No-Bake Black Tahini Coconut Swirl Cheesecake

Directions

1. Preheat the oven to 350 degrees F. Prepare a 9-inch springform pan with non-stick cooking spray
2. In the bowl of a food processor, add the vanilla wafer cookies and pulse until finely ground
3. In a large mixing bowl, combine ground cookies with the melted butter and salt. Mix to combine
4. 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
5. Bake chilled crust for 8-10 minutes. Allow to cool completely
6. 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
7. 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
8. 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
9. Pour half the remaining cream cheese mixture into the cooled crust. Then add dollops of the black tahini cream cheese mixture on top. Using a knife, swirl the mixtures together to create a marbled look. Repeat with one more layer of the cream cheese mixture and finish with some more dollops of the black tahini cream cheese mixture on top, creating more swirls with a knife
10. Cover with plastic wrap and place the cheesecake in the fridge. Chill for at least 8 hours
11. Serve with seasonal berries and mint