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JAPANESE BLACK SESAME VEGAN CHEESECAKE

No-Bake, Sugar, Flour, Dairy & Gluten-Free, this vegan cheesecake is made with a handful of simple ingredients. It's delightfully light and the almond crust gives the cheesecake sweet, marzipan-y taste.

Ultimate vegan indulgence.







INGREDIENTS ------------------


Almond crust:


300 g almond flour [ground almonds]

90 g maple syrup

40 g melted coconut oil


Cheesecake filling:


1 cup raw cashews [ca. 150 g]

250 g tofu

1 small ripe banana [ca. 110 - 120 g]

3 - 4 tbsp maple syrup

3 tbsp [heaped] black sesame paste

2 tbsp nutritional yeast

1/4 tsp Himalayan salt





METHOD ------------------


  1. To make crust add the ground almonds, maple syrup, coconut oil to a large mixing bowl and whisk to combine.

  2. Place the crust in a non-stick springform cake tin and press down with fingers or a tablespoon.

  3. Combine all cheesecake filling ingredients in a blender and blitz until smooth. Alternatively place all the ingredients in a large mixing bowl and use a hand blender to combine [this will be a harder job due to a thick consistency].

  4. Pour the cheesecake filling onto the crust and place in the fridge until it's firmed up [min. 1 hour].

  5. Top with fresh fruit of choice, dust with ground almonds. Enjoy!




HOW TO MAKE THE VEGAN JAPANESE BLACK SESAME CHEESECAKE

[VIDEO INSTRUCTIONS]

 










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