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Eggless Mini Gulab Jamun Cheesecake

These eggless Mini Gulab Jamun Cheesecakes are utterly creamy, flavored with rich Indian flavors and a showstopper fusion dessert combining the best of both the worlds - Cheesecake and Gulab Jamun! What can be better than that, right?!!
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Indian
Servings 10


  • 1 cup dry roasted unsalted cashews
  • 1/4 cup desiccated coconut
  • 1 cup pitted dates
  • 1/4 cup ghee
  • 16 ounce cream cheese use the full fat version
  • 1 cup full fat whipping cream
  • 1/4 cup corn flour
  • 22 -24 gulab jamun available in Indian stores
  • 3/4 cup cup sugar
  • 1 cup full fat sour cream
  • 1 tbsp rose water
  • 1 tsp cardamom powder
  • silver vaq for decorations


  • Preheat the oven to 180 °C or 350 degree F.
  • In a mesh strainer strain the gulab jamuns from the excess syrup
  • Line a 12 cupcake tray with cupcake liners (I used two)
  • In blender, add the coconut, dates, cashews and give it a whirl till the mixture forms a crumb like texture and comes together.
  • Add melted ghee and mix it again.
  • Pour around 2 tbsp of crumbs in 24 liners and press it against the base using the back of a spoon.
  • Refrigerate it for 30 minutes to set.
  • In a big bowl, add room temperature cream cheese and sugar. Using an electric mixture or stand in food processor mix till the mixture is fluffy.
  • Add cream, rose water, corn flour, sour cream and cardamom powder to the bowl.
  • Mix till everything comes together. Scrape from the side of the bowl from time to time.
  • Using a ice cream scoop, scoop out (about 2 tbsp) the filling and fill the muffin tray. Make sure that you don't fill up to the top. We need some space to put the gulab jamuns in.
  • Carefully put gulab jamuns in the middle.
  • Bake for 20-22 minutes.
  • Take out the tray from the oven and let the gulab jamun cheesecakes to be completely cool before putting them in the refrigerator overnight.
    NOTE - if you have just one 12 count muffin tray, then wait for an hour or two before starting the second batch to put in the oven.
    NOTE - Its important that the gulab jamun cheesecakes need to rest in the refrigerator to set.
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