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Mini Raw Raspberry Cheese cakes



12 portion(s)

Date Paste

  • 250 grams Pitted medjool dates
  • 125 grams water

Raspberry Chia Jam topping

  • 250 gram fresh or defrosted raspberries
  • 65 grams chia seeds
  • 65 grams honey


  • 200 grams Pitted medjool dates
  • 200 grams Cashews
  • 100 grams almonds
  • 2 tbsp Goji Berries

Vanilla Centre

  • 350 grams Cashews
  • 30 grams water
  • 30 grams coconut oil
  • 60 grams Honey or rice Malt
  • 2 teaspoon Vanilla essence
  • Date paste (see above)

12 cup silicon cupcake tray


Recipe's preparation

  1. *Reminder: Soak the correct amount of cashews and dates required for the Vanilla filling and date paste prior to starting as per directions below.


    Soak 250 grams medjool dates in 125grams of water for 2 hours

    Also cover 350 grams of Cashews with water.

    *Tip* I use frozen raspberries and make the jam at this time as well

  2. Raspberry Chia Jam
  3. Place Chia seeds in thermomixClosed lid time 10 seconds/speed 10

    Add 250grams of raspberries to the bowl Closed lid time 10 seconds/speed 7 

    Using a seperate bowl weigh 65 grams Honey.

    Now tranfer the Raspberreis and chia seeds to the honey and stir through.

    Place  to the side. Wash and clean Bowl

    This can be premade when you soak the Dates and Cashews


    (alternative way to make the Jam using frozen Raspberries)

    Blend the 65 grams of Chia seeds pour blended chia seeds into a sperate bowl,

    add 250 grams frozen raspeberries to the ground up chia seeds and 

    65 grams of honey mix and stand to the side, mix as the raspberries defrost.


  4. Crust
  5. Place all the Crust ingredients into the thermomix bowl Closed lid

    200 grams pitted Medjool dates

    200 grams Cashews

    100 grams Almonds

    2 tbsp Goji Berries

    time 30 seconds/speed 9

    or until it starts to look like bread crumbs 

    Spoon into silicon cupcake molds and place in the freezer

    Wash Thermomix bowl



    Add soaked dates with water into thermomix bowl blend time 30 seconds speed 9

    repeat until smooth

    Leave in the bowl


  7. Vanilla Cream centre
  8. Drain Cashews and add them to the bowl 

    time 20 seconds/ speed 9


    Add 60 grams Honey

    30 grams Water

    30 grams Coconut oil and 2 teaspoons of vanilla essance

    Add vanilla essence 

    time 1 min speed 10 or until a nice smooth consistancy

  9. Assembly
  10. Remove silicon cupcake mould from the freezer and layer the Vanilla cream on and top with the Jam 

    Put back in the freezer, when ready to eat remove 10-20 mins before your ready to eat but remove the mini cheesecakes from there mould stright away top with fresh raspberries Enjoy


Accessories you need



You dont have to blend the Chia seeds for the Jam but I like it to really thicken the Jam and much quicker 

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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Add a comment
  • i love this recipe!!!the

    Submitted by leannewelding on 21. January 2016 - 22:11.

    i love this recipe!!!the second time i made it i did not have any cashews left, i tried to substitute with walnuts and almonds...no good too coarse..cashews are ideal because they become creamy...otherwise i love it

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