An almost no bake, simple & easy black sesame cheesecake that’s fluffy and lightly sweetened with a toffee-likeΒ crust. A perfect treat for afternoon tea!

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Before we start, let’s talk cheesecake. This recipe is not your typical decadent New York style cheesecake, in fact it’s the opposite – it’s soft, fluffy, lightly sweetened and has crazy nutty flavours from the roasted black sesame and the toffee-like crust. I adapted this recipe from my mother-in-law’s cherry cheesecake – which is to die for but that will be another recipe in the near future. πŸ™‚


Black Sesame Cheesecake


I know I always say I am not much of a baker, but there’s a little baking in this but you know what? That 10 minutes of bakingΒ is SO WORTH IT. I’d barely even call that baking, it’s more like toasting! There’s something about browning the crust that makes it almost taste toffee-like. (Like a Skor bar!) I seriously think the crust is the best part but I’ll let you be the judge.




Most ingredients can be bought at the local grocery store.


Black Sesame Cheesecake


Black sesame seeds may or may not be found at your local grocery store but can usually be found at an Asian supermarket or a specialty grocery store. It can also be purchased online as wellΒ here.


IMPORTANT: When shopping for black sesame seeds, do not confuse black sesame seeds, with black sesame ‘dessert powder’. Check the ingredients, it shouldn’t contain any sugar. Black sesame dessert powder contain sugar and are meant to be used as an instant black sesame dessert. Look for the whole black sesame seeds and grind them up at home.


For the graham cracker crumbs, you can buy pre-ground or the actual graham cracker cookies and grind them up at home. We found it to be easier to just buy the pre-ground ones, so I used that.


Black Sesame Cheesecake


Normally, we would use unsalted butter for cooking and baking but for this recipe go with the salted butter.

Yup, salted butter. The salt in the butter gives the crust a lightly salty flavour which gives it an almost toffee bar flavour and the salt and sweet combination is absolutely fantastic together. Seriously!



Pre-baking the Graham Cracker Coconut Crust
  1. Melt the butter in the microwave 15 seconds at a time for approximately 45 seconds until it has melted. (Don’t do 45 seconds all at once, unless you enjoy the sight of exploding butter, followed by a intense clean up! πŸ˜› Sadly, I found this out the hard way.)
  2. In a large bowl, combine the graham cracker crumbs (if you are using whole crackers, put it in the food processor to finely ground it first), the unsweetened shredded coconut, sugar and melted butter and mix well until it has the consistency of wet sand.
  3. Press them into a tartlet shells, starting with the sides first, then the bottoms. I found it easiest to just use your hands to do this.
    Black Sesame Cheesecake
  4. Pre-heat the oven to 350F (177C) and bake them for 10 minutes.
  5. Once baked, remove them from the oven and let it cool before taking them out of the tartlet shells.


No Fuss Version

Use a 9×11 pan! If you don’t want to fiddle around with the tartlets you can make these into squares. Use a 9×9 pan and pre-bake the crust with that. Once the creamy filling has been mixed together, scoop it into the baked crust and chill it in the fridge – and voila! An even easier, less fuss black sesame cheesecake! πŸ™‚


Making the Black Sesame Cream Cheese Mix
  1. Measure out the black sesame seeds and grind them in a food processor until it is crumbly and fine in texture. Then add in the sugar and blitz it for 1 more minute.
  2. In a bowl, combine the softened cream cheese and black sesame/sugar mixture with a fork or spatula. (If your cream cheese is not soft, this will not evenly mix – you can quickly warm up the cheese in the microwave for 25 seconds to warm it up to a soft consistency)
  3. In another large bowl, add in the heavy cream and use a hand or stand mixer and mix it until it forms a thick whipped cream. This will take about 5 minutes or so.
  4. When the cream is thick and holds it’s shape, add in the black sesame cheese mixture into the heavy cream bowl and mix some more until it has evenly combined into a creamy mixture.

