Spiced Pecan No-bake Cheesecake

5 July 2016 Spiced Pecan No-bake Cheesecake



  • 250g sweet plain biscuits

  • 125g butter melted

  • 375g cream cheese softened

  • 1 lemon zested

  • 2 tsp vanilla essence

  • 1/2 cup lemon juice

  • 400g condensed milk

  • 150g Sweet Spiced Pecan Crumble


  1. Finely crush or Process biscuits. Add butter and mix well.

  2. Press half of the biscuit mixture into the base of a greased and lined 20 cm springform tin.

  3. Carefully push the remainder of the mixture to build up the sides of the tin.

  4. Refrigerate for 15 minutes.

  5. Beat the cream cheese until smooth and creamy.

  6. Add lemon zest and vanilla and beat well.

  7. Gradually add the condensed milk and lemon juice, and continue to beat until smooth.

  8. Fold in the crumble, and p

    our into the prepared tin. Refrigerate for 2-3 hours or overnight.

  9. Serve with cream or ice-cream and a dash of our Spoonable Caramel Sauce.

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“Remember the never-ending packet of tim tams, well, how about a never-ending jar of caramel sauce - yum!”
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