As the heat of summer continues, no bake desserts prove to be the perfect addition to a sweet summer! That's why we love this Saffron Pistachio No Bake Cheesecake made by Deeba Rajpal of Passionate about Baking. We previously collaborated with Deeba on this saffron cheesecake and continue to be blown away by her baking innovations and gorgeous food photography. Follow her Instagram to see more recipes and enjoy this Saffron Pistachio No Bake Cheesecake!

Saffron Pistachio No Bake Cheesecake

Serves 6


Biscuit base
100g digestive biscuits
10g brown sugar
15g melted ghee

Saffron Cheesecake Filling
250g cream cheese
200g condensed milk, room temperature
100g cream, chilled
Few strands saffron
¼ cup pistachios, chopped

Saffron Jelly
1/3 cup honey
1/3 cup water
1/2 tsp agar agar
Generous pinch of saffron

To top


Biscuit base
1. Crush the biscuits to a fine crumb in a ziploc or grinder.
2. Stir in the sugar, then mix in the melted ghee.
3. Distribute between 6 dessert glasses, pressing down gently to make base.
4. Chill while the filling is made.

Saffron Cheesecake Filling
1. Whip the cream to medium soft peaks.
2. Whisk the condensed milk with cream cheese until smooth. Fold in the whipped cream and saffron.
3. Scatter pistachios over the biscuit base, and divide the cheesecake filling between the glasses.
4. Top with pistachios, saffron and saffron jelly if desired.

Saffron Jelly
1. Stir together the honey, water and saffron in a saucepan.
2. Simmer for 4-5 minutes, stirring often.
3. Take off heat and stir the saffron in.
4. Pour into a small container. Cool, then refrigerate until set, about 1-2 hours.
5. Unmold and cut into squares with a sharp knife.

Buy Tahmina saffron here to get started on this Saffron Pistachio No Bake Cheesecake!

Image and recipe: Deepba Rajpal, Passionate about Baking

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