Indulge in the creamy decadence of this Vegan Caramel Pecan Cheesecake, a plant-based dessert that rivals any traditional cheesecake you’ve ever tasted. This heavenly creation combines the rich, nutty flavor of toasted pecans with smooth caramel swirls in a velvety cashew-based filling that sits atop a buttery graham cracker crust.
Perfect for special occasions or weekend treats, this vegan cheesecake requires no baking and comes together in just 45 minutes (plus chilling time). Whether you’re vegan, dairy-free, or simply curious about plant-based desserts, this showstopper will satisfy your sweet tooth without compromising on flavor or texture.
Why You’ll Love This
- No baking required – This is a no-bake cheesecake, making it perfect for warm days when you don’t want to turn on the oven.
- Secretly healthy – Made with cashews and coconut cream instead of dairy, this dessert packs healthy fats and less saturated fat than traditional cheesecake.
- Impressive presentation – The caramