No bake saffron cheesecake. Infused with exotic saffron, this is the perfect recipe to take your dessert dreams to the next level. While the base is made with crushed biscuits, the cheesecake layer is a delectable combination of cream cheese and whipped cream with a hint of cardamom, rose water and saffron. Effortless treat that looks and tastes divine!
Why I Love This Rich And Decadent Cheesecake
From no bake layers to easy to make feature, and of course, the endless customization options, refrigerator cheesecake tastes better than your regular baked version. I totally agree, they are so pretty, and you just need simple grocery items to create a stunner. Mango, chocolate, biscoff - we’ve come across every flavor of cheesecake.
In this recipe, beautiful, vivid saffrons are totally stunning both in terms of looks and taste. And when incorporated into a cheesecake, it gets a bright yellowish, golden hue turning it into a masterpiece. With the pretty add-ons like mint and gold leaves, this cheesecake is all about getting noticed.
Key ingredients In No Bake Saffron Cheesecake
- Biscuits - Marie or graham crackers for the base.
- Cream cheese - Firms up and holds shape when refrigerated.
- Butter - The glue for biscuit crumbs.
- Sugar - For sweetness.
- Cream - Fresh heavy or thickened cream.
- Gelatin - Helps the cheesecake hold its shape.
- Saffron - The key flavor.
How To Make No Bake Saffron Cheesecake
Base layer - Combine biscuit crumbs with butter, and press onto the base of cake tin.
Top layer - This is a mixture of cream cheese, fresh cream, and gelatin. The flavor elements include cardamom, saffron dissolved in milk or saffron milk, and rose water. Combine everything together, and pour over the base layer. Let this set in the refrigerator. You can decorate this anyway you want, but I love the addition of fresh mint and gold leaves.
No Bake Saffron Cheesecake
Ingredients
Base layer:
- 125 g Marie biscuits or graham crackers
- 70 g unsalted butter, melted
- ½ teaspoon ground cardamom
Saffron milk:
- A generous pinch of saffron threads
- 2 tablespoons lukewarm milk
Cream cheese layer:
- ¼ cup water
- 1 tablespoon gelatin powder
- 500 g cream cheese, softened
- ½ +⅓ cup granulated (caster) sugar
- 300 ml heavy (thickened) cream
- ½ teaspoon ground cardamom
- 1 teaspoon rose water
To decorate:
- Pistachios
- Gold leaf
Instructions
- Grease 22cm or 9-inch deep, round springform pan.
Base layer:
- Place biscuits in a food processor and process into fine crumbs.
- Add melted butter and cardamom. Stir to combine.
- Press on to the base of the pan. Refrigerate for 30 minutes.
Saffron milk:
- Combine together saffron and milk in a small bowl. Set aside for 10 minutes.
Cream cheese layer:
- Boil ¼ cup water in a saucepan. Sprinkle gelatin powder on top. Stir to dissolve gelatin. Set aside to cool.
- Place cream cheese and ½ cup sugar in a bowl. Using an electric mixer, beat until smooth.
- Add cooled gelatin. Fold in gently. Add cardamom, rose water and saffron milk. Fold in.
- Place cream in another bowl. Add ⅓ cup sugar.
- Beat for about 3-4 minutes or until soft peaks form..
- Add cream to cream cheese mixture. Fold in gently.
- Pour on to the biscuit base. Smooth top. Refrigerate for at least 4 hours.
- Decorate with pistachios and gold leaf if you like. Slice and serve.
Video
Nutrition
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Amy says
Stunning!
Sina says
Followed the recipe as it is, absolutely stunning & delicious.
Hunny Bunny says
Easy to put together, definitely a winner.
Catki87 says
A keeper, for sure.