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Proudly Australian

NO-BAKE SPICED VANILLA & PECAN CHEESECAKE

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

Ingredients

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

Method

  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!
No nutritional info supplied
AFTERNOON TEA, BANANAS, BREAKFAST, CAKE, CHEESECAKE, CINNAMON, COCONUT OIL, COLD DESSERTS, DATES, GINGER, NUTS, NUTTY, PECANS, RAW/NO BAKE, SPICE, VANILLA, WALNUTS

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