Berry Swirl Cheesecake

Berry Swirl Cheesecake



1 x Clean Mixes Mix (we used Choc Chip with an extra 1/4C cacao) + melted coconut oil and rice syrup (as per the back instructions)

Cream Filling:

3C Cashews (soaked 2-4 hours)

1C unsweetened almond milk

3TBSP lemon juice

1/2C sweetener (we used maple)

Pinch sea salt

1/4tsp vanilla powder

1/2C melted coconut oil

3TBSP melted cacao butter (this makes it taste like white chocolate, but if don't have use coconut oil)

Berry Filling:

2C berries of choice frozen

1TSP vanilla powder

1/4C sweetener (we used maple)

3TBSP lemon juice

1/3C melted coconut oil



  1. Make the base using Clean Mixes and pat down into a lined cake tin or slice tray.
  2. Make the cream filling: drain and rinse soaked cashew nuts. Blend cashews with everything except coconut oil and cacao butter - save that for last. Blend in the food processor for quite a while - until absolutely smooth.
  3. Pour half the mixture into the cake tin and pop in the fridge while preparing the berry filling.
  4. For the Berry Filling: Simply add the berry filling ingredients to the cream filling and blend until smooth.
  5. Pour the berry filling on top of the cream base mixture and pull a spoon through the mix to create swirls. Be careful not to swirl too much for the perfect marbling effect!
  6. Pop the cake in the fridge or freezer overnight.
  7. Top with berries, grated chocolate or anything your heart desires and be sure to share a snap on your social media and tag us!

    This recipe was created by Founder, Christine Westbury