Chocolate + tahini – a dream combo which I only recently discovered. If you haven’t yet, these no bake Chocolate-Tahini Cheesecake bars are a pretty yummy way to start exploring! The creamy tahini filling has a beautiful velvety ice cream feel, and the crust is soft, chewy and perfectly chocolatey. A thin blueberry jam layer ties all the flavors together in a fresh berrylicious way.
Although I love to make baked cheesecakes, as the weather gets warmer I’m very eager to experiment with no bake & raw cakes. This particular cake is a slighty altered version of a classic raw blueberry cheesecake with the addition of chocolate in the crust and tahini in the cream layer. While I do enjoy classic versions, there’s something about mixing things up a bit, trying unexpected flavors together. This isn’t one of my wildest experiments, because I really wanted to retain the classic elements of a raw cheesecake, but I’m very much looking forward to experimenting more in the near future 🙂 In the meantime, you could give this creamy dream a try?
ps if you’re a tahini fan like me, you might like these tahini recipes too:
- Creamy ice cream: Tahini caramel swirl ice cream
- Perfect berry tarts for spring and summer: Strawberry tarts with tahini caramel
- Crunchy granola clusters: Tahini granola
- Chocolate crust
- 2 oz / ~60 g vegan dark chocolate (or raw chocolate)
- ½ c gluten-free rolled oats
- ~1/3 cup pitted dates (I used 6 small-medium size dates)
- ¼ cup raisins
- 2 tbsp coconut butter
- 1 tbsp coconut oil
- pinch of salt
- Creamy "cheese" layer
- 1 cup cashews
- ~1/3 cup pitted dates (I used 6 small-medium size dates)
- ⅓ cup plant-based milk
- 3 tbsp melted coconut oil
- 2 tbsp tahini
- ½ tbsp lemon juice
- pinch of salt
- Top layer: ~1/3 cup blueberry (or other berry) jam and berries
- Preparations: soak cashews for a minimum of 1 hour, preferably at least 2.
- Chocolate crust: pulse chocolate and gf oat flour in a food processor until it becomes a very rough flour like consistency. Add all other ingredients to the processor and blend until it a firm dough is formed.
- Press the dough into a baking tin (or any suitable container) lined with parchment paper.
- Creamy cheese layer: drain and rinse cashews well. Add all cream ingredients into a blender or food processor and blend until completely silky & smooth.
- Pour cream layer on top of the chocolate crust and freeze the cake for about 30 min.
- Add blueberry jam layer on top and freeze again for at least another 30 min.
- For best results freeze cake overnight and take it out about 15 minutes before serving. Cut into bars and enjoy this wholesome & yummy cake 🙂
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