Gulab Jamun Cheese Cake Jar


Digestive Biscuits 1 Pack (400 g)
Butter 100 g (Melted)
Cream Cheese 250 g
Icing Sugar 2 Cups
Heavy Cream 1 ½ Cups
Vanilla extract 1 tsp.
Cardamom Powder 1 tsp.
Mixed nuts For garnishing.
Gulab Jamun 10(Medium sized)


  • For the cheesecake base, to a bowl add crushed digestive biscuits, powdered cardamom and melted butter and combine well together
  • To a cocktail glass or a mini jars, add the base. Press them down and level it.
  • Chill the base in refrigerator while we prepare the rest of the ingredients
  • To a mixing bowl add room temperature cream cheese and icing sugar mix them well together using a hand mixer or electric mixer until well combined, smooth & creamy. Set it aside.
  • To another mixing bowl add chilled heavy (fresh) cream, vanilla extract and whisk them till stiff peaks to make whipped cream
  • Add the whipped cream to the cream cheese and fold it in batches.
  • Do not mix or whisk.
  • To the jar pipe a layer of cream cheese mix or just use a spoon to layer.
  • Add gulab jamun to the second layer and cream cheese mix to the next.
  • Garnish it with chopped roasted nuts and chill for 2-4 hours before serving.

Tips & Variations:

  • The cream cheese mix can be used as cream cheese frosting for cakes and pancakes. Add another cup of icing sugar if you have an extremely sweet tooth.
  • Layer carrot/beetroot halwa or both to make it a halwa cheese cake.
  • Feel free to ass saffron soaked in a spoon of warm milk (chilled) to the whipped cream for more flavour, colour & richness.
  • This can be made in a spring form pan as well. If made in cake it allows it to chill overnight in the refrigerator before serving.

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