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These pocket-sized cheesecakes are just right for kids and are given a nutritional boost with a base made of nuts and seeds, rather than the more usual sugary biscuits. Likewise, the filling is given extra oomph with the help of the sesame seed paste, tahini. I’ve gone for a topping of fresh, ripe mango, but do try other favourite fruits.


Makes 4
Prep time – 15 mins/Cooking time – 4 mins

  • 150g/51/2oz cream cheese

  • 4 tsp tahini paste

  • 1 tsp vanilla extract

  • 4 tsp maple syrup or honey

  • 1 large ripe mango, stone removed, peeled and diced

For the base

  • 60g/2oz/scant 2/3 cup pecan nuts

  • 30g/1oz/1/4 cup sunflower seeds

  • 4 dates, chopped

  • 1 heaped tbsp smooth peanut butter

  • 1 heaped tsp coconut oil

  • 1 tbsp maple syrup or honey


To make the cheesecake base, first put the pecans and sunflower seeds in a large, dry frying pan and toast over a medium-low heat for 4 minutes, turning once, until they smell slightly roasted.


Leave the nuts and seeds to cool, then transfer to a mini food processor or grinder with the rest of the ingredients for the base. Process the mixture until finely chopped then spoon the mixture into 4 small glasses or large ramekins and press flat with the back of a spoon. Leave to one side while you make the filling.


Put the cream cheese, tahini, vanilla and syrup or honey in a blender and blend to a smooth cream. Spoon the mixture into the glasses or ramekins and smooth the tops. Chill in the fridge for 30 minutes until slightly firm (or eat straightaway if you can’t wait).


Just before serving, scatter the mango over the top of each cheesecake.

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