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No-Bake Saffron Cheesecake
Light, refreshing, and with an embarrassingly easy recipe, the no-bake saffron cheesecake is the perfect dessert for your next get-together!
Prep Time
20
minutes
mins
Chilling time
1
hour
hr
Course:
Dessert
Keyword:
No-Bake Saffron Cheesecake, No-Bake Cheesecake Cups, Cheesecake cups
Servings:
3
large or 6 small servings
Calories:
Author:
Natasha Minocha
Ingredients
Cookie Base
75
gms
Marie or digestive biscuits, crushed
65
gms
Butter, melted
Cheesecake Filling
200
gms
Cream cheese at room temperature
75
gms
Icing sugar
110
gms
Cream at room temperature
1
heaped tsp
Saffron
1
tsp
Cardamom powder
2
tsp
Rosewater
Optional
Garnish
Whipped cream, pistachio slivers, rose petals, cardamom powder, saffron strands
Instructions
Cookie Base
Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
Keep aside.
Cheesecake Filling
With a hand whisk or electric beater, beat cream, cream cheese, and icing sugar till you have a nice, thick, creamy mixture.
Stir in the saffron, cardamom, and rosewater.
Taste and adjust for sweetness and flavor.
Assembly
Spoon the crushed cookie mixture into the bottom of your dessert glasses. Press it down slightly.
Either spoon or pipe the cream cheese
filling on top of the crust base. I prefer a piping bag because it’s faster, neater, and less fussy.
Now you can top it with whipped cream, pistachios, rose petals, cardamom powder, and a few saffron strands.
Refrigerate your dessert cups for at least 1 hour. Serve chilled. Enjoy!