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I may receive a commission if you purchase through links in this post.
When I posted this recipe photo on my Instagram account I got a lovely response and readers asking for the recipe. I hadn’t planned on sharing it, as it was something I made for our family out of whimsy. But we have continued to make -and love it- this summer, so I thought, I better share.
One added bonus to this recipe is that the filling is fruit-free. This is not necessary for most of you. But for the few like me who can’t have fruit, I love what flowers provide flavor-wise that is similar to fruit (but more exotic). Saffron comes from a variety of crocus flower. And vanilla from an orchid. (Substitute maple sugar for coconut sugar in the crust if you want the whole dessert to be fruit-free.)
There are two crust options. The first is a traditional cheesecake crust, delicious. But it does bake for 9 minutes. If you need the whole recipe to be no-bake choose the second crust recipe option, which is nut/seed + dates!, also delicious.
Other attributes that this cheesecake brings to one’s home?
One, it uses chevre. YES, you can use regular cream cheese if you prefer, for sure! BUT I LOVE chevre, and chevre loves me. By this I mean that chevre is easier to digest than cow’s milk cheese. For this reason it was one of the first foods I introduced after phasing off of the GAPS Diet. Also, for those who are not on a healing diet but are sensitive to cow’s milk dairy, goat milk not only has a smaller molecule (similar to human breast milk) that makes it easier to digest, it is always A2. (Read more about A2 dairy here and why it’s all I consume.) Another great option is to use lactose-free cream cheese. There’s a great new brand out there if you haven’t tried it yet, called Green Valley Organics. Lactose is the milk sugar found in dairy. It is one of the hard to digest components for sensitive bellies. You can find this brand in natural food stores.
I will say, Chevre is a revelation in cheesecake, worth doing! The texture and flavor are both perfectly suited to this healthy treat.
And secondly, rather obviously, this cheesecake is no-bake and egg-free: great for summer and great for no-egg peeps!
I think you’ll enjoy working with saffron if you haven’t before. It’s surrounded by a mystique that makes it seems daunting, if not expensive. In reality, the flavors are easy to release, very similar to making tea; and the price is fine, not for those who have a super tight budget, but you’ll only use 15 strands/filaments for this recipe; so you’ll have a lot leftover for your next recipes.
Having the chevre infused with saffron really allows you taste saffron, a lovely way to set apart, acknowledge and appreciate this flavor.
Lastly, this cheesecake is healthy and quick to assemble! I make this recipe for my egg-free son, and it lasts many days (instead of all week, because we’re all eating it). I serve it to him for breakfast! alongside sausage or another protein. It makes for a convenient, healthy treat.
- 1-1/2 cups cassava flour see link below
- 1/2 cup butter or lard or coconut oil (goat butter is also a good option)
- 1/2 cup coconut sugar or maple sugar
- 1/2 teaspoon baking soda, sifted
- 1/8 teaspoon sea salt
- 1-1/2 cups sprouted nuts or seeds see How to Sprout Nuts and Seeds link below in Recipe notes
- 1-1/2 cups dates cut into 1-inch pieces
- 1/4 teaspoon sea salt
- 2 11 ounce chevre logs or the equivalent of 22 ounces chevre, room temperature (or use cream cheese, if preferred)
- 1/2 cup filtered water
- 1/4-1/3 cup maple syrup or raw honey, according to taste (our family uses 1/4 cup)
- 1-1/2 teaspoons gelatin see link and discount code below
- 15 strands saffron see link below
- 1-1/2 teaspoons vanilla extract or 1/4 teaspoon vanilla bean powder, see link and description below
Preheat oven to 350 degrees Fahrenheit.
Combine flour, coconut sugar, sea salt, and baking soda in food processor. Pulse briefly to blend.
Add lard, butter or coconut oil and pulse again until flour begins to come together, darkening slightly and absorbing the fat (about 2 minutes).
Press mixture into 9-inch springform pan. Bake for 9 minutes. Set aside to cool while you make the filling.
Combine all of the crust ingredients in a food processor or high-powered blender, and pulse to blend.
Press mixture into 9-inch springform pan. Place into freezer while you make the filling.
Place room temperature chevre into food processor or blender.
Pour water into small saucepan. Sprinkle gelatin over its surface and allow to "bloom" for one minute.
Stir over medium heat for about 2 minutes until mixture is steamy and foamy, conveying that gelatin has dissolved.
Add and stir saffron into hot gelatin water and allow to steep and cool 10 minutes.
Add all remaining ingredients to food processor or blender: sweetener, gelatin-saffron water, vanilla.
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.
Pour filling into crust and smooth the top surface.
Refrigerate 6 hours or overnight. Slice with a wooden knife (so you don't scrape the pan) and serve.
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.