No-Bake Saffron Cheesecake
Light, refreshing, and with a super easy recipe, the no-bake saffron cheesecake is the perfect dessert for your next get-together!
Servings: 6 Servings
Calories: 442kcal
Ingredients
Cookie Base
- 3/4 cup Marie or digestive biscuits, crushed
- 1/4 cup Butter, melted
Cheesecake Filling
- 1 cup Cream cheese at room temperature
- 1/2 cup Icing sugar
- 1/2 cup 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!
Nutrition
Serving: 1 Serving | Calories: 442kcal | Carbohydrates: 36g | Protein: 5g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 343mg | Potassium: 130mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1052IU | Vitamin C: 0.3mg | Calcium: 77mg | Iron: 1mg