Do you want to create a stunning centerpiece for your Diwali Party or New Year party? Grab your whisk and a bowl and join me in creating another stunning and lip-smacking dessert recipe – Gulab Jamun Cheesecake!
It is eggless, creamy, full of Indian flavors, and the ultimate fusion dessert. This mini Gulab Jamun Cheesecake is easy to make, portable looks super cute, and will be a showstopper at your next party!
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Diwali is around the corner and I am sharing new and fusion recipes. This year, So far I have shared Chinese samosa, Schezwan Mathri, Pineapple jaljeera, Butterscotch burfi, and Dabeli dhokla!
And now I am here with yet another fusion recipe – Eggless Mini Gulab Jamun cheesecake to share with you all. This recipe will surely light up your dessert table.
The beauty of this recipe is, it can be made ahead of time.
About this recipe
Let’s start with gulab jamuns.
Gulab jamun is a classic Indian dessert/sweet. The name comes from two words.
Gulab means “rose” and refers to the rose syrup.
Jamun is a kind of deep purple-colored Indian berry fruit, which the dark brown dumplings resemble after they’re cooked.
The rose-flavored syrup gives the dessert a beautiful fragrance and makes it feel both decadent and very special.
It is a favorite Indian sweet for most people. At parties, weddings, and even in Indian thalis, this Indian sweet happens to be one of the desserts served after the meals.
Now let’s talk about cheesecake
Cheesecake is a sweet dessert consisting of one or more layers. The main creamy layer consists of a mixture of soft, cream cheese, eggs, sour cream, and sugar.
The bottom layer consists of a crust or base made from crushed graham crackers and butter. It is flavored in different ways. Vanilla, spices, lemon, chocolate, pumpkin, or other flavors are added to the main cheese layer.
When you combine both, gulab jamun and cheesecake, you create a masterpiece!
These both desserts go so well together and compliments well each other.
Not only is this mini gulab jamun cheesecake insanely delicious but is also easy to make with very simple recipe instructions.
Why you will make this recipe?
- It is packed with so many flavors.
- Indian-inspired and fusion Desserts are always a hit at all the parties.
- Individual servings, no need to slice and serve.
- Can be made ahead of time so perfect for any party or gathering.
- Perfectly Portable looks cute, festive, and adorable.
- One of the biggest advantages is – Portion control.
Ingredients required
For crust
- Graham crackers – Use original graham crackers (without any flavors). You can also use Parle-G or digestive biscuits. I have used a food processor to crush the crackers as it’s the easiest and quickest way to get your cheesecake base ready.
- Butter – Salted or unsalted can be used. Make sure the butter is melted.
For Cheesecake filling
- Cream cheese – the base of the recipe. Please use regular cream cheese only, do not use light or fat-free cream cheese.
- Sour cream – Even sour cream adds moisture to the cheesecake. It also adds a little bit of sour tang.
- Whipping cream – Adds some moisture. It also enhances the cake’s velvety texture.
- Corn starch – Adding a small amount of cornstarch to the cheesecake improves the texture, makes the cheesecake more firm and sturdy and prevents the cheesecake from cracking without changing the flavor.
- Sugar – I have used Organic granulated sugar. You may use powdered sugar too. Add or less according to your taste.
- Flavoring – for the flavorings, I have used rose essence, saffron, and cardamom powder.
Other ingredients
- Gulab jamuns – You can either make them from scratch or use good quality store-bought ones. If you want to make them, don’t forget to check out my very detailed gulab jamun recipe post.
- Garnishing – Finish the dessert with chopped nuts, dried rose petals, and silver varq if you like.
Step by step process
Pre-prep
- Preheat oven to 350°F (180°C). Line 12-count 2 muffin pans with cupcake liners and set aside.
- Take out all the ingredients from the fridge 1 hour in advance. All the ingredients should be at room temperature.
- Place the gulab jamun on a mesh strainer to drain excess syrup.
