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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Pre-prepare a medium cake tin lined with non-stick paper; pop to one side. �
Starting with the base- Crush/blend digestives; mix with ground almonds and oats. Add coconut oil and mix well. �
Pour into your cake tin and press down firmly. Pop in the fridge for 30 minutes. �
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. �
Take out 10 minutes before serving so it’s easier to cut. �Can be stored in the freezer for up to one month. �
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