Whipped Lemon Saffron Cheesecake

This creamy, no bake, Whipped Lemon Saffron Cheesecake is a simple & stunning dessert!  A creamy, fluffy, almost mousse like lemon saffron filling in a buttery cardamom biscuit crust. Top it with fresh fruit, pistachios, or whipped cream!

WHIPPED LEMON SAFFRON CHEESECAKE

Today I’m showing you how to make this gorgeous cheesecake WITHOUT baking it! After my last no bake cake, quite a few of you asked for more no bake desserts. Cheesecake is one of my favorite desserts but the consistency has to be just right. This whipped version is no different. Fragrant flavors of saffron and bright lemon pair perfect with tart cream cheese and sweet fluffy cream. I’m walking you through the entire process from crust to filling without baking anything. You’re going to LOVE this recipe! Bonus points for being egg and gelatin free. Also, I’m sharing two ways to make it, in a springform pan AND as individual desserts.

TO BAKE OR NOT TO BAKE

The base flavors of this no bake cheesecake are very similar to classic cheesecake, a bit milder due to the there being less cream cheese involved. Texture wise, while traditional cheesecake, is smooth and creamy, with the distinct tang from the cream cheese, this No Bake Cheesecake has less cream cheese and is much lighter in texture due to the whipped cream! Add in the flavors of saffron and lemon with a hint of cardamom, it gives you beautiful notes of Indian desserts while being light and airy. 

WHAT YOU NEED

1. Digestive Biscuits or graham crackers:  crushed in a blender or food processor, until finely crushed and uniform in size.
2. Cardamom seeds: I like to add a small pinch of coarsely crushed cardamom seeds to the crust to give it some extra flavor. 
3. Cream Cheese: make sure your cream cheese is room temperature, so it will fold in with the whipped cream smoothly, leaving no lumps.
4. Heavy Cream /Heavy Whipping Cream: The fluffy texture of this cheesecake comes from the whipped cream! Make sure your heavy cream is very cold so it will whip into stiff peaks.
5. Saffron: I absolutely love the fragrance and aroma that saffron lends to creamy desserts.
6. Butter: You will need a little butter for the crust which will help hold the crust together!
7. Powdered Sugar AND Granulated Sugar: You will need both kinds of sugar for this recipe. You’ll use the granulated sugar in the crust and the powdered sugar in the cheesecake filling!
8. Fresh Lemon: This is what brightens it up. You’ll need both the zest and the juice of a lemon. 

TIPS TO MAKE LEMON SAFFRON CHEESECAKE

1. Whip your heavy cream until stiff peaks formed. You want your whipped cream to be THICK. This will ensure your cheesecake isn’t runny.
2. Use a cold bowl and beaters (refrigerate them before using) for whipping the chilled heavy cream. 
3. Let it chill overnight. While you can put this together in minutes, the real magic happens when you give it patience and allow it to refrigerate.
4. Fold the ingredients in gently. Use a spatula to fold in the whipped cream into the sweetened cream cheese and be patient as the ingredients come together.

SIZE & GARNISHES

You can make this in a standard 9 inch springform pan or individual cups. I like both options and have styled them both ways for you. Before serving, you can top with:

• Fresh Fruit
• Whipped Cream
• Pistachio
• Candied lemon
• White chocolate curls

Whipped Lemon Saffron Cheesecake

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Creamy, no bake, Whipped Lemon Saffron Cheesecake: a creamy, fluffy, almost mousse like lemon saffron filling in a buttery cardamom biscuit crust. Top it with fresh fruit, pistachios, or whipped cream.

Author: Nisha Vedi Pawar

Serves: 4-6

Ingredients

CRUST

• 1 cup digestive biscuit crumbs or graham cracker crumbs
• 4 tablespoon butter, melted
• 3 tablespoon granulated sugar
• ⅛ teaspoon coarsely crushed cardamom seeds

LEMON SAFFRON CHEESECAKE

• 2½ cups cold heavy whipping cream
• 2 (8 ounce) packages cream cheese, room temperature
• 1 cup powdered sugar
• ⅛ teaspoon saffron (about 10 saffron threads)
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh lemon zest 

Method

CRUST

1. Coat a 9 inch springform pan with butter or oil.
2. In a large bowl combine the butter, digestive biscuit crumbs, crushed cardamom, and sugar.
3. Press the mixture firmly into the bottom of the prepared pan.
4. Refrigerate while you prepare the filling.

LEMON SAFFRON CHEESECAKE

1. Crush the saffron strands with a mortar pestle until powdered and set aside.
2. In a chilled bowl use a whisk or electric beaters to, beat the heavy cream and half of the powdered sugar until stiff peaks form. Remove the whipped cream from the mixing bowl and set aside.
3. In another bowl mix the softened cream cheese, remaining powdered sugar, crushed saffron, lemon juice and lemon zest together until smooth and creamy.
4. Using a spatula, fold in the whipped cream, making sure to scrape the sides and bottom of the bowl completely. Take your time to gently fold everything together.

ASSEMBLE

Springform Pan

1. Spread the cheesecake filling into the chilled crust and smooth.
2. Cover, refrigerate, and let set overnight.

Individual Servings

1. Layer in a spoon of cardamom biscuit crumble, and pipe in the lemon saffron cheesecake. Repeat if desired.
2. Cover, refrigerate, and let set overnight.

Notes

Refrigerate in an airtight container for up to 3-4 days.

Garnish with nuts or more whipped cream.

3.5.3251

P. S. If you like this cake be sure to try my Saffron Cream Cake.