For Crust
- Using a food processor, pulse crackers until their sand-like texture
- Add butter and pulse a few times until all of the crumbs are moistened.
- Evenly distribute (around 1 and ¼ tbsp) the mixture between all 22 to 24 liners and firmly press it down into one even layer with the help of a bowl or muddle.
- Bake at 350°F (180°C) for 5 minutes. Remove from the oven and let it cool down.
- Keep oven temperature at 350°F (180°C).
For Cheesecake filling
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix the cream cheese and sugar until smooth and creamy.
- Note – Please note – do not use a wired balloon whisk for making the batter.
- Add the heavy cream, sour cream, corn starch, cardamom powder, rose essence, saffron, and mix until fully combined, stopping to scrape down the sides of the bowl as needed.
- Evenly distribute the batter (about 2 and ½ tbsp) with the help of an ice-cream scooper between all liners in the cupcake pan, filling each one ¾. (Make sure to fill only ¾, don’t fill full. We need some room for gulab jamun).
- Place one gulab jamun in the middle of each cup. (If your gulab jamuns are too big, cut it into half and place it in the middle).
- Place the cupcake pan into the oven.
- Bake at 350°F (180°C) for 18-20 minutes or until the cheesecakes are set. It took 20 minutes for me to bake them.
- Remove from the oven and allow cooling in the pan for 1 hour.
- Important Note – You will need a couple of muffin trays to make 24 Gulab Jamun cheesecake. If you have only one, you need to wait at least an hour to bake the next batch. Don’t remove baked cheesecake for at least an hour.
- Carefully remove from the pan and chill in the refrigerator for 3 hours or overnight. Don’t remove the liners at this point.
- Once they are set and you are ready to serve, remove the liners and garnish them with your choice of nuts, rose petals, and silver varq. Enjoy!
Notes, pro-tips and quick FAQs
- Always work with room-temperature ingredients.
- Don’t mix the batter for too long. The longer you mix the cheesecake batter, the batter becomes too runny and may cause the cheesecake to crack.
- Please note – do not use a wired balloon whisk for making the batter.
- Wait… Wait and Wait until cheesecake sets and chill completely in refrigerator, minimum about 3 hours or overnight.
- If you eat the cheesecake before chilling, it will have a flan kind of texture. And you will think that you have done something wrong or this recipe is not worth trying. So if you want velvety, creamy, and lush cheesecake, Please let it chill overnight before cutting it.
- Cheesecake is done when it looks slightly underdone. You’ll see the edges set, while the centers appear jiggly. As it cools, the cheesecake will continue to set.
How to Store & Freeze?
To store: When you have leftovers, place them in an airtight container. They may be stored for up to 5 days in your refrigerator.
To Freeze: Place them in an airtight container and store them in your freezer for up to 3 months. These mini cheesecakes are a perfect make-ahead dessert.
When you are ready to use them, thaw them overnight in the refrigerator. You can even thaw them in small groups or one at a time.
How to make in Instant Pot?
- To make mini cheesecake in the instant pot, I prefer to use 4 oz or 6 oz mason jars.
- Take 20 4 oz. Mason Jars.
- Press the crust mixture into the bottom of the mason jars, about 1 ½ tablespoon crust mixture in each jar.
- Pour the cheesecake mixture on top of the crust, about 3 tablespoon cheesecake mixture in each jar, smooth the top, and tap once or twice on a palm to get rid of any air bubbles. DON’T OVERFILL YOUR MASON JARS, JUST FILL ¾.
- Place 1 gulab jamun in each jar, cover Mason them with aluminum foil.
- Place a trivet in the inner pot of the Instant Pot.
- Add 2 cups of water.
- Now place 5 to 6 Mason Jars in Instant Pot. I prefer cooking jar cheesecake in small batches.
- Cover the Instant pot with a lid. Make sure the vent is sealed.
- Set the Instant Pot Manual High for 15 minutes.
- Once done, turn off the Instant Pot and let the pressure release naturally.
