Recipe by Charlotte Roberts
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Food Processor
- Prep Time: 5 hours
- Total time: 5h 10 mins
- Skill Easy
- Serves 3 people
No Bake Pecan Cheesecake
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Nuts
Ingredients
For the base
- 110g oats
- 1 tbsp coconut oil
- 2 tbsp agave
- 63g almonds
For the filling
- 3 tbsp coconut oil
- 80ml coconut cream
- 3 tbsp agave
- 140g cashews
- 140g pecans
- 1 tsp pumpkin pie spice
- a pinch of salt
- 150ml non dairy milk
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Method
-
Step 1
To make the base, pop the almonds and oats into your Ninja kitchen food processor and blitz to forma fine crumb. Add in the coconut oil and sweetener and blend until fully combined.
-
Step 2
Press the base mixture into your loose bottom cake tin (I use 20cm) and firmly pack down.
-
Step 3
For the filling, add all of the ingredients into your food processor and blend until ultra smooth and creamy.
-
Step 4
Pour this over your base and pop into the freezer for 5+ hours to set.
-
Step 5
Decorate your cheesecake with some candied pecans or vegan whipped cream and serve!
