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!



tahini cookies crumbled up


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


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!


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.



© 2020 by Emma Gabay