• Recipes
  • Bacon, Agave & Almond Cheesecake

Bacon, Agave & Almond Cheesecake

Cooking Instructions


  1. Base line a 21cm cake tin with parchment paper.
  2. Fry the bacon until crispy and drain on kitchen paper.  Finely chop 3 rashers and mix with the agave syrup.
  3. Place the biscuits in a food processor and blitz to give a fine crumb then mix in the butter, almonds and bacon mixture.  Press into the prepared tin and chill.
  4. Soak the gelatine in cold water for 5 minutes then squeeze out excess water.  Heat the milk until steam begins to show, then add the soaked gelatine and stir until dissolved.  In a large bowl, whisk together the cream cheese, Greek yogurt, vanilla paste and sugar, stir in the gelatine milk and 2 tbsp pumpkin seeds.  Spoon over the biscuit base, sprinkle with remaining pumpkin seeds and reserved chopped bacon rasher then chill for 4-5 hours until set.


  • Serves 8-10
  • 4 rashers smoked streaky bacon
  • 2 tbsp Crazy Jack Agave Syrup
  • 150g digestive biscuits
  • 75g butter, melted
  • 25g Crazy Jack Ground Almonds
  • 4 sheets leaf gelatine
  • 50ml milk
  • 340g tub cream cheese
  • 250g Greek yogurt
  • 1 ½ tsp vanilla bean paste
  • 75g caster sugar
  • 3 tbsp Crazy Jack Pumpkin Seeds

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