Delicious Creamy custard filling with buttery biscuit base, baked to perfection. These easy mini baked cheesecakes made with Homemade cream cheese and topped with Homemade Jamun preserve make a delicious combination..
There’s something incredibly special about baking with seasonal fruit, and these mini baked jamun cheesecakes celebrate that in the most delicious way. They pair a buttery biscuit base with a rich, velvety cheesecake filling and finish with a glossy layer of sweet-tangy jamun (black plum) topping.
Each bite feels layered and indulgent—the base adds a gentle crunch, the cheesecake melts smoothly on the palate, and the jamun cuts through with its bold, slightly astringent sweetness. The contrast keeps the dessert from feeling heavy, making these jamun cheesecakes both comforting and refreshing. If you’re looking for a unique Indian dessert with jamun, this recipe brings together familiarity and novelty in the most elegant way.
These mini baked cheesecakes go beyond the classic by introducing a distinctly Indian flavour profile. Jamun adds depth—its natural tartness enhances the creamy filling instead of overpowering it. The texture also plays a key role. The centres stay soft and slightly wobbly after baking, which gives you that signature creamy consistency once chilled. The biscuit base holds everything together while adding just the right amount of bite.
Unlike dense cheesecakes, these feel lighter, brighter, and more balanced—perfect after a meal or as part of a festive spread.
How to make Mini Cheesecakes?
- To make mini cheesecake all you need is a muffin mold. No spring foam required. A silicon muffin mold is ideal, for ease of removing the mini cheesecakes after baking.
- You can use a metal muffin mold too, lined with cupcake liners.
- Biscuit and butter is combined and ground together to get a mix shown below. This is what forms the base for the cheesecake.
- Pour the Creamy custard filling over the biscuit base and bake.
Easy Right?? Lets get baking!
Mini Baked Jamun Cheesecakes
Course: DessertsCuisine: Indian, Fusion6
servingsDelicious Creamy custard filling with buttery biscuit base, baked to perfection. This easy recipe is made with Homemade cream cheese and topped with Homemade Black plum preserve making a delicious combination..
Ingredients
- For base
60 g Digestive Biscuits
20 g Butter, Melted
- For cheesecake
180 g Cream Cheese (I’ve used Homemade Cream Cheese in this recipe)
75 g Fresh Cream
45 g Caster Sugar
2 Eggs, medium sized
30 ml Lemon Juice (about 3-4 lemons)
1/4 tsp Vanilla extract
Zest of 1 lemon
- For topping
Directions
- For the base
- Grind the biscuits with melted butter. Alternatively, you can also use a zip lock bag with biscuits in it and crush them with a rolling pin, once crushed add in the melted butter and mix properly.
- Take a 6 muffin mould and spoon the mixture equally in all.
- With the help of a glass, press, flatten and even out the biscuit mixture using the back.
- Refrigerate the prepared mould while you prepare the cream filling.
- For Cream filling
- Preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit.
- Take the cream cheese, caster sugar and cream in a bowl. Beat until just combined.
- Now add in the eggs one by one in 30 second intervals. (Not incorporating too much air)
- Add in the zest of one lemon, lemon juice and the vanilla extract.
- Once combined, pour the mixture into the mould over the chilled biscuit base.
- Bake in the preheated oven for 20 minutes in a water bath (Pour some water in the tray once you put the tray in the oven, enough to cover a bit of the sides of the mould)
- Once done should give a loose wobble.
- Open the door of the oven slightly with the help of a wooden spoon. Let it cool in the oven for 15-20 minutes.
- Remove from the oven and let it cool completely. Loosen the edges with the help of a knife.
- Cover and refrigerate for an hour.
- Remove from the mould once chilled and top with Homemade Jamun and ginger preserve.
Notes
- It is important to let the cheesecake cool gradually as a sudden change in temperature could lead to the cheesecake collapsing.
- The hot water bath insulates the outer ring of the mould and keeps the oven moist. This gives the center time to cook and prevents the outer edge of the cheesecake from baking faster than the center. Uneven cooking can cause a cheesecake to sink or crack.
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Great Recipe!
Highly recommended to try.
Ashirwads to you Sejal
❤️
Highly recommended. She is an instinctive baker with a flair for ingenuity ! Shine on dear Crumb Stories
Thank you so much!