Saffron Pistachio Hibiscus (No Bake) Cheesecake
I have been meaning to post a dessert recipe for a while and with Valentine’s day upon us, I am super stoked to share this easy yet delicious saffron pistachio hibiscus raw cheesecake with you guys! All you need is a handful of ingredients and 10-15 minutes preparation time. For the crust, I used walnuts, pecans and dates. The filling is made of soaked cashews, pistachios and saffron, sweetened with agave or honey and a touch of sea-salt. The best part about this raw cheesecake is that all the vitamins, minerals and enzymes present in the whole foods you use to make the cake remain intact. Instead of consuming empty calories, you will actually have a cake made with fruit and nuts that are good for your body. Remember, little tweaks to your diet and lifestyle can go a long way.
P.S. I used silicone cupcake liners to make the mini cakes, you can also use a 6 -inch spring-form pan.
Have a lovely weekend! xoxo
Ingredients
Crust
1/4 Cup Pecans, pre-soaked in water for 1-2 hours and strained
1/4 Cup Walnuts, pre-soaked in water for 1-2 hours and strained
3 Medjool Dates pitted
Filling
3/4 Cup Raw Cashews, pre-soaked and strained
1/4 Cup Pistachios, pre-soaked and strained
Zest of Half Lemon
I Tablespoon Organic Honey or Agave
Pinch of Saffron Strands
1 Teaspoon Pure Vanilla Paste or Essence
Pinch of Sea-Salt
Dried Hibiscus Flowers for Topping (optional for topping)
Process
- Place all the ingredients for the crust in a blender and pulse until the mixture resembles sticky crumble.
- Scoop the mixture out in a spring-form pan or divide it into 5-6 cupcake liners. Flatten the mixture using your hands or the back of a spoon and place in the refrigerator while you prepare the filling.
- Blend all the ingredients for filling in a blender until smooth. This may take up to 3-4 minutes and you may need to pause in between to scrape the sides and continue processing for a smooth mixture.
- Scoop out the filling into prepared liners /spring-form pan and tap on the counter top to remove any air bubbles. Top the cake with crushed dried hibiscus flowers.
- Let the cake rest in freezer for at-least an hour or over night. Serve chilled!
Enjoy! 🙂
