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–+ servings
No- Bake Jamun Cheesecake
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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 hour 40 minutes
Chilling time12 hours
Total Time13 hours 40 minutes
Course: Dessert
Cuisine: American, Indian
Servings: 8 Servings
Calories: 456kcal
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

  • 2 cup Cream cheese
  • 1/3 cup Cream
  • 1 cup Icing sugar
  • 2 tsp Vanilla extract
  • 2 tsp Agar agar
  • 1/4 cup Cream
US Customary - Metric

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. 
  • 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 Serving | Calories: 456kcal | Carbohydrates: 58g | Protein: 13g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 702mg | Potassium: 258mg | Fiber: 2g | Sugar: 33g | Vitamin A: 530IU | Vitamin C: 0.1mg | Calcium: 251mg | Iron: 2mg