A buttery crust made from cornflakes, oats and cranberries.

The cream cheese filling made from toasted wheat germ, chopped pistachios and walnuts.

Top all that up with chopped dried fruits and nuts. (Here, I’ve used cranberries, figs, apricots, pistachios, walnuts and pumpkin seeds.) 

The baked Hi-Fibre Cheesecake could just be the ideal cake for breakfast!