These black sesame cheesecake bars are one of those desserts people stop scrolling for. I first made them out of curiosity after seeing black sesame everywhere online, and honestly, I was hooked. They’re creamy, lightly nutty, not overly sweet, and they look far more impressive than the effort involved. This is the kind of dessert that feels a bit special but still very doable on a normal day.
Why This Tastes Great
- Black sesame has a rich, toasted, nutty flavour that pairs beautifully with cream cheese
- The filling is ultra creamy without being heavy
- The subtle sweetness lets the sesame shine rather than overpowering it
- The dramatic swirl makes these bars look bakery-level fancy
Equipment
- 8 x 8 inch baking pan
- Parchment paper
- Food processor or blender
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
Serves & Timings
Serves: 9 to 12 bars
Prep time (active): 20 minutes
Cook time (active): 40 minutes
Additional passive time (chill/soak/rest): 2 hours
Total time (approx): 3 hours
Ingredients
For The Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For The Black Sesame Paste
- 1/2 cup black sesame seeds
- 2 tablespoons honey or maple syrup
- 1 tablespoon neutral oil
For The Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Method
Make The Crust
- Preheat the oven to 325°F. Line an 8 x 8 inch pan with parchment paper, leaving overhang for easy removal.
- Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press firmly into the bottom of the prepared pan.
- Bake for 10 minutes, then set aside to cool slightly.
Make The Black Sesame Paste
- Toast the black sesame seeds in a dry skillet over medium heat for 3 to 4 minutes until fragrant. Let cool slightly.
- Transfer to a food processor or blender with honey and oil.
- Blend until smooth and thick, scraping down the sides as needed.
Make The Filling
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing just until incorporated.
- Mix in sour cream, vanilla, and salt.
- Scoop about 1 cup of the filling into a separate bowl and stir in the black sesame paste.
Assemble
- Pour the plain cheesecake filling over the crust and smooth the top.
- Spoon dollops of the black sesame filling over the surface.
- Use a knife to gently swirl, creating a marbled pattern.
Bake
- Bake for 35 to 40 minutes until the edges are set and the center has a slight wobble.
- Cool completely, then refrigerate for at least 2 hours before slicing.
Tips & Variations
- For a stronger sesame flavour, add an extra tablespoon of sesame paste
- Swap graham crackers for chocolate cookies for a darker base
- These bars slice best when fully chilled
- Sprinkle a few black sesame seeds on top for extra visual impact
Compact Nutrition (Per Bar, Approximate)
- Calories: 280
- Fat: 19g
- Carbohydrates: 24g
- Protein: 6g
FAQ
What does black sesame taste like?
It’s nutty, slightly earthy, and less sweet than peanut butter. Think toasted nuts with a cozy depth.
Can I make this no-bake?
Yes. Chill the crust instead of baking and set the filling with gelatin or whipped cream. I can adapt it if you want a no-bake version.
Where do I buy black sesame seeds?
Asian grocery stores, well-stocked supermarkets, or online.
Black Sesame Cheesecake Bars That Look Fancy but Are Surprisingly Easy
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These black sesame cheesecake bars are one of those desserts people stop scrolling for. I first made them out of curiosity after seeing black sesame everywhere online, and honestly, I was hooked. They’re creamy, lightly nutty, not overly sweet, and they look far more impressive than the effort involved. This is the kind of dessert that feels a bit special but still very doable on a normal day.
Ingredients
Equipment
Method
Method
Make The Crust
- Preheat the oven to 325°F. Line an 8 x 8 inch pan with parchment paper, leaving overhang for easy removal.
- Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press firmly into the bottom of the prepared pan.
- Bake for 10 minutes, then set aside to cool slightly.
Make The Black Sesame Paste
- Toast the black sesame seeds in a dry skillet over medium heat for 3 to 4 minutes until fragrant. Let cool slightly.
- Transfer to a food processor or blender with honey and oil.
- Blend until smooth and thick, scraping down the sides as needed.
Make The Filling
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing just until incorporated.
- Mix in sour cream, vanilla, and salt.
- Scoop about 1 cup of the filling into a separate bowl and stir in the black sesame paste.
Assemble
- Pour the plain cheesecake filling over the crust and smooth the top.
- Spoon dollops of the black sesame filling over the surface.
- Use a knife to gently swirl, creating a marbled pattern.
Bake
- Bake for 35 to 40 minutes until the edges are set and the center has a slight wobble.
- Cool completely, then refrigerate for at least 2 hours before slicing.
Nutrition
Notes
Tips & Variations
- For a stronger sesame flavour, add an extra tablespoon of sesame paste
- Swap graham crackers for chocolate cookies for a darker base
- These bars slice best when fully chilled
- Sprinkle a few black sesame seeds on top for extra visual impact
FAQ
What does black sesame taste like?It’s nutty, slightly earthy, and less sweet than peanut butter. Think toasted nuts with a cozy depth. Can I make this no-bake?
Yes. Chill the crust instead of baking and set the filling with gelatin or whipped cream. I can adapt it if you want a no-bake version. Where do I buy black sesame seeds?
Asian grocery stores, well-stocked supermarkets, or online.
