Tahini has become one of my favorite flavors in desserts. I love the sweet, butty sesame taste, and it’s definitely one of the best treats there is, which also goes well with so many different flavors.
This cream cheese pie is very easy to make, and you don’t even need to turn on the oven for it. It’s made of a cookie crust filled with homemade halva spread (made of tahini and honey), cream cheese filling and coffee cream. In order to make it look even more festive, I added asymmetrical crunchy dark chocolate sheets that are also very easy to make.
No-bake Tahini and Coffee Cream Cheese Pie
Servings 24 cm round tart pan
For the crust:
- 150 grams plain biscuits or graham crackers
- 75 grams melted butter
For halva spread:
- 80 grams 1/3 cup raw tahini paste
- 80 grams 3 tbsp. honey or date syrup
Cream cheese filling:
- 225 grams cream cheese at room temperature
- 50 grams 5 tbsp. icing sugar
- 1 tbs. vanilla extract
- 10 grams 2 tsp. pudding powder
- 250 ml. cold heavy cream
- 250 ml. heavy cream
- 2 tsp. instant ground coffee
- 30 grams 3 tbsp. icing sugar
- 5 grams 1 tsp. pudding powder
For chocolate sheets:
- 100 grams dark chocolate
- Ground cocoa beans
- Ground hazelnuts
Crust: in a food processor with a steel blade grind biscuits into a fine powder.
Add melted butter and process until the mixture is moist.
Tighten the crumbs to the bottom and sides of a pie pan and chill in the freezer for about 15 minutes.
Halva spread: mix tahini and honey to a thick paste.
Pour over the cold crust and smooth the top to a thin layer.
Cream cheese filling: in a bowl of an electric mixer put cheese, powdered sugar, vanilla, pudding powder and heavy cream and whip on high speed until creamy and stable.
Pour the cream over the crust, and smooth the top. Cool in the refrigerator for about an hour to set.
Coffee Cream: in a mixer bowl put cream, coffee, sugar and pudding powder and whip on high speed until creamy and stable.
Transfer the cream into a pastry bag fitted with serrated 2cm piping tip and pipe small mounds on top of the cheese filling. Refrigerate.
Chocolate sheets: melt the chocolate in the microwave or over double boiler. Pour over a baking paper and level to a thin layer, about 2-3 mm thick. Sprinkle with crushed cocoa beans and hazelnuts freely.
Cool in the freezer for about 15 minutes to set completely. Break to asymmetrical pieces.
Decorate the pie with chocolate sheets and serve.
- Keep the pie in a closed container in the refrigerator for up to 4-5 days.