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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.


Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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