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Raspberry Jam Swirl Cheesecake

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A delicious raspberry cheesecake which is sure to impress your guests! The mixture of flavours will leave you wanting more

Raspberry Jam Swirl Cheesecake

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  • For the base
  • 100g oat flour
  • 100g ground almonds
  • 50g coconut sugar
  • 1 tbsp flaxseed + 2 tbsp 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
Prep Time


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

  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

  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

  4. Clean the blender, 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

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

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that's not to say I don't like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled 'healthy', many of the recipes I came across relied heavily on processed sugar and fat - which is why I decided to take matters into my own hands.
Read more posts by Pamela Higgins