I based this recipe on the Knox gelatin no bake It’s a Snap Cheesecake recipe that has been popular in my household(s) for over 40 years. To make the recipe as easy as possible, I used commercial tahini (sesame paste) and plain nom-dairy yogurt. I used Kite Hill brand almond yogurt, but there are many other brands available. I suspect that cashew butter would be a good alternative to tahini, but I couldn’t find any locally. Since I also follow a low sugar, grain free diet I used Swerve sweetener, which measures 1:1 ratio with sugar, and made a faux graham cracker crust. It would be easy to adapt this recipe to use real sugar and graham crackers rather than my alternatives. Agar agar powder can also be used in place of gelatin for those who follow a vegan diet. To obtain coconut cream, refrigerate a can of full fat coconut milk overnight, open the can, and scoop out the thick coconut cream that has separated from the water. If using a springform pan, rub the sides of the pan with coconut oil and line with parchment paper to ensure clean removal of the pan from the cheesecake.
This cheesecake is very rich so I cut it into 12 pieces rather than the usual 8. I served it with low sugar cherry pie filling and coconut non-dairy topping. I think it would also be excellent with chocolate ganache.
Low Carb Faux Graham Cracker Crust
1 cup almond flour or meal
1/2 cup unsweetened shredded coconut
6 Tbs coconut oil, melted
2 Tbs Swerve sweetener
1 tsp molasses (optional)
1/2 tsp salt
Preheat oven to 375°F. Add dry ingredients in a 9 inch pie pan or a small mixing bowl for a 10 inch springform pan and whisk until well-combined. Add melted coconut oil and molasses. Mix ingredients together with a fork until the oil and molasses are evenly combined with the dry ingredients. Press the crust in the bottom of a springform pan or the bottom and sides of a pie pan using an offset spatula, the back of a spoon, or the bottom of a measuring cup. Bake the crust for 10-12 minutes, until lightly browned. Remove from the oven and let cool.
No Bake Non-Dairy Tahini Cheesecake
3/4 cup tahini
3/4 cup plain non-dairy yogurt
3/4 cup boiling water
1/2 cup coconut cream
1 envelope Knox gelatin
6 Tbs Swerve sweetener
2 Tbs lemon juice
1 tsp vanilla extract
1 tsp salt
1/2 tsp almond extract (optional)
In a mixing bowl add tahini, yogurt, coconut cream, lemon juice, flavoring extracts, and salt. Beat with an electric mixer until smooth. In a small bowl, whisk together Swerve sweetener and gelatin. Add boiling water and whisk until all the gelatin has dissolved. Slowly pour the gelatin mixture in with tahini mixture, mixing on low until well combined. Pour the cheesecake into the prepared crust and refrigerate uncovered for 30-60 minutes before covering to reduce condensation. Chill for 4-6 hours before serving.