Read the post in: 繁體中文
Creamy layer, nutty base, and earthy black sesame paste filling, these Vegan Black Sesame Cheesecake Bars are perfect for black sesame lovers as I am!
I really love the taste of black sesame paste, aka black tahini. As a person who has sweet-tooth every day, it’s reasonable to combine the lovable flavor into dessert. So here are these Vegan Black Sesame Cheesecake Bars which are creamy and satisfying with chocolate!
These Black Sesame Cheesecake Bars are vegan, meaning no egg, no dairy, no animal product. It’s also on the healthy (nutritious) side without common flour and white sugar. But the most important thing is, they are DELICIOUS. At least that’s what I feel.
To make it richer and “like-dessert,” I also add a thin layer of dark chocolate with a small tough of fleur de sel on top, which is totally optional but highly recommended.
OK, back to our Vegan Black Sesame Bars.
I’ve shared another black sesame dessert recipe before, the Black Sesame Tofu Vegan Cheesecake, which I sure love from the bottom of my heart.
But these Black Sesame Cheesecake Bars are richer because the black sesame got its own layer this time. So as a black sesame lover, it’s too hard to not fall in love with them.
The Four-Layer Deliciousness!
These Vegan Black Sesame Cheesecake Bars are made of 4 layers, actually. They are:
- Dark Chocolate that you cannot get wrong with it
- Vegan Cheesecake that got a secret ingredient
- Black sesame paste filling that I adore since I was a kid
- A nutty base that goes so well with the black tahini taste
I like to cut them into squares so I can just grab them straight out from the freezer. It’s also easier to cut this way, in my opinion.
Do not assume that a thin layer of black sesame paste wouldn’t do anything. Because the flavor of black sesame is so strong that just a little goes a long way. The combination of chocolate and black sesame paste is very interesting, in a good way.
A Secret Ingredient!
And as I’ve mentioned above, there is a secret ingredient in the cheesecake layer. It’s white in color and really soft.
Guess what? (Answer below the dot-lines)
I know that it might sound weird, but it really works! Trust me, you will not taste the tofu at all.This dessert recipe is kind of a combo of 4 my favorite things: chocolate, cheesecake, black sesame paste, and tofu! If you’re also into these things, you might be interested in:
- Vegan Flourless Molten Chocolate Cake (7 ingredients)
- Vegan Black Mousse Cups
- Easy Snicker Bars (Vegan + Wholesome!)
Vegan Black Sesame Cheesecake Bars (No-Bake)
For the base
- 15 g (~3 Tbsp) rolled oats
- 2 Tbsp walnuts
- 30 g (a scant ¼ cup) almonds
- 1 tsp chia seeds
- 20 g pitted dates, ~3 small Deglet Noor dates
- 1/2 Tbsp coconut oil, melted
- A hint salt
For the black sesame layer
- 50 g black sesame paste, *
- 1/2 Tbsp maple syrup
- 1/2 Tbsp coconut oil, melted
For the cashew cheesecake layer
- 30 g raw cashews, soaked for 4-6 hours
- 2 Tbsp coconut oil, melted
- 100 g (~3.5 oz) silken tofu, drain out the extra water
- 1 Tbsp maple syrup
- A hint salt
- 2 Tbsp soy milk, or other plant milk
- ⅛ tsp apple cider vinegar, **
For the topping
- 50 g (~1.8 oz) dark chocolate, ***
- 1/2 tbsp coconut oil, melted
- fleur de sel, or coarse sea salt
To make the base
- Line the pan with baking paper.
- Use a food processor to roughly chop the pitted dates, then add other base ingredients, and continue to process until all chopped and mix. Add some water to help bind the mixture if needed. The mixture should stick together when pressed between your fingers.
- Press the base mixture into the bottom of the lined pan and place it in the freezer while we move on.
- To make the black sesame layer:
- Mix the black sesame paste, maple syrup, and coconut oil in a food processor or simply in a bowl.
- Take out the pan from the freezer and spread the black sesame mixture onto the base evenly. Return the pan in the freezer for at least 10 minutes to let it get a little firm.
To make the cashew cheesecake layer
- Drain out the water from the cashews and rinse them a little bit. Then add them along with other cheesecake ingredients into a blender and blend until smooth.
- Take out the pan from the freezer. Pour the cheesecake mixture onto the sesame layer and wiggle gently to let the mixture evenly distributed in the pan. Pop it into the freezer for another 20 minutes.
To make the toppings
- Melt the dark chocolate and the coconut oil together with a double boiler or a microwave.
- Remove the pan from the freezer, pour the melted chocolate onto the cashew cheesecake layer, and tilt the pan from one side to the other to let the melted chocolate evenly over the cheesecake layer. (Move fast since the chocolate gets solid really quick.)
- Return the pan to the freezer for another 15 minutes to get firm. Then remove it from the pan by pulling the baking paper on the longer sides. Slice and sprinkle some fleur de sel or sea salt on top and enjoy!
- *Black sesame paste: You can also use black tahini.
- **Apple Cider Vinegar: It adds a little tangy taste to make it more like cheesecake. You can also use lemon juice for a slightly different taste.
- ***Chocolate: I usually use the one with 70% cacao content. You can use the one you like.
- Storage: Store in the freezer for 2-3 weeks.