No Bake Black Plum (Jamun) Cheesecake

No Bake Black Plum (Jamuns) Cheesecakes are refreshing summer dessert and best of all, there is no need to turn on the oven,just enjoy with fresh black jamuns. This fun and easy summer dessert recipe is sure to impress and requires just a few simple steps.  

June month Shhhh Secretly Cooking Challenge ,I was paired with Sharanya Palanisshami who gave me two lovely ingredients Jamun and Cream Cheese.I made "No Bake Black Plum (Jamun) Cheesecake with her secret ingredients.Its Not that difficult and once you taste it, you will fall for it.

The first step is to prepare the crust and that means just ground some digestive biscuits, stir it with melted butter .Cheesecake filling is also so simple to make. It’s perfect idea how to use summer fruits to make delicious treat. The whole process of making the No Bake Black Plum (Jamun) Cheesecakes with the crust is not very labor intensive, but they have to chill in the freezer or fridge for a while. I eat it all with a spoon; it was perfect refreshment after a hard working day. 

The rich cream cheese and the other ingredients are so delicious.These No Bake Black Plum (Jamun) Cheesecakes have the gelatin in the filling so you can choose whether to serve them frozen right from the freezer as ice cream or from the fridge. When they are not frozen they are much smoother and creamier but it’s totally up to you guys. Forget the oven and enjoy this perfect summer treat- beautiful No bake cheesecakes can be done in all our houses.

Prep time	Cook time	Serves
30 mins	20 mins	6 persons

Recipe Type:  No Bake Recipes

Ingredients For the crust : Nutri choice Digestive biscuits – 1 cup Powdered sugar -1/2 cup Melted butter -4 tbsp.  For the Cheese cake: Cream cheese softened -250 gms (1 cup) Powdered sugar -3/4 cup Heavy whipping cream – ½ cup Gelatin powder -2.5 tsp dissolves in ¼ cup of water Chopped Black jamuns -1 ½ cup Vanilla extract -1 tsp For topping: Black jamun juice – ½ cup Lemon juice -1/2 tsp Powdered gelatin -1 tbsp Water -2 tsp

Method:

For the Crust:

1. To make the crust combine the digestive biscuits  with melted butter, stir until evenly moistened than divide the mixture into different glassware and press into the bottom (it will be approximately 1 ½ to 2 tablespoon per cup).

 2. Set in the fridge to firm while making the filling.

 For the Cheesecake:

1. Cut the black plums (Jamuns) into small pieces and keep aside. To make cheesecake filling place the black jamuns in a food processor and pulse until completely crushed and set aside. 

2. Heat dissolved gelatin until completely melted and set aside to cool.

3. Beat together softened cream cheese, powdered sugar and vanilla extract until light and fluffy, set aside.

 4. Heat heavy whipping cream until stiff peaks form; add melted cooled gelatin, black plum (jamuns) and mix to combine. Add cream cheese mixture and mix to combine. 

5. Take out the crust from the fridge spoon the cheesecake filling onto the crust and do the same for all the glassware... Smooth the top and set in the freezer for 30 minutes.

For Topping:

1. Make the jelly layer to top the cheesecake. Soften the gelatin in water.

2. Put the Black Jamun juice and lemon juice in a pan and bring to a boil. Turn off the heat, now add the soaked gelatin and stir until completely dissolved.

3. Pour the cooled jelly mixture from Step 11 over, and chill until set again in the refrigerator. Set in the fridge for a few hours to firm or in the freezer for at least 45 mins. 

 Notes:

Serve with topped Black plum (Jamuns) or cherries.Sending to the event "Shhhhh Secretly Cooking Challenge" 

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