Eggless GulabJamun Cheesecake Cups are very pretty mini cheesecakes perfect to be served for Indian festivals as dessert.
This a super simple recipe perfect to be served during festivals by combining two delicious desserts, Cheesecake and Gulab Jamun. As Indians, we either make gulab jamuns or buy them for every festival. So why not use them to make this absolutely delicious dessert?
The procedure is quite simple. If you have a muffin tray, just line it with paper liners and make the cups. Once set, they are so easy to remove. They won’t stick to the liner.
Eggless GulabJamun Cheesecake Cups – Making the base
As with every cheesecake, we make a biscuit base for these cups too. My all time favourite are the Britannia Marie Gold biscuits. They are not too sweet, are so crisp and pair so well with any flavour, both Indian and International. So I use them in all my cheesecake recipes.
Best Cream Cheese for Cheesecakes – How to make at home
When it comes to cheesecakes, I always prefer to make my own cream cheese. I have experimented with lots of recipes and I now use only one version that needs only two ingredients and gets ready in one hour. Please click on the image below if you are interested in learning the recipe. It is available in my blog and is free for all.
Gulab Jamun – The Star Ingredient
You can either make your own gulab jamuns or get from stores. I made four types of gulab jamuns recently and used one of those to make these cups. These are made with sooji/ rava as the main ingredient. You can also check my mawa gulab jamuns in my post. They are absolutely delicious and very rich in texture.
Baking and Setting Eggless GulabJamun Cheesecake Cups
Once you arrange the cheesecake cups and garnish them, it is time to bake. As these are tiny, they take only 20-30 minutes to bake. Always use water bath to bake cheesecakes.
As I was using a muffin tray, I used my larger tray for water bath. Just add a cup of water in the bottom tray, place the muffin tray inside it and bake the cheesecake cups at 150C.
Once the baking is done, open the oven door partially, switch off oven and allow it to cool completely.
Then take the muffin tray out, cover with cling film and refrigerate for 2 hours before serving.
As usual I made a short video showing the process. Check it out in my Instagram.
Eggless Cake Cheesecake Class with Gayathri Kumar The class has five absolutely delicious cheesecakes which are very different in flavour. The best part is the class is 100% eggless and each Cheesecake comes with an added cake layer in between the base and the filling. It is pre recorded, available in FB. You can watch it at your convenience. You also get lifetime access to the class and support group in WhatsApp. For details – click on the image below
Eggless GulabJamun Cheesecake Cups
Ingredients
For the Base
- 125 g Britannia Marie Gold
- 65 g Melted Butter
For the Filling:
- 300 g Cream Cheese
- 200 g Sweetened Condensed Milk
- 100 ml Gulab Jamun Syrup
- ¼ tsp Cardamom Powder
- 12 Gulab Jamun
- Pistachios and Rose Petals for Garnish
Instructions
- Preheat oven to 150C.
- Run the biscuits through food processor to make coarse crumbs.
- Add melted butter and mix well.
- Place liners in the cupcake moulds.
- Divide the biscuit base mix between the twelve liners and press them well with a spoon to make a compact base.
- In another bowl, cream together cream cheese and cardamom powder.
- Add the syrup and mix well.
- Finally ad condensed milk and whip until all the ingredients come together.
- Divide the mix between the 12 moulds.
- Place one large gulab jamun at the centre of each mould and top with rose petals and pistachios.
- Pour two cups of water in a deep tray, place your muffin tin on it.
- Bake it for 30 minutes at 150C.
- Switch off oven, slightly open the door and let the cheesecake come to room temperature.
- Cover with cling film and refrigerate for two hours.
- Serve them after two hours.
