These no-bake Gulab Jamun Cheesecake Truffles combine cream cheese, pargle-g biscuit crumbs and gulab jamuns into one bite size treats! Dipped in chocolate, these truffles are so much easier to make than a full cheesecake, carry and share! Give these a try this festive season.

Combining Indian mithais with cheesecake always sounds like a good idea for fusion desserts. Indian sweets are typically very sweet so when you combine them with cream cheese, it cuts into the the sweetness a bit and pairs beautifully together.

And that’s the reason why this combination has gained so much popularity in recent times. Remember this mithai cheesecake that I shared on the blog last Diwali? That was basically all my Indian mithai and cheesecake dreams combined into one haha!

But that’s a big dessert and when you make a full size cheesecake, they sure look pretty but they are less convenient to make for parties and potlucks. Wouldn’t bite size be so much better?

And so I thought of these gulab jamun cheesecake truffles. Rather than making a gulab jamun cheesecake, I made these truffles which are like 10 times easier to make than one big cheesecake and make a great dessert for parties!

These Gulab Jamun Cheesecake Truffles

• are great bite size desserts for parties!
• super easy to make.
• take very little time compared to making a full cheesecake.
• easy to transport if you are taking them elsewhere.
• can also be given as edible gifts.

Aren’t those great reasons to make these truffles for this festive season? I am all about quick desserts which don’t take too much of your time but at the same time manage to impress your guests. And this one checks all those boxes!

Basically in these truffles, I have used all the main ingredients that you would use in making a cheesecake like cream cheese, cookies (that are used to make cheesecake crust), sugar. And then dipped them in chocolate, white chocolate to be precise.

Ingredients

Cream cheese: I like using Philadelphia cream cheese (full fat) for these truffles. You should take out the cream cheese out of the fridge for at last 2-3 hours before using in the recipe. It should be completely at room temperature.

Parle-g biscuits: since cheesecake come with a crust, so these truffles have that in form on parle-g biscuits. You can use any cookie of choice (digestive is another good option), make sure the total amount of cookie crumbs is around 1&1/2 cups.

Gulab jamuns: you can make gulab jamuns at home or buy from store to save yourself some time. I absolutely recommend getting them from sweet shop especially during the busy festive time.

Powdered sugar: to sweeten the truffles, I have used powdered sugar (along known as icing/confectioners sugar). It mixes easily with the cream cheese. Do not replace it with granulated white sugar.

Flavorings: the sugar syrup of the gulab jamun (chasni) along with rose water and cardamom is used to flavor this truffles!

Chocolate melting wafers: to dip the truffles, I have used melting wafers from Ghirardelii. These wafers do not need tempering and set very quickly and hence work perfectly for truffles. I had used the same in my burfi truffles.

Make sure to use these only, these melting wafers or candy melts can be found at most grocery stores in the US. If you are using regular white chocolate, then you would need to temper it first (which is the process of melting and cooling the chocolate to certain temperature so that it’s smooth and glossy when set). and then dip the truffles into it. If you don’t do that, the truffles will get messy as the chocolate won’t remain stable at room temperature.

Please search online on “how to temper chocolate” and follow those steps if using plain chocolate. As I mentioned above, if using melting wafers, you don’t need to temper it.

Step by Step Instructions

1- To a food processor, add the parle-g biscuits. Pulse a few times until the cookies turn into crumbs. You should have a total of around 1 & 1/2 cups cookie crumb.

2- Transfer the cookie crumbs to the steel bowl of your stand mixer along with 4 oz cream cheese (make sure it’s at room temperature) and powdered sugar. You can also use a hand mixer.

3- Add 2 tablespoons of the sweet syrup that comes along with the gulab jamun (the chasni of gulab jamun) and 2 teaspoons rose water. You can adjust these to taste and preference.

4- Now, using the paddle attachment of the stand mixer (or using your hand mixer), beat on medium speed for 2 minutes until everything is well combined. Cut 2 gulab jamuns (or 3 at max, depending on the size of gulab jamuns you are using) into very small pieces and add them to the bowl now.

5- Gently fold the gulab jamun pieces with rest of the ingredients. Remember to not over-mix here else all the gulab jamuns will become mush and squeeze out liquid as well. A spatula works better.

6- Now, take a large baking sheet lined with parchment paper. Using a small cookie scoop, scoop out the dough into small balls.

7- Once you have all the dough scooped out, now take each and smoothen it out a bit by rolling between your palms.

8- You should have a smooth and round ball.

9- Freeze them for 30 minutes until they are firm.

10- Heat an inch or two of water in a pan and place it on medium-low heat on stove-top. Then place a bowl with chocolate melting wafers on top of that pan, the bowl should not be touching the surface of water.

This is called the double boiler method to melt the chocolate. You can also use your microwave to the do the same. Please note that these are melting wafers which do not need tempering and can be used straight away. If using regular chocolate, you will need to temper it first.

11- Dip the solid truffles into the melted chocolate and coat them from all sides. I used a candy dipping tool but you can use a fork as well.

12- Then carefully remove them from the melted chocolate and place on parchment paper. Decorate with small pieces of gulab jamun(cut the remaining 2 into small pieces), edible silver leaves, crushed parle-g crumbs and dried rose petal. Make all the truffles similarly.

Storage

Store these in the fridge and they will be good for up to 3 days. They are also fine at room temperature (until and unless it’s very hot) so that’s a plus for parties and potlucks.

Make Ahead Instructions

Make the truffles and freeze them overnight. You can dip them in the morning and if using melting wafers they would set in just few minutes.

If you want to make the complete truffles in advance, I would recommend making 1 day in advance and keep them refrigerated. They can easily be given as gifts too, so pack them in cute boxes and give to your friends and family.

Garnishes

I garnished these truffles with some small pieces of gulab jamuns, rose petals and edible silver leaves. I also used some parle-g biscuit crumbs on top.

You may also use nuts like pistachios and almonds to garnish (pulse them very fine). Desiccated coconut will be nice too.

Tips & Notes

• Remember to chop the gulab jamuns into very small pieces while mixing them into the batter. You would not need more than 2 to 3 gulab jamuns for the dough (depends on the size of gulab jamuns). Fold them carefully since you don’t want to squish them.
• You can more of the rose water to enhance the rose flavor if you want that.
• You can also dip these in dark chocolate or regular chocolate if you are not a fan of white chocolate but white chocolate goes better here with the gulab jamuns.
• Remember to use melting wafers or candy melts for this recipe. A regular chocolate would need to be tempered first and then used in the recipe.

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