Gulab Jamun + Cheesecake = Mind-blowing ultimate Indian fusion dessert. This Eggless Gulab Jamun Cheesecake is creamy, full of rich Indian flavors with a sweet surprise on the inside. A showstopper dessert for all special occasions including Diwali. This is a small 6” cheesecake recipe making 10 servings. Step by step video included.

Last month I shared this Gulab Jamun Thandai Mousse jars with you and it went viral on Instagram. This recipe got over 3k likes and saved 1K times!! I see many of you making it. Time for another Gulab Jamun recipe. Diwali is around the corner so I think this saffron speckled, hidden Gulab Jamun cheesecake will light up your dessert table with ease. You can make it up to 4 days in advance giving you enough time to concentrate on other preparations.

Why pressure cook cheesecake in an Instant Pot?

Cheesecake is made using the Baine Marie technique where it is slow-cooked with the help of steam and heat. If you are nervous to use an oven then Instant Pot is a very convenient method that requires zero monitoring.

Food Processor + Instant Pot = Easiest Cheesecake Ever!

It is insanely easy to make this gulab jamun cheesecake using an Instant Pot and a food processor. If you do not have these appliances, don’t worry I have got you covered. I have mentioned some easy alternatives to make and enjoy it.

Ingredients to make eggless Gulab Jamun Cheesecake

For the crust

Cookies/biscuits – I have used “Good Day biscuits”. Use any flavorful cookies, graham crackers, Biscoff, or digestive biscuits of choice.

Melted butter – Measure butter after measuring. I have used salted butter.

For the cheesecake batter

Full fat Cream Cheese –  Do not use skim, fat-free, or 2% fat cheese or cream cheese spread. It has to be a full-fat one.

Sour cream – Use full-fat sour cream and not the lite version.

Sugar – Use regular granulated sugar not confectioners. We use sugar in raw for all purposes so I have used that one here.

Heavy cream – Use heavy cream or heavy whipping cream also known as double cream in some countries. Do not use half n half or evaporated milk.

Starch – This is an important ingredient that will help bind our cheesecake without eggs. Use potato starch or cornstarch/ cornflour. You may even use all-purpose flour i.e maida instead.

Flavoring – For this Gulab Jamun cheesecake I have used saffron and cardamom instead of vanilla.

Gulab Jamun – I have used a store-bought can of Haldiram Gulab Jamuns for making this cheesecake because they are firm enough to hold shape. If you plan to make gulab jamun at home then make sure they are not very soft or soggy. Khoya gulab jamun will work the best here.

Plan ahead – Cheesecake is a fantastic make ahead of time dessert

1. Cheesecakes are one of those desserts that come together in minutes of your active time but needs time to set.
2. All ingredients should be at room temperature or close to room temperature to ensure that the cheesecake doesn’t crack after baking. So take the ingredients out of the fridge at least 1-2 hours depending on the weather.
3. Cheesecake needs to rest in the fridge for at least 6 hours to firm up. I love to keep it overnight. So plan ahead of time.
4. I have found that cheesecake infused with flavors tastes the best 2-3 days after baking. So this makes an excellent choice to make ahead of time dessert.

Step by step method to make Gulab Jamun cheesecake at home

• Place the gulab jamun on a mesh strainer to drain excess syrup. 
• Line the base a d the sides of a 6” cheesecake pan if desired. ( This ensures easy and smooth removal later)
• Using a food processor, pulse crackers until it’s sand-like texture 
• Add butter and pulse few times until mixed. 
• Add this mixture to the base of the pan.
• Press it down with your fingers or the base of a small bowl to ensure it’s spread evenly. 
• Keeps the pan in the freezer for 10-15 minutes to set.

• Meanwhile, prepare the cheesecake batter. 
• Wipe the food processor clean with a paper towel. 
• Now add in chunks of cream cheese to it. 
• Add in sugar and process until smooth.
• Open the lid, add in the remaining ingredients and close the lid.
• Pulse a few times until smooth and creamy. 

• Take out the pan from the freezer.
• Add some batter to the pan and line up gulab jamuns in a circle. 
• Fill the pan with the remaining batter.
• Place the pan on a foil square cut out as shown in the video and wrap it roughly around the pan.
• This will ensure that the water doesn’t seep into the pan.
• Cover the top of the pan with foil as well. 
• Place the pan on the trivet or use a foil sling or silicon sling for easy removal. 

• Put on the Instant Pot lid and turn the knob to the Sealing position.
• Select manual high pressure 35 minutes. 
• Followed by natural pressure release. 

Important tips to keep in mind

1. All ingredients should be close to room temperature. So plan ahead and take it out of the fridge at least 1 hour in advance.
2. Do not use a whisk or over beat the batter, we do not want to fill the air in it.
3. Chill the base for at least 10 minutes in the freezer, no the fridge.
4. It is important to let the cheesecake cool completely at room temperature before transferring it to the fridge. This will avoid any cracks to develop on the top.
5. For a clean-cut, wipe the knife after every time you cut into the cheesecake.

How to store cheesecake

1. Keep cheesecake in the fridge at all times. You can keep it at room temperature on a venue for no more than 30 minutes. It won’t collapse but it is best served cold.
2. This gulab jamun cheesecake will stay well refrigerated for up to 4-5 days making it an ideal make ahead of time dessert.
3. I have not tried freezing this particular cheesecake.

Don’t have a food processor then follow this method –

For making the crust

1. Pulse the cookies/crackers/biscuits in a spice grinder or a blender.
2. Or place the crackers in a zip lock bag and crush it with a rolling pin used to make Rotis.
3. Take the crushed cookies out in a bowl and stir in the melted butter. Mix well with a spoon or fingers.

For making the batter

1. Use a hand-held electric beater or a stand mixer with a beater attachment to make the cheesecake batter.
2. Please note – do not use a wired balloon whisk for making the batter.

Don’t have an Instant Pot here is what you will do –

• Follow the recipe as given up until filling the pan with batter and covering it.
• Preheat the oven to 350 deg Fahrenheit.
• Fill another broad deep pan with water halfway. Place the springform pan in the center of that big pan. The water level should not be more than half of the cheesecake pan.
• Bake at 350F for approximately 20 minutes. Now lower the temperature to 325 deg F and bake it additionally for 25-30 minutes 9depends on the oven).
• Check on the cheesecake by wiggling the pan wearing oven mitts. At this point, the cheesecake should be jiggly and wobbly at the center and not batter-like. If you suspect sticky batter then bake it additionally for 5 minutes.
• Do not let the cheesecake brown a lot on the top. A little brown on the edges is fine. Remember that the cheesecake will set further when cooled and more after refrigerating.
• Now switch off the oven but do not take out the cheesecake. Let it stay in the closed oven for extra 20 minutes. Next, remove the pan from the oven, take out the foil covering from the top.
• Let it cool completely at room temperature.
• Once cooled completely, transfer the pan to the refrigerator to chill for at least 6 hours, preferably overnight before serving.

KEEP IN TOUCH – Are we friends yet? Let’s connect on-Facebook| Instagram | Pinterest | Twitter. Never miss a recipe. Please subscribe to my blog. It is free! Pin this photo for future reference. Diwali wishes to you and your family!

Easy Indian desserts that you should try

Whole Wheat Jaggery Malpua– Indian spiced sweetened pancakes.

Nankhatai – Most amazing Indian butter cookie.

Saffron Rice Kheer– Classic Indian rice pudding.

Easy Rabdi Recipe– Takes just 20 minutes.

Instant Crispy Jalebi– No fermentation required and ready under 30 minutes.

Let’s make Eggless Gulab Jamun Cheesecake

Liked this recipe?Do give it a star rating in the comments !

Print recipe

4.44 from 30 votes

Eggless Gulab Jamun Cheesecake

This baked eggless gulab jamun cheesecake is a unique Indian fusion dessert recipe that is so easy to make in an Instant Pot. Video included.

Course Dessert

Cuisine Fusion, Indian fusion

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Adjustable Servings -10

Calories 307kcal

Author Khushboo

Ingredients

For the crust

• 8 cookies/biscuits
• 3 tablespoons melted butter

For cheesecake batter

• 12 oz / 1.5 cups cream cheese
• ¾ cups sugar
• ½ cup sour cream
• ½ cup plus 2 tablespoons heavy cream
• 3 tablespoons cornstarch
• 2-3 pods crushed cardamom
• Pinch of saffron
• 6 count firm Gulab Jamun I have used store-bought

Decorating/Garnish (optional)

• 5 Gulab Jamun
• Slivered nuts & rose petals
• Whipped cream (I have used cool whip)

