Indian Food

Gulab Jamun Cheesecake Truffles

A rich and sweet Indian dessert, these bites are perfect for a summer night. A sturdy cookie crust is filled with whipped cream cheese mousse, raspberry jam and more chocolate ganache than you can shake a stick at.

The “gulab jamun cheesecake near me” is a dessert that has an Indian origin. It is made with milk, sugar, and flour. The ingredients are mixed together to form small balls of dough. These balls are then deep fried in hot oil until they turn golden brown.

Cream cheese, pargle-g biscuit crumbs, and gulab jamuns are combined in these no-bake Cheesecake Truffles with Gulab Jamuns. These truffles, dipped in chocolate, are far simpler to prepare than an entire cheesecake, carry, and share! This holiday season, give these a try.

For fusion sweets, combining Indian mithais with cheesecake always seems like a smart idea. Because Indian sweets are normally quite sweet, combining them with cream cheese reduces the sweetness a little and matches well.

And it’s for this reason that this pairing has become so popular in recent years. Remember this mithai cheesecake I posted on the blog for Diwali last year? That was essentially the culmination of all of my Indian mithai and cheesecake fantasies, lol!

But that’s a hefty dessert, and although a full-size cheesecake looks impressive, it’s less practical to cook for parties and potlucks. Isn’t it true that smaller bites are better?

So I came up with the idea for these gulab jamun cheesecake truffles. Instead of creating a gulab jamun cheesecake, I created these truffles, which are about ten times simpler to prepare than a single large cheesecake and make a terrific party dessert!

These Gulab Jamun Cheesecake Truffles are delectable.

  • are perfect for gatherings since they’re bite-sized sweets!
  • It’s quite simple to create.
  • When compared to creating a complete cheesecake, it takes relatively less time.
  • If you’re bringing them somewhere else, they’ll be simple to move.
  • It’s also possible to present them as food gifts.

Aren’t there compelling reasons to bake these truffles for the holidays? I’m a big fan of fast desserts that don’t take up a lot of time but yet manage to dazzle your visitors. And this one fulfills all of those requirements!

I basically utilized all of the primary components that you would need to create a cheesecake in these truffles, such as cream cheese, biscuits (to form the cheesecake shell), and sugar. Then I dipped them in chocolate, namely white chocolate.

Ingredients

ingredients for gulab jamun cheesecake truffles arranged on a board

For these truffles, I prefer to use Philadelphia cream cheese (full fat). Remove the cream cheese from the refrigerator at least 2-3 hours before using it in the recipe. It should be absolutely cool to the touch.

Cheesecake truffles on parle-g biscuits: Since cheesecake has a crust, these truffles have one on parle-g biscuits. You may use any cookie (digestive is another wonderful option), as long as the total number of crumbs is roughly 1&1/2 cup.

Gulab jamuns: Gulab jamuns may be made at home or purchased from a shop to save time. I strongly advise purchasing them from a sweet store, particularly during the hectic holiday season.

Powdered sugar: I used powdered sugar (also known as icing/confectioners sugar) to sweeten the truffles. It readily blends with the cream cheese. It should not be substituted with granulated white sugar.

Flavorings: Gulab jamun (chasni) sugar syrup, rose water, and cardamom are used to flavor these truffles!

Ghirardelli melting wafers: I used Ghirardelli melting wafers to dip the truffles. These wafers do not need tempering and set rapidly, making them ideal for truffles. In my burfi truffles, I utilized the same technique.

Use just these melting wafers or candy melts, which may be bought in most grocery shops in the United States. If you’re using conventional white chocolate, you’ll need to temper it first (the process of melting and chilling chocolate to a certain temperature so that it sets smooth and glossy). The truffles should then be dipped in it. If you don’t, the truffles will become messy since the chocolate will not stay stable at room temperature.

If you’re using plain chocolate, look up “how to temper chocolate” online and follow the methods there. You don’t need to temper it if you’re using melting wafers, as I said before.

