This is the perfect jaw-dropping cake to take along to Christmas lunch to impress even the biggest sugar fan. It not only tastes decadently delicious but it looks pretty special too.
Prep Time: 2 hrs 20 mins
Cook Time: 1 d 40 mins
Total Time: 1 d 3 hrs
Serves: 12
Course: Dessert, Treat
Cuisine: Australian


  • 1 cup frozen raspberries
  • 750 g cream cheese at room temperature..
  • 2 tablespoons Greek yoghurt or sour cream.
  • 3 tablespoons coconut cream
  • 1/2 cup rice malt syrup
  • 1 egg
  • 1 dash vanilla powder
  • 1 cup shelled pistachios or hazelnuts
  • 1 cup shredded coconut
  • 1 cup almond meal or other nut meal, or LSA.
  • 120 g unsalted butter softened


  • Preheat the oven to 160°C/325°F/Gas Mark 3 and line the sides and base of a 23cm spring-form tin with baking paper.
  • 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 doughy consistency. Add more butter if required. Press into the tin, covering the base and sides to an even thickness (about 5 mm). Bake for 5–8 minutes until starting to turn golden. Remove from the oven and allow to cool completely in the tin.
  • Meanwhile prepare the cake filling. Place raspberries in a blender and slowly drizzle in enough water to make a puree. Transfer to a small saucepan and stir over a medium heat until raspberries thicken to a syrup-like consistency. Allow to cool.
  • Combine the remaining ingredients in a large bowl using a wooden spoon. Don’t over-mix, and try to keep the aeration to a minimum while stirring (too much air will make the filling puff up and then collapse during cooking).
  • Spoon half the mixture into the cold base and smooth the surface. Dot teaspoons of raspberry sauce over cheesecake surface. Using a skewer, swirl raspberry over cheesecake surface. Pour remaining cream cheese mixture over and smooth surface. Return to the oven for 20–30 minutes or until the mixture pulls away from the base a little and the centre is custard-like (don’t overcook).
  • Place in the fridge for at least 2 hours to firm before serving. Decorate with extra raspberries and mint leaves. 
Be sure to allow the cheesecake to cool for several hours before serving; otherwise, it can taste too eggy.
Nutrition Facts
Berry Swirl Cheesecake
Amount Per Serving
Calories 508 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 24g150%
Cholesterol 104mg35%
Sodium 221mg10%
Potassium 269mg8%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 13g14%
Protein 10g20%
Vitamin A 1152IU23%
Vitamin B3 1mg5%
Vitamin C 3mg4%
Vitamin K 3µg3%
Calcium 113mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

NB: All main course recipes use quantities from the ‘Female Healthy Weight Maintenance’ Stream of the 28 By Sam Wood program. So if you’re a male, feel free to bulk it up.

If you’re looking for sustainable weight loss, why not check out our 28 By Sam Wood Weight Loss Program?

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Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.