No-Bake, Perfectly Easy Black Sesame Cheesecake
This easy cheesecake recipe is the perfect way to impress! The black sesame flavor is unmatched, and perfectly compliments the tang of cream cheese! It has a beautiful color contrast with the golden graham crackers, the dramatic black of the crunchy butter, and that oh-so-familiar black sesame speckle in the cheesecake filling.
This recipe is a variation of the No Bake Cheesecake from Sally’s Baking Addiction.
No-Bake, Perfectly Easy Black Sesame Cheesecake
Rated 2.0 stars by 1 users
Category
Dessert
Servings
1
Prep Time
150 minutes
Cook Time
0 minutes
This easy cheesecake recipe is the perfect way to impress! The black sesame flavor is unmatched, and perfectly compliments the tang of cream cheese! It has a beautiful color contrast with the golden graham crackers, the dramatic black of the crunchy butter, and that oh-so-familiar black sesame speckle in the cheesecake filling.
This recipe is a variation of the No Bake Cheesecake from Sally’s Baking Addiction.
Author:Annie Chapman (Butter-Lab)
Ingredients
- 200g heavy whipping cream, cold
10g powdered sugar
413g cream cheese, room temperature
40g sour cream, room temperature
67g sugar
-
70g Rooted Fare Black Sesame Crunchy Butter (plus more for topping!)
200g graham cracker dust (you can buy already pulverized graham crackers at the store)
67g brown sugar
115g butter
For cheesecake
For crust
Directions
For the crust, use a spatula to mix the brown sugar and graham cracker dust in a large bowl to break up any brown sugar lumps. Add the melted butter and continue to mix.*
Add the crust mixture in the cheesecake pan and use the back of a spoon or measuring up to press it into the pan. You can reserve a couple spoonfuls on the side to use as a topping. Set aside.
To prepare the cheesecake, use your mixer to whisk the heavy whipping cream and powdered sugar in a bowl until super stiff. Start on medium speed and move up to high once the whipping cream starts to thicken to avoid splashing. Scoop the whipped cream into a small bowl and set aside. If it’s a hot day or you live with someone who loves to have the heater on, keep it in the fridge.
Combine the cream cheese, Black Sesame Crunchy Butter, sugar, and sour cream and mix on the lowest speed in a bowl (you can use the whipped cream bowl). If you are using a stand mixer, use the paddle attachment. If you are using a handheld mixer, use a single attachment instead of both. Periodically scrape down the sides and bottom of the bowl. Mix until uniform.**
Use your spatula to fold the whipped cream into the cream cheese mixture, about 1/3rd at a time, and mix until fully incorporated. (Pro tip: Don’t overmix it! The goal is for the whipped cream to give the cheesecake a light and airy texture. It won’t be airy if you pop all the air bubbles with your spatula. It’s better to leave a few streaks of whipped cream than to make your cheesecake dense.)***
Use a spatula to add cheesecake filling into the pre-molded crust. Gently push the filling out toward the edges of the crust using a spoon or spatula. If you plan to add more Rooted Fare black sesame butter as a topping, try to make a shallow well in the center that you can fill with the butter. Then, add the remaining graham cracker to the center.
Refrigerate for at least 2 hours before digging in!
Recipe Note
Ingredients Note:Make sure your cream cheese is room temperature and soft. If you’re doing this as a last-minute dessert, heat the cream cheese in the microwave or on a double boiler on the stove. If you use the microwave, heat in 10-20 second bursts and stir after each time!
Recipe Notes:
*Pro tip: If your brown sugar is in a box or canister, you can aggressively shake said container to break up some of the lumps, and also work out any frustration you’re feeling prior to baking. 😂
**Look out!: If you look into the mixing bowl and notice that there are white dots or cream cheese that just won’t mix smoothly, it just means that some portion of your cream cheese was a little too cold. Don’t stress about it - they won’t affect the texture or taste.
***Look out!: If your cheesecake mixture is super hard to stir, it’s probably too cold. You should leave it alone for 10-15 minutes and come back to try again. Better to let it warm up a bit than to give yourself a tennis elbow.
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Find more of Annie and her amazing creations through Butter-Lab:
Website: butter-lab.com
Instagram: @butter_lab_LA
TikTok: @butterlab
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