• thumbnail image 1
Print to PDF

Print recipe

Raw Blueberry Cashew Cheesecake (Dairy Free)



16 slice(s)


  • 300 g raw almonds
  • 8 medjool dates, pitted and soaked
  • 1/4 tsp sea salt


  • 400 g raw cashews, soaked overnight
  • 100 g Maple syrup, (or raw honey)
  • 80 g coconut oil
  • 100 g lemon juice, approx 2 lemons
  • 200 g Frozen Blueberries, defrosted
  • 1 tsp vanilla extract

Recipe's preparation

  1. Place all ingredients for the base into the bowl and mix for 15-20 seconds on speed 8. Press mixture firmly into a prepared 23cm/9" springform pan, and smooth the top. Place in fridge or freezer. Clean bowl if you want, but not necessary.
  2. Cheesecake
  3. Place cashews, maple syrup, coconut oil, lemon juice & vanilla in the bowl. Mix on speed 9 for 1min30sec, stopping to scrape the sides every now and then. Mix until you have a nice smooth consistency.
  4. Place 2/3 of the mixture (approx) on top of the base and smooth the surface.
  5. Add blueberries to remaining 1/3 mixture and mix on speed 8 for 60 sec or until nice & smooth. Pour on top of the white cheesecake mixture and smooth the top.
  6. Cover springform pan and place into the freezer for at least 3 hours. Remove from the freezer 30 minutes before serving.

Accessories you need


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.

Other users also liked...


Add a comment
  • There are no comments at the moment.