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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!

Gulab Jamun Cheese Mason Jars layered with cheesecake and gulab jamun, then garnished with rose petals.
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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.

More Indian Fusion Recipes

If you haven’t tried my Pistachio Milk Cake (Pistachio Tres Leches) – you must, it’s phenomenal. Luscious and creamy Ras Malai Mousse has been a favorite for years. For an eggless cake, try this incredible Eggless Mawa Cake.



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.


Why You’ll Love This Recipe

  • Fusion Flavors – These indulgent cheesecake jars are infused with flavors such as coconut, cardamom, and rose. Plus, enjoy gulab jamun in every bite.
  • No-Bake Convenience – This is a no-bake recipe which means you can enjoy this luscious dessert without the hassle of turning on the oven.
  • Easy Preparation – This dessert is perfect for novice bakers or busy people. With simple steps, you can whip up a batch of these cheesecake jars effortlessly.
  • Make Ahead – These jars are perfect for entertaining a crowd. You can prepare them up to 2 days in advance, allowing you to focus on other aspects of your gathering.

Ingredients

Ingredients for Gulab Jamun Cheesecake Jars.
  • 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)

Make the crust and blend digestive cookies, melted butter, and cardamom in a food processor.

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)

Toast the shredded coconut until golden.

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)

Make the whipped cream until stiff peaks form.

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)

Make the cheesecake filling by creaming the cream cheese, add sweetened condensed milk, and other flavorings, then blend.

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)

Fold the whipped cream into the cheesecake filling and add some toasted coconut flakes.

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)

Microwave the gulab jamun, and once cooled, cut each one into 4 pieces.

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)

Assemble gulab jamun jars, add crust to a jar, then cheesecake filling, then coconut, and gulab jamun.

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)

Assemble the second layer for the cheesecake jars with filling, gulab jamun, syrup, pistachios, and rose petals.

Expert Tips

Cookies – I highly recommend using McVitie’s Digestive Cookies for a subtle crust flavor. Another option would be Parle-G Biscuits, but I find Parle-G a tad sweeter so I prefer digestive cookies for this recipe.

Crust & Coconut – First, prepare the crust and toast the coconut before making the cheesecake filling. Set aside.

Whipped Cream – Do NOT overmix the heavy cream, or else it’ll turn into butter. Also, gently fold the whipped cream little by little into the cream cheese filling.

Gulab Jamun – Once cooled, slice each gulab jamun into fours. If you do this when it’s hot/warm, it’ll fall apart. Place the inside of the gulab jamun towards the outside of the jar so you can see the layers.

Best Results – Refrigerate the cheesecake jars for at least 6 hours, but preferably overnight for the best results. This gulab jamun cheesecake tastes AMAZING the next day.

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.


Recipe FAQs

Are these gulab jamun vegan or gluten-free?

No. Gulab jamun itself is not vegan or gluten-free, hence this recipe has no modifications for a vegan or gluten-free version. Sorry!

Which brand Gulab Jamun should I use?

Save yourself time, and use store-bought Gulab Jamun.

For this recipe, I used Nanak’s frozen gulab jamun. Place them in a glass bowl and microwave them for about 45-60 seconds.

You may also use fresh gulab jamuns sold at the Indian grocery store – you’ll find them in plastic containers.

Can I skip the rose water?

Yes, if you don’t have rose water on hand, feel free to skip it. The sugar syrup from the gulab jamun is rose-flavored too.

How long in advance can I make these jars?

You can make Gulab Jamun Cheesecake Jars up to 2 days in advance – the longer it sits in the fridge, the better.

How should I store these gulab jamun jars?

I assembled this gulab jamun cheesecake in mason jars where it can be stored perfectly for 4-5 days.

Alternatively, you may prepare it in a glass baking dish to showcase its beautiful layers.


A spoonful of gulab jamun cheese with the mason jars behind garnished with rose petals.


Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!


