These little cheesy morsels are the perfect party canapé that can be made well in advance ready for everyone to enjoy. The toasty oat texture crunch of the base, the smooth creaminess of the Awa & cream cheese topping, honey & walnuts pairs wonderfully to give you that sweet, salty moreish taste explosion.

Kāpiti Awa Tangy Blue Cheese Filling


  • 150g Kāpiti Awa Tangy Blue
  • 300g Anchor Cream Cheese
  • 2g Dijon mustard
  • 10g liquid honey 


Blend all the ingredients together gently to form a smooth mixture.

Pipe into drops and chill to set.

Roll into balls and set in the fridge.

To assemble

Place the Kāpiti Awa Tangy Blue filling onto the baked oat cakes.

Drizzle with honey and garnish with candied walnuts and chives.

Oaty Cakes

  • 250g coarse oatmeal 
  • 30g Mainland Unsalted Butter
  • 2g baking soda
  • 2g salt
  • 35g grated parmesan cheese
  • 150g water 


Mix all the dry ingredients together.

Blend in the melted butter and water to form a dough. Roll out to desired thickness and cut with a plain cutter. Bake at 180°C.

The oat cakes can be made in advance and can hold in an airtight container for up to 2 weeks.

Download the recipie

Kāpiti Awa Tangy Blue is our strongest blue and has a sharp, salty flavour enhanced by a little less cream to deliver a big bold punch.


Pure New Zealand butter! Mainland Unsalted Butter is made from all-natural ingredients – no added colouring, preservative or artificial flavours. Just the pure, natural butter taste we all know and love.


Anchor Cream Cheese, velvety soft and smooth. Spread on bagels and crackers or use in cheesecakes and salads. Heat stable for baking and cooking.