Black Sesame Cheesecake
12 mini cheesecakes or one 9×9 pan
No-bake black sesame cheesecake with a graham cracker–coconut crust and whipped cream filling.
| prepSoften cream cheese at room temperature for a few hours, or microwave 25 seconds | |||||||
| prepPreheat oven to 350°F / 177°C | |||||||
| 280 g graham cracker crumbs | Mix graham cracker, coconut, sugar & butter | Press crust into shells or pan | Bake crust 350°F / 177°C, 10 min | Cool crust completely | Spread filling on crust, chill until set | Serve with whipped cream, sesame & coconut | |
| 85 g unsweetened dried shredded coconut | |||||||
| 225 g salted butter, melted | Melt butter in microwave, 45 sec | ||||||
| 25 g sugar | |||||||
| 150 g black sesame seeds | Grind black sesame seeds in food processor | Blitz with sugar, 1 min | Mix sesame–sugar with cream cheese | Fold sesame mixture into whipped cream | |||
| 100 g sugar | |||||||
| 250 g cream cheese, softened | |||||||
| 250 ml whipping cream or heavy cream, minimum 35% fat | Whip heavy cream, 5 min until stiff peaks | ||||||
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