Saffron-Vanilla Cheesecake (no-bake, GF, Primal, egg-free, goat cheese option)

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Saffron-Vanilla Cheesecake is exotic but comfortably-delicious! This cheesecake recipe is made with chèvre (soft goat cheese), but you can use cream cheese if you prefer. There are two crust options. Depending on your choice, this recipe is no-bake. Gluten-free, Primal and egg-free.

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 — so I thought, I better share.

Fruit-free option

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.)

2 Crust options

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.

Chèvre in Saffron-Vanilla Cheesecake

Saffron-Vanilla Cheesecake uses chèvre. YES, you can use regular cream cheese if you prefer, for sure!

Chèvre is easier to digest than cow’s milk cheese, for many.

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 who 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, Chèvre is a revelation in cheesecake, worth doing! The texture and flavor are both perfectly suited to this healthy treat.

No-bake and egg-free Saffron-Vanilla Cheesecake

This cheesecake is no-bake and egg-free: great for summer and great for egg allergies.

Saffron in Saffron-Vanilla Cheesecake

I think you’ll enjoy working with saffron if you haven’t before.

It’s surrounded by a mystique that makes it seem 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 chèvre infused with saffron really allows you taste saffron, a lovely way to set apart, acknowledge and appreciate this flavor.

How to serve and store Saffron-Vanilla Cheesecake

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).

In addition to being a dessert food, I serve it to him for breakfast! alongside sausage or another protein. It makes for a convenient, healthy treat.

Because it’s no-bake, it really is a fast to make, no-fuss pastry. You do need to allow some time, though, for it to chill and set up in the fridge.

Once chilled, simply store in the fridge. You can leave it uncovered if you plan to eat it within 24 hours. Beyond that, cover leftovers loosely with your favorite food wrap or a cloche.

Print Recipe

5 from 15 votes

Saffron-Vanilla Cheesecake (No-bake, Gluten-free, Primal)

Saffron-Vanilla Cheesecake is exotic but comfortably-delicious! This cheesecake recipe is made with chèvre (soft goat cheese), but you can use cream cheese if you prefer. There are two crust options. Depending on your choice, this recipe is no-bake. Gluten-free, Primal and egg-free.

Prep Time30 minutes mins

Cook Time10 minutes mins

Total Time35 minutes mins

Course: Dessert

Cuisine: American, Persian

Keyword: cheesecake, egg-free, gluten-free, grain-free, no bake, primal, saffron, vanilla

Servings: 10 servings

Calories: 179kcal

Author: Megan

Cost: $9

Equipment

• cheesecake pan
• oven

Ingredients

Crust Option #1- Cassava Flour (baked)

• 1-½ cups cassava flour see link below
• ½ cup butter or lard or coconut oil (goat butter is also a good option)
• ½ cup coconut sugar or maple sugar
• ½ teaspoon baking soda sifted
• ⅛ teaspoon sea salt

Crust #2- Date-Nut/Seed (no-bake)

• 1-½ cups sprouted nuts or seeds see How to Sprout Nuts and Seeds link below in Recipe notes
• 1-½ cups dates cut into 1-inch pieces
• ¼ teaspoon sea salt

Chèvre (Soft Goat Cheese) Filling

• 2 11 ounce soft goat cheese : chèvre logs - or the equivalent of 22 ounces chèvre, room temperature (or use cream cheese, if preferred)
• ½ cup filtered water
• ¼-⅓ cup maple syrup or raw honey, according to taste (our family uses ¼ cup)
• 1-½ teaspoons gelatin see link and discount code below
• 15 strands saffron see link below
• 1-½ teaspoons vanilla extract or ¼ teaspoon vanilla bean powder, see link and description below

Instructions

Crust Option #1- Cassava Flour (baked)

• 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.

Crust Option #2- Date-Nut/Seed (no-bake)

• 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.

Chèvre (Soft Goat Cheese) Filling

• Place room temperature chèvre into food processor or blender. Or use a large bowl and an electric mixer.
• 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.

Assembly

• 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.

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.

Nutrition

Calories: 179kcal | Carbohydrates: 27g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 244mg | Potassium: 29mg | Fiber: 1g | Sugar: 6g | Vitamin A: 292IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg