No-bake tahini cheesecake

No-bake tahini cheesecake

  • serves 16
  • Easy

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


Try our tahini cheesecake then check out our Biscoff cheesecake, tahini brownies and more tahini recipes.



  • Lotus Biscoff biscuits 250g
  • salted butter 140g, melted
  • soft cheese 750g
  • light muscovado sugar 100g
  • vanilla extract 2 tsp
  • double cream 200ml
  • tahini 75g
  • caramel, dulce du leche or honey 2-3 tbsp
  • sea salt flakes a good pinch
  • sesame snaps 30g pack


  • 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

Nutritional Information

  • Kcals 431
  • Fat 34.5g
  • Saturates 19.4g
  • Carbs 24g
  • Sugars 17.4g
  • Fibre 0.8g
  • Protein 5.4g
  • Salt 0.8g