• thumbnail image 1
Print to PDF

Print recipe

Blueberry and lemon cheesecake



12 slice(s)


  • 100 grams pecans
  • 100 grams pumpkin seeds
  • 100 grams sultanas (or raisins)
  • 1 pinch Celtic or Himalayan salt


  • 300 grams soaked cashews (soak for at least one hour)
  • 100 grams raw honey or coconut nectar
  • 2 lemons (juice and zest - about 50g)
  • 80 grams Melted Coconut Oil
  • 40 grams melted coconut oil (extra)
  • 1 teaspoon poppy seeds
  • 5 drops lemon essential oil - food grade (optional)
  • 100 grams blueberries


  • extra blueberries
  • extra poppy seeds
  • 6
    Preparation 15min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

  1. Place pecans, pumpkin seeds and sultanas into TM bowl.

  2. Blend for 1 min on speed 6.5. Dough should be sticky, otherwise blend for a few more secs.

  3. Line base of a 7 inch round spring form cake tin with non stick baking paper.

  4. Empty dough into cake tin and press down evenly to make a firm base.

  5. Place cake tin with prepared base in freezer while making cheesecake filling.

  6. Filling
  7. Drain and rinse cashews

  8. Place cashews, honey, lemon juice and zest, 80g melted coconut oil into clean TM bowl and blend for 1 min on speed 7.

  9. Take half of mixture out and place in a separate bowl.

  10. Add poppy seeds and lemon essential oil to mixture in separate bowl and mix them in.

  11. Top the base evenly with this cashew, lemon and poppy seed mixture.

  12. Filling blueberry layer
  13. Add extra melted coconut oil (40g) and blueberries to remaining mixture in TM bowl and blend for 10 sec on speed 5.

  14. Top the lemon and poppy seed layer with this blueberry layer.

  15. Place in freezer for at least 30 mins to firm up.

  16. Topping
  17. Sprinkle some more poppy seeds on top of cake and add some fresh blueberries.


Accessories you need

  • Spatula TM31
    Spatula TM31
    buy now


If you only have frozen blueberries, defrost them before adding to the filling.

I used Doterra Lemon Essential Oil, which is food grade quality.

I would like to credit the recipe to Tales of a Kitchen, which is where I got the basics and general method for this recipe. I then converted it to TM method.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • There are no comments at the moment.