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Home > Recipes > Cheesecakes

Published: Jul 21, 2020 ยท Last Updated On: Jul 29, 2024 by Natasha Minocha

No-Bake Jamun Cheesecake

59 shares
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.

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, Iโ€™ve never made a no-bake cake with conventional cream cheese. 

Three, I love Jamun (Java plums), but the family doesnโ€™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, Iโ€™m living in, you couldnโ€™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. 

Jump to:
  • How to Make No-Bake Jamun Cheesecake?
  • Variations of the no-bake cheesecake
  • Serving the No-bake Jamun Cheesecake
  • ๐Ÿ“– Recipe

How to Make No-Bake Jamun Cheesecake?

There are three steps to making the cheesecake โ€“ the base, the filling, and the compote. 

Cheesecake crust

For the base, crush Marie or digestive biscuits and mix them with melted butter till you have a wet sand consistency. You can also use Graham crackers.

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

Slide the base in the fridge for at least an hour. While the base is chilling, make the cheesecake filling.

Preparing the no-bake cheesecake 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. 

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 and stir it in. Whisk well to make sure it mixes well.

Jamun Compote for No- Bake Jamun Cheesecake | Eggless recipe

Making the Jamun compote

Deseed the fruits, chop them, and 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 didnโ€™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 the desired taste and feel, let it cool, and then pour it into 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.

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 โ€“ thatโ€™s generally overnight. 

In case youโ€™re suffering in humidity-filled heat too, I recommend freezing the cake. I moved mine to the freezer to get a firmer texture.

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 donโ€™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. 

For a vegan no-bake Jamun cheesecake, use plant-based butter or coconut oil for the base. Switch the cream and cream cheese with plant-based ones.

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. Itโ€™s creamy and tangy with the taste of jamun coming through beautifully.

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.

And if you have some Jamun compote left over, you can always use it for Jamun popsicles or in ice creams.

No- Bake Jamun Cheesecake | Eggless recipe

Half the joy of cooking is sharing it with others. Thatโ€™s why Iโ€™m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this no-bake jamun cheesecake as much as we do!

๐Ÿ“– Recipe

No- Bake Jamun Cheesecake

No-Bake Jamun Cheesecake

Natasha Minocha
Tangy flavor, velvety texture, and stunning aesthetics, you get all this without even glancing at an oven with the no-bake Jamun cheesecake.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour hr 40 minutes mins
Chilling time 12 hours hrs
Total Time 13 hours hrs 40 minutes mins
Course Dessert
Cuisine American, Indian
Servings 8 Servings
Calories 456 kcal

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

  • 2 cup 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.ย 
  • You will have extra compote left over. You can use it for topping your icecreams, or for making ice cream, smoothies, or popsicles.

Nutrition

Serving: 1 ServingCalories: 456kcalCarbohydrates: 58gProtein: 13gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 47mgSodium: 702mgPotassium: 258mgFiber: 2gSugar: 33gVitamin A: 530IUVitamin C: 0.1mgCalcium: 251mgIron: 2mg
Tried this recipe?Let us know how it was!
No- Bake Jamun Cheesecake | Eggless recipe

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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
5 from 1 vote

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