In make the crust, in a large bowl, combine Graham Cracker Crumbs (4 cup), Unsweetened Shredded Coconut (1 cup), Granulated Sugar (2 Tbsp) and Salted Butter (1 cup) and mix well until it has the consistency of wet sand.
Preheat oven to 350 degrees F (180 degrees C).
If you’re using tartlet shells, press the graham cracker crumbs into the sides of the shell and then the bottom.
If you’re using a 9×9 pan, press the graham cracker crumbs onto the bottom or the pan.
Bake for 10 minutes.
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.
Measure out the Black Sesame Seeds (1 1/4 cup) and grind it in a food processor until it is fine and crumbly.
Add Granulated Sugar (1/2 cup) into the food processor and blitz it with the seed mixture for about 1 minute.
To make the filling, in a large bowl, combine the black sesame seed/sugar mixture and Cream Cheese (250 g) with a fork or spatula. Cream cheese must be soft else it will not mix with the black sesame seeds evenly.
In another large bowl, use a hand or stand mixer and mix the Heavy Whipping Cream (250 mL) for about 5 minutes until it has formed a thick whipped cream that can hold it’s shape.
Add in the black sesame mixture into the whipped cream and mix it until it is evenly mixed.
To build it, if using a 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.
If using 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.
Serve it with whipped cream, black sesame seeds, toasted coconut or topping free!