Vegan No-bake Tahini Carob Molasses Cheesecake

Creamy, nutty, and naturally sweet — this Vegan 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 melted coconut oil
  

For the batter:

• 250g vegan cream cheese

• 150ml vegan Crème fraîche alternative 

• 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!