Description
This Vegan Tahini Cheesecake is a luscious, creamy dessert crafted from wholesome, plant-based ingredients. Featuring a crunchy toasted coconut and oat crust, a smooth cashew and tahini filling, and topped with homemade sesame brittle and a tahini caramel drizzle, this no-bake cheesecake is perfect for vegans or anyone seeking a dairy-free, indulgent treat. It’s freezer set, making it refreshingly cool and perfect for any occasion.
Ingredients
Scale
Crust
- 1 cup toasted coconut flakes
- ½ cup rolled oats
- ¼ teaspoon sea salt
- 6 medjool dates (pitted)
- 2-3 tablespoons tahini
Filling
- 1 ½ cups cashews (soaked for at least 4 hours or overnight)
- 1 cup canned coconut milk (full fat for creaminess)
- ½ cup tahini
- ½ cup pure maple syrup
- ½ cup soya or coconut yoghurt (plain or vanilla flavour)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla bean paste
- 4 tablespoons coconut oil (solid)
- Pinch sea salt
Sesame Brittle
- 3 tablespoons pure maple syrup
- 3 tablespoons water
- ½ cup granulated sugar
- â…“ cup sesame seeds
Tahini Caramel
- 3 tablespoons tahini
- 4 tablespoons pure maple syrup
- ¼ teaspoon salt
Garnish
- 14 oz vegan whipped cream (such as whipped coconut cream)
Instructions
- Prepare the crust: In a food processor, combine the toasted coconut flakes, rolled oats, and sea salt. Pulse until you achieve a fine crumb texture. Then add the pitted medjool dates and 2-3 tablespoons of tahini. Blend again until the mixture comes together into a sticky dough.
- Press crust into pan: Line the base of a 7.5- or 8-inch cake tin with parchment paper. Transfer the crust mixture to the tin and press firmly and evenly into the base using a spatula. Set aside while you prepare the filling.
- Make the filling: Add soaked cashews, coconut milk, tahini, pure maple syrup, soya or coconut yoghurt, lemon juice, vanilla bean paste, solid coconut oil, and a pinch of sea salt into a high-speed blender. Blend until completely smooth and creamy, with no lumps remaining.
- Pour filling and freeze: Pour the smooth filling over the crust in the cake tin. Gently tap the tin on the countertop to release any air bubbles. Place the cake in the freezer to set for at least 6 hours or preferably overnight.
- Prepare sesame brittle: Line a baking sheet with a silicone mat. In a small saucepan over low heat, combine maple syrup, water, and granulated sugar. Stir gently until the sugar dissolves, about 2 minutes. Add sesame seeds, increase heat to medium, stirring to coat seeds evenly. Using a candy thermometer, cook caramel mixture until it reaches 150°C (300°F). Quickly pour onto the lined baking sheet, spreading thinly with a spatula. Allow to cool and harden for at least 30 minutes, then break into shards.
- Make tahini caramel: In a bowl, whisk together tahini, maple syrup, and salt until smooth and creamy.
- Serve the cheesecake: Once set, remove the cheesecake from the tin while frozen. Allow it to thaw at room temperature for about one hour before serving. Top the cheesecake with whipped vegan cream, drizzle tahini caramel over, and finish by garnishing with sesame brittle shards.
Notes
- For best results, soak cashews for at least 4 hours or overnight to ensure a creamy, smooth filling.
- Use full-fat canned coconut milk to maximize creaminess in the filling.
- You can substitute dates with another natural sweetener if necessary, but dates help bind the crust.
- Prepare the cheesecake at least 6 hours ahead as it requires freezing to set properly.
- Handle the hot caramel carefully when making the sesame brittle; it can cause severe burns.
- The sesame brittle can be stored in an airtight container for up to one week.
