Gulab Jamun Cheesecake Eggless No Bake Jars

For this recipe, I used store-bought gulab jamuns layered in between a coconut cheesecake filling. Eggless Gulab Jamun Cheesecake Jars are elegant and scrumptious, and have the perfect balance of sweetness and creaminess in a jar. This simple recipe involves 3 easy steps: That’s it! Perfect to make ahead for a Diwali Party or special occasion. 2. Add melted butter. (Image 2) 3. Add ground cardamom. (Image 3) 4. Pulse until you have a slightly wet crumbly texture. This is your cheesecake base. Set aside. (Image 4) 2. This is what you want. Transfer the toasted coconut to a bowl to avoid the coconut from burning. (Image 2) 2. Using an electric mixer, start mixing the heavy cream on low speed, and gradually increase to medium speed. This entire process will take 3-4 minutes max. (Image 2) 3. Notice the cream is starting to thicken. (Image 3) 4. Your whipped cream is ready once stiff peaks form. Do NOT over mix else you’ll end up with butter. Set aside. (Image 4) 6. Now add sweetened condensed milk. (Image 6) 7. Beat until smooth and creamy. (Image 7) 8. Add powdered sugar (icing sugar), ground cardamom, vanilla extract, coconut extract, and rose water. Beat until well combined. (Image 8) 10. Fold the whipped cream until you have no more whipped cream left. (Image 10) 11. Add half of the toasted coconut flakes and fold it into the cheesecake filling. (Image 11) 12. Your cheesecake filling is ready. (Image 12) 2. Only once they cool, cut gulab jamun into four pieces, or else they will fall apart. (Image 2) 4. Now add 2-3 spoonfuls of the cheesecake filling. (Image 4) 5. Top with about a tablespoon of toasted shredded coconut. (Image 5) 6. Add 4 pieces of the gulab jamun that we cut up. Place the inside of the gulab jamun towards the outside of the jar so you can see the layers – it looks prettier this way. (Image 6) 8. Add half a gulab jamun cut up into 2 small pieces. (Image 8) 9. Add a teaspoon (and a half if you want) of the gulab jamun rose syrup (chashni). (Image 9) 10. Finish it off with chopped pistachios and dry rose petals. Refrigerate for at least 6 hours, preferably overnight for the best results. Serve cold. (Image 10) ✓ Crust & Coconut – First, prepare the crust and toast the coconut before making the cheesecake filling. Set aside. ✓ Whipped Cream – Do NOT overmix the heavy cream, or else it’ll turn into butter. Also, gently fold the whipped cream little by little into the cream cheese filling. ✓ Gulab Jamun – Once cooled, slice each gulab jamun into fours. If you do this when it’s hot/warm, it’ll fall apart. Place the inside of the gulab jamun towards the outside of the jar so you can see the layers. ✓ Best Results – Refrigerate the cheesecake jars for at least 6 hours, but preferably overnight for the best results. This gulab jamun cheesecake tastes AMAZING the next day. → These Gulab Jamun Cheesecake Jars would pair well with a robust cup of English tea or even Masala Chai if you prefer.