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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Crush digestive biscuits and mix with butter.
Press the biscuit mixture into small glasses or cups.
Beat cream cheese, condensed milk, cardamom powder, and rose water until smooth.
Fold in whipped cream gently.
Add a layer of the cheesecake mixture over the biscuit base.
Cut mini gulab jamuns in half and place them on top of the cheesecake layer.
Drizzle gulab jamun syrup over each cup.
Finish with a sprinkle of pistachios and rose petals.
Chill the cups for 2–3 hours until set.
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For a stronger rose flavor, increase the rose water slightly.
Ensure the cream cheese is at room temperature for easier mixing.
Can I use store-bought gulab jamuns?
Yes, store-bought mini gulab jamuns work perfectly for this recipe.
How long can I store these cheesecake cups?
These can be stored in the refrigerator for up to 3 days.
Can I make this recipe in a large dish instead of individual cups?
Yes, you can layer the ingredients in a large dish and slice to serve.
What can I use instead of digestive biscuits?
You can substitute with graham crackers or any other plain biscuit.
Is it necessary to chill the cups?
Yes, chilling helps the cheesecake layer to set properly.
