Bloody Good Cheesecake

14 55 430
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 16
Bloody Good Cheesecake
Health Rating


750 gm Cream cheese
2 tbsp Greek yogurt, plain, 2% M.F.
1/4 cup Coconut cream
1/2 cup Brown rice syrup
1 medium egg Egg
1 tsp Vanilla bean powder (or vanilla extract)
1 cup whole Almonds, raw
1 cup Almond flour/meal, Bob's Red Mill
1 cup Coconut, shredded, unsweetened
120 gm Butter, unsalted (room temperature)
1 cup Frozen raspberries (or fresh; for raspberry chia jam)
2 tbsp Water, filtered (for raspberry chia jam)
1 tbsp Brown rice syrup (or stevia; for raspberry chia jam)
2 tbsp Chia seeds (for raspberry chia jam)


  1. Preheat the oven to 160°C/325°F/Gas Mark 3 and grease the sides and base of a 22cm spring-form tin.
  2. To make the cheesecake base, grind the nuts in a food processor until semi-fine. Add the coconut, almond meal and butter and rub with your fingers to make a dough. The more you rub, the more you'll release the oils in the nuts and achieve the right consistency. Press into the tin, covering the base and sides to an even thickness (about 5 mm).
  3. Place into the oven and bake for 5–8 minutes until starting to turn golden. Remove and allow to cool completely.
  4. Clean out the food processor and place the cream cheese, yogurt, coconut cream, syrup, egg and vanilla powder into the mixing bowl and blitz until combined.
  5. Spoon into the cooled base and return to the oven for 20–30 minutes or until centre is custard-like (don't overcook). Remove from the oven and place in the fridge for at least 2 hours to firm before serving.

4. Place cheesecake on a serving plate and drizzle over raspberry chia jam.

Advanced Preparation

1 - 5 days prior [optional], Frozen raspberries 1 cup

To make raspberry chia jam: Throw all the jam ingredients into a blender and blitz until smooth. You may need to add some extra water to help it combine. Pour mixture into a saucepan and heat over medium heat until the mixture begins to bubble. Reduce the heat and whisk constantly until thickened, about 3-5 minutes. Store in an airtight container in the fridge for 1 week.

Nutrition Facts

Per Portion

Calories 430
Calories from fat 319
Calories from saturated fat 134
Total Fat 35 g
Saturated Fat 14.9 g
Trans Fat 0.3 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 8.9 g
Cholesterol 78 mg
Sodium 169 mg
Potassium 187 mg
Total Carbohydrate 19.9 g
Dietary Fiber 4.1 g
Sugars 12.8 g
Protein 7.9 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 0.6

Energy sources

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