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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!
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