Gulab Jamun Cheesecake (Eggless, No Bake Jars)
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.
Servings: 8 servings
Ingredients
FOR BASE
- 1 cup digestive biscuits 8 cookies
- 2 tablespoon melted butter
- ⅓ 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
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