Black Sesame Cheesecake


Building it

There are 2 ways you can build it, use the method that you find most appealing!Β πŸ™‚

  1. No Fuss [9×9 pan]Β – Pour the cream cheese mixture into the 9×9 glass pan (assuming you used that method to make the crust) and then toss the whole pan into the fridge to cool. Once cooled, you can scoop it out messily and serve it up that way or cut them into squares.Β  Top it with a few black sesame seeds, toasted coconut or whipped cream.
  2. Build it When You Eat ItΒ – Put the cream cheese mixture in the fridge first to cool for a few hours so it has a thicker consistency. Once it is thicker, you can dollop the cream cheese mixture into the crust! Top it with a few black sesame seeds, toasted coconut or whipped cream. We prefer this methodΒ so we don’t need to keep a large pan in the fridge – we store the crusts in a well sealed container on the counter. Bonus: The tarts stay crisper for an extra crunchy texture! πŸ™‚



Black Sesame Cheesecake

Black Sesame Cheesecake

Yay for simple sweets!


Black Sesame Cheesecake

  • Author: Joyce | Pups with Chopsticks
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 12 Mini Cheesecakes
  • Category: Dessert
  • Cuisine: Asian, American


An almost no bake, simple & easy black sesame cheesecake that’s fluffy and lightly sweetened with a toffee-like crust.


Coconut Graham Cracker Crust

  • 4 cups graham cracker crumbs
  • 1 cup unsweetened dried shredded coconut
  • 1 cup salted butter (melted)
  • 2 tablespoons sugar

Black Sesame Cream Cheese Filling

  • 1 1/4 cups black sesame seeds
  • 1/2 cup sugar
  • 250g cream cheese (soften)
  • 250 ml whipping cream/heavy cream (minimum 35% fat)


Making the Coconut Graham Cracker Crust

  1. Melt the butter in the microwave 15 seconds at a time for 45 seconds
  2. In a large bowl, combine the graham cracker crust, shredded coconut, sugar and butter and mix well until it has the consistency of wet sand
  3. Pre-heat oven to 350F (177C)
  4. [If you’re using tartlet shells] Press the graham cracker crumbs into the sides of the shell and then the bottom
  5. [If you’re using a 9×9 pan] Press the graham cracker crumbs onto the bottom or the pan
  6. Bake for 10 minutes
  7. Set aside to cool, once it has finished baking. (If you are using tartlet shells, do not remove them out of the shells until they are full cooled, or they will fall apart)

Making the Black Sesame Cream Cheese Filling

  1. Measure out the black sesame seeds and grind it in a food processor until it is fine and crumbly
  2. Add sugar into the food processor and blitz it with the seed mixture for about 1 minute
  3. In a large bowl, combine the black sesame seed/sugar mixture and soften cream cheese with a fork or spatula. (Cream cheese must be soft else it will not mix with the black sesame seeds evenly)
  4. In another large bowl, use a hand or stand mixer and mix the heavy cream for about 5 minutes until it has formed a thick whipped cream that can hold it’s shape
  5. Add in the black sesame mixture into the whipped cream and mix it until it is evenly mixed.

Building It

  1. [9×11 pan] Pour the cream cheese mixture into the 9×9 pan on top of the crust and put it in the fridge to cool and set. To serve, this you can cut them into squares or scoop it out messily for a more rustic dessert
  2. [Tarlets] Put the cream cheese mixture into the fridge to cool and solidfy for a few hours, when ready to serve, scoop a mound of the mixture out on top of the tarts
  3. [Toppings] Serve it with whipped cream, black sesame seeds, toasted coconut or topping free!Β πŸ™‚


  • Microwave the butter in 15 second increments, else the butter will sputter and explode in the microwave and make a mess.
  • If you’re pressed for time, soften the cream cheese in the microwave for 25 seconds.


