Raw Vegan Tahini Cheesecake

September 17, 2023

Raw Vegan Tahini Cheesecake

As promised, here is my Raw Vegan Tahini Cheesecake Recipe with Pistachio Date Crust! #ChefBae #ChefBaeRecipes
Prep Time 20 minutes
Freezing Time 1 hour
Course Dessert
Servings 12 Slices


For The Crust:

  • 1 1/4 cups Packed Medjool Dates pitted
  • 1 1/4 cups Lightly-Salted Toasted Pistachios

For The Filling:

  • 1 1/2 cups Raw Cashews boiled for 10-15 minutes
  • 1 Lemon juiced
  • 3 tbsp Tahini
  • 1/3 cup Coconut Oil Melted
  • 2/3 cup Full-Fat Coconut Milk
  • 1/2 cup Maple Syrup
  • 1/4 tsp Cinnamon
  • Pinch Sea Salt

For the Topping:

  • 1/4 cup Coconut Whipped Cream or Thick Coconut Yogurt
  • Fresh Figs glazed with agave for shine
  • Organic and/or Edible Flowers
  • Dehydrated Orange Slices


For The Crust:

  • Blend the pistachios, until a flour-like consistency. Be careful to not over-blend into a pistachio butter.
  • Place the pistachio flour into a pie dish.
  • Blend the dates into a paste.
  • With your hands, combine the dates and pistachios and press firmly into the base and sides of the pie dish.

For The Filling:

  • Blend the filling ingredients until smooth and creamy.
  • Pour the filling into the pie crust and smooth with an offset spatula.
  • Make a spiral of tahini from the outside of the pie to the center (as shown in the video). Take a knife and draw from the outer edge into the center of the pie, like the hands of a clock, all around the pie (as shown in the video).
  • Freeze for an hour, until set.

For The Garnish:

  • Top with sliced figs, flowers and dehydrated citrus and serve or cover in the fridge for up to two days. Freeze for up to 6 months (thaw in the fridge for 6 hours, or on the counter for an hour, before serving).
  • Enjoy!