With a velvety smooth filling, lemony zest and the sweetness of honey this healthy no-bake cheesecake is sunshine in a glass.

REMEMBER: always ask permission from a grown-up before baking

What you need:

Cheesecake Base Ingredients

• 2 cups of Cornflakes

• 1 cup of cashews (to crush)

• 2 tbsp honey

• 1tsp peanut butter (optional)

• 1-2 tsp fresh lemon juice

Filling

• 1 cup cream cheese (lite if desired)

• 1 cup Greek yoghurt

• 1 tsp honey

• A dash of vanilla essence

• 1-2 tsp lemon juice (or to taste)

Top

• A sprinkling of lemon zest

• A drizzle of runny honey

• A thin slice of lemon for decoration

What to do:

Prep

1. Prepare a clean workspace and make sure you have a mixing bowl and spoon.

2. To crush the cornflakes and nuts you will need a clean tea towel and a rolling pin.
   If you want to easily crush the nuts you may need either a pestle and mortar or a food processor.

3. Get out your favourite little individual dessert cups, bowls or glasses and let’s get started!

Make the Base:

1. Crush the cornflakes by wrapping them in a tea towel and squashing them with your hands or using a rolling pin.

2. Crush the cashews until they look more or less like biscuit crumbs. You can use the same technique as with the cornflakes, or use a pestle and mortar or food processor.

3. Combine all ingredients and mix them together with your hands.
   This gets very sticky!

4. Press your base mixture into the bottom of your glasses with a spoon.
   We made a small cup shape base by pressing the base down and then up the edges of the glass.

5. Place in the fridge while you prepare the filling.

Make the Filling:

1. Mix together the cream cheese and Greek yoghurt.

2. Add in the honey, vanilla and lemon juice.

3. Taste. Add in more of what you like, but make sure this base stays zesty and fresh to compliment the sweet nutty base.

4. Spoon the filling into the glasses and place in the fridge for five minutes- or until you are ready to eat.

5. Before serving, top your sunshine cheesecake with some grated lemon peel, runny honey and a slice of lemon.

Enjoy!

Did you give it a go?

Send us a photo of your Sunshine Cheesecake and you might find your baking featured in a future issue of Upstart magazine… AND win a prize!