These No-Bake easy-to-make individual Lemon Saffron Cheesecake Cups are filled with refreshing Spring flavors. These are perfect for your next Spring brunch. How about making them for Easter?
Hello, everyone. I had been procrastinating for a long time about making an Easter themed recipe for little ones. But nothing came up. Finally, I thought of making a quick Spring Desert recipe which can be doubled as Easter Desert too. The best part of this recipe is this can be made with your little ones helping you make it. This can be a fun Parent-Child cooking date. Moral of the story- Procrastination helps at times.
I am extremely excited today to share this recipe with you all. The exciting part is I made this recipe with my 3-year-old. I didn’t plan to do it initially, but she was very much into helping mama, so I let the things unfold. The result was really cute pictures and fun recipe making day. I would recommend making these Lemon Saffron Cheesecake Cups with your little ones. They are a fun exercise for kids to get involved in food and cooking.
In the following recipe, I have used lemon and saffron as an aromatic agent. By now, you all must have known how much my family loves having food with Saffron in it. Saffron makes everything go to the next level. Also, it gives an exotic touch to any recipe in which it’s added to.
Coming back to the use of lemon in this recipe. As I mentioned earlier, I have used lemon as an aromatic. Just to give a citrus perfume to the cheesecake filling. So I have used lemon zest more instead of lemon juice. I didn’t want to make the cheesecake tart to taste. I wanted it to remain sweet, yet have the aroma of fresh citrus.
Also for the crust, I have used coconut oil instead of butter. Coconut oil gave the crust a sweet nutty flavor and aroma. But, if you are not a fan of coconut oil, you can substitute coconut oil with butter. That is perfectly fine too. I have added vanilla extract to the crust too, to balance the vanilla in the overall dish. Otherwise, at a time, you can taste the vanilla in the cheesecake but the crust is bland. I like to continue the flavor in both. I also like to avoid eggs in cheesecakes, so I have added condensed milk to give me the fluffy rich texture.
These little Cheesecake cups are great for little ones 1 year and above. This is perfect Spring-Summer time desert, which is easy to make and can be enjoyed by everyone in the family. You, along with your family and friends will love this dessert for sure. So make it soon, and enjoy it on with your loved ones.
Let’s go through the recipe.
- For Crust:
- 15 honey graham crackers
- 2 tbs coconut oil
- 1/4 tsp vanilla extract
- Cheesecake filling:
- 1 cup (8oz) of cream cheese
- 1/2 cup sweetened condensed milk
- 1 tbs lemon juice
- 1/2 tsp vanilla extract
- 1/4 tsp saffron
- Start by adding saffron to lemon juice, in a bowl. Keep it aside.
- Add graham crackers to the ziplock bag and crush them with the help of a rolling pin.
- In a pot, add coconut oil and heat it. Now add the crushed crackers and mix them well. Turn off the heat and add 1/4 tsp of vanilla extract.
- Add a layer of these graham crackers to the individual serving cups. Refrigerate them for half an hour or so.
- In a mixing bowl add all the cheesecake filling ingredients along with lemon juice-saffron mixture. Whisk till it becomes fluffy. More air the better.
- Spoon this into the graham cups and let it set in the refrigerator for an hour or so.
- Before serving, garnish it with some lemon zest and saffron and serve. For kids, you can garnish these with colorful sprinkles.
Talk to your baby’s Pediatrician before starting any new food.
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