Raw Treat: Blueberry Lemon Swirl Cheesecake

There are some things in life that shouldn’t go together (pineapple on pizza for example) and then there are the things you really wish would go together, like healthy, delicious and dessert in the same sentence. Well, best friends Daisy and Leah, co-founders of dreamy bakery The Hardihood, have made this dream a reality.


What started as a New Year’s Eve resolution to give up refined sugar quickly materialised into a successful, two-women show creating little pieces of heaven you can enjoy guilt free. Known for their raw, no-bake recipes, each dessert, cake and sweet treat is made using superfoods and natural ingredients. Here, Leah and Daisy share The Hardihood‘s favourite cheesecake recipe from their first recipe book Raw Cake.

Coloured swirls are pièce de résistance of the cheesecake world. We used to be in awe of them before we learned how to create them ourselves. Our first attempt was blotchy but not without beauty. Stick with it – if you don’t get it right first time, you can refine your technique with each attempt!

- Kino Creative

Blueberry Swirl CheescakeServes 8-12                                                                 

What you’ll need

For the base

  • 1 cup cashews
  • ½ cup pecans
  • ½ cup pitted soft dates
  • 2 tablespoons rice malt syrup
  • Natural sweetener
  • Pinch of Himalayan salt

For the filling and topping

  • ¾ desiccated coconut
  • 3 cups cashews, soaked in warm water for 2 hours then drained
  • 1 cup rice malt syrup
  • 200g coconut oil, melted
  • 125ml lemon juice
  • Zest of 1 lemon, plus extra to decorate
  • ½ teaspoon turmeric powder
  • 2 cups of fresh or frozen blueberries
  • Edible flowers and coconut flakes, to decorate

How it’s made

  1. Line a 20cm round spring form cake tin with baking paper.
  2. For the base, place the nuts in a high-powered food processor and blend on high until coarsely ground, then combine with the remaining ingredients until well mixed.
  3. Press into the cake tin.
  4. For the filling, place the coconut in a high-powered blender and blend on high until fine, then add the cashews, syrup and coconut oil and blend again until the mixture is as smooth as possible, scraping down the sides to incorporate all the mixture.
  5. Transfer half the mixture to a bowl and set aside.
  6. Add the lemon juice, zest and turmeric to the mixture left in the blender and blend until smooth. Taste, and add more lemon juice if it needs more flavour, and more sweetener if it’s too tart.
  7. Pour into a second bowl, setting aside a few tablespoons of this lemon cream in a piping bag to chill for later.
  8. Add the other half of the mixture to the blender with the blueberries. Blend until combined and add more sweetener if needed.
  9. Pour it back into the bowl. Spoon equal-sized dollops of the purple mixture and the yellow mixture at random onto the cake base, alternating between colours, until you have used it all up. Wiggle the tin from side to side to settle the mixture, and swirl through the mix using a knife or chopstick, to create a pattern.
  10. Transfer to the fridge overnight or the freezer for 3–4 hours until firm.
  11. Remove from the tin and decorate with the lemon cream, edible flowers, coconut flakes and lemon zest. Chill until ready to serve.

More tasty treats and crowd-pleasing recipes, over here.