18/05/2026
This is my version of Gulab Jamun Cheesecake in Mini Cups!
Ingredients
* 2 packs Olper cream
* 1 cup light mascarpone cheese
(or substitute with light cream cheese)
* 2 tablespoons icing sugar
* 1 teaspoon vanilla extract
* ½ teaspoon cardamom powder
* 2 pounds gulab jamun
* Crushed cookies or biscuit crumbs (optional, for the base)
* Coconut flakes, Pineapple chunks, Blueberries, Sliced pistachios, for topping.
Instructions
1. In a stand mixer, whip the Alpur cream until light and fluffy.
2. Add the light mascarpone cheese (or light cream cheese), icing sugar, vanilla extract, and cardamom powder. Mix until smooth and creamy.
3. Take the gulab jamun and crush some of them while leaving a few whole or halved for topping.
4. Gently fold the crushed gulab jamun into the cream mixture until well combined.
5. If using cookies, add a layer of crushed cookies or biscuit crumbs at the bottom of each mini cup.
6. Spoon or pipe the cheesecake mixture into the mini cups.
7. Top each cup with coconut flakes, half a gulab jamun, pineapple chunks, blueberries, and sliced pistachios.
8. Chill in the refrigerator before serving.
One cup with 2 tablespoons of this mixture has 150-180 calories.
Aesthetically pleasing
