Salted Caramel Tahini Cheesecake
Who can resist salted caramel anything? Especially when it’s full of healthy fats and fibre while being both vegan AND gluten-free! Not to mention it’s in the form of a cheesecake. Are you drooling yet?
This is by far the best ‘raw’ dessert I’ve ever tried. It has just the right amount of sweetness without being over the top, sickly sweet.
I’ve said it before and I’ll say it again. Tahini and dates are one of the best flavour combinations EVER! It’s like the Middle Eastern equivalent of peanut butter & jelly. Of course me being biased I think tahini and dates tastes better, but each to their own, right 😛
To make it super smooth and creamy, I used my powerful Froothie Optimum 9400 blender. Whenever I make a raw dessert I always use my trusted blender to get the perfect results! Sometimes a cheap food processor just doesn’t cut it!
If you love tahini, never tried it in a sweet recipe before or haven’t yet tried it at all, you NEED to try this recipe! I promise you’ll love it 😀 Even if you’re not vegan, don’t need to avoid gluten or don’t care about eating healthy, you’ll still love this! It’s that rich and indulgent!
Note that just because it’s plant-based and healthy doesn’t mean it’s calorie free! It’s high in fat, albeit the good kind, but it’s still calories and so I wouldn’t recommend you go crazy and have 3 slices! It would definitely make a nice weekend treat, or something to make for friends and family. Hubby and I definitely wouldn’t have been able to finish it all between the two of us. Actually, we could have, but it’s probably best that we didn’t! 😛
This Salted Caramel Tahini Cheesecake is:
Vegan
Gluten-free
Dairy-free
Refined sugar-free
Soy-free
High in fibre
Full of healthy fats
And tastes creamy and heavenly!
Salted Caramel Tahini Cheesecake
Serves – 10
- 1 cup (100g) ground almonds
- 1 cup (100g) oat flour (use gluten-free if you’re allergic)
- Pinch of salt
- 1/4 cup (4 tbsp) coconut oil, melted
- 1 tbsp date nectar
- 2 cups (300g) raw cashews – soaked overnight or for 8 hours
- 1/4 cup (4 tbsp) tahini
- 1/4 cup (4 tbsp) coconut, melted
- 1/4 cup (4 tbsp) date nectar
- 1/4 cup (4 tbsp) milk of choice
- 1/4 tsp salt
- 1 tsp vanilla extract
- WATCH THE VIDEO ABOVE FOR INSTRUCTIONS
If you liked this salted caramel tahini cheesecake recipe, you may also like my other cheesecake recipes:
VEGAN PEANUT BUTTER CHEESECAKE
RAW BANANA CHEESECAKE
RAW STRAWBERRY CHEESECAKE (VIDEO)
Wow Nadia,, what a stonkingly amazing dessert with not a drop of cream in sight! I would love a slice of this:-)
Oh you had me at salted caramel cheesecake! This looks SO good, Nadia! I’ll take the entire cake, please! 🙂
This looks so creamy and delicious! You make the best vegan and gluten free treats: )I love the cashew, date and tahini combo!
With such a huge amount of nuts, I have no doubt this vegan dessert would be a hit in our house too.
Wow, this looks so good. Tahini and dates is a classic combination, so delicious, but adding salted caramel really takes it up a level, bet this is so good.
Mmmm yummy
Anything ‘cheesecake’ gets my attention and these are no exception! Goodness, this looks delicious, Nadia! You know what I LOVE everything you make! This looks outstandingly YUMMY!
I love this, because I am always looking for ways to use up tahini after I make hummus. I never thought to make a dessert with it.
Wooooowww this looks incredible Nadia! I’m completely obsessed with salted caramel. This sounds so delicious, and I love the addition of tahini. I can’t wait to try your recipe! <3
Spot on decadence, my friend, spot on 😉
The tahini the caramel….glory!!
(And I love that trippy music you put in the video, hahaha!)
All of your raw recipes look amazing, and they probably taste amazing! But I love the drizzle of the tahini on this cheesecake! SO delicious!
Wow this looks delicious! I have been reading about vegan bakes recently so this must be the one for me as I love salted caramel and dates. In fact I also have a jar of tahini in the cupboard so this is perfect for me!
You are an absolute genius when it comes to cheesecakes. Salted caramel is my absolute favourite and I adore dates and tahini, together or apart. Great video and fab pictures as always.
Wow, this is certainly an indulgent dessert, We don’t eat many desserts but all of us love a vegan cheesecake now and again. I’ve never used tahini in a cheesecake, it’s a very brave move but one which I think would probably work very nicely with the salted caramel.
I don’t think I can resist any of those things! I adore tahini too and love using it in desserts. Pinned this one for later!
What an utterly stunning vegan dessert… I defy anyone not to be tempted by a slice of this gorgeousness. I feel very tempted to try it out on people and not tell them what’s in it! Amazing!
Oh my word- that recipe looks so good and I was surprised to see it vegan- that’s a good thing 🙂
Oh my gosh, this looks and sounds amazing!! I love tahini and dates and can only imagine how amazing they taste together!
Made this yesterday for a Persian Dinner Party with friends and it was easy and a fabulous recipe which I will be making again. Everyone raved over it! Thank you Nadia
This looks amazing. I’m going to make this for a dinner party I’m having in a few weeks. You give instructions of how to make the thick caramel sauce around the edge but what’s the white and dark brown drizzle that go over the whole cake?
The dark drizzle is date syrup and the paler one is tahini 🙂
Looks awesome! ? Tahini ?
Is there a replacement for the oat flour (except from GF), the almonds and the date nectar?!
Thank you
Hi that looks very delicious. Will try to make one. Just wondered what the white drizzle is made of. Thanks for the recipe.
The creamy coloured drizzle is just tahini 🙂 Hope you enjoy!
Where do I store it after it’s been frozen? Is it the fridge? Or freezer?
Store it in the freezer and take it out 20 minutes before serving 🙂
Hi Nadia, this looks delicious but I was wondering if you can use maple syrup instead of date nectar as I don’t have any! What do you think?
Hi Holly 🙂 maple syrup will definitely work. I just like the way date nectar and tahini go together 🙂