8 truffles coated with white chocolate arranged on a board with bowl with gulab jamun and biscuits placed in the side and background

Instructions in Detail

1- Place the parle-g biscuits in a food processor. Pulse the cookies a few times until they are crumbs. You should have around 1 1/2 cups cookie crumbs in total.

2- Combine the cookie crumbs, cream cheese (which should be at room temperature), and powdered sugar in the steel bowl of your stand mixer. A hand mixer may also be used.

3- Combine 2 tablespoons of the sweet syrup that comes with the gulab jamun (the gulab jamun chasni) and 2 teaspoons rose water in a mixing bowl. These may be tweaked to suit your own preferences.

4- Beat on medium speed for 2 minutes with the paddle attachment of the stand mixer (or with a hand mixer) until everything is thoroughly incorporated. Cut two gulab jamuns (or three at most, depending on the size of the gulab jamuns you’re using) into very tiny pieces and place them in the bowl immediately.

step by step picture collage of making gulab jamun cheesecake truffles

5- Gently incorporate the gulab jamun pieces into the mixture with the other ingredients. Remember not to over-mix the gulab jamuns or they may get mushy and leak out liquid. A spatula is preferable.

6- Using parchment paper, line a large baking sheet. Scoop the dough into tiny balls using a small cookie scoop.

7- Once you’ve scooped out all of the dough, roll it between your hands to smooth it out a little.

8- The ball should be smooth and spherical.

step by step picture collage of making gulab jamun cheesecake truffles

9- Place them in the freezer for 30 minutes or until they are solid.

10- In a pan, heat an inch or two of water over medium-low heat on the stovetop. Then, on top of that pan, set a bowl filled with chocolate melting wafers, making sure the bowl does not contact the water’s surface.

Melting chocolate in a double boiler is known as the double boiler technique. You may also do the same thing with your microwave. Please keep in mind that these are melting wafers that do not need to be tempered and may be utilized immediately. If you’re going to use ordinary chocolate, you’ll have to temper it first.

11- Dip the solid truffles into the melted chocolate, coating them completely. I used a candy dipping tool, but a fork would also work.

12- Remove them from the molten chocolate with care and set them on parchment paper. Decorate with dried rose petals, edible silver leaves, crushed parle-g crumbs, and little pieces of gulab jamun (cut the remaining 2 into small pieces). Make all of the truffles in the same way.

step by step picture collage of making gulab jamun cheesecake truffles

Storage

These may be kept in the refrigerator for up to three days. They may also be served at room temperature (unless it’s really hot), which is ideal for parties and potlucks.

Instructions for Making Ahead

Make the truffles and put them in the freezer overnight. You may dip them in the morning and they will set in a matter of minutes if you use melting wafers.

If you want to create the whole truffles ahead of time, I suggest preparing them 1 day ahead of time and keeping them refrigerated. They’re also great as presents, so put them in nice boxes and send them to your friends and family.

Garnishes

I decorated these truffles with gulab jamun bits, rose petals, and edible silver foliage. On top, I sprinkled some parle-g biscuit crumbs.

You may also garnish with nuts like pistachios and almonds (pulse them very fine). Coconut desiccated is also a good option.

overhead shot of gulab jamun cheesecake truffles arranged on a board

Notes & Suggestions

  • When incorporating the gulab jamuns into the batter, remember to cut them into extremely little pieces. You’ll just need 2 to 3 gulab jamuns to make the dough (depends on the size of gulab jamuns). You don’t want to squash them, so fold them gently.
  • If you want the rose taste to be stronger, add extra rose water.
  • If you don’t like white chocolate, you may dip them in dark or ordinary chocolate, although white chocolate complements the gulab jamuns better.
  • For this recipe, you’ll need melting wafers or candy melts. A ordinary chocolate bar would have to be tempered before being used in the recipe.

