Sticky Date Cheesecakes

  • Serves 4
  • Difficulty Medium

We have taken our Date Scones to the next level with these individual Sticky Date Cheesecakes! Garnish with figs, flowers and a drizzle of butterscotch sauce and you will be sure to impress your guests!



4 Bakers Delight Date Scones, roughly chopped
100g butter, cubed
165g (3/4 cups) brown sugar, firmly packed
460ml (1 3/4 cups) cream
250g (1 cup) cream cheese, room temperature
275g (1 1/4 cup) caster sugar
1 1/2 tbs gelatine
Figs cut in quarters, to garnish
Edible flowers, to garnish


    1. Step 1

      Equally divide the chopped Bakers Delight Date Scones between four 350-400ml glasses. Using the back of a spoon press down to form a solid and even base. Set aside in fridge

    2. Step 2

      Place butter, brown sugar and two thirds of a cup cream into a medium sized saucepan over a low heat, stirring until melted. Increase heat and bring to the boil, reduce to a simmer for 4-5 minutes or until slightly thick. Remove from heat and allow to cool for two and a half hours

    3. Step 3

      In the meantime using an electric mixer whip remaining cream on medium speed until stiff peaks form and set aside. In a separate bowl beat cream cheese and caster sugar together for 2-3min or until smooth

    4. Step 4

      Dissolve gelatine in quarter cup boiling water and stir until dissolved. Pour into cream cheese and whip on low speed until combined. Using a spatula, fold whipped cream through cream cheese mixture and transfer evenly into each glass. Place in fridge to set for 2 hours

    5. Step 5

      Garnish cheesecakes with figs, edible flowers and a generous drizzle of butterscotch sauce. Serve immediately