- Take out the mason jars, let them rest for 20 minutes, and refrigerate them for at least 2 hours.
- Do the same process with the remaining ones. Add water in the pot if needed.
How to bake in Springform Pan?
- Use 9-inch springform pan.
- Place the pan on a foil square cut out and wrap it roughly around the pan.
- This will ensure that the water doesn’t seep into the pan.
- Prepare the crust and the cheesecake filling according to the recipe. Press the crust mixture evenly in the prepared pan. Use a small bowl to press it down firmly. Now, bake this at @350 degrees F. for about 10 minutes. Let it cool down.
- Then arrange gulab jamuns on the baked crust and fill the pan with cheesecake filling and gently tap the tray to remove the air bubbles.
- Now fill another baking tray with boiling water to about one-two inches, place the springform pan in it and bake the gulab jamun cheesecake in a preheated oven @350 degrees F for 50 to 60 minutes.
- Take it out and let it cool down for about 2 hours. Then refrigerate it for at least 6 hours, preferably overnight.
- Garnish it and enjoy!
More Fusion dessert recipes
- No-Bake Shrikhand Tart
- Eggless Chocolate Lava Cake
- Strawberry Cheesecake Tacos
- Thandai Melting Moment Butter Cookies
- Rasmalai Cake Jars
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Gulab Jamun Cheesecake
Grab your whisk and a bowl and join me in creating another stunning and lip-smacking dessert recipe – Gulab Jamun Cheesecake!
Servings 22 Cakes
Calories 220kcal
Ingredients
For the crust
- 12 graham crackers about 2 cups crumb
- 6 tablespoon melted butter (please use melted)
For gulab jamun cheesecake filling
- 16 oz regular cream cheese (room tepreture)
- 1 cup sour cream (room temperature)
- 1 cup heavy whipping cream (room temperature)
- ¾ cup granulated sugar
- ¼ cup corn starch
- ¼ teaspoon saffron
- 1 teaspoon cardamom powder
- 1 teaspoon rose essence
- 22 gulab jamuns If gulab jamuns are big then cut into half and use. In that case you might need less jamuns
For garnishng – silver varq, pistachios and rose petals.
Instructions
Pre-prep
- Preheat oven to 350°F (180°C). Line 12-count 2 muffin pans with cupcake liners and set aside.
- Take out all the ingredients from the fridge 1 hour in advance. All the ingredients should be at room temperature.
- Place the gulab jamun on a mesh strainer to drain excess syrup.
For Crust
- Using a food processor, pulse crackers until their sand-like texture
- Add butter and pulse a few times until all of the crumbs are moistened.
- Evenly distribute (around 1 and ¼ tablespoon) the mixture between all 22 to 24 liners and firmly press it down into one even layer with the help of a spoon.
- Bake at 350°F (180°C) for 5 minutes. Remove from the oven and let it cool down.
- Keep oven temperature at 350°F (180°C).
For Cheesecake filling
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix the cream cheese and sugar until smooth and creamy.Note – Please note – do not use a wired balloon whisk for making the batter.
- Add the heavy cream, sour cream, corn starch, cardamom powder, rose essence, saffron, and mix until fully combined, stopping to scrape down the sides of the bowl as needed.Note – please dont over-mix the batter
- Evenly distribute the batter (about 2 to 3 tablespoons) with the help of an ice-cream scooper between all liners in the cupcake pan, filling each one ¾. (Make sure to fill only ¾, don’t fill full. We need some room for gulab jamun).
Baking in oven
- Place one gulab jamun in the middle of each cup. (If your gulab jamuns are too big, cut it into half and place it in the middle).
- Place the cupcake pan into the oven.
- Bake at 350°F (180°C) for 18-20 minutes or until the cheesecakes are set. It took 20 minutes for me to bake them.Note – Cheesecake is done when it looks slightly underdone. You’ll see the edges set, while the centers appear a bit jiggly. As it cools, the cheesecake will continue to set.
