Description

Treat yourself to a show-stopping No-Bake Saffron Rose Cheesecake—a creamy, floral dessert that blends the exotic flavors of saffron and rose water into a luxurious cheesecake with no oven needed. Perfect for elegant gatherings or indulgent moments.

Ingredients

For the Crust:

1 1/2 cups crushed digestive biscuits or graham crackers
1/3 cup unsalted butter, melted
2 tbsp sugar

For the Cheesecake Filling:

16 oz cream cheese, softened
1/2 cup powdered sugar
1/4 cup honey
1 tsp rose water (adjust to taste)
A pinch of saffron threads (steeped in 1 tbsp warm milk)
1 tsp vanilla extract
1 cup heavy whipping cream

For Garnish (optional):

Dried rose petals
Crushed pistachios
Extra saffron threads

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Instructions

Make the crust: Mix crushed biscuits, melted butter, and sugar. Press into the base of a 9-inch springform pan or serving glasses. Chill for 15 minutes.
Prepare the filling: In a bowl, beat cream cheese, powdered sugar, honey, rose water, steeped saffron (including milk), and vanilla until smooth.
Whip the cream: In a separate bowl, whip the heavy cream to stiff peaks.
Combine and fill: Gently fold whipped cream into the cream cheese mixture. Pour over crust, smoothing the top.
Chill and set: Refrigerate for at least 4–6 hours or until firm.
Garnish and serve: Decorate with dried rose petals, pistachios, and saffron threads before serving.

Notes

Use high-quality saffron for best flavor and color.
Can be made a day ahead and kept chilled until serving.
Individual servings in glasses add a modern presentation twist.