Utterly delicious and moreish in every way, these cheesecakes will be polished off with not a crumb left in sight…

CHEESECAKES

Salted caramel espresso swirl ‘cheesecake’

SERVES ABOUT 12

For the base

155g (5½oz) raw almonds

8 medjool dates, pitted

For the caramel espresso swirl

10 medjool dates, pitted

60ml (2floz) espresso

1 tbsp hulled tahini

¼ tsp salt

¼ tsp vanilla powder

For the filling

460g (1lb) cashew nuts

125ml (4floz) maple syrup

60ml (2floz) plant-based milk

60ml (2floz) espresso

1 tsp vanilla powder a pinch of salt

1 Pour near-boiling water over the dates for the swirl and leave to soak.

2 Cover the cashew nuts in nearboiling water also and leave to soak while you prepare the base.

3 Combine the base ingredients in a food processor and pulse until you get a sticky consistency.

4 Press the mixture into a cake or slice tin lined with baking paper.

5 To make the filling, drain and rinse the cashew nuts. Blend all the filling ingredients on high speed in a blender or food processor until smooth and creamy.

6 Pour over the base.

7 Drain the dates. Add all the remaining caramel espresso swirl ingredients to a blender or food processor, pulse to combine and blend until smooth.

8 Pour evenly into the tin in a swirl pattern and, using a chopstick, gently stir the mixture in, making small figure of eight motions.

9 Place in the freezer for a minimum of 4 hours to set. Remove 10-15 minutes before slicing and serving.

Cherry cheesecake brownies

SERVES 16

For the brownie

200g (7oz) dark chocolate

150g (5½oz) unsalted butter

225g (8oz) unrefined golden caster sugar

3 medium free-range eggs, beaten

1 tsp vanilla bean paste

75g (2¾oz) plain white flour a pinch of salt

For the cheesecake

50g (1¾oz) unrefined golden caster sugar

1 medium free-range egg

300g (10½oz) cream cheese

200g (7oz) cherries

1 Preheat the oven to 180°C/Gas Mark 4 and grease and line a 20cm (8in) square tin.

2 Melt together the butter and dark chocolate in a glass bowl set over a saucepan of simmering water.

3 Add the caster sugar and mix well before adding the beaten eggs and vanilla. Mix well again before sifting and folding in the plain flour and salt.

4 In a separate bowl, gently mix in the caster sugar to the soft cheese before adding the egg and mixing until just combined and smooth.

5 Place alternative spoonfuls of the brownie and cheesecake mixture into the tin, before using a skewer to swirl the mixture together. Push the cherries into the top of the mixture and place into the oven for 35-40 minutes.

6 Cool before removing from the tin, cutting into squares and serving.

Blueberry cheesecake

By Baking Mad (www.bakingmad.com)

SERVES 8

For the base

180g (6oz) digestive biscuits

35g (1¼oz) unrefined light muscovado sugar

100g (3oz) unsalted butter, melted

For the topping

500g (1lb 1oz) cream cheese

1 tbsp vanilla bean paste

100g (3½oz) icing sugar

200ml (7floz) double cream

5 tsp blueberry jam blueberries, to serve

1 Using a rolling pin or food processor, break the biscuits up into crumbs.

2 In a saucepan, melt the butter and sugar together, then add the biscuit crumbs, stirring until they are coated.

3 In a separate bowl, beat together the cream cheese, vanilla bean paste and icing sugar.

4 Gently whip the double cream and fold into the cream cheese mixture.

5 Spoon the mixture on top of the biscuit base using a palette knife to smooth it down.

6 Drop 5 tsp blueberry jam on the top in a circular pattern and, using a skewer or toothpick, gently run the stick through the jam in different directions to create a ripple swirl effect.

7 Chill the cheesecake in the fridge until ready to serve, then plate accompanied by a handful of blueberries.

Nutella cheesecake bars

By Baking Mad (www.bakingmad.com)

SERVES 12

For the base

250g (9oz) Bourbon biscuits

100g (3½oz) unsalted butter, melted

40g (1½oz) unrefined dark muscovado sugar

For the topping

500g (1lb 1oz) hazelnut praline spread (Nutella)

500g (1lb 1oz) cream cheese

100g (3½oz) icing sugar

200ml (7floz) double cream a handful of hazelnuts, chopped

1 Using a rolling pin or food processor, break up the biscuits into crumbs.

2 In a saucepan, melt together the butter and sugar, then add the biscuit crumbs.

3 Pour the mixture into a lined square cake tin and press down firmly to set the biscuits in place. Chill in the fridge.

4 Once chilled, spread a layer of Nutella on top of the biscuit base, keeping the majority back to be mixed with the cream cheese.

5 In a separate bowl, beat together the remaining Nutella, cream cheese and icing sugar.

6 Gently whip the double cream. Keep a few teaspoons aside and fold the remaining cream into the cream cheese mixture.

7 Pour the mixture on top of the biscuit base and smooth with a palette knife. Using the remaining cream, spoon a few drops on top and, with a skewer or toothpick, gently run it through the mixture in different directions to create a ripple effect.

8 Place in the fridge to chill. Cut into bars when serving. Top with a sprinkle of hazlenuts on top, if you like.

Apple crumble cheesecake

By Baking Mad (www.bakingmad.com)

SERVES 14

For the base

250g (9oz) digestive biscuits,crushed

100g (3½oz) unsalted butter, softened

For the filling

1 bramley apple, peeled, cored and thinly sliced

½ tsp nutmeg, grated

500g (1lb 1oz) mascarpone cheese

500g (1lb 1oz) full-fat cream cheese

120g (4oz) caster sugar

1 tbsp vanilla bean paste

150ml (5floz) sour cream

4 medium free-range eggs

For the crumble topping