Vegan Sticky Tahini Cheesecakes

Oh my goodness! I don’t want to toot my own horn or anything, but this is my favourite recipe yet. Vegan Sticky Tahini Cheesecakes, Yum!!!

It took me a few different goes to get the flavour combo right and I definitely ate too many trying to get there….. but let me tell you, it was worth it.

Layers!

These Vegan Sticky Tahini Cheesecakes have a bliss ball bottom, a layer of sticky tahini sauce and a cashew ‘cheesecake’ top. They’re so delicious that even after the kids have gone to bed, I actually find myself craving them! Not a bar of chocolate or a piece of cake…. give me all the Vegan Sticky Tahini Cheesecakes!!

Not a traditional cheesecake.

When I first told the kids I was making cheesecakes, they were excited. They kept pestering me about when the cheesecakes would be ready. I had forgotten all about making Oreo Cheesecakes (with all the sugar) at Christmas and that’s what they thought they were getting. As you could imagine, they were definitely disappointed. I mean the first version wasn’t great, and they were expecting rot your teeth, sugar laden, unhealthy cheesecake. Sorry kiddos.

I’m surprised they tried the second batch of Vegan Sticky Tahini Cheesecakes to be honest. I cut one into quarters and let them have a small taste first….. guess what!?? They liked them. Cole was definitely more interested in the bottom and Norah wanted hers to sit longer at room temp…. but they ate them and asked for more. The Christmas cheesecakes weren’t even mentioned.

Cashews.

I soaked the cashews for about 2 hours. I’ve read recipes that say at least 4 or over night, but water sitting around makes me uneasy with Norah and who has time for that anyway? I’m not sure if soaking them longer would make it taste better? Make the texture smoother? The texture was already smooth, so I’m not even going to try it longer.

You’ll need a decent blender to get the cashews smooth and you’ll probably have to scrape down the sides a couple of times, but be patient. It’s totally worth it.

Frozen Dessert.

The Vegan Sticky Tahini Cheesecakes need to set and be stored in the freezer. You can eat them straight from the freezer if you like, but I think leaving them out for about 5 minutes gave them the best result. Or as I said before Norah preferred them to be quite soft.

There’s none left. Lucky I had a bit of sunlight one morning where I could snap a few pics, because we’ve had nothing but rain since and I (I mean we, oops) have eaten them all.

Other No bake recipes.

If you’re looking for something a little bit quicker, with less steps I have a few other ‘no bake’ recipes that might do the trick;

Banana Bread Bliss Balls

Salted Caramel Bliss Balls

Chickpea Cookie Dough

Chocolate Coconut Hummus

Print

Vegan Sticky Tahini Cheesecake

No bake, Vegan Sticky Tahini Cheesecakes! The layers are so delicious, you're going to want to make a double batch!

Course Dessert

Keyword Almond Meal, Bliss Balls, Cashews, Cheesecake, Coconut Milk, Dates, Dessert, No bake, Tahini, Vegan

Prep Time 30 minutes

Cook Time 0 minutes

soaking and setting 3 hours

Ingredients

Cheesecake

• 350 g raw cashews 172.2g of fat
• 280 ml tinned, full fat coconut milk 44.8g of fat
• 1 tsp vanilla paste
• 1/2 cup coconut sugar you can start with 1/4 cup and add more to taste if you prefer.

Base

• 100 g almond meal 54.5g of fat
• 8 pitted medjool dates
• 1 tbsp coconut oil 20g of fat
• 20 g cacao powder

Tahini Sauce Layer

• 6 tbsp hulled Tahini 91.1g of fat
• 3 tbsp maple syrup
• 2 tsp vanilla paste

Instructions

1. Place the cashews into a heat proof bowl and top with boiling water. Allow to sit for 2 hours.

Cheesecake base

1. Add the base ingredients to the food processor and blitz until the ingredients stick together when you pinch them.

2. Line a muffin tray with 12 patty pans.

3. Place a heaped tablespoon of the base mixture into each patty pan, spread any left over mixture out evenly between them. Flatten the mixture out evenly in the bottom of the patty pans.

4. Place the muffin tray into the freezer.

Tahini Layer

1. Just before the time is up for soaking the cashews, make the tahini layer to go in between the base and the cheesecake. Mix the tahini, vanilla paste and the maple syrup in a small bowl.

2. Remove the bases from the freezer and spoon the mixture evenly over each base. Return the tray to the freezer.

Cheesecake

1. Drain the cashews

2. Add the cashews and the coconut milk to the blender and blend until smooth. You may have to scrape the sides several times.

3. Add the coconut sugar and vanilla paste to the cashew cream and blitz until smooth and evenly mixed through.

4. Remove the tray from the freezer again and evenly spread the cheesecake mixture over the top of the tahini layers. Smooth out the top of each and return to the freezer to set.

5. After 2 hours, remove the cheesecakes and place in an airtight container to store in the freezer until ready to eat. Remove the cheesecakes from the freezer at least 5 minutes before serving.

Recipe Notes

Total fat content approximately 382.6g of fat

Makes 12 cheesecakes at approximately 32g of fat 

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