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

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