Tahini Cheesecake
A no-bake tahini cheesecake features a nutty sesame-flavored creamy filling set within a graham cracker crust, offering an easy dessert.
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Instructions
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Press combined graham cracker crumbs, melted butter, and sugar into a buttered 8- or 9-inch springform pan, covering the bottom and one inch up the sides.
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Beat heavy cream until firm; set aside.
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In a separate bowl, beat room temperature cream cheese, sugar, lemon juice, salt, and tahini until smooth.
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Fold the whipped cream into the cream cheese mixture.
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Pour the filling into the crust, cover, and refrigerate for a minimum of two hours until firm.
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Before serving, run a knife around the edges, then open and lift the springform pan; garnish with crumbled halvah if desired.