Blackberry Cheesecake
A creamy dairy-free cheesecake with a naturally sweet date and nut base, a smooth cashew filling, and a vibrant blackberry topping. This Thermomix-friendly recipe creates a beautiful plant-based dessert perfect for sharing.
Servings 8 pieces
Ingredients
- BASE INGREDIENTS
- 130 gm dates
- 100 gm boiling Water
- 280 gm nuts of your choice almonds/cashews/walnuts
- FILLING INGREDIENTS
- 50 gm pitted dates
- 200 gm boiling water
- 260 gm cashews
- 1/4 tsp vanilla optional
- Pinch salt
- TOPPING INGREDIENTS
- 120 gm cold water
- 10 gm arrowroot
- Juice of half lemon
- 2 cups frozen Blackberries
Instructions
- To prepare the basePlace the dates and boiling water into the Thermomix bowl to soften 2 min / 90°C / speed 1
- Add the remaining base ingredients and mix 10 sec / speed 7, or until the mixture reaches a sticky, crumbly consistency
- Press firmly into the base and sides of a lined cake tin and set aside
- To make the fillingSoak the filling dates in boiling water for 2 minutes to soften
- Drain and add to Thermomix bowl with the remaining filling ingredients. Blend 45 sec / speed 10, or until very smooth and creamy
- Pour the filling over the prepared base and smooth the top
- Prepare the blueberry toppingPlace arrowroot, lemon juice and water into the Thermomix bowl. Heat 40 sec / 70°C / speed 2.
- Add the blackberries and cook 2–3 min / 70°C / reverse / speed 1, until the mixture thickens and forms a light gel.
- Spread the topping gently over the cheesecake
- Leave in fridge for at least 4 hours to set
Notes
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