Let's get cooking

Recipe Details

Preparation Time 15 minutes | Cooking Time 50 minutes | Preheat to 170 degrees | Serves 6

A delicious, mouth-watering treat for those long summer days, using our ever popular Creamy Sheese Original.  It definitely won’t last long when the family is around!



For the base

  • 100g oats
  • 100g nuts of choice (can be mixed)
  • 100g dates


For the cheesecake part

  • 2 x packs Bute Island Creamy Sheese
  • 100g sugar or stevia
  • 3 tablespoons cornflour
  • 2 tablespoons dairy-free milk
  • 1 teaspoon vanilla extract


For the blueberry topping

  • 150g frozen blueberries
  • 1 tablespoon maple syrup
Cooking Method

  1. Preheat the oven to 170C and grease and line a 20cm loose-bottomed cake tin
  2. First make the base: Place the oats, nuts and dates into a food processor and blitz until broken down and the mixture comes together. Press into the tin and set aside.
  3. Place the Sheese, sugar/stevia, cornflour, milk and vanilla into a blender or food processor and whizz up until thick and creamy.
  4. Spoon over the base and smooth out evenly. Bake for 40-45 minutes until the top feels firm. Leave to cool then chill in the fridge for at least 3 hours.
  5. Place the blueberries and maple syrup in a pan and bring to the boil. Simmer for 5 minutes until syrupy then set aside.
  6. When ready to serve, pop the cheesecake out of the tin, spoon over the blueberries and any extra syrup, slice and enjoy!

Go back to the recipes    

Register for our newsletter