Description
This vegan tahini cheesecake features a creamy, luscious cashew and coconut-based filling with a toasted coconut and oat crust. Sweetened naturally with medjool dates and maple syrup, it’s set in the freezer and topped with homemade sesame brittle, tahini caramel, and vegan whipped cream, making it a delightful dairy-free dessert perfect for special occasions or anytime indulgence.
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 recommended)
- 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 & Garnish
- 3 tablespoons tahini
- 4 tablespoons pure maple syrup
- ¼ teaspoon salt
- 14 oz vegan whipped cream
Instructions
- Prepare the crust: Add the toasted coconut flakes, rolled oats, and ¼ teaspoon sea salt to your food processor and blitz until it forms a fine crumb texture.
- Form the crust dough: Add the pitted medjool dates and 2-3 tablespoons tahini to the crumb mixture in the processor and blend until the ingredients come together into a sticky dough.
- Line the cake tin: Line the base of a 7.5 or 8-inch springform or cake tin with parchment paper to prevent sticking.
- Press in the crust: Evenly press the crust dough into the base of the lined cake tin using a spatula, creating a compact layer. Set aside while you prepare the filling.
- Make the filling: Add the soaked cashews, canned coconut milk, ½ cup tahini, ½ cup maple syrup, vegan 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.
- Fill the cake tin: Pour the creamy filling over the crust in the tin, then gently tap the tin on your work surface a few times to release any air bubbles trapped inside.
- Freeze to set: Place the cake tin in the freezer and allow it to set for at least 6 hours, preferably overnight for best texture.
- Defrost slightly before serving: Once set, remove the cheesecake from the tin while still frozen and let it sit at room temperature for about an hour to soften just enough for serving.
- Prepare the sesame brittle base: Line a baking sheet with a silicone mat or parchment paper for easy removal and cleanup.
- Start the caramel syrup: In a saucepan over low heat, combine the water, maple syrup, and granulated sugar. Heat gently for about 2 minutes until the sugar is fully dissolved.
- Add sesame seeds and cook to caramelize: Stir in the sesame seeds, then increase heat to medium. Continuously stir to coat seeds evenly and attach a candy thermometer to cook the mixture until it reaches 150°C (300°F), the hard crack stage.
- Shape the brittle: Quickly pour the hot caramel sesame mixture onto the lined baking sheet and spread thinly with a spatula. Work fast as it will set rapidly. Allow to cool completely for at least 30 minutes, then break into shards.
- Make tahini caramel sauce: In a small bowl, whisk together 3 tablespoons tahini, 4 tablespoons maple syrup, and ¼ teaspoon salt until smooth and creamy.
- Assemble and garnish: Top the slightly defrosted cheesecake with the vegan whipped cream, drizzle evenly with the tahini caramel sauce, then scatter the crunchy sesame brittle shards on top for texture and flavor contrast.
Notes
- Soak the cashews for at least 4 hours or overnight to ensure the filling blends into a smooth, creamy consistency.
- Use full-fat canned coconut milk for richer texture in the filling.
- If you don’t have vanilla bean paste, pure vanilla extract can be substituted.
- Work quickly when spreading sesame brittle as it hardens very fast once poured.
- This cheesecake must be kept frozen or refrigerated before serving to maintain its texture.
- Leftover sesame brittle can be stored in an airtight container for up to two weeks.
