Recipe by Pamela Higgins

This no-bake Spiced Vanilla and Pecan Cheesecake is a MUST-TRY! In our opinion, every cheesecake is a must-try but this one is extra special with its spiced vanilla filling (perfect for the holiday season) and super nutty base. There’s so much to love about this sugar-free treat so why not whip this up at the next chance?

  • Serves: 4-6
  • Prep: 30 minutes
  • Freeze: 4 hours
Metric | Imperial Measurement Conversions


For the base –
  • 50g pecans
  • 50g walnuts
  • 100g dates, soaked in hot water for 10 minutes then drained
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon mixed spice
  • 1 teaspoon coconut oil
For the vanilla cheesecake –
  • 3 frozen bananas
  • 1 x can coconut milk chilled in the fridge overnight
  • 2 tablespoons Natvia natural sweetener
  • 2 teaspoons vanilla extract
For the pecans –
  • Small handful pecans
  • 1 teaspoon coconut oil
  • 1 tablespoon Natvia natural sweetener
  • Pinch of cinnamon


  1. Blend the nuts in a food processor for a minute until ground down, then add the remaining ingredients and blend to combine.
  2. Tip this into a 15cm loose-bottomed cake tin and press in an even layer over the base. Set aside.
  3. For the filling: Scrape out 3 tablespoons of the solid cream into a blender along with the bananas, Natvia vanilla and whizz up until completely smooth. Pour this over the base and place in the freezer for at least 4 hours.
  4. To make the caramelised pecans, heat the coconut oil and Natvia in a non-stick pan on a high heat and toss the pecans in, stirring well and cooking for a few minutes. Sprinkle in the cinnamon and continue to cook for a few minutes.
  5. Spoon these around the edge of the cheesecake before the caramel has chance to harden, then remove from the tin, slice and serve!



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