Name: No-bake tahini cheesecake
Total time: 25 min
Yield: Serves 16
Ingredients: 250g Lotus Biscoff biscuits; 140g salted butter melted; 750g soft cheese; 100g light muscovado sugar; 2 tsp vanilla extract; 200ml double cream; 75g tahini; 2-3 tbsp caramel, dulce du leche or honey; a good pinch sea salt flakes; 30g pack sesame snaps

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No-bake tahini cheesecake

No-bake tahini cheesecake

Anna Glover

Published: October 30, 2020 at 2:43 PM

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Serves 16

Easy

Total time: 25 mins

+ Chilling

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Tahini is the key to this creamy, delectable cheesecake, made even more delicious with a Lotus Biscoff biscuit base. Plus it's a no-bake recipe, so no need to turn the oven on

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Alternatives

Complete the dish

Try our tahini cheesecake then check out our no-bake vanilla cheesecake, Biscoff cheesecake, banoffee cheesecake, tahini brownies, key lime cheesecake and more tahini recipes. Take it to the next level by using your own tahini.

Ingredients

Nutrition

250g Lotus Biscoff biscuits
140g salted butter

melted
750g soft cheese
100g light muscovado sugar
2 tsp vanilla extract
200ml double cream
75g tahini
2-3 tbsp caramel, dulce du leche or honey
a good pinch sea salt flakes
30g pack sesame snaps

Nutrition: per serving

kcal431
fat34.5g
saturates19.4g
carbs24g
sugars17.4g
fibre0.8g
protein5.4g
salt0.8g

Method

step 1

Line a 20cm x 30cm baking tin with baking paper. Blitz the Biscoff biscuits to crumbs in a food processor, add the melted butter, then blend again until well combined. Tip into the tin, then use a spoon to press the crumbs into an even layer. Chill in the fridge or freezer while you make the filling.
step 2

Scoop the soft cheese into a large bowl, add the sugar and vanilla, then whisk using an electric hand whisk or balloon whisk until smooth and the sugar has dissolved. Add the cream and tahini, then whisk again until just combined – be careful not to overmix otherwise the mixture can become runny. Scrape into the tin, then use a spatula or spoon to spread out to cover the base. Leave the surface a little uneven to catch the caramel. Chill for at least 3 hours.
step 3

When you’re ready to serve, drizzle over the caramel, dulce du leche or honey (if using caramel you may want to loosen it a little with a drop of milk or hot water), sprinkle with a good pinch of sea salt flakes and crumble over the Sesame Snaps. Cut into 16 bars and serve straight away.

Head here for more ways with tahini

Easy Tahini Cookies Recipe

Authors

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Anna GloverSenior food editor

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