This luscious plant-based cheesecake pairs a creamy cashew and lime filling with the tastiest tart crust ever made with Blue Frog Macadamia, Almond and Manuka Honey cereal. Top with a generous drizzle of honey, some irresistible seed clusters from the cereal and a sprinkle of flaky sea salt. Delicious!
Base
Filling
Topping
An extra handful of Blue Frog Macadamia, Almond, and Manuka Honey cereal, liquid honey for drizzling.
Preheat oven to 150 degrees Celsius.
Place the cashews in a large bowl and cover with boiling water.
Soak for 30-40 minutes. Rinse and drain well. Cover the dates
with boiling water and soak for 10 minutes. Drain well. Place the
Blue Frog Macadamia, Almond and Manuka Honey cereal, the
chia seeds and salt into a food processor and blitz until a fine
crumb. Add the drained dates and run the machine until evenly
mixed. Test the mixture will stick together by pressing between
two fingers. Grease a 20cm fluted tin. One with a loose base is
ideal for easy removal.
Press the cereal and date mix into the tin evenly and firmly.
Spend a bit of time getting this stage right. It makes a big
difference to the end result. Prick a few holes in the bottom
of the tart crust with a fork. Bake for 15 minutes. Allow to cool.
Place all of the base ingredients into a high-speed blender.
Blitz until completely smooth and creamy. Taste and adjust
flavour, adding more lime juice or sweetener if desired.
Pour into the cooled tart case. Tap gently to remove air bubbles
and smooth the surface.
Place in the freezer for at least 3 hours to set. Remove from the
freezer 30 minutes prior to serving. Top with a handful of Blue
Frog cereal (especially all those delicious seedy clusters) and
then drizzle with honey.
Serves 8
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