If you’ve tried this dish, please remember to give it a rating! You may also keep up with what’s going on in my kitchen by following me on Facebook, Instagram, and YouTube.

Gulab Jamun Cheesecake Truffles

9 pieces of truffles coated with white chocolate placed in a pink color mithai box

Manali

These no-bake cheesecake bites are a bite-sized variant of the classic cheesecake. Gulab Jamun Cheesecake Truffles are a cinch to prepare, share, and transport to potlucks and parties! Try them out this holiday season!

Time to Prepare: 20 minutes

30 minutes of freezing time

50 minutes total

Dessert course

Indian cuisine

25 truffles per serving

calorie count: 85 kcal

For garnishing, use edible silver leaves and dried rose petals.

  • Add the parle-g biscuits to a food processor. Pulse the cookies a few times until they are crumbs. You should have around 1 1/2 cups cookie crumbs in total.

  • Combine the cookie crumbs, cream cheese (which should be at room temperature), and powdered sugar in the steel bowl of your stand mixer. A hand mixer may also be used.

  • 2 teaspoons rose water and 2 tablespoons of the sweet syrup that comes with the gulab jamun (the chasni of gulab jamun). These may be tweaked to suit your own preferences.

  • Now, beat on medium speed for 2 minutes with the paddle attachment of your stand mixer (or with your hand mixer) until everything is thoroughly incorporated. Cut two gulab jamuns (or three at most, depending on the size of the gulab jamuns you’re using) into very tiny pieces and place them in the bowl immediately.

  • Fold in the gulab jamun pieces gently with the other ingredients. Remember not to over-mix the gulab jamuns or they may get mushy and leak out liquid. A spatula is preferable.

  • Take a large baking sheet that has been lined with parchment paper and set aside. Scoop the dough into tiny balls using a small cookie scoop. Once you’ve scooped out all of the dough, roll each one between your hands to flatten it out a little. The ball should be smooth and spherical.

  • They should be frozen for 30 minutes or until hard.

  • In a pan, heat an inch or two of water on medium-low heat on the stovetop. Then, on top of that pan, set a bowl filled with chocolate melting wafers, making sure the bowl does not contact the water’s surface. Melting chocolate in a double boiler is known as the double boiler technique. You may also do the same thing with your microwave. Please keep in mind that these are melting wafers that do not need to be tempered and may be utilized immediately. If you’re going to use ordinary chocolate, you’ll have to temper it first.

  • Dip the solid truffles in melted chocolate and coat them well. I used a candy dipping tool, but a fork would also work. Remove them from the molten chocolate with care and set them on parchment paper. Decorate with dried rose petals, edible silver leaves, crushed parle-g crumbs, and little pieces of gulab jamun (cut the remaining 2 into very small pieces). Make all of the truffles in the same way.

  • Keep them refrigerated and eat them within three days.

  • When incorporating the gulab jamuns into the batter, remember to cut them into extremely little pieces. You’ll just need 2 to 3 gulab jamuns to make the dough (depends on the size of gulab jamuns). You don’t want to squash them, so fold them gently.
  • If you want the rose taste to be stronger, add extra rose water.
  • If you don’t like white chocolate, you may dip them in dark or ordinary chocolate, although white chocolate complements the gulab jamuns better.
  • For this recipe, you’ll need melting wafers or candy melts. A ordinary chocolate bar would have to be tempered before being used in the recipe.

calorie count: 85 kcal 18g carbohydrate 2 g protein 5 g fat 2g Saturated Fat 1 gram polyunsaturated fat 1 gram monounsaturated fat 5 milligrams of cholesterol Sodium (mg): 105 30 mg potassium 1 gram of fiber 10 g sugar 61IU Vitamin A 9 mg calcium 1 milligram of iron

The “recipe for no cook gulab jamun” is a dessert that requires no cooking. The recipe will make 12 truffles.

Related Tags

  • baked gulab jamun cheesecake
  • gulab jamun cheesecake calories
  • indian cheesecake
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