• Skip to main content
  • Skip to primary sidebar

Tasha's Artisan Foods

menu icon
go to homepage
  • Home
  • Recipe Index
  • About
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • About
    • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home > Recipes > Desserts

    July 21, 2020

    No-Bake Jamun Cheesecake

    Jump to Recipe Print Recipe

    Tangy flavor, velvety texture, and stunning aesthetics, you get all this without even glancing at an oven with the no-bake Jamun cheesecake.

    There are a couple of reasons why I decided to make the no-bake Jamun cheesecake. One, I got a million requests for an eggless version of the mango ricotta cheesecake. Two, I’ve never made a no-bake cake with conventional cream cheese. 

    Three, I love Jamun (Java plums), but the family doesn’t, and there is only so much I can eat. Of the rest, I made compote which had to be used.

    And fourth, in the heat and humidity, I’m living in, you couldn’t pay me enough to fire up the oven. 

    No- Bake Jamun Cheesecake | Eggless recipe

    For a dessert that requires such little effort, the no-bake Jamun cheesecake is still visually impressive enough to be a centerpiece. But more than that, the cake has an almost cloud-like consistency, a crusty base all underpinned by the gorgeous tang of cream cheese. 

    How to Make No-Bake Jamun Cheesecake?

    There are three steps to making the cheesecake – the base, the filling, and the compote. 

    For the base, crush Marie or digestive biscuits and mix them with melted butter till you have a wet sand consistency. If you’re reading the blog from the US, graham crackers are a safe bet.

    Pat this mixture on the bottom of a loose bottom pan evenly. Since we’re not baking the crust, really get in there and compress it well to the bottom. It’ll help bind the crumbs and prevent a crumbling base. 

    Slide the base in the fridge for an hour, at the least, if your corner of the world is as hot and humid as mind. While the base chills, get to making the cheesecake filling.

    Preparing the filling

    The filling is refreshing, a tad tart, and perfectly sweetened. To make it, beat in a bowl cream, icing sugar, cream cheese, and vanilla extract. 

    Most no-bake cheesecakes incorporate gelatin to give it body, but the mothership doesn’t like its taste. So, I used agar-agar or China Grass. 

    Feel free to stick to gelatin, if that's what is easily available.

    Jamun Compote for No- Bake Jamun Cheesecake | Eggless recipe

    Whipping up the compote

    Deseed the fruits, chop them up and then cook in water and sugar till they are mushy. Give it a taste and adjust for sweetness accordingly. Then blitz it in your food processor or blender.

    The aim is to create a cheesecake that magnifies, not disguises, the sweet-tart flavor and slightly astringent aftertaste of jamuns. 

    I love the pulpy texture of compotes, so I didn’t want the jamuns to have an ultra-silky feel. But if you prefer a smooth finish, pass the compote through a sieve.  

    Once you have a compote of desired taste and feel, let it cool, and then pour it in a squeeze bottle. Or a ziplock baggie with a corner snipped off.

    Assembling the no-bake jamun cheesecake

    Spread the filling on the chilled crust in an even layer. Dot the top with compote and use a chopstick to make swirls.

    have fun with it!

    Slide the assembled no-bake jamun cheesecake into the refrigerator until the filling becomes firm and dense. The trick to avoiding a runny filling is to give it plenty of time to chill – that’s generally overnight. 

    In case you’re suffering in humidity filled heat too, I personally recommend freezing the cake. I moved mine to the freezer to get a firmer texture. Though the refrigerator did a good job of allowing the cake to set well enough to be taken out of the pan. I was able to cut fairly neat slices even though the consistency was somewhat soft.

    No- Bake Jamun Cheesecake | Eggless recipe
    No- Bake Jamun Cheesecake | Eggless recipe

    Variations of the no-bake cheesecake

    No-bake cheesecake is a refreshing dessert and sheer perfection with any seasonal fresh fruit that packs a punch. So, if you don’t have access to jamuns, feel free to try it with any berries. 

    Plums provide a wonderful counterpoint to the rich tanginess of the cheesecake. Or you can make the most of mangoes as they bid us adieu for the year. 

    Frankly, the brighter the hue of the fruit, the better they accompany the cake. 

    For a vegan no-bake Jamun cheesecake, use a plant-based butter or coconut oil for the base. Switch the cream with coconut cream and cream cheese with cashew cheese as I did for my cherry lemon cheesecake.

    No- Bake Jamun Cheesecake | Eggless recipe

    Serving the No-bake Jamun Cheesecake

    When you assemble the cheesecake, it has an airy texture that transforms into a velvety density by the time you are ready to serve it. It’s creamy and tangy with the taste of jamun coming through beautifully.

    But by no means is it terribly heavy or uber-rich, that’s why for us, the no-bake jamun cheesecake was the perfect conclusion to a hearty meal. 

    No- Bake Jamun Cheesecake | Eggless recipe

    I served my slice with some extra compote, but the lusciously thick cake, ideal for beating the summer heat, really needs no accompaniment. This reminds me, if you don't feel like swirling the compote in, you can skip it. Instead, just top the set cheesecake with the Jamun compote or sauce. It will be just as delicious, I promise!

