# No-Bake Lemon-Tahini Cheesecake Cups Source: https://theketovibe.com/recipes/keto-lemon-tahini-cheesecake-cups-with-toasted-sesame-crunch · By The Keto Vibe Kitchen · The Keto Vibe > Lemon cheesecake mousse, a nutty tahini swirl, and toasted sesame-almond crunch make a small dessert with plenty of texture. ## Nutrition and times - Net carbs: 4 g per serving - Calories: 280 kcal per serving - Fat: 27 g - Protein: 6 g - Total carbs: 6 g - Fiber: 2 g - Prep time: 20 min - Cook time: 5 min - Total time: 25 min - Servings: 6 - Category: Dessert - Cuisine: Mediterranean-inspired Net carbs are total carbohydrates minus fiber. Nutrition is an estimate per serving. Lemon cheesecake mousse, a nutty tahini swirl, and toasted sesame-almond crunch make a small dessert with plenty of texture. ## Before you start Whipped cream lightens the filling while cream cheese provides structure. The tahini is swirled through the mousse rather than beaten into the whole batch, so each spoonful has a contrast of lemon and sesame. The batch makes 6 servings; one serving is 1 cup. ## Choose and prepare the ingredients Soften block cream cheese before mixing and use powdered sweetener to avoid grit. Stir the tahini jar thoroughly before measuring. The main ingredients to have ready are: - 30 g raw almonds, finely chopped (about 1/4 cup) - 1 tablespoon sesame seeds (9 g) - 1 1/2 teaspoons unsalted butter (7 g) - 1 pinch fine salt Smooth unsweetened almond butter can replace tahini, although the flavor changes. That swap does not remove sesame from the topping; check every ingredient if adapting for an allergy. The complete measured ingredient list is in the recipe card below. ![Vertical ingredient guide for No-Bake Lemon-Tahini Cheesecake Cups](https://files.gostoredz.com/ketovibes/recipes/keto-lemon-tahini-cheesecake-cups-with-toasted-sesame-crunch-pin-3b799500.webp) *Ingredient guide — AI-generated illustration. Follow the recipe card for exact quantities.* ## Follow the process Cool the toasted topping completely before layering. Reserve half for the last minute so it stays crisp against the soft filling. 1. Make the crunch: melt the butter in a small skillet over medium-low heat. Add the chopped almonds and stir for 3 minutes. Add the sesame seeds and salt, then cook for 1–2 minutes more, stirring, until fragrant and lightly golden. Transfer to a plate and cool completely. 2. Stir the tahini until smooth. If it is too thick to drizzle, add warm water a few drops at a time, stirring well; it may initially thicken before loosening. Keep it thick but spoonable. 3. Cover and refrigerate for at least 2 hours, until chilled and spoonably firm. Just before serving, scatter the reserved crunch and a little fresh lemon zest over each cup. Use the complete method in the recipe card for every step, and judge doneness by the written temperature or texture cues. ![Vertical preparation and step-by-step process guide for No-Bake Lemon-Tahini Cheesecake Cups](https://files.gostoredz.com/ketovibes/recipes/keto-lemon-tahini-cheesecake-cups-with-toasted-sesame-crunch-pin-bc16bd49.webp) *Process guide — AI-generated illustration showing preparation and finishing stages, not photographs from a kitchen test.* ## Before you serve Use the specified sweetener type and keep portions consistent; different blends vary greatly in sweetness. Divide the completed recipe evenly so the serving size matches the nutrition estimate. ## Make ahead and storage Chill at least 2 hours before serving. Refrigerate covered for up to 3 days, with the reserved topping stored separately. ## Serving and ingredient notes Contains milk, tree nuts, sesame. Check packaged ingredients and substitutions for additional allergens. Nutrition is an estimate for 1 cup; optional extras and substitutions change it. ## Watch a supporting technique This video by Preppy Kitchen demonstrates whipping cream. It is a supporting tutorial, not this exact recipe; use the ingredient list and