatin. There is no baking required for this recipe.
Gulab Jamun Cheese Cake is a showstopper. This master piece will leave your guests wanting for more. You feel like a master chef after creating this beauty!
What do I need for this dessert?
- Gulab jamuns – Homemade recipe here. There are other options also if you don’t want to make at home. You can use store bought or canned. Regular or mini gulab jamuns both work well.
- Cream cheese – Use good quality cheese at room temperature.
- Condenced milk – At room temperature.
- Whipped cream – Chilled.
- Butter – melted, salted or unsalted can be used.
- Digestive biscuits – Crushed like bread crumbs.
- Saffron – soaked in milk for better flavor and colour.
- Pista – chopped finely.
- Rose petals – I have used organic home dried ones.
Notes – I like to cool my cheesecake overnight for the best result.Don’t mix the batter for too long. The longer you mix the cheesecake will become dense.
You all definitely need to try this dessert as this gulab jamun cheesecake is out of this world. This is a full proof recipe and never fails. So what are you waiting for. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram. You may like to try our other no bake sweet dish recipes like No Bake Mango Cheese Cake, No Bake Strawberry Chocolate Tart and No-Bake Mosaic Chocolate Cake.
Yield: 8 to10 servings
Prep time: 15 minutes
Total time: 25 minutes
Ingredients for Gulab Jamun Cheese Cake
200 grams digestive biscuits
100 grams butter
Cheese batter
1 tablespoon milk
Few strands of Saffron
1/2 teaspoon cardamom powder
200 grams cream cheese
100 grams condensed milk
2 cups whipped cream
8 Gulab Jamuns having drained (without liquid portion)
Garnish
10 to 12 mini Gulab Jamuns drained
2 tablespoon pista finely chopped
Dry rose petals
Directions for Gulab Jamun Cheese Cake
- Place the Gulab Jamuns on a mesh strainer to get rid of as much syrup as you can.
- Soak the saffron in milk and set aside.
- Break the biscuits and blend in a blender to powder like consistency.
- Add melted butter and mix well until all of the crumbs are coated evenly.
- Press the mixture onto the bottom of the spring-form pan making sure that the crumbs are compact. Press with the back of a tumbler.
- Place in the refrigerator until the cheesecake filling is ready.
- With a hand blender blend together cream cheese, condensed milk, cardamom powder and saffron milk together.
- Now fold in the whipped cream.
- Take out the pan from the freezer.
- Place the gulab jamuns to form a layer.
- Now add in the cheesecake batter and smoothen the top.
- Now gently tap the pan over the counter to get rid of any air bubbles.
- Cover and refrigerate for 6 to 8 hours or over night.
- Garnish with gulab jamuns, pista and rose petals.
