Wash and remove the seeds the jamun fruits. In a small saucepan, gently simmer jamun, water, and sugar for 5-7 mins or until sauce becomes thickened slightly. Set aside and allow to cool, then blend roughly and make a puree.
In a Mixing bowl add crushed graham Crackers crumbs along with the melted butter and sugar.
Then add mixture into each of the glass and pressing down to firmly pack the mixture into crust. You can use small shot glass to make flat surface, then keep aside.
Use a mixer to beat together cream cheese, sugar, Vanilla extract, lemon zest and lemon juice, until it's light and airy.
In another separate bowl whip the heavy whipping cream till stiff mixture. Now add whipped cream into the cheesecake mixture and mix it until combined well.
Add cheesecake filling into the glass and make second layer, place the prepared glass into the freezer for 1 hr to chill the cheesecake layer.
Remove the glass from the freezer and add prepared Jamun mixture and make top layer, place it again into the freezer for another 1-2 hrs to chill.
No bake Jamun/Indian Black Plum Cheesecake is ready for serve, serve chilled and enjoy.
