Aim: To standardize appropriate blends of jamun and bael for developing fruit cheese and its nutritional and microbial analysis during 90 days of storage. Methodology: Fruit cheese was prepared by blending jamun and bael fruit in different ratios of pulp in each treatment. The blended product was monitored regularly for 90 days of storage period at ambient conditions at an interval of 30 days. The data obtained was analysed statistically using Factorial Completely Randomized Design (CRD) at 5 % level of significance. Results: With the advancement of storage period moisture content, crude protein, ash and crude fat decreased from 16.94 to 15.90 %, 2.15 to1.72%, 0.63 to 0.52 % and 5.98 to 5.54 %, respectively. Available carbohydrates and browning showed increasing trend from 74.30 to 76.35 % and 0.483 to 0.610 (OD), respectively, during storage with highest mean available carbohydrate of 76.25 % in treatment containing 100 % jamun. Interpretation: Jamun and bael fruits can be blended to formulate fruit cheese with improved nutritional quality viz., crude protein, ash and minerals. The microbiological characteristics of prepared fruit cheese were within safe limits. The blended fruit cheese can be stored at room temperature for more than 90 days without much loss in nutritional and eating quality.