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Cashew Cream Cheese Cake



6 portion(s)

Cashew Cream

  • 200 g Cashews
  • 150 g filtered water
  • 1 tablespoon Maple syrup
  • 1 teaspoon Gelatine powder
  • 3 tablespoons boiled water


  • 50 g almonds
  • 10 g dried cranberry
  • 10 g dried sultanas
  • 30 g dried apricots
  • 20 g coconut flakes
  • 6
    Preparation 5min
  • 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 all ingredients in bowl and chop 10 seconds / speed 7. Or until desired consistancy is achieved.


    Create a layer in the silicone moulds and set aside.

  2. Cashew Cream
  3. Place cashews, filtered water and maple syrup into bowl and blend 1 minute / speed 8. Scrape down bowl.


    In measuring cup combine boiled water and gelatine powder until all is disolved.


    Add gelatine mixture to bowl and combine 10 seconds / speed 3


    Pour over cumb mixture in silicone moulds. Place in fridge to set for 2 hours.




Accessories you need




Try a oat base for a more traditional 'cheesecake' look. 

Substitute nuts and dried fruits for your favourites.

Add a berry coulis for a fesh touch.

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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