- Remove from the oven and allow cooling in the pan for 1 hour.Important Note – You will need a couple of muffin trays to make 24 Gulab Jamun cheesecake. If you have only one, you need to wait at least an hour to bake the next batch. Don’t remove baked cheesecake for at least an hour.
- Carefully remove from the pan and chill in the refrigerator for 3 hours or overnight. Don’t remove the liners at this point.
- Once they are set and you are ready to serve, remove the liners and garnish them with your choice of nuts, rose petals, and silver varq. Enjoy!
Gulab jamun Cheesecake in Instant pot
- To make mini cheesecake in the instant pot, I prefer to use 4 oz or 6 oz mason jars.
- Take 20 – 4 oz. Mason Jars.
- Press the crust mixture into the bottom of the mason jars, about 1 ½ tablespoon crust mixture in each jar.
- Pour the cheesecake mixture on top of the crust, about 3 tablespoon cheesecake mixture in each jar, smooth the top, and tap once or twice on a palm to get rid of any air bubbles. DON’T OVERFILL YOUR MASON JARS, JUST FILL ¾.
- Place 1 gulab jamun in each jar, cover Mason them with aluminum foil.
- Place a trivet in the inner pot of the Instant Pot.
- Add 2 cups of water.
- Now place 5 to 6 Mason Jars in Instant Pot. I prefer cooking jar cheesecake in small batches.
- Cover the Instant pot with a lid. Make sure the vent is sealed.
- Set the Instant Pot Manual High for 15 minutes.
- Once done, turn off the Instant Pot and let the pressure release naturally.
- Take out the mason jars, let them rest for 20 minutes, and refrigerate them for at least 2 hours.
- Do the same process with the remaining ones. Add water in the pot if needed.
Baking in 9 inch springform pan
- Place the pan on a foil square or round cut out and wrap it roughly around the pan.
- This will ensure that the water doesn’t seep into the pan.
- Prepare the crust and the cheesecake filling according to the recipe. Press the crust mixture evenly in the prepared pan. Use a small bowl to press it down firmly. Now, bake this at @350 degrees F. for about 10 minutes. Let it cool down.
- Then arrange gulab jamuns on the baked crust and fill the pan with cheesecake filling and gently tap the tray to remove the air bubbles.
- Now fill another baking tray with boiling water to about one-two inches, place the springform pan in it and bake the gulab jamun cheesecake in a preheated oven @350 degrees F for 50 to 60 minutes.
- Take it out and let it cool down for about 2 hours. Then refrigerate it for at least 6 hours, preferably overnight.
- Garnish it and enjoy!
Video
Notes
- Always work with room-temperature ingredients.
- Don’t mix the batter for too long. The longer you mix the cheesecake batter, the batter becomes too runny and may cause the cheesecake to crack.
- Please note – do not use a wired balloon whisk for making the batter.
- Wait… Wait and Wait until cheesecake sets and chill completely in refrigerator, minimum about 3 hours or overnight.
- You will require only 12 to 13 gulab jamuns if you are putting half jamuns.
- If you eat the cheesecake before chilling, it will have a flan kind of texture. And you will think that you have done something wrong or this recipe is not worth trying. So if you want velvety, creamy, and lush cheesecake, Please let it chill overnight before cutting it.
- Cheesecake is done when it looks slightly underdone. You’ll see the edges set, while the centers appear a bit jiggly. As it cools, the cheesecake will continue to set.
Nutrition
Serving: 1cheesecake | Calories: 220kcal | Carbohydrates: 15g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 156mg | Potassium: 67mg | Fiber: 1g | Sugar: 10g | Vitamin A: 596IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
Tried this recipe?Share your feedback with pics @cookingcarnival or tag #cookingcarnival on Instagram or Facebook!
Warm Regards,
Dhwani.