  • Serving Size: 1 Serving
  • Calories: 606 kcal
  • Sugar: 19 g
  • Sodium: 377 mg
  • Fat: 46 g
  • Carbohydrates: 43 g
  • Protein: 7 g

Keywords: cheesecake, black sesame cheesecake

Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites, however I provide these links to make items easier to find if you cannot purchase this locally and I would never recommend anything I don’t own myself or highly recommend. I would prefer you buy your items locally if possible to support your local shops (and chances are they are cheaper locally as well!) πŸ™‚

22 thoughts on “Black Sesame Cheesecake”

  1. I’m not a baker at all so toasting is my kind of baking. I love black sesame ice cream so this looks like a winner to me. I really like the idea of the sweet, salty toffee crust as well. This one looks like you’ve considered all the details. The tartlet presentation is really slick as well. Nice!

    1. Yes! I am the same way πŸ™‚ Just need a almost no bake easy recipe to curb my sugar fix haha πŸ™‚

    1. Yeaaap! That’s totally me haha. 0 patience to let anything set in the fridge, even normal food I usually just eat it piping hot and burn myself haha πŸ™‚

    1. Thanks Maria! πŸ™‚ Black sesame is a commonly ingredient for desserts in Asian cuisines so I thought I’d make a simple version at home to curb some sweet cravings! πŸ™‚

  2. And you say you’re not a baker!!! Lol. I have a secret for you . . . . i have NEVER made a cheesecake or any kind of pseudo-cheesecake. Lol. This looks delish! I love that you are always so experimental in your flavors and pairing interesting ingredients with recipes I would not expect!

    1. pseudo cheese cakes don’t count! hahaha! πŸ™‚ your desserts look to DIE for. I’ll leave the pro baking to you. haha
      Thanks for the kind words! I try, when I’m bored I’m like a mad scientist in the kitchen, you should see some of the disastrous things I have came up with haha!

  3. Wow, this is such an interesting and unique recipe! Very cool flavor combinations, for not being a baker this is a fantastic no fuss dessert

    1. Thanks Cara! πŸ™‚ I’m in the same boat, what’s a girl to do when you crave something sweet right? haha πŸ™‚

  4. I have totally tried to melt butter in the microwave in one-go and it exploded everywhere too! Not fun to clean-up. πŸ™ What a great flavour selection for this cheesecake. Black sesame and coconut go so well together! Nutty and sweet! The tartlets look so cute too!

    1. Yup!! I’m a butter klutz πŸ˜€ I actually didn’t finish making all the tarts that night and ended up scooping the filling into the bowl and crumbling the crust on top! Another option! πŸ˜€

  5. This black sesame cheesecake sounds so exotic! The perfect dessert to impress my family of “think they know everything about baking” gals lol. Thank you, I may have to drop this on them this Easter, can’t wait!

    1. aww thanks Erica! πŸ™‚ Hope you and your family had a wonderful Easter!

    1. Yes! πŸ™‚ Don’t get me wrong I love decadent cheesecakes too! But sometimes a light and fluffy one is just right after a heavy dinner or just to have as a afternoon snack with tea

  6. You had me at “toffee-like crust” ! That sounds incredible! This is my kind of dessert, Joyce! I love Asian-fusion mash-up type dishes that have the best of both worlds and this definitely fits the bill. Black sesame is one of my favorite flavors EVER and cheesecake is my absolute favorite dessert, so I’m pretty sure you made this dessert just for me. πŸ˜‰ And did I mention the crust?? THAT CRUST! Omg, I’m basically drooling right now and getting odd looks from the other people at Starbucks. Awkward? Yes… Worth it? YES!!!! Enough said. I am making this ASAP.

    1. Aww thanks for all those kind things Alyssa! I think that’s actually my fave part too, every time I walked by it, it would smell like a skor bar!

  7. Hello! This looks amazing.

    I was wondering if I could use black sesame paste? Thanks πŸ™‚

    1. Hi Chelsea!

      I have never tried using sesame paste before. Do you mean the black sesame paste or the brown one like this one ( I don’t think the brown one would give a good result since it’s a bit runny but if you are using a black one and it’s thicker it might work. Just make sure to check if there is already sugar in the black sesame paste and adjust the sugar in this recipe for it so you don’t double up on the sugar πŸ™‚

      I’m curious to hear if the black sesame paste will work, if you decide to try it! πŸ™‚ Might actually be a great shortcut! πŸ˜€

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