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1 Mini Vegan Cashew 'Cheese'cakes

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Mini Vegan Cashew 'Cheese'cakes

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Ingredients

12 piece(s)

Base

  • 260 grams medjool dates pitted, Pre-soaked and rinsed
  • 170 grams walnuts or almonds, Pre-soaked and rinsed

Filling

  • 220 grams raw cashews, Pre-soaked and rinsed
  • 1 --- Lemon Juiced
  • 70 grams coconut oil melted, Melt then measure
  • 185 grams Coconut milk full cream
  • 160 grams rice malt syrup or sweetener of choice, (Maple syrup or honey)

Toppings

  • 40 grams Blueberries fresh or frozen

Other optional Toppings

  • 2 tablespoons Peanut Butter
  • 80 grams medjool dates pitted & pureed
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  • 6
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Cheesecake

  1. 1. Lightly grease a muffin pan with coconut oil. Place a thin strip of baking paper over each individual muffin pan (with the edges coming up one of the sides). This is used to get the cheesecakes out once set.

    2. Process nuts and dates for 1 minute/ speed 9 until it forms a loose dough (it should be wet enough that it sticks together when pressed). If the mixture is too dry, add another date or if the mixture is too wet, add more nuts. It may vary due to the size of your dates so have some extras handy just incase. 

    3. Using a tablespoon, add a spoonful of the base mixture to the bottom of the muffin pan pressing firmly with the back of the spoon. Place in freezer to set whe you continue with the recipe. 

    4. Add all the filling ingredients into the Thermomix bowl and blend for 40 seconds/speed 7. Taste and adjust coconut milk and lemon juice if needed. Also check the balance of your topping flavourings if you are combining them in the filling. 

    5. Pour filling evenly between all of the 12 cheesecake bases. Add fruit if you are using any then feeze until hard or overnight. 

    6. Pull on the baking paper tabs to release each cheesecake. 

    7. Before serving, take out the cheesecakes and let them sit for 5 mins. 

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Tip

Optional Flavourings:

2tbs Peanut butter, other fresh or frozen fruits, puree dates for caramel or berry coulis

 

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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  • Tried these today and they

    Submitted by MGiss on 8. April 2016 - 22:37.

    Tried these today and they were delicious. 160g rice malt syrup seems a lot though, is that a typo? Thanks for sharing this recipe

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