Ingredients
Units
Scale
- 24 Oreos (about 2 cups Oreo crumbs)
- 4 Tbsp unsalted butter, melted
For the filling:
- 1 cup tahini
- 1 8–oz package cream cheese, at room temperature
- 1 cup powdered sugar
- 1 8–oz package whipped topping (Cool Whip is perfect for this)
For the topping:
- 1 cup bittersweet chocolate chips
- ½ cup heavy cream (can also use coconut cream)
- 1 Tbsp toasted sesame seeds (optional)
Instructions
- In a food processor, process the Oreos until they are fine crumbs. Combine with the melted butter, and stir with a fork. Press crumbs in an even layer into a pie pan, and refrigerate for at least 30 minutes. (You may also bake the crust if you prefer. To do so, preheat the oven to 350°F, prepare the crust the same way and bake for 10 minutes. Allow to cool completely before filling.)
- Combine tahini, cream cheese and powdered sugar in a stand mixer or in a bowl with a handheld mixer. Mix until smooth. Fold in whipped topping until the mixture is smooth and homogenous.
- Pour the filling into the cooled pie crust, and chill while you prepare the ganache topping.
- Place chocolate chips in a bowl. In a heavy-bottomed sauce pot, heat ½ cup heavy cream until simmering. Pour heavy cream over chocolate chips, and allow to sit for 5 minutes. Whisk until smooth, and then carefully pour over the tahini filling, smoothing the top.
- Sprinkle with toasted sesame seeds around the edges, if using, and chill for at least 1 hour before serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Summer