Saffron-Vanilla no-bake Cheesecake
Choose only one crust option below, based on your preference: one is cassava flour-based and is baked; it’s a traditional cheesecake crust. Option 2 is a no-bake sprouted nut or seed and date crust. Have your chevre (or cream cheese) at room temperature for the filling.
Servings Prep Time
10servings 25minutes
Servings Prep Time
10servings 25minutes
Ingredients
Crust Option #1- Cassava Flour (baked)
Crust #2- Date-Nut/Seed (no-bake)
Chevre (Soft Goat Cheese) Filling
  • 211 ounce chevre logsor the equivalent of 22 ounces chevre, room temperature (or use cream cheese, if preferred)
  • 1/2cup filtered water
  • 1/4-1/3cup maple syrupor raw honey, according to taste (our family uses 1/4 cup)
  • 1-1/2teaspoons gelatinsee link and discount code below
  • 15strands saffronsee link below
  • 1-1/2teaspoons vanilla extractor 1/4 teaspoon vanilla bean powder, see link and description below
Instructions
Crust Option #1- Cassava Flour (baked)
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine flour, coconut sugar, sea salt, and baking soda in food processor. Pulse briefly to blend.
  3. Add lard, butter or coconut oil and pulse again until flour begins to come together, darkening slightly and absorbing the fat (about 2 minutes).
  4. Press mixture into 9-inch springform pan. Bake for 9 minutes. Set aside to cool while you make the filling.
Crust Option #2- Date-Nut/Seed (no-bake)
  1. Combine all of the crust ingredients in a food processor or high-powered blender, and pulse to blend.
  2. Press mixture into 9-inch springform pan. Place into freezer while you make the filling.
Chevre (Soft Goat Cheese) Filling
  1. Place room temperature chevre into food processor or blender.
  2. Pour water into small saucepan. Sprinkle gelatin over its surface and allow to “bloom” for one minute.
  3. Stir over medium heat for about 2 minutes until mixture is steamy and foamy, conveying that gelatin has dissolved.
  4. Add and stir saffron into hot gelatin water and allow to steep and cool 10 minutes.
  5. Add all remaining ingredients to food processor or blender: sweetener, gelatin-saffron water, vanilla.
  6. Pulse until fully combined. If using a blender you may need to use a lower speed and stop and start a few times using a spatula to get it fully mixed.
Assembly
  1. Pour filling into crust and smooth the top surface.
  2. Refrigerate 6 hours or overnight. Slice with a wooden knife (so you don’t scrape the pan) and serve.
Recipe Notes

Ingredient Links and Discount Codes

  • Sustainably-sourced Gelatin (discount code here– enter BEAUTIFUL10 at checkout)

  • Vanilla Bean Powder (get it here)- Vanilla bean powder is a whole food. It’s the entire bean ground up, not just the seeds– yes, the exterior bean is edible! It’s super flavorful and the most economical way to buy vanilla!

  • Saffron (get it here)

  • Otto’s Cassava Flour (get it here)

  • Maple Sugar (get it here)

  • Read How to Sprout Nuts and Seeds HERE.

  • Cheesecake Pans (get them here)- These are leakproof, for baking cakes or cheesecakes. I like this set for the price because it includes the smaller size that fits in my Instant Pot!  (Here’s my Instant Pot New York Cheesecake recipe, another great option in the summer that won’t heat up the house, but it does contain eggs.)

  • Wooden Knife (get it here)- These are great every time you need to cut a cheesecake, so your non-stick surface doesn’t get scratched.