Vegane No-bake Tahini Cheesecake mit Johannisbrotmelasse

Creamy, nutty, and naturally sweet — this Vegan No-bake Tahini Cheesecake with carob molasses is a Levantine–inspired dream! Dairy-free, egg-free, and bursting with flavor, at once indulgent and nourishing!

Recipe

For the base:

- 100g of flour of your choice (e.g. wheat, almond or oat) or crushed vegan biscuits

- 2 tbsp coconut oil

For the batter:

- 250g vegan cream cheese (ideally almond-based)

- 150ml vegan crème fraîche alternative (e.g. Crema VEGA from Dr. Oetker)

- 1 tsp Vanilla extract

- Half cup powdered sugar

- Half cup Tahini

- Half cup carob molasses

For decoration:

- Fresh mint leaves

- Carob molasses

Steps:

- Mix the cream cheese, cooking cream, powder sugar, vanilla extract, Carob molasses and Tahini in a bowl and whisk manually or using a kitchen machine for a few minutes, then refrigerate.

- Melt 2 table spoons of coconut oil and mix well with the flour/crushed biscuits.

- Place a parchment paper on the base of a 12 cm-baking-tin, spread the flour/crushed biscuits - coconut oil mix evenly, bake for 15 minutes at 180 C , then let it cool down.

- Once the cheesecake base has cooled down, add the cheesecake batter on top and spread evenly across the baking tin, then refrigerate from a few hours, ideally even overnight.

- Before serving, slice the cheesecake evenly, then decorate with fresh mint, and finish off with a generous drizzle of carob molasses.

Guten Appetit!