Gulab Jamun Cheesecake Bites with Pistachio Garnish

Miniature cheesecakes infused with the rich flavors of gulab jamun, topped with crunchy pistachios for a decadent Indian-inspired dessert.

Prep Time

20 minutes

Total Time

45 minutes

Calories

235 kcal

Difficulty

Medium

Equipment

4 items

Cost

£0.70/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

6Gulab Jamun(Store-bought or homemade, cut into small pieces)

£3.00

8ozCream Cheese(Softened to room temperature)

£2.50

0.3cupGranulated Sugar

£0.10

0.3cupHeavy Cream

£0.30

1tablespoonAll-purpose Flour

£0.02

0.3teaspoonCardamom Powder

£0.15

2tablespoonsPistachios(Chopped, for garnish)

£0.75

2tablespoonsGulab Jamun Syrup(Reserved from the gulab jamun can/recipe)

£0.20

0.5teaspoonVanilla Extract

£0.10

5sheetsGraham Crackers(For the crust)

£1.00

2tablespoonsMelted Butter(For the crust)

£0.25

Total Cost

£8.37

£0.70 per serving

Instructions

1.
Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
2.
Prepare the crust: Crush graham crackers into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Mix the crumbs with melted butter until combined. Press the mixture into the bottom of each muffin liner.
3.
In a small bowl, cut gulab jamun into small pieces.
4.
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Beat in heavy cream, flour, cardamom powder, vanilla extract, and gulab jamun syrup until well combined.
5.
Gently fold in the chopped gulab jamun into the cream cheese mixture.
6.
Spoon the cheesecake mixture over the graham cracker crust in each muffin liner, filling almost to the top.
7.
Bake for 20-25 minutes, or until the edges are set but the center still jiggles slightly. The cheesecakes will continue to set as they cool.
8.
Turn off the oven and slightly open the oven door to allow the cheesecakes to cool slowly for about 30 minutes. This helps prevent cracking.
9.
Remove from the oven and let cool completely at room temperature. Then, refrigerate for at least 2 hours before serving.
10.
Before serving, garnish each cheesecake bite with chopped pistachios.

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My Notes

Nutrition Information

Nutrition per serving (50g)

235 kcal / 983 kJ

Carbs

20.5g

8% of RDA

Fat

15.5g

22% of RDA

Protein

3.5g

7% of RDA

Detailed Breakdown

Fibre

0.5 g

2% of RDA

Sugar

13 g

14% of RDA

Sodium

95 mg

4% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

To prevent cracking, you can bake the cheesecakes in a water bath. Wrap the bottom of the muffin tin with aluminum foil and place it in a larger baking pan. Fill the larger pan with hot water halfway up the sides of the muffin tin.

Adjust the amount of gulab jamun and syrup to your preference for sweetness and flavor.

For a richer flavor, use brown sugar instead of white sugar in the crust.

Store leftovers in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Muffin tin (12-cup)

Mixer (hand or stand)

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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