By Akshara
October 12, 2025
This no-bake gulab jamun cheesecake is a rich, indulgent dessert that blends the creamy texture of cheesecake with the sweetness of syrup-soaked gulab jamuns. It’s a perfect festive treat or party showstopper.
5–6 gulab jamuns (cut in half) 200 grams digestive biscuits 75 grams melted butter 200 grams cream cheese (room temperature) 100 ml whipping cream 3 tbsp powdered sugar ½ tsp cardamom powder A few strands of saffron (optional) Chopped pistachios for garnish
Crush the biscuits to a fine powder using a rolling pin or mixer. Mix with melted butter and press into a springform tin or individual glasses. Chill in the fridge for 15 minutes.
Whip the cream cheese, whipping cream, powdered sugar, cardamom, and saffron until smooth and slightly fluffy.
Spoon this mixture over the chilled biscuit base and smooth the top.
Gently press the gulab jamun halves into the cream layer. Chill the cheesecake for at least 4 hours, or overnight.
Garnish with chopped pistachios and almonds before serving.