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Cashew & Blueberry Cheesecake



12 portion(s)


  • 170 grams raw almonds (pecans and walnuts would work)
  • 100 grams soft majool dates
  • 1/4 teaspoon salt


  • 350 grams raw cashews, soaked in water for at least 5 hrs or overnight
  • 1 seeds from a vanilla bean
  • 100 grams coconut oil
  • 100 grams Raw Honey
  • 1 block of philly, OPTIONAL
  • 300 grams blueberries (Or berries of choice)

Recipe's preparation

  1. Place dates,nuts and salt into Closed lid. Chop on speed 8 for 5-10 secs or untill your desired fineness. (Process longer for a fine base, shorter for a chunky one)

    Scoop base into a 7" springform and pack down making sure ot goes to the edge.

    Wash Closed lid

  2. Cheeecake
  3. Warm coconut oil and honey in Closed lid for 4mins/80/speed2. Whisk of 5 for 5 to combine

    Add all the ingrediants to the Closed lid and process on 9 for 1-3mins or untill well combined and is very smooth.

    Pour about 2/3rd into your springform

    Add blueberries to the mixture in the Closed lid. Process on 8 for 15 or combined. Pour into springform.

    Place into the freezer till solid.

    To serve, remove form freezer for 30mins, then cut into peices. I cut in squares then into zip lock bags and back into the freezer for lunches.



You can omit the philly if you want a "raw" cake

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.

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  • Sounds good, I wonder if it

    Submitted by thermocooking on 6. March 2016 - 19:58.

    Sounds good, I wonder if it sets firm without the phily?

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