Blueberry and Lavender Cheesecake

Lavender is one of those flavours that a lot of people are scared of and for good reason, if you add too much it can taste a little like soap. However, if you get the balance right, the flavour is just so lovely and floral! And this cake is exactly that, besides being beautiful to look at, it is incredibly creamy and rich with a crunchy nut base for added texture.

Recipe serves 6 to 8.

Fits a 8” round cake tin.



200g mixed nuts

100g dates

quarter tsp salt

2 tbsp coconut oil


200g cashews (soaked)

cream of 1 tin coconut milk

75g maple syrup

1.5 tsp dried lavender

1 heaped tbsp coconut oil

quarter tsp salt

quarter tsp vanilla

For Ripple:

150g frozen blueberries


Soak your cashews in boiling water for 20 minutes.

Place all of the base ingredients into a food processor and pulse until they form a sticky crumble (you still want to keep some texture).

Line your cake tin, and press the base mixture into the tin (make it as compact and flat as possible)

Once the cashews have soaked for 20 minutes, place them into the blender along with the rest of the filling ingredients and blend until completely smooth.

Pour two thirds of your filling into the cake tin evenly and scatter 50g blueberries over the top.

You should have one third of the mixture leftover in your blender.

Add 100g frozen blueberries to the blender and blend until smooth.

Pour this over the plain filling and use a chopstick, toothpick or knife to create a swirl pattern. Tap the cake tin onto your counter top to release any air bubbles.

Place into the freezer for at least 4 hours until set and then transfer to fridge.

Enjoy! x