• thumbnail image 1
Print to PDF

Print recipe

Raw Raspberry and Coconut Cheesecake



16 slice(s)


  • 175 g medjool dates, pits removed
  • 100 g oats
  • 30 g Shredded coconut
  • 20 g coconut oil


  • 420 g Raw Cashews Soaked
  • 85 g Rice malt syrup
  • 90 g coconut oil melted
  • 65 g Lemon Juice fresh
  • 5 g vanilla essence

Raspberry Topping

  • 125 g raspberries (fresh)
  • 65 g coconut water


  • 100 g 90% cocoa chocolate, (Lindt)
  • 50 g flaked coconut
  • 6
    Preparation 10min
  • 7
  • 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.

Recipe's preparation

  1. Add all of the base ingredients to the bowl and blitz 10 seconds speed 6
    Pour into lined 20cm cake tin, press down and freeze while you make filling

    Add all of the filling ingredients to the bowl and blend 30 seconds speed 6
    Scrape sides of bowl and blend again for 30 seconds speed 6
    Pour over base and freeze for 2 hours

    Add all of the raspberry topping ingredients to the bowl and blitz 10 seconds speed 6
    Pour over filling and return to freezer for 1 hour

    When ready to serve, remove from freezer for 30 minutes prior then add garnish

    Add the chocolate to the bowl broken into pieces
    Blitz 10 seconds speed 8
    Pour over raspberry topping and garnish with flaked coconut

    **Please read tips below**


Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now


Recipe converted from the Adelady Website and facebook page.

Cashews were 3 cups of raw cashews soaked for a minimum of 2 hours. Drained weight was 420grams. This may vary slightly depending on how long you soak them for. Just ensure you start with 3 full cups of cashews.

I used homemade vanilla essence which was just vodka and vanilla beans infused for a minimum of 4 months.

I used the juice of 1 whole meyer lemon which was 65g. You can use a little less if your lemons are not as juicy. Tip to get more juice, put the lemon under the palm of your hand and rub gently back and fourth on your kitchen bench before slicing and juicing.

The cake is very rich and very coconutty. You can easily portion this cake into 16 pieces.

Can be made in either your TM31 or TM5.

For more photos of this cake visit the recipe here: https://www.facebook.com/BowlBladeLidSet/

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.

Other users also liked...


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