instructions on this page, especially its low-carb coating, quantities, and doneness checks. [How to Make Whipped Cream — Preppy Kitchen](https://www.youtube.com/watch?v=I-JWui4xvE4) ## More recipes for your table - [Cinnamon-Sweetener Chaffle Churro Sticks](https://theketovibe.com/recipes/crispy-cinnamon-sugar-keto-chaffle-churros) ## Ingredients ### For the sesame-almond crunch - 30 g raw almonds, finely chopped (about 1/4 cup) - 1 tablespoon sesame seeds (9 g) - 1 1/2 teaspoons unsalted butter (7 g) - 1 pinch fine salt ### For the lemon cheesecake filling - 200 g full-fat block cream cheese, softened - 1/4 cup powdered erythritol (about 40 g), or to taste - 2 tablespoons freshly squeezed lemon juice (30 ml) - 2 teaspoons finely grated lemon zest, plus a little for garnish - 1 teaspoon vanilla extract - 1/2 cup cold heavy whipping cream (120 ml) ### For the tahini swirl - 3 tablespoons smooth unsweetened tahini (45 g), stirred thoroughly - 1–2 teaspoons warm water, only as needed to loosen ## Instructions 1. Make the crunch: melt the butter in a small skillet over medium-low heat. Add the chopped almonds and stir for 3 minutes. Add the sesame seeds and salt, then cook for 1–2 minutes more, stirring, until fragrant and lightly golden. Transfer to a plate and cool completely. 2. Beat the softened cream cheese with the powdered erythritol until smooth. Beat in the lemon juice, lemon zest, and vanilla. Scrape the bowl to eliminate lumps; taste and adjust sweetness before adding the cream. 3. In a separate chilled bowl, whip the cold heavy cream to medium peaks. Fold it gently into the cream cheese mixture in two additions until evenly combined. 4. Stir the tahini until smooth. If it is too thick to drizzle, add warm water a few drops at a time, stirring well; it may initially thicken before loosening. Keep it thick but spoonable. 5. Reserve half the cooled crunch in an airtight container. Divide the remaining half among six small dessert glasses (about 120–150 ml capacity each). Spoon half the filling into the glasses, divide the tahini between them, then add the remaining filling. Gently swirl each cup once or twice with a skewer. 6. Cover and refrigerate for at least 2 hours, until chilled and spoonably firm. Just before serving, scatter the reserved crunch and a little fresh lemon zest over each cup. 7. Divide into 6 equal servings (1 cup per serving). Cool the toasted topping completely before layering. Reserve half for the last minute so it stays crisp against the soft filling. ## Notes Serving size: 1 cup. The ingredient quantities make 6 equal servings. Cool the toasted topping completely before layering. Reserve half for the last minute so it stays crisp against the soft filling. Storage: Chill at least 2 hours before serving. Refrigerate covered for up to 3 days, with the reserved topping stored separately. Nutrition is an approximate ingredient-based estimate per serving, including the listed sauce or topping but excluding optional garnishes and serving suggestions. Brand labels, portion size, discarded coating, and fat left in the pan can change the result. The new ingredient and process images are AI-generated illustrations, not photographs from a kitchen test. Follow the written quantities and doneness cues. Allow at least 2 hours of chilling in addition to the displayed prep and cook times. ## FAQ **What is the serving size?** This recipe makes 6 servings. One serving is 1 cup; divide the finished recipe evenly. **What is the most useful preparation tip?** Soften block cream cheese before mixing and use powdered sweetener to avoid grit. Stir the tahini jar thoroughly before measuring. **Can I make it ahead?** Chill at least 2 hours before serving. Refrigerate covered for up to 3 days, with the reserved topping stored separately. **What should I watch for while making it?** Cool the toasted topping completely before layering. Reserve half for the last minute so it stays crisp against the soft filling.