Instructions

• Place the gulab jamuns on a mesh strainer to get rid of as much syrup as you can.
• Lightly grease the base and sides of a 6” springform pan.
• Place a parchment round on the base.
• You can place a parchment band to cover the sides of the cheesecake, optional but recommended for smoother removal later.
• Roughly break the crackers and pulse in a food processor until it resembles sand.
• Now add the melted butter to it and pulse few times until mixed well.
• Press this mixture evenly in the prepared pan. Use a small bowl to press it down firmly.
• Place the pan in the freezer until you prepare the cheesecake batter.
• Wipe clean the food processor and add cream cheese, sugar to it.
• Pulse a few times until smooth.
• Now add in all other ingredients and blend it until a smooth creamy batter.
• It will take around 30 seconds for the batter to come together.
• Take out the pan from the freezer and add some cheesecake batter to it.
• Now place the gulab jamuns in a circle to create a flower pattern.
• After this add in the remaining cheesecake batter and smoothen the top.
• Now gently tap the pan over the counter to get rid of any air bubbles. You may run a fork into the batter for the same.
• Place the pan on a foil square cut out as shown in the video and wrap it roughly around the pan.
• This will ensure that the water doesn’t seep into the pan.
• Cover the top of the pan with foil as well.

Baking the cheesecake

• Prepare a water bath in an Instant Pot by adding 1.5 cups water to the inner pot.
• Place the pan on the trivet or use a foil sling or silicone sling for easy removal.
• Now carefully place the covered cheesecake pan in the pot and put the lid.
• Make sure that the black knob is in the sealing position.
• Press Manual, HIGH PRESSURE, 35 minutes.
• Once the instant pot beeps, let the pressure release naturally.
• When the silver pin drops down, open the lid carefully.
• Take out the cheesecake using the sling handle.
• Uncover the cheesecake.
• How to know cheesecake is done
• The cheesecake should be a little set, not shiny and jiggly like jello. It should not be liquid or batter-like.
• Cheesecake sets further when it cools and more after it is chilled in the fridge.
• Let the cheesecake completely cool uncovered at room temperature.
• After it is cooled, place it in the fridge covered with a fresh foil or a plate.
• Let it set in the fridge for at least 6 hours or best overnight.
• Once chilled, take it out of the fridge.
• Loosen the sides by running a knife inside the circumference of the pan.
• Slowly loosen the tab of the springform pan.
• Peel off the outer parchment.
• At this point, you can loosen the base and slide the cheesecake on the desired plate or a board or serve the cheesecake on the cake base itself.
• You can decorate the cheesecake with extra gulab jamuns on the to, some fresh whipping cream, and nuts.
• With a sharp knife cut the desired size pieces and serve chilled.
• For a clean-cut, wipe the knife after every time you cut into the cheesecake.

Step by Step video of the recipe -

Notes

USA standard cup size used - 1 cup = 240 ml

For the crust

Cookies/biscuits - I have used "Good Day biscuits". Use any flavorful cookies, graham crackers, Biscoff, or digestive biscuits of choice.

Melted butter - Measure butter after melting. I have used salted butter.

For the cheesecake batter

Full fat Cream Cheese –  Do not use skim, fat-free, or 2% fat cheese or cream cheese spread. It has to be a full-fat one.

Sour cream – Use full-fat sour cream and not the lite version.

Sugar – Use regular granulated sugar not confectioners. We use sugar in raw for all purposes so I have used that one here.

Heavy cream – Use heavy cream or heavy whipping cream also known as double cream in some countries. Do not use half n half or evaporated milk.

Starch – This is an important ingredient that will help bind our cheesecake without eggs. Use potato starch or cornstarch/ cornflour. You may even use all-purpose flour i.e maida instead.

Flavoring – For this Gulab Jamun cheesecake I have used saffron and cardamom instead of vanilla.

Gulab Jamun – I have used a store-bought can of Haldiram Gulab Jamuns for making this cheesecake because they are firm enough to hold shape. If you plan to make gulab jamun at home then make sure they are not very soft or soggy. Khoya gulab jamun will work the best here.

Storing cheesecake

• Keep cheesecake in the fridge at all times. You can keep it at room temperature on a venue for no more than 30 minutes. It won’t collapse but it is best served cold.
• This gulab jamun cheesecake will stay well refrigerated for up to 4-5 days making it an ideal make ahead of time dessert. I have not tried freezing this cheesecake.

Important notes

• All ingredients should be close to room temperature. So plan ahead and take it out of the fridge at least 1 hour in advance.
• Do not use a whisk or over beat the batter, we do not want to fill the air in it.
• Chill the base for at least 10 minutes in the freezer, no the fridge.
• It is important to let the cheesecake cool completely at room temperature before transferring it to the fridge. This will avoid any cracks to develop on the top.
• An alternate method to make this cheesecake without an Instant Pot and food processor is given in the post. Scroll up.

Nutrition

Calories: 307kcal | Carbohydrates: 34g | Protein: 3g | Potassium: 80mg | Fiber: 1g | Sugar: 14g | Vitamin A: 780IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

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