Vegan and gluten-free cheesecake with thermomix

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25 March, 2019

Vegan and gluten-free cheesecake with thermomix

Today we go with a dish that does not have milk or egg, our vegan cheesecake, but it is tremendously creamy.

So besides the vegan people, people intolerant to gluten, anyone can make this dish because it is really good.

Ingredients for vegan lime and gluten-free Cheesecake with thermomix

Vegan and gluten-free cheesecake with thermomix

For the base:
150 g of crackers or suitable crackers (gluten-free, vegan, without milk, without egg …)
50 g of coconut oil, melted

Cream for the filling:
120 g of raw cashews, soaked 6 hours and then dried *
50 g of coconut oil, melted
170 g of coconut milk at room temperature (stir well before use, as the fat part of the liquid is separated)
100 g of lime juice (the juice of 4 limes approx.)
50 – 70 g of maple syrup (can be substituted by honey or 40-50 g of sugar)
Scoring 1-2 files, to decorate
Molds for muffings and paper for lining

Preparation of Vegan and gluten-free cheesecake with thermomix

We crush the crackers or cookies with our Thermomix®,
10 seconds / speed 7.

Add the melted coconut oil and mix with the crushed cookies to our glass of thermomix
10 seconds / speed 5.

Line the muffin molds with paper, and distribute the crumbs of crackers between 10 or 12 molds. Squeeze with a glass so you have a flat bottom to cover the entire bottom of the molds. Reserve in the refrigerator while you prepare the cream.

Put the cashew nuts, coconut milk, coconut oil, lime juice and maple syrup in the glass of our thermomix and crush until you get a cream. With Thermomix,
2 minutes / speed 10.

Pour the cream into the molds and sprinkle with the lime scratch. Reserve at least 24 hours (36 hours recommended) in the refrigerator before serving. Waiting is necessary to achieve the right consistency.