This gulab jamun cheesecake is what happens when two of my favorite desserts decide to become one. Soft, syrupy gulab jamuns — the classic Indian milk dumplings soaked in rose-scented sugar syrup — perched on top of a creamy, cardamom-spiked cheesecake. It sounds like a lot, but it’s actually a no-bake cheesecake that comes together in about 25 minutes of hands-on work.
I made this fusion cheesecake for a Diwali dinner last year and it disappeared before the tea was even poured. The rose water and cardamom keep the filling fragrant and light, while the gulab jamuns add little pockets of sticky sweetness in every slice. It’s a showstopper for parties, festivals, and any day you want something a little special.
Gulab Jamun Cheesecake
A dreamy fusion dessert: rose-scented, cardamom-spiked cheesecake crowned with soft syrupy gulab jamuns. No-bake and perfect for festivals.
Make this recipe for
servings
All ingredient quantities update instantly.
Ingredients
Method
- Crush the biscuits with sugar in a bowl, mix in melted butter, and press firmly into the base of a 9-inch springform pan. Chill for 20 minutes.
- In a large bowl, beat the cream cheese until smooth. Add condensed milk, fresh cream, cardamom, and rose water, and beat until light and fluffy.
- Fold in half the halved gulab jamuns, then pour the mixture over the chilled crust and smooth the top.
- Arrange the remaining gulab jamun halves on top and drizzle with a little gulab jamun syrup.
- Chill for at least 4 hours, ideally overnight, until set. Garnish with pistachios and rose petals before serving.