    And if you have some Jamun compote leftover, you can always use it for Jamun popsicles or smoothies. Or use it for topping your icecreams!

    No- Bake Jamun Cheesecake | Eggless recipe

    I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!

    No- Bake Jamun Cheesecake | Eggless recipe
    Print Recipe
    5 from 1 vote

    No-Bake Jamun Cheesecake

    Tangy flavor, velvety texture, and stunning aesthetics, you get all this without even glancing at an oven with the no-bake Jamun cheesecake.
    Prep Time1 hr 40 mins
    Chilling time12 hrs
    Course: Dessert
    Keyword: no-bake cheesecake, jamun cheesecake, jamun
    Servings: 8 slices
    Calories:
    Author: Natasha Minocha

    Equipment

    • 8" Loose bottom pan

    Ingredients

    Jamun Compote

    • 1/2 cup Jamun, seeded and chopped
    • 2-3 tbsp Raw sugar
    • 1/2 cup Water

    Cheesecake base

    • 1.5 cup Crushed Marie biscuits you can also use digestive biscuits or graham crackers
    • 1/3 cup Melted butter

    Cheesecake Filling

    • 450 gms Cream cheese
    • 1/3 cup Cream
    • 1 cup Icing sugar
    • 2 tsp Vanilla extract
    • 2 tsp Agar agar
    • 1/4 cup Cream

    Instructions

    Jamun compote

    • Combine the jamuns, raw sugar and water in a small saucepan.
    • Cook on low-medium heat until the fruit is soft and cooked through.
    • Add a bit more water if the mixture seems too dry.
    • Cool the mixture and run it through your blender to get a smooth sauce.
    • Pass this through a sieve for a ultra silky sauce. I skipped this step.

    Cheesecake base

    • Combine the melted butter and crushed biscuits in a small bowl. The mixture should have the consistency of wet sand.
    • Press it down evenly at the bottom of the pan. Refrigerate for an hour.
    • While the base is setting up, make the filling.

    Cheesecake Filling

    • In a large bowl, combine cream cheese, 1/3 cup cream, icing sugar and vanilla extract.
    • Use an electric beater to beat the mixture together, until its smooth and lump-free.
    • Taste and adjust for sweetness.
    • In a small saucepan, bring 1/4 cup of cream to a gentle simmer. Take it off the heat immediately and stir in the agar-agar. Let the mixture come to room temperature.
    • Stir in in the agar agar mixture. Whisk well to make sure it mixes in well.

    Assembling the cheesecake

    • Pour the filling over the base.
    • Smoothen the top.
    • Pour the compote in a squeeze bottle or a ziplock bag and snip of a corner.
    • Dot the surface of the cheesecake with the compote.
    • Use a skewer or a chopstick, to make swirls on top.
    • Refrigerate the cake for 10-12 hours.
    • Carefully unmold the cake and cut into slices. Serve chilled. Enjoy!

    Notes

    • I prefer to freeze the cake, due to our hot and humid weather. Though just refrigeration is also fine. 
    • I refrigerated the cake overnight. And stored the leftovers in the freezer.
    • You will have extra compote leftover. You can use it for topping your icecreams, or for making icecream,smoothies or popsicles.
    No- Bake Jamun Cheesecake | Eggless recipe
    « 8 Peach Recipes to Make Before Summer Ends
    Peach Mozzarella Salad »

    Reader Interactions

    Comments

    1. sheila verghis says

      July 22, 2020 at 6:33 pm

      5 stars
      This is probably the best cheesecake I've tasted. I loved the subtle jamun flavor and the the color was so eye catching. Will definitely try the same with the next in-season berry

      Reply
      • Natasha Minocha says

        July 23, 2020 at 11:41 am

        Thank you so much Sheila! This means a lot to me! xoxo

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    New-Cover-4-1024x934

    Hi, I'm Natasha Minocha! Welcome to Tasha’s Artisan Foods!

    More about me →

    Trending

    • Strawberry Lemon Bundt Cake
      Strawberry Lemon Bundt Cake
    • Carrot Cake Cookies with Cream Cheese Frosting
      Carrot Cake Cookies with Cream Cheese Frosting
    • Simple Chocolate Hot Cross Buns
      Simple Chocolate Hot Cross Buns
    • Easy Roasted Carrots In The Oven
      Easy Roasted Carrots In The Oven
    Get exclusive recipes, tips and more!

    Youtube

    SUBSCRIBE TO YOUTUBE

    Footer

    ↑ back to top

    About

    Tasha’s Artisan Foods

    GET NEW RECIPES IN YOUR INBOX

    • Sign Up! for emails and updates

    BROWSE RECIPES

    Desserts
    Snacks
    Breads
    Cakes
    Appetizers
    Baking Guides

    Published with WordPress

    PRIVACY POLICY

    COPYRIGHT © 2022 TASHA'S ARTISAN FOODS