Description
This Vegan Tahini Cheesecake offers a luscious, creamy plant-based dessert made with cashews, tahini, and coconut milk. It features a crunchy toasted coconut and oat crust, a smooth blended filling, and is topped with a homemade sesame brittle and a rich tahini caramel, finished with vegan whipped cream for a delightful and impressive treat 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)
- 1 cup canned coconut milk
- 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
- ⅓ cup sesame seeds
Tahini Caramel
- 3 tablespoons tahini
- 4 tablespoons pure maple syrup
- ¼ teaspoon salt
Garnish
- 14 oz vegan whipped cream
Instructions
- Make the crust: Add the toasted coconut flakes, rolled oats, and sea salt to a food processor and blend until it forms a fine crumb. Then add the pitted medjool dates and tahini and blend again until the mixture comes together as a sticky dough.
- Prepare the cake tin: Line the base of a 7.5 or 8-inch cake tin with removable base with parchment paper. Press the crust dough evenly into the base using a spatula, then set it aside.
- Make the filling: Combine the soaked cashews, canned coconut milk, tahini, pure maple syrup, soya or coconut yoghurt, lemon juice, vanilla bean paste, solid coconut oil, and a pinch of sea salt in a high-speed blender. Blend until the mixture is completely smooth and creamy without any lumps.
- Assemble the cheesecake: Pour the filling into the prepared cake tin over the crust. Gently tap the tin on your work surface to remove any trapped air bubbles.
- Freeze the cheesecake: Place the cake in the freezer for at least 6 hours, or preferably overnight, to set the filling firmly.
- Defrost before serving: Once set, carefully remove the cheesecake from the tin while still frozen and allow it to thaw at room temperature for about one hour before decorating and serving.
- Prepare the sesame brittle: Line a baking sheet with a silicone mat. In a saucepan over low heat, combine water, maple syrup, and granulated sugar, and heat for about 2 minutes until the sugar melts. Add sesame seeds, increase heat to medium, and stir to coat evenly. Using a candy thermometer, cook the mixture until it reaches 150°C (300°F). Immediately pour onto the lined baking sheet, spreading thinly with a spatula. Let it cool completely for at least 30 minutes, then break into shards for garnish.
- Make the tahini caramel: In a bowl, whisk together tahini, maple syrup, and salt until smooth and creamy to create the caramel sauce.
- Garnish and serve: Top the defrosted cheesecake with vegan whipped cream, drizzle with the tahini caramel sauce, and sprinkle the sesame brittle shards on top for a crunchy, sweet finish.
Notes
- Soak cashews in hot water for at least 4 hours or overnight for a smoother filling texture.
- Use full-fat canned coconut milk for creaminess in the filling.
- You can substitute maple syrup with agave syrup if preferred.
- Ensure the brittle is spread thinly and worked quickly as the sugar mixture sets very fast.
- Let the cheesecake thaw slightly before slicing to prevent cracking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
