Gulab jamun is a beloved sweet throughout India and beyond, and creative chefs have been fusing this iconic dessert with Western-style treats. The Eggless No-Bake Gulab Jamun Cheesecake is one such indulgent fusion: a rich, creamy cake flavored with rose, cardamom, and saffron, studded with spongy jamun dumplings. As one food blogger notes, this dessert “perfectly captures the spirit of culinary fusion,” bringing together the best of both worlds in a way that’s “innovative, indulgent, and utterly delicious”. It’s a festive, showstopping dessert that would brighten any celebration, from Diwali to birthdays.
Ingredients
Crust: 1¾ cups (about 200g) crushed digestive biscuits or graham crackers, 4 tablespoons (½ stick) melted butter, ½ teaspoon ground cardamom (optional).
Filling: 16 ounces (450g) full-fat cream cheese (room temperature), 1 can (14 oz/400g) sweetened condensed milk, ¾ cup (180ml) heavy whipping cream (cold), ½ cup (120g) Greek yogurt or sour cream, ¼ cup (30g) powdered sugar, 1–2 teaspoons rose water (or 1 tablespoon rose/gulab jamun syrup), ½ teaspoon ground cardamom, pinch of saffron strands (soaked in 1 tablespoon warm milk), 1 tablespoon cornstarch (or 1 teaspoon gelatin/agar agar powder) dissolved in 2 tablespoons warm milk, 1 tablespoon lemon juice.
Gulab Jamuns: 10–12 ready-made gulab jamuns, well drained. Reserve 8–10 (halved) to gently fold into the filling and set aside a few whole or halved ones for garnish.
Toppings/Garnish (optional): Whole or halved gulab jamuns, chopped pistachios, edible rose petals, saffron threads, whipped cream or cool-whip swirls, and extra rose/gulab jamun syrup for drizzling.
Instructions
1. Prep: Lightly grease an 8-inch (20cm) springform pan and line the bottom with parchment. Drain the gulab jamuns on paper towels. Cut 8–10 gulab jamuns in half. Soak a pinch of saffron in 1 tablespoon of warm milk to bloom. Set these aside, and chill the pan while you make the crust.
2. Make the crust: In a food processor, pulse the biscuits into fine crumbs. Mix in melted butter and cardamom until evenly coated. Press the mixture firmly into the bottom (and ¼–½ inch up the sides, if desired) of the prepared pan. Freeze or refrigerate for 10–15 minutes to set.
3. Whip the cream: In a cold bowl, whip the heavy cream with 2–3 tablespoons powdered sugar to stiff peaks. Set aside – this will lighten the filling.
4. Mix the filling: Beat the softened cream cheese until smooth. Add condensed milk, yogurt (or sour cream), powdered sugar (if using), rose water (or syrup), cardamom, saffron-milk, lemon juice, and the dissolved cornstarch or gelatin. Beat until creamy and lump-free. If using gelatin/agar, stir it in now.
5. Combine cream and jamuns: Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Then fold in the drained halved gulab jamuns, distributing them throughout the batter.
6. Assemble and chill: Pour half the batter into the crust and smooth the top. Arrange the remaining halved gulab jamuns in a single layer over it, then pour in the rest of the batter. Tap the pan on the counter to remove air bubbles. Cover and refrigerate for at least 6 hours (preferably overnight) until fully set. For a quicker set, you may place it in the freezer for 30–60 minutes, then return to the fridge.
7. Finish and serve: When set, run a hot knife around the edges before releasing the springform to get clean slices. To serve, garnish with a dollop of whipped cream and extra gulab jamuns. Sprinkle chopped pistachios, saffron threads, and dried rose petals on top. Drizzle with a little extra gulab jamun/rose syrup if desired. Keep the cheesecake chilled until serving – it is best enjoyed cold.
Tips
Use full-fat, room-temperature cream cheese (and warm the cream/lemon juice slightly) so the filling is smooth. Cold ingredients can lead to lumps or curdling.
Drain the gulab jamuns well (or pat them dry) before adding to the batter to avoid a runny filling. Excess syrup can make the cheesecake too wet.
For a firmer set in a whole cake, you may bloom a sheet of gelatin or 1 teaspoon of powdered gelatin (or agar agar) in warm water and stir it into the batter. Otherwise, the filling will still firm up by refrigeration.
Make sure to chill the cheesecake thoroughly. Allow at least 6–8 hours (or overnight) for the flavors to meld and texture to firm up. You can even make it a day ahead. Keep it covered and refrigerated – it will hold well for 4–5 days.
When cutting, use a hot clean knife: dip the blade in hot water between slices and wipe it clean each time to get neat edges.
Adding whipped cream (or whipped topping) really lightens the texture of the filling, making it fluffy rather than dense. Fold it in gently to avoid deflating the batter.
This no-bake cheesecake is “instant” in the sense that no baking is required. As soon as it’s fully chilled, it’s ready to serve – ideal for any festive occasion.
Toppings & Garnish
A slice of eggless Gulab Jamun Cheesecake adorned with a whole gulab jamun, rose petals, and chopped pistachios – an indulgent fusion dessert perfect for festive occasions.
Each slice of cheesecake can be dressed up as a showstopper. We love garnishing it with a chilled gulab jamun and a swirl of whipped cream on top, then sprinkling chopped pistachios, saffron threads, and dried rose petals for color. A light drizzle of extra rose syrup or warm gulab jamun syrup over the top adds shine and intensifies the exotic aroma. Serve each portion on a festive platter or cake stand to highlight the saffron-speckled filling and golden crust. This decadent dessert pairs beautifully with masala chai or cardamom coffee, making it perfect for Diwali, Eid, or any celebration.
The Pinch of Masala 