5 from 2 votes

Gulab Jamun Cheesecake (Eggless, No Bake Jars)

By: Nisha
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. 1 mason jar = 2 servings. This recipe makes 4 small mason jars, hence 8 servings.
Prep Time: 30 minutes
Refrigerate: 1 day
Total Time: 1 day 30 minutes
Servings: 8 servings

Ingredients 

FOR BASE

  • 1 cup digestive biscuits, 8 cookies
  • 2 tablespoon melted butter
  • teaspoon cardamom

FOR WHIPPED CREAM

  • 1 cup heavy cream, turn into whipped cream

FOR CHEESECAKE FILLING

  • 8 ounces cream cheese
  • ½ cup sweetened condensed milk
  • 1 tablespoon Powdered sugar
  • ¼ teaspoon cardamom powder
  • ¼ teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 teaspoon rose water
  • fold in whipped cream
  • ½ cup toasted coconut, fold in

TO ASSEMBLE EACH JAR

6 gulab jamuns, warmed, 1 ½ gulab jamuns per jar

  • ¼ cup crust, bottom of jar
  • 6 spoonfuls of cheesecake filling per jar, divided – 3 for each layer
  • 2 tablespoon of coconut flakes, divided – 1 tablespoon each layer
  • 1 gulab jamuns, cut into fours, add to bottom layer
  • ½ gulab jamun, cut into halves, add to top layer
  • 1 teaspoon gulab jamun syrup, chashni, top layer.

TO GARNISH

  • few raw pistachios
  • few dry rose petals
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Instructions 

Step 1 – Make the Crust

  • Place a cup of digestive biscuits (roughly 8 cookies) in a mini food processor. Pulse until you have a dry crumbly texture. Then add melted butter and ground cardamom. Pulse until you have a slightly wet crumbly texture. This is your cheesecake base. Set aside. Your crust is ready. Set aside.

Step 2 – Toast the Shredded Coconut

  • 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. This is what you want. Transfer the toasted coconut to a bowl to avoid the coconut from burning. Set aside.

Step 3 – Make the Coconut Cheesecake Mixture

  • Make the whipped cream by adding cold heavy cream in a large bowl. 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. Notice the cream is starting to thicken. Your whipped cream is ready once stiff peaks form. Do NOT over mix else you'll end up with butter. Set aside.
  • In a separate mixing bowl, add cream cheese. Use an electric mixer and beat until smooth and creamy. Now add sweetened condensed milk and beat until smooth and creamy. Add powdered sugar (icing sugar), ground cardamom, vanilla extract, coconut extract, and rose water. Beat until well combined.
  • Next, add the whipped cream that we made earlier in small batches. Fold the whipped cream until you have no more whipped cream left. Add half of the toasted coconut flakes and fold into the filling. Your cheesecake filling is ready.

Step 4 – Assemble Gulab Jamun Cheesecake Jars

  • I used frozen gulab jamun and microwaved them until hot. You'll need 1 1/2 gulab jamun for each mason jar. Only once they cool, cut gulab jamun into four pieces.
  • Grab a small mason jar, then add 1/4 cup of the biscuit base at the bottom. Use a muddler to push down gently. Now add 2-3 spoonfuls of the cheesecake filling. Top with about a tablespoon of toasted shredded coconut. 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.
  • Repeat process again – Top with 2-3 dollops of cheesecake filling. Add a tablespoon of toasted coconut flakes. Add half a gulab jamun cut up into 2 small pieces. Add a teaspoon (and a half if you want) of the gulab jamun rose syrup (chashni).
  • Finish it off with chopped pistachios and dry rose petals. Refrigerate for at least 6 hours, preferably overnight for the best results. Serve cold.

Notes

  • Cookies – I highly recommend using McVitie’s Digestive Cookies for a subtle crust flavor. 
  • Crust & Coconut – First, prepare the crust and toast the coconut before making the cheesecake filling. Set aside.
  • Whipped Cream – Do NOT overmix the heavy cream, or else it’ll turn into butter. Also, gently fold the whipped cream little by little into the cream cheese filling.
  • Gulab Jamun – Once cooled, slice each gulab jamun into fours.
  • Best Results – Refrigerate the cheesecake jars for at least 6 hours, but preferably overnight for the best results. 

Nutrition

Calories: 565kcal | Carbohydrates: 54g | Protein: 9g | Fat: 36g | Saturated Fat: 23g | Cholesterol: 80mg | Sodium: 214mg | Potassium: 322mg | Fiber: 2g | Sugar: 42g | Vitamin A: 957IU | Vitamin C: 1mg | Calcium: 212mg | Iron: 1mg

Additional Info

Course: Dessert
Cuisine: Indian Fusion
Diet: Vegetarian
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.


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5 from 2 votes

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2 Comments

  1. 5 stars
    These are so easy to make and delicious!! Super easy to cut the recipe down for a small group or increase if you have a large group!

  2. 5 stars
    Made these super delicious no bake Gulab Jamun cheese cake for the first time during Diwali & it turned out awesome! Perfect 10/10🤩 Thank you Nisha!