Saffron shrikhand cheesecake

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Here is a yogurt-based dessert that is light and perfectly sweet on the palate. Shrikhand is a healthy dessert loved by everyone. The rich flavors of saffron and cardamom make it unique. This dessert is my little contribution to the 75th Independence day celebration of India. 

I have some vivid memories of this day, especially during my childhood. The school was closed, and you will hardly find anyone out. We used to run out to see the flag hoisting just across the street where there was a Government office. We would happily sing the anthem and keep an eye on the box of sweets. The emotions at that time were not exactly patriotic, I guess. As we grew up reading our history, things become more explicit, and you understand the significance of a day celebrated with such pride by all Indians. 

Back to food, my favorite flavor of shrikhand is mango, and saffron comes second. I added a tiny twist to this classic and made a cheesecake out of it. I used a mix of labneh and greek yogurt to save time. The texture is gorgeous and holds shape. The color in this dessert reminds me of our flag. I hope you do give dessert a try and see the smiles.

photo of saffron shrikhand

Preparation time: 10-15 minutes
Cooking time: NA
Serves: 3-4


  • Labneh 200 gms
  • Greek yogurt 2 tbsp
  • Whipping cream 100 ml
  • Saffron 1/2 tsp
  • Milk 1 tbsp
  • Powdered sugar 20 gms
  • Cardamom powder 1/4 tsp
  • Lotus biscuit 3-4
  • Butter 1 tbsp


  1. Warm the milk and add the saffron strands. Let it stand for a few minutes.
  2. In the meantime, mix the crushed lotus biscuits with melted butter. Place this mixture in the serving jars and press gently with a muddler.
  3. Next, whisk the sugar, labneh, and greek yogurt together. Whisk the whipping cream till you get soft peaks.
  4. Now add the yogurt mix to the cream and mix until well combined. Spoon it on top of the biscuit layer and let it set in the refrigerator an or more.
  5. Serve chilled with crushed pistachios, dried rose petals, and saffron strands.

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