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Coconut Cheesecake with Thermomix Instructions


Coconut Cheesecake with Thermomix Instructions

Coconut Cheesecake


  • 1 and 1/2 cups desiccated coconut (130 grams)
  • 1/2 cup cashews (75 grams)
  • 10 medjool dates, seeds removed (150 grams)
  • 3 tablespoons cacao or cocoa (25 grams)
  • 1 tablespoon maple syrup (25 grams)
  • pinch of salt

the top

  • 1 and 1/2 cup cashews (225 grams)
  • 1 cup full fat coconut milk (250 grams)
  • 4 tablespoons honey* (120 grams)
  • 4 tablespoons coconut oil (35 grams)
  • 1 tablespoon maple syrup (25 grams)
  • 2 teaspoons vanilla extract
  1. Line a square 20cm cake tin with baking paper and place the 1 and 1/2 cups of cashews used in the top layer into a bowl. Cover with hot water and set aside while you gather your ingredients and make the base.
  2. Place the base ingredients into your food processor and blend at high speed until the mixture resembles a fine crumb. Press the mixture firmly into your prepared tin and set aside.
  3. Drain the cashews that have been soaking and place them into your processor with the remaining ingredients. Blend at high speed until the mixture is smooth and well combined. Pour the mixture over your base and place in the freezer for 4 – 6 hours to set.
  4. You can serve it at this point or slice into servings and return to the freezer to store.
  5. Enjoy.

*you can use rice malt syrup if you prefer.

Thermomix Method

  1. Line a square 20cm tin with baking paper hanging over the sides.
  2. Place the cashews for the top layer into a bowl and cover with boiling water. Set aside while you make the base.
  3. Place the base ingredients into the bowl and blend at speed 10 for 10 seconds. Press the mixture firmly into your prepared tin and set aside.
  4. To make the top layer strain your cashews and add them to the bowl with the remaining ingredients and blend at speed 10 for 20 seconds or until the mixture is smooth and well combined. Spread the top evenly over the base and place the slice into the freezer for 4 – 6 hours to set. Once set slice and store in the fridge or freezer.
  5. Eat and enjoy.

 *you can use rice malt syrup of you prefer.

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Quick and Easy Coconut Cheesecake
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Wendy Woo December 11, 2014 - 8:59 pm

Dear Bianca,
Grief is a terrible thing. People tend to think it’s only sadness and weeping, but it’s also anger and resentment at what’s lost. Every minute of every day, either your mind or your body ( or both) will be missing your angel baby, and that loss sometimes will come out as irrational and/ or viciousness. My take is that whilst it might be vicious, it is not irrational, it is totally justified. Half the world is in a frenzy about Christmas goodwill tidings, centred on the birth of a child, and you have just lost one. Why should you be accepting/ happy/ content about it? With time, some acceptance will come, but in the meantime, there might well be some mean times! Relationships are at great risk after a bereavement, as we all deal with grief differently, and some can’t cope with their partner’s outpourings or “irrational” behaviour. I’m so glad your husband was able to see your outburst for what it was- not an attack on him, per se, but an expression of your raw grief. Well done to you for apologising, and
congratulations to you both for being able to laugh about it so soon after the event, instead of more resentment building up on both sides (ahem, I might have been guilty of this one, very infrequently!). You obviously love each other deeply and have a very, very strong bond. I wish both of you a happier day today. BTW, the recipe looks gorgeous, that would always work as an apology for me!

Deb December 12, 2014 - 12:49 am

Ummm don’t you think it’s a little presumptuous to assume you know why Bianca behaved as she did? I’m sure you mean well but …

Wendy Woo December 12, 2014 - 3:22 am

You’re right, sorry . I meant to put the word “possibly” in, so it should have read… “I’m so glad your husband was able to see your outburst for what it was……possibly an expression of your raw grief.” Bianca, I’m sorry if I wrote the wrong thing and /or was presumptuous- I didn’t have my glasses to hand and was in so much of a hurry to post that I didn’t check my words thoroughly.I hope you know it was meant well. x

Coralie December 11, 2014 - 9:25 pm

I enjoy your recipes but I enjoy your stories just as much, if not more. So honest and true, thanks for sharing.

Renlikesred December 11, 2014 - 9:27 pm

Gosh, thanks for writing this. My husband and I can still wade through days and occasionally weeks of darkness and resentment. We haven’t figured out how to react to each other like this yet. I shall endeavour to keep Taylor swift in the forefront of my mind and “shake it off.” Xx

Lauren December 11, 2014 - 10:11 pm

Bianca do you think I could use macadamia nuts instead of cashews?! I can’t have cashews 🙁 Lauren

ryan December 13, 2014 - 9:23 am

How long is this usually good for? Can I store it in a ziplock bag in my refrigerator (or freezer) for a few days? Or is it only good for that day? Thank you.

Cari January 25, 2015 - 1:58 am

Bianca, I assume we should use raw cashews……………it does not say, but since we are soaking them that is my clue, right?

Bianca Slade January 31, 2015 - 9:12 am

Yes, raw. I hope you enjoy it. x

Fleur January 25, 2015 - 8:37 pm

Simply amazing. I absolutely adore this. Served with organic berries & coconut yoghurt. *Bliss* Thank you Bianca Xx

Bianca Slade January 31, 2015 - 9:15 am

ThanK YOU Fleur. If you whip any other recipes up be sure to share your pics, your photograph is sensational!!! I hope you are well. xxx

Paula January 27, 2015 - 11:03 pm

Hi! This recipe sounds delicious. Just wondering what I could substitute the cashews for? We can’t have nuts at all. Thank you.

Bianca Slade January 31, 2015 - 9:26 am

I have only made this one with nuts sorry. Perhaps try the nut free caramel cheesecake? Can you have dairy?

Paula February 1, 2015 - 9:31 am

Okay thank you and no not allowed dairy either. 🙁

Chan February 4, 2015 - 8:56 pm

Same issue for us to Paula

Nina V July 27, 2015 - 1:16 pm

I realise this reply is rather belated Paula. But, I cannot have any nuts and have had great success in using raw sunflower seeds in place of cashews in recipes. Use the same amount and still soak, as suggested. I think they work because they have almost the same percentage of fat as cashews do.
Cheers, Nina

Charmaine January 30, 2015 - 2:43 am

This recipe is fabulous- I made it for my husband’s birthday and the family loved it. Best thing about it is that it makes so many serves, so we enjoyed it for several days in a row!

Bianca Slade January 31, 2015 - 9:45 am

Thank YOU!! I really appreciate the feedback. I am glad you have enjoyed it. x

Clare February 4, 2015 - 11:37 pm

I made this for our Australia Day bbq and put some lime zest on top, it was delicious! Everyone loved it. Thanks for the recipe, will definitely be making again

Bianca Slade February 7, 2015 - 8:45 am

I love it!!! ThanK YOU!! I am glad it was enjoyed. x

Rebecca July 19, 2015 - 9:23 pm

This is delicious! Thanks for another great recipe! Quick, easy and so tasty!

Bianca Slade July 26, 2015 - 2:29 pm

Thank YOU so much!! I am glad you liked it! x

Rebecca July 28, 2015 - 3:41 pm

Do you think this could be made with almonds instead of cashews, at least in the base? Or a mixture of both? Thanks 🙂

Bianca Slade August 2, 2015 - 4:17 pm

Using almonds in the base would be fine. I hope you enjoy it. x

Benita August 15, 2015 - 9:48 pm

I made this and it was so simple and delicious! Truly yummy and was even a hit with some non paleo friends and their kids (as well as my own).
I personally found it a little too sweet and found that fresh passionfruit and strawberries on top were needed to break the sweetness. I was was thinking that if I made it again I would add lime zest and some juice and reduce the honey….then I saw your Strawberry Cheesecake recipe and think I will try that as well! Looks delicious!
I am still determined to try for a lime version of this creamy cake. Lime and coconut cream.. can’t think of a better combination then that!
Thank so much for sharing! This recipe, and the variations of it, are going to be written in our recipe book for sure!

Bianca Slade August 28, 2015 - 11:09 am

Thank YOU!! I am glad it was enjoyed! Lime and coconut would be perfect!!! x

Food menu november 11-14Sat | Green Banana November 15, 2015 - 8:59 am

[…] ~ Mushroom spinach onion pizza on whole wheat pita, coconut cheese cake , matcha […]

bec December 22, 2015 - 8:58 am

oh yum. was amazing.
love your website and thinking of making this for a healthier Christmas treat.

Bianca Slade December 24, 2015 - 10:37 am

Thank YOU!!!

Jacqueline December 29, 2015 - 9:22 pm

I’m so eager to make this… Can you please tell me what it is you have drizzled over the top to give it that fishing touch

Bianca Slade December 30, 2015 - 4:56 pm

Just melted dark chocolate. I hope you enjoy it. x

Karla Mitchell January 5, 2016 - 5:33 am

Made this for dinner with friends last night. I added a topping made from coconut oil, maple syrup, and cacao powder. Rave reviews! Looks and tastes great and was so easy to make. Will definitely make again.

Bianca Slade January 7, 2016 - 4:39 pm

LOVE THIS!!! It looks fabulous!!! Thank YOU so much! I am glad it was enjoyed. x

Amber January 10, 2016 - 8:21 pm

I made this cake two days ago to store slices in the freezer for cravings…. The whole thing has been devoured! Thank you for this amazing recipe 😀

Bianca Slade January 13, 2016 - 3:54 pm

Great to hear!!! Thank you! xx

Cara December 13, 2016 - 8:37 pm

This is so similar to one I’ve been making for years. Only it’s a lime version I will have to try this one now & compare. Bet it’s great- as with all of your recipes Bianca

Bianca Slade January 4, 2017 - 8:12 pm

Oh thank you Cara. I hope you enjoy it. x

Alyssa December 14, 2016 - 9:28 pm

Looks good with exception to cashews. I’m allergic to tree nuts. What would you suggest using as an allternative?

Bianca Slade January 4, 2017 - 8:15 pm

I have only made this one this way sorry. Perhaps check out the cakes in the nut free section?

Ritika Chakrabarty October 11, 2017 - 5:28 am

This looks absolutely delicious! I am totally in a baking mood now!

Jemma March 18, 2018 - 9:01 pm

Hi. Just wondering what could I use in the base other than dates? Need to avoid dried fruit. No allergies to nuts if that’s helps?

Heidi October 3, 2018 - 3:39 pm

This cheesecake was great but we stopped at 40g of honey for the top and still found it sweet. Wondering how people manage it with 120g honey! ???


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