Mini No-Bake Maple-Pecan Cheesecakes
Tuesday, 01 December, 2020

Mini No-Bake Maple-Pecan Cheesecakes


Pecan Crust

60g Pecan nuts

5g Maple syrup

5g Coconut oil (melted)


Maple Cheesecake Filling

100g soaked Cashews

30g Coconut oil (melted)

30g Maple syrup

100g Coconut milk

1 Tbsp Udo’s choice Oil Blend



Maple syrup and Pecan nuts


Prepare the Crust: Blend the pecan nuts a fine powder using a food processor or
blender, then add the coconut oil and maple syrup.
Mix and spoon some crumbs into each glass and press firmly with the back of a
spoon or fingertips.

Leave to set in the fridge while preparing the filling.

Maple cheesecake Filling: Blend the cashew nuts and the coconut milk, then add
coconut oil, maple syrup and Udo’s choice Oil Blend.

Pour the mixture on the pecan crust, and allow to set in the fridge to set for at least 1 hour.

Top with maple syrup and pecan nuts just before serving.

Share This:

Keep Reading

Fermented Chocolate Cheesecake

This chocolate cheesecake contains many surprises. Firstly, it is fermented for extra flavour and instead of using salt, we use miso, then for an extra boost, enjoy Udo’s greens and extra vegetables in the base, so  you really can have your cake and eat it! 

Cashew Cheese and Crackers

These cheeses are a great way to enjoy fermented foods with three different cheeses, fermented vegetables, and crunchy Udo’s crackers. You can try just one cheese at a time if you have not made plant-based cheeses before, but this is a great place to start. 

Courgette Cannelloni with Lemon Ricotta

This courgette cannelloni is simple yet effective with a fresh tomato salsa, Udos lemon Ricotta and fresh herbs. A wonderful summer treat for lunch!