Lemon Saffron Cheesecake Cups

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. 

Lemon Saffron Cheesecake Cups- Spring Summer Dessert

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. The moral of the story is- Procrastination helps at times. 

Summer Dessert

My little one helped me:

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 a 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.

Spring Summer Dessert

How to make Lemon Saffron Cheesecake Cups: 

In the following recipe, I have used lemon and saffron as aromatic agents.

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 to which it’s added.

Cheesecake Cups- Spring Summer Dessert

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.

Lemon Saffron Cheesecake Cups are a delicious treat for Spring/Summer entertaining. Click To Tweet

Lemon Saffron Cheesecake Cups- Spring Summer Dessert

No eggs involved: 

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 the perfect Spring-Summer time dessert, 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 with your loved ones.

Let’s go through the recipe.

Lemon Saffron Cheesecake Cups

These No-Bake easy-to-make individual Lemon Saffron Cheesecake Cups are filled with Spring refreshing flavours. These are perfect for your next Spring brunch. 

Course Dessert
Cuisine American, Baby Food, Grown-Ups, Kids, Toddler Food
Prep Time 2 hours
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Author Deepika Haldankar

You Need:

For Crust:

  • 15 Honey Graham Crackers
  • 2 tbsp Coconut Oil
  • 1/4 tsp Vanilla Extract

For Cheesecake Filling:

  • 1 cup Cream Cheese
  • 1/2 cup Sweetened Condensed Milk
  • 1 tbsp Lemon Juice
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Saffron Strands
  • Lemon Zest (for garnish)

How To Make It:

  1. Start by adding saffron to lemon juice, in a bowl. Keep it aside.
  2. Add graham crackers to the ziplock bag and crush them with the help of a rolling pin.
  3. 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.
  4. Add a layer of these graham crackers to the individual serving cups. Refrigerate them for half an hour or so.
  5. 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.
  6. Spoon this into the graham cups and let it set in the refrigerator for an hour or so.
  7. Before serving, garnish it with some lemon zest and saffron and serve. For kids, you can garnish these with colourful sprinkles.

How to make Lemon Saffron Cheesecake Cups- Easy Baby Meals


 

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14 comments

  1. Natalie says:

    Lemon is just perfect for welcoming the Spring and warmer weather. These cups look absolutely beautiful. I love all ingredients and the fact that these are no-bake.

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