This frozen cheesecake is quite unconventional. The filling is made with steamed cauliflower florets, tahini, sunflower seed paste, and is given a sweet flavor from cacao powder, coconut cream, xylitol, and ground vanilla. Since this dessert isn't made with cashews (as many other vegan cheesecakes are) it's not as high in fat. It also has berries swirled into it for a burst of fruity flavor every couple of bites!

Cauliflower Tahini Cheesecake [Vegan, Gluten-Free, Grain-Free]



For the Crust:

  • 1/2 cup walnuts
  • 1/3 cup hazelnuts
  • 4 soft Medjool dates
  • A pinch of Himalayan salt

For the Filling:

  • 3 cups steamed cauliflower florets
  • 1/2 cup tahini
  • 1/4 cup sunflower seed paste
  • 3 tablespoons lemon juice
  • 1 teaspoon ground vanilla
  • 1/3 cup, plus 2 tablespoons coconut cream
  • 2 tablespoons carob powder
  • 1 tablespoon raw cacao powder
  • 3 tablespoons xylitol
  • A pinch of Himalayan salt
  • A handful of Aronia berries or wild blueberries, plus more for decorating


  1. Steam cauliflower florets for about 5-7 minutes. Be careful not to overcook them to avoid unpleasant flavor.
  2. Process walnuts, hazelnuts, and salt in a food processor until fine crumbs, then add the dates (if you do not use soft dates, chop them first) and process until the mixture holds together when squeezed. Firmly press crust into the bottom of a six-inch cake tin. Put the cake tin in the freezer.
  3. Combine the filling ingredients, except the carob and cacao, and blend until smooth. Scoop out 1/3 cup of the mixture for aronia swirls.
  4. Now add carob and cacao to filling and blend until well incorporated.
  5. Using immerse blender combine a handful of aronia berries with the 1/3 cup of light filling.
  6. Pour the cacao-carob filling onto cold crust and add the aronia filling on top (as you like). Shake the tin a bit to smooth it out and using a sushi stick create your swirls.
  7. Put the cake into freezer for 4-6 hours.
  8. Garnish with some more berries and/or chocolate and cacao nibs.