Saffron-Pear Pistachio Raw Cheesecake
Meet my Saffron-Pear Pistachio Raw Cheesecake – creamy, aromatic, lightly sweet and completely no-bake.
Ingredients:
- 1½ cups raw cashews, soaked 4-6 hours and drained
- ½ cup raw unsalted pistachios, soaked 2 hours and drained
- 1 cup raw almonds
- ½ cup unsweetened shredded coconut
- 8–10 soft Medjool dates, pitted
- ½ cup thick coconut cream
- ⅓ cup pure maple syrup
- ¼ cup cacao butter, melted
- ¼ cup fresh lemon juice
- 1 tbsp almond butter
- 1 tsp vanilla extract
- ½ tsp ground cardamom
- ¼ tsp saffron threads
- 1 tbsp lemon juice, for pear layer
- 1 ripe but firm pear
- 2 tbsp warm water
- Pinch of sea salt
- Extra pistachios, pear slices, lemon zest and saffron threads for topping
Preparation Steps:
- Soak the saffron threads in 2 tbsp warm water for 5–10 minutes.
- Make the crust: Add almonds, shredded coconut, dates, almond butter, ½ tsp cardamom and a pinch of salt to a food processor. Pulse until the mixture becomes sticky and crumbly. Pess the mixture firmly into the bottom of a lined 7-inch springform pan.
- Prepare the pear: Thinly slice the pear and gently toss with the saffron water and 1 tbsp lemon juice. Arrange the pear slices over the crust, slightly overlapping them.
- Make the filling: Add soaked cashews, pistachios, coconut cream, maple syrup, melted cacao butter, ¼ cup lemon juice, vanilla, remaining ½ tsp cardamom and a pinch of salt to a high-speed blender. Blend until completely creamy. Add 2–4 tbsp water only if needed to help the mixture blend.
- Assemble: Pour the pistachio filling over the pear layer and smooth the top.
- Freeze for 4–6 hours, or until firm. Transfer to the refrigerator for 30–45 minutes before slicing.
- Top with crushed pistachios, thin pear slices, lemon zest and a few saffron threads.
Tip: For the cleanest slices, use a warm, sharp knife and wipe it between each cut.
