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Tahini Cheesecake with Pistachio Cardamom Crust

Once you put tahini in cheesecake, you may never make it plain again!

Course Dessert
Cuisine American, Middle Eastern
Prep Time 20 minutes
Total Time 20 minutes
Author Deana Kabakibi

Ingredients

Tahini Cheesecake

  • 8 ounces full fat cream cheese room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • 1/4 cup sour cream
  • 1/4 cup +2 Tbsp cold heavy whipping cream
  • 3 Tbsp tahini

Pistachio Cardamom Crust by Quite Good Foods (link above)

  • 1/2 cup hulled pistachio nuts
  • 1/4 cup cashew nuts
  • 1/4 cup sunflower seeds
  • 1/2 cup dried dates (about 12, roughly chopped)
  • 1/2 cup freeze dried strawberries
  • 1/2 tsp freshly ground cardamom (I ground the seeds from six pods using a mortar and pestle)
  • 2 tbsp coconut oil melted if solid

Instructions

Pistachio Cardamom Crust

  1. Put the nuts, seeds, dates and cardamom into the bowl of a food processor and blitz until the mixture is a small crumb.
  2. Add the freeze dried strawberries and coconut oil and pulse until combined. You want the strawberry pieces broken up, but not completely disintegrated - it's nice to come across a larger piece of it in the mixture every now and then.
  3. Divide the mixture in half and press into the bottom of 2 separate 4 inch springform pans (using the bottom of a 1/4 cup measuring cup to pack it in tightly) and refrigerate until firm (at least half an hour)

Tahini Cheesecake

  1. In the bowl of a stand mixer (or hand held), mix the cream cheese, vanilla and powdered sugar until well combined and smooth, 2-3 minutes. Add the sour cream, whipping cream and tahini and mix until it thickens, 4-5 minutes. 

  2. Divide the filling evenly and spread it into the prepared crust. Cover and refrigerate at least 4 hours or overnight and top with nuts and freeze dried strawberries.

  3. Make sure to store in the fridge or freezer.