TAHINI CHEESECAKE

Super creamy, slightly tangy, nutty, cold, and sweet. These mini cheesecakes are the perfect afternoon snack when you want a quick sweet tooth craving but are trying to be healthy and stay away from all your chocolate tucked in your pantry. Snack size cheesecakes... Uh, yes please!

INGREDIENTS & EQUIPMENT

CRUST

tahini cookies crumbled up

FILLING

1 cup tahini

12 tbsp non-dairy yogurt

8 tbsp coconut sugar

4 tbsp lemon juice

2 tsp vanilla extract

1 tbsp date syrup

High speed blender

Measuring cups + spoons

12-count muffin tin

METHOD

BLEND the filling ingredients into a smooth mixture. ​

SCOOP crust into bottom of each muffin tin about 1/4 way and flatten out.

POUR filling mixture over the crust and smooth out the tops.

FREEZE for 5 hours or overnight for the cake to set.

SERVE with date syrup!

NOTES

LEFTOVERS: Store any leftovers in an airtight container for up to 5 days in the fridge.

FREEZER: You can freeze them for up to 3 month in a freezer-safe container.

OVER-ACHIEVER: You can easily double, triple, or quadruple each ingredient to make more than 12 mini cheesecakes.

SWAPS: If you don't like tahini, swap it out for nut butter. | Date syrup is optional. | Use graham crackers for the crust.

TAHINI CHEESECAKE

REVIEWS

© 2020 by Emma Gabay