Gulab Jamun Cheesecake (Eggless, No Bake Jars)

Heavenly Gulab Jamun Cheesecake Jars are an eggless and no-bake dessert infused with coconut, rose, and cardamom. These cheesecake jars are easy to make, perfect for entertaining, and can be made 2 days in advance. A crowd-favorite!

After the success of my Kulfi Tiramisu, I had to bring you another easy-to-make eggless fusion dessert in a jar recipe. Since gulab jamuns are a classic Indian dessert and everyone’s favorite, I wanted to pair them with a cheesecake flavor that we would all love – coconut. This gulab jamun cheesecake recipe has all the flavors of gulab jamun, plus coconut.

What is Gulab Jamun Cheesecake Jar?

Gulab Jamun is a very popular Indian dessert that is made of flour, ghee, milk powder, milk, and baking powder. The dough is rolled into little balls and deep-fried. Then the dough balls are dropped into a simple sugar syrup known as chashni. These delicious sweet & fried dumplings are served warm and flavored with cardamom and rose water.

For this recipe, I used store-bought gulab jamuns layered in between a coconut cheesecake filling. Eggless Gulab Jamun Cheesecake Jars are elegant and scrumptious, and have the perfect balance of sweetness and creaminess in a jar.

This simple recipe involves 3 easy steps:

1. Make the crust with digestive cookies.
2. Make the coconut cheesecake filling.
3. Assemble the jars, then refrigerate overnight.

That’s it! Perfect to make ahead for a Diwali Party or special occasion.

Ingredients

• Digestive Cookies – I highly recommend using McVitie’s digestive cookies as they’re the best. You can find these at an Indian grocery store or a British grocery store. Alternatively, you may use Parle-G biscuits or graham crackers.
• Heavy Cream – use heavy cream or heavy whipping cream which is 35% fat to make whipped cream until stiff peaks form.
• Cream Cheese and Sweetened Condensed Milk – Make sure the full-fat cream cheese is at room temperature. Whip both ingredients until smooth and creamy.
• Coconut – You will need unsweetened shredded coconut that needs to be lightly toasted on a pan. Additionally, you will need coconut extract which you can find on Amazon. This extract adds a ton of flavor.
• Flavorings – Flavorings you’ll need vanilla extract, coconut extract, rose water, and cardamom powder. You’ll need to chop raw unsalted pistachios. You can purchase the Dry Rose Petals from Amazon.
• Gulab Jamun – Save yourself time and use store-bought Gulab Jamuns. For this recipe, I used Nanak’s frozen gulab jamun that I microwaved for a minute max. You can also use fresh gulab jamuns. You’ll also need some of the gulab jamun syrup.

*See the recipe card below for full information on ingredients and quantities.*

How to Make Gulab Jamun Cheesecake (No Bake Jars)

Step 1 – Make the Crust

1. Place a cup of digestive biscuits (roughly 8 cookies) in a mini food processor. Pulse until you have a dry crumbly texture. (Image 1)

2. Add melted butter. (Image 2)

3. Add ground cardamom. (Image 3)

4. Pulse until you have a slightly wet crumbly texture. This is your cheesecake base. Set aside. (Image 4)

Step 2 – Toast the Shredded Coconut

1. Heat up a pan on medium heat. Add shredded coconut. Dry roast the coconut for 2-3 minutes – it won’t take long so stay close else the coconut will burn. (Image 1)

2. This is what you want. Transfer the toasted coconut to a bowl to avoid the coconut from burning. (Image 2)

Step 3 – Make the Coconut Cheesecake Mixture

1. Make the whipped cream by adding cold heavy cream in a large bowl. (Image 1)

2. Using an electric mixer, start mixing the heavy cream on low speed, and gradually increase to medium speed. This entire process will take 3-4 minutes max. (Image 2)

3. Notice the cream is starting to thicken. (Image 3)

4. Your whipped cream is ready once stiff peaks form. Do NOT over mix else you’ll end up with butter. Set aside. (Image 4)

5. In a separate mixing bowl, add cream cheese. Use an electric mixer and beat until smooth and creamy. (Image 5)

6. Now add sweetened condensed milk. (Image 6)

7. Beat until smooth and creamy. (Image 7)

8. Add powdered sugar (icing sugar), ground cardamom, vanilla extract, coconut extract, and rose water. Beat until well combined. (Image 8)

9. Now add the whipped cream that we made earlier in small batches. (Image 9)

10. Fold the whipped cream until you have no more whipped cream left. (Image 10)

11. Add half of the toasted coconut flakes and fold it into the cheesecake filling. (Image 11)

12. Your cheesecake filling is ready. (Image 12)

Step 4 – Assemble Gulab Jamun Cheesecake Jars

1. I used frozen gulab jamun and microwaved them until hot. You’ll need 1 1/2 gulab jamun for each mason jar. (Image 1)

2. Only once they cool, cut gulab jamun into four pieces, or else they will fall apart. (Image 2)

3. Grab a small mason jar, then add 1/4 cup of the biscuit base at the bottom. Use a muddler to push down gently. (Image 3)

4. Now add 2-3 spoonfuls of the cheesecake filling. (Image 4)

5. Top with about a tablespoon of toasted shredded coconut. (Image 5)

6. Add 4 pieces of the gulab jamun that we cut up. Place the inside of the gulab jamun towards the outside of the jar so you can see the layers – it looks prettier this way. (Image 6)

7. Top with 2-3 dollops of cheesecake filling. Add a tablespoon of toasted coconut flakes. (Image 7)

8. Add half a gulab jamun cut up into 2 small pieces. (Image 8)

9. Add a teaspoon (and a half if you want) of the gulab jamun rose syrup (chashni). (Image 9)

10. Finish it off with chopped pistachios and dry rose petals. Refrigerate for at least 6 hours, preferably overnight for the best results. Serve cold. (Image 10)

Serving Suggestions

→ One mason jar is 2 servings, you can even do 3 servings if you are serving other desserts.

→ These Gulab Jamun Cheesecake Jars would pair well with a robust cup of English tea or even Masala Chai if you prefer.