No-Bake Black Tahini Coconut Swirl Cheesecake | Recipes | Roland Foods

Ingredients

• 1 (11 ounce) box vanilla wafer cookies
• 2 sticks butter
• 1 teaspoon salt
• 16 ounces cream cheese, room temperature
• ½ cup powdered sugar
• 1 ¼ cup Roland® Coconut Milk , divided
• 1 lemon, zested
• 1 teaspoon vanilla extract
• ⅔ cups Black Tahini
• Seasonal berries, for serving
• Mint, for serving
• Preheat the oven to 350 degrees F. Prepare a 9-inch springform pan with non-stick cooking spray
• In the bowl of a food processor, add the vanilla wafer cookies and pulse until finely ground
• In a large mixing bowl, combine ground cookies with the melted butter and salt. Mix to combine
• Pour the mixture into the prepared springform pan. Using a measuring cup, press the mixture onto the bottom of the pan, and about 1 inch up the sides of the pan. Refrigerate for 30 minutes
• Bake chilled crust for 8-10 minutes. Allow to cool completely
• In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and powdered sugar. Mix on medium until the mixture is smooth
• To the mixture add 1 cup of Roland® Coconut Milk , lemon zest, and vanilla. Mix for about 3 minutes on high, until the mixture is smooth
• In the bowl of a food processor, add the Roland® Black Tahini , ¼ cup of the remaining Roland® Coconut Milk and ⅔ cup of the cream cheese mixture. Pulse until smooth
• Cover with plastic wrap and place the cheesecake in the fridge. Chill for at least 8 hours
• Serve with seasonal berries and mint