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Proudly Australian

Cherry Bakewell Cheesecake

Recipe by Fitness Forster. YUM! We're obsessed with this Cherry Bakewell Tart. Beautiful flavours and stunning colours. This easy-to-make Cherry Cheesecake is a must-try for all cheesecake lovers!

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Serves: 10

Prep: 10 minutes

Freeze: 8 hours


100 g Coconut oil (melted)

60 g Ground almonds

40 g Oats

40 g Sugar-free digestive biscuits


150 g Fresh cherries

350 g Soft/Cream cheese

80 g Natvia

1 tablespoon Almond Extract


  1. Pre-prepare a medium cake tin lined with non-stick paper; pop to one side. �
  2. Starting with the base- Crush/blend digestives; mix with ground almonds and oats. Add coconut oil and mix well. �
  3. Pour into your cake tin and press down firmly. Pop in the fridge for 30 minutes. �
  4. For the cheesecake simply blend all ingredients together until you get a lovely pink mixture. Pour over base and freeze for a minimum of 8 hours or overnight. �
  5. Take out 10 minutes before serving so it’s easier to cut. �Can be stored in the freezer for up to one month. �
Carbs Pro Fats Energy KJ Calories Serving size
7.5g 5.1g 25.4g 1180 282 82g

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