American Style Vanilla Cheesecake

For the base:
75g whole pecans
75g walnuts
50g chopped hazelnuts
1tbsp nut butter
(any option but I personally
used walnut butter)
25g butter- melted
1tbsp coconut cream
2tbsp double cream
1tsp vanilla essence
For the topping:
400g cream cheese
100mls double cream
75mls coconut cream
2tbsp stevia/erythritol/xylitolthis
can be added if a little
extra sweetness is needed


In a processor, pulse together all of the nuts so they are broken into fine pieces. Then pulse in the nut butter, coconut cream, double cream and vanilla essence. Melt the butter in a saucepan over a medium heat and mix into the base mixture. Make sure all of the ingredients are combined well together (pay extra attention to make sure there are no clumps of butter) and then pat down into a pre-greased baking tin. For the topping place the cream cheese into a large bowl and begin to beat it down so the consistency becomes a little smoother. (Add in the sweetener if needed) Add in the double cream and the coconut cream one at a time until all of the mixture is combined together. Next begin spooning the mixture on top of the base and smooth down. Place in the fridge for 24 hours and serve.