Love the recipe . So going to try it ! Please share the link to buy the warq too . Thanks and happy Diwali
Glad you liked this recipe. Here is the link to the varq https://amzn.to/3ExjZ0N
Very innovative recipe👏🏻👏🏻 Thank you for sharing it. Definitely going to try this for diwali party. Just one query. You mentioned a link above for silver leaf, when clicked the link for Amazon, the product says it’s inedible. It’s only good for art and craft work. Did I miss something in seeing it.
Thanks, dear. I am so sorry. By mistake, I shared the wrong link. Thank you so much for letting me know. I have updated the link.
Hi
Love the idea
It would be great if you provide ratios for each ingredient.
Thanks. Everything is mentioned in the recipe card.
Looks su yummy and rich dessert, thank you
Thank you 🙂
Thank you for sharing your recipe this Diwali I’ve made the cheese cakes twice love the simple instructions & tips. My husband normally doesn’t like Indian sweets but he loves these. He says” they are moorish” wishing you a Happy Diwali.
So glad to know Usha! Thanks for sharing your valuable feedback with us. Happy Diwali to you too. 🙂
Just lovely! Can I use 8oz jars in the Instant pot as I want to use whipped cream on top? Will the time remain the same?
Thanks. Yes, you can use 8 oz jars. Increase the timer from 15 minutes to 20 minutes. Hope this helps.
instead of sour cream can we use hung curd?
Never tried with hung curds.
If I use mason jars how long do these take to set in the fridge? Still 3 hours or overnight or is 2 hours ok?
Yes, atleast 3 hours is required.
Thanks! Do you cover the jars while they’re chilling in the fridge?
Yes.
Amazing recipe, just baked them and letting them to cool down , I would love to share pics of the same .
Thank You soo much, my daughters and their friends will love this fusion ❤️
Yayyy….. Cant wait to see your cheesecake pics. You can share on Instagram or on Facebook, please tag us @cookingcarnival
Thank you so much for trying.
My family loved this dish especially kids since it has cheese and gulab jamun. Thank you so much for sharing such innovative recipe!!
So good to know Dipti. Thanks for the feedback 🙂
I tried it as a dessert for my Diwali dinner and it came out absolutely perfect. Perfect combination of every flavor and highlight of the party . Thank you for sharing this recipe
So glad to know Thank you for trying. 🙂
I am so excited to try these – Could you share the link for the rose petals please? Also what kind of cup cake liners did you use ? Will the disposable ones (foil with paper) work ?
Hi,
Here is the link for rose petals https://amzn.to/3FkRQdu
I have used these cupcake liners https://amzn.to/3kLrB8s
Hope this helps.
Omg when I saw this recipe I decided I have to try it. I made it for a thanksgiving party and again for a gathering with a smaller group ! It tastes fantastic and is a show stopper- highly recommend !!!! Thanks for the wonderful idea and excellent instructions
I’m super exited to try this recipe…question – does this dry out the gulab jamuns or do they remain moist?
Remains moist.
This was so good! Just read everything and follow the recipe exactly and trust the process. It’s something I want to keep making in the future.
So glad to hear this. Thanks for the feedback.
I followed the instructions and great flavor and look . But it sank while cooling ( cheesecake cupcakes ) how to avoid that ?
This happens if you accidentally incorporate too much air while beating the batter. Do not beat the cheesecake batter for long once you add whipping cream.
Thank you very much for sharing this Vvvvery Yummy Diwali dessert recipe. Guest says WOW! Thxs once again. Now going to try brownie cheesecake for holidays.👌
So glad to know. Thanks 🙂
Hi. I want to try this recipe. But I want to make them in mini cupcakes pan. Will this be ok? What temperature and time can I bake it at? Thanks
Just reduce the cooking time by 10 minutes.
Very yummy recipe of Gulab jamun cheesecake. Thxs for sharing. Now can you please send some Thanksgiving recipe & drinks recipe PLEASE.
Thanks. I have already shared many drinks and a few thanksgiving recipes on the blog. Please Use the search button.
Hi, tried your recipe yesterday and came out super delicious. My friends were all praises for the taste , texture and looked very appetizing as well. Thanks for sharing this recipe. Will make it again and again
Hello,
So glad to hear this. Thanks for the feedback. 🙂
Hello, i want to try this recipe…just wanted to know corn startch is same as cornflour powder we use to make soups?
Hi. Yes.
It looks so delicious. I want to bake this recipe, but want to know if I can make it vegan. Thanks!
Thanks Sayali!
I am sorry. I have never tried the vegan version. So I won’t be able to help.
Hi Dhwani,
I am planning to bake this cheesecake in the oven in 9 inch springform pan for my friend’s surprise birthday party.
Wanted to know if this would serve 12 to 14 people? Also we need to use 22 gulab jamuns as mentioned if doing in 9 inch pan by arranging in the center?
Thanks in advance!
I have been making your pav buns for a long time comes out excellent every single time!
Hi,
This recipe would serve 10 people if you make in 9 inch pan. You will not need 22 Gulab Jamuns. 15 to 16 gulab jamuns would be enough.
So glad to know that you loved our Pav recipes. Thank you for trying and sharing your feedback. 🙂
Hi. Your recipe came highly recommended to me. Wondering if you can make the cheesecakes in the oven or stove top in a water bath placing jars on a trivet. If so, how long should I steam them?
Hi,
I have never tried that way so wont be able to help.
Hi there,
In the video when did you add the rose essence. I did not see. When should I add or is it optional.
Hi,
You add rose essence while adding saffron and cardamom powder. Hope this helps.
Hi Dhwani,
Its a very nice recipe. Just one question, is this recipe for mini muffin size or regular muffin size??
Thank you
Thanks, Neeyati. Its a regular muffin size.
Hi Dhwani,
I made this amazingly delicious gulab jamun cheesecake in Springform pan in water bath for my friend’s birthday party. I made two of these beauties it is still being raved by everyone! Thanks so much for your tips.
I am excited to try this in muffin trays. My doubt is should I do a water bath for Muffin cheesecakes?
Thanks much for all your amazing creations !
Best,
Prasanna
So glad to know Prasanna.
No you dont need to do water bath.
Hi Dhwani,
I am planning to make this soon. I see that it can make up to 12 mini cheesecakes with the amount of ingredients mentioned in the recipe. If I want to make double or triple, is it ok to just multiply the quantity of ingredients by 2 or 3 or is it a different proportion?
Thank you.
Hi Sai
Yet, its completely fine to double or triple the ingredients. cooking time will remain the same.
Hi. This recipe looks great. I was hoping to make this in a round or rectangular cake pan instead of individual muffin tins. Could you please let me know any modifications and baking time for the round/rectangular pan? Thanks so much in advance.
Hi Dhwani,
I would like to make this in a round cake pan instead of muffin tin. Could you please let me know how long to bake it?
Thanks so much. Look forward to trying this recipe.
Arathj
Use 9-inch springform pan.
Place the pan on a foil square cut out and wrap it roughly around the pan.
This will ensure that the water doesn’t seep into the pan.
Prepare the crust and the cheesecake filling according to the recipe. Press the crust mixture evenly in the prepared pan. Use a small bowl to press it down firmly. Now, bake this at @350 degrees F. for about 10 minutes. Let it cool down.
Then arrange gulab jamuns on the baked crust and fill the pan with cheesecake filling and gently tap the tray to remove the air bubbles.
Now fill another baking tray with boiling water to about one-two inches, place the springform pan in it and bake the gulab jamun cheesecake in a preheated oven @350 degrees F for 50 to 60 minutes.
Take it out and let it cool down for about 2 hours. Then refrigerate it for at least 6 hours, preferably overnight.
Garnish it and enjoy!
This looks so delicious that I have decided to make it this thanksgiving for a large gathering. What is the green stuff you used for garnishing?
Thanks!
That is pistachios. 🙂
Hi! This looks amazing. Is it possible to freeze them for a week before eating them?
Thanks. Yes you can freeze them.