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saffron Cardamom cheesecake topped with white peaches
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5 from 6 votes

Saffron Cardamom Cheesecake with Elderflower Peaches

This small batch, easy-to-make saffron cardamom cheesecake topped with elderflower peaches is just the perfect summer treat! Its sweet, tangy, fruity and floral!
Course: Dessert
Cuisine: American
Keyword: Indian cheesecake, saffron cardamom cheesecake, elderflower peaches,
Servings: 6 servings
Calories: 183kcal



  • 10-12 Biscoff Cookies
  • 1 tablespoon ghee

Cheesecake Filling

  • 1 8 oz cream cheese block softened
  • 1 egg room temperature
  • ¼ cup Greek yogurt
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon saffron threads


  • 1 peach peeled and thinly sliced
  • 2 tablespoon elderflower syrup I used Monin brand


  • Preheat oven to 250° . Line the bottom of a 7 inch round pan with parchment paper, I cut a circle of parchment paper to fit the bottom. Then spray the sides with cooking spray.
  • In a food processor, pulse until the cookies break up. Add the ghee and blend until you get fine crumbs. Dump out the crumbs into the prepared pan and press into the bottom. Set aside the crust.
  • Wipe down the food processor, with a paper towel. Add all of the filling ingredients and blend until smooth. Pour the filling over the crust.
  • Bake for 35-40 minutes. If the center is still slightly jiggly, bake for an additional 2 minutes. Set aside to cool for at least 2 hours at room temperature and then another 2 hours in the refrigerator.
  • Right before serving, combine peach slices and elderflower syrup in a small bowl. Top the chilled cheesecake with the elderflower peaches and enjoy!


Calories: 183kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 102mg | Potassium: 90mg | Fiber: 1g | Sugar: 15g | Vitamin A: 136IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg