This creamy vegan tahini cheesecake is delicious and indulgent! Topped with maple tahini caramel and sesame brittle. It's no-bake and super easy to make.
To make the crust, add the coconut flakes, oats, and salt to your food processor and blitz to a fine crumb consistency.
Add the dates and tahini and blend until the ingredients come together to form a dough.
Line the base of a 7.5 or 8" cake tin (with a removable base) with some parchment paper.
Press the crust into the base of the tin using your spatula. Set aside.
For the filling, add all of the ingredients to a high-speed blender and blitz until smooth and creamy with no lumps.
Pour the filling into the cake tin and gently tap the tin on your work surface to knock out any air bubbles.
Transfer the cake to the freezer to set for 6 hours (or overnight if preferred).
Once set, remove the cake from the tin whilst frozen and allow it to defrost at room temperature for about an hour.
Meanwhile, prepare the sesame brittle. Line a baking sheet with a silicone mat.
Add the water, maple syrup, and sugar to a saucepan. Place the saucepan on a low heat for about 2 minutes, until the sugar has melted.
Once the sugar has melted, add the sesame seeds and increase the heat to a medium. Stir to make sure everything is coated evenly. Place your candy thermometer into the caramel mixture and bring the heat up to 150°C (300°F).
Once the caramel has reached temperature, quickly pour it out onto your lined baking sheet. Use a spatula to spread it out as thinly as possible, you'll need to work quickly as it will set very fast. Allow it to cool for at least 30 minutes. Cut the sesame brittle into chunks and set it aside.
For the caramel, simply mix the tahini, maple syrup, and salt in a bowl, whisking until smooth and creamy.
To garnish the cake, add some whipped coconut cream on top of the cake, followed by a drizzle of the caramel sauce, and top with sesame brittle shards.
Notes
Soaked cashews: Soak the cashews in water for 4 hours, rinse and drain.
Chilled coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can.