TAHINI CHEESECAKE

7 ingredients | #dessert

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

CRUST

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

COMPONENTS

METHOD

BLEND the filling ingredients into a smooth mixture. ​

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

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

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

SERVE with date syrup! 

NOTES

STORAGE: 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. 

MAKE AHEAD: You can easily double, triple, or quadruple each ingredient to make more than 12 mini cheesecakes. 

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

If you try some of my treats remember to tag me @inspiredfoody & #inspiredfoody on your creations so I can see and share them! Sharing is caring. 

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