Eggless Gulab Jamun Cheesecake Recipe For A Fusion Dessert

For anyone that’s sceptical about fusion cuisine, the idea of an Eggless Gulab Jamun Cheesecake may seem offputting. Why merge a quintessentially Western dessert with one of India’s most beloved sweets? The question is, why not. The crunchy biscuit base of the cheesecake with the creamy filling and the subtly fragrant flavours of Gulab Jamun is an unlikely but perfect pairing. 

Creamy, but not too heavy, with just the right amount of sweetness. This cheesecake had a subtle hint of cardamom, which adds a depth of flavour you don’t usually find in a traditional cheesecake. It's a dessert that combines the best of both worlds. Cheesecake, a beloved dessert in the West, is given an Indian twist with the addition of gulab jamun. This creates a unique flavour profile that's sure to delight your taste buds.

There are a lot of people out there who can't or won't eat eggs for various reasons - allergies, dietary restrictions, ethical reasons, the list goes on. And let's face it, not everyone has the time or patience to whip up a traditional egg-based cheesecake. An eggless version offers a convenient, accessible option that still delivers on taste and texture. The absence of eggs doesn't mean this cheesecake is any less decadent. The use of cream cheese and condensed milk create a rich, indulgent filling that's just as satisfying as a traditional cheesecake.

Video Credits: Sweet Boutique By Aditi/YouTube


  • 200g digestive biscuits
  • 80g unsalted butter, melted
  • 400g cream cheese
  • 1 can condensed milk
  • 1 tsp ground cardamom
  • 150g gulab jamun, cut into small pieces
  • 2 tbsp rose syrup
  • Pistachios, chopped, to serve


  • Preheat your oven to 180°C.
  • Crush the digestive biscuits into crumbs in a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin.
  • Mix the biscuit crumbs with the melted butter until everything is well combined.
  • Press the mixture into the base of a springform tin and smooth it out with the back of a spoon.
  • Bake the biscuit base in the oven for 10 minutes, then set aside to cool.
  • In a large mixing bowl, beat the cream cheese until it's smooth and creamy.
  • Add the condensed milk, ground cardamom and rose syrup to the cream cheese and mix everything together until it's well combined.
  • Gently fold in the pieces of gulab jamun until they're evenly distributed throughout the mixture.
  • Pour the cheesecake mixture onto the cooled biscuit base and smooth it out with the back of a spoon or a spatula.
  • Bake the cheesecake in the oven for 25-30 minutes, or until it's set around the edges but still slightly wobbly in the centre.
  • Once the cheesecake is cooked, remove it from the oven and allow it to cool to room temperature.
  • Once cooled, place the cheesecake in the fridge and allow it to chill for at least 2 hours (or overnight, if possible).
  • To serve, sprinkle the chopped pistachios over the top of the cheesecake and drizzle some extra rose syrup over the top.