Butterfly Pea Cheesecake Tart

This show stopper cheesecake tart will definitely impress everyone at your next gathering! Packed with flavour, the dates and cashew crust comes together with a creamy yet light filling, to give you the tart version of a cheesecake. Add butterfly pea flowers to the mix and you're ready to dive into this ocean style cheesecake tart!

Butterfly Pea Cheesecake Tart

Gluten-free | Vegan - Light, creamy and so delicious!


My Kale Kitchen

40 Minutes
4 Hours up to overnight
4 Hours 40 Minutes
Serves 4-6



  • 90 g pitted dates (+ warm water to soak)
  • 145 g unsalted cashews

ButterflyPea tea: Makes ~105-110 g of Butterfly Pea Tea

  • 4 g (¼ cup)Butterfly Pea Flowers Superbloom from Suncore Foods®
  • 135 g hot water


  • 105 – 110 g prepared Butterfly Pea Tea
  • 165 g vegan cream cheese
  • 5 g pure vanilla extract
  • 115 g powdered sugar (or to taste)
  • 20 g cornstarch
  • 9 g agar agar powder

Optional garnish: Fresh fruit

Equipment needed: 7-8” tart pan


  1. Soak dates in warm water for 10minutes.
  2. Butterfly Pea Tea: While the dates are soaking, place Butterfly PeaFlowers in hot water and set aside for 15 minutes.
  3. Crust: Drain the water from the dates and place dates along with cashews in a blender. Blend until coarsely combined. Test the mixture by pressing it between your fingers. It should come together and not stick to your fingers. If the mixture is too sticky, add some more cashews.If the mixture is too dry, add some more dates or hot water 1 tbsp at a time.
  4. Firmly and evenly press the mixture to the bottom of a tart pan. Refrigerate crust while preparing the filling.
  5. Filling: Using the back of a spoon, press down on the Butterfly Pea Flowers in order to extract maximum flavor and color. Strain the tea into a blender and discard flowers. Add cream cheese, vanilla extract and powdered sugar to the same blender and blend until smooth and very well combined.
  6. Transfer the mixture to a saucepan and mix in corn starch and agar agar powder into the mixture until well dissolved. Place the saucepan on medium-high heat and cook while stirring regularly until the mixture starts to thicken (approximately 3-4 minutes).Don’t allow the mixture to stick to the bottom of the pan. If the mixture starts to boil, reduce heat.
  7. Pro tip – Optional step: If the mixture starts to get clumpy once it’s thickened, pour the mixture back into the blender and blend for a few seconds until smooth. You will have to work quickly during this step and not allow the mixture to start setting in the blender.
  8. Pour mixture over the prepared crust and refrigerate for minimum 4 hours up to overnight. Garnish and decorate the tart with fresh fruit and/or toppings of choice before serving.
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