Desserts, Vegetarian

Raspberry Jam Swirl Cheesecake

Cooking method:

Food Processor
  • Prep Time: 10 mins
  • Total time: 1 hour
  • Skill Easy
  • Serves 8 people


Tip: Allergy Advice

This dish contains the following allergens: Dairy, Eggs

Recipe tags


For the base

  • 100g oat flour
  • 100g ground almonds
  • 50g coconut sugar
  • 1 tbsp flaxseed + 2 tablespoons water
  • 100ml almond milk
  • 2 tbsp melted coconut oil

For the topping

  • 100g soft cheese
  • 1 tbsp sweetener
  • 1 tbsp cornflour
  • 1 egg
  • 1 tsp vanilla extract

For the raspberries

  • 200g frozen raspberries
  • 1 tbsp maple syrup
  • 3 tbsp chia seeds

Cooking mode

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  • Step 1

    Preheat the oven to 170C and grease and line a 22cm loose bottomed cake tin.

  • Step 2

    First make the base: Whisk the flaxseed and water and set aside for 5 minutes to thicken. Place the flour, ground almonds and coconut sugar into your Ninja Kitchen Nutri Ninja then add the milk, oil and flaxseed mixture. Pulse well until combined then spoon into the tin and press down evenly. Bake for 10 minutes.

  • Step 3

    Next place the raspberries in a pan with the maple syrup and simmer for 5-8 minutes until juicy. Remove from the heat and stir in the chia seeds. Set aside for 10 minutes to form a jam.

  • Step 4

    Clean the blender and add in the cheesecake ingredients and whizz up until smooth. Pour over the base, dot over spoonfuls of the raspberry jam then swirl with a knife. Return to the oven for 30 minutes (cover halfway with foil) then leave to cool before placing in the fridge for an hour at least.

  • Step 5

    Remove from the tin, cut into 8 slices and enjoy!