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


Salted caramel espresso swirl ‘cheesecake’


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


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 (


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

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About Baking Heaven

The May issue of Baking Heaven is on sale now and it comes with a fantastic Cupcake mini magazine packed with 20 delicious recipes and techniques! We are also very excited to bring you a brand new section dedicated to cake decorating! The Cake Decorating School features a range of step-by-step projects and techniques that are suitable for every skill level. Plus, discover the science of chocolate, make a step-by-step dark chocolate mousse, have some fun baking with the kids and follow our masterclass to making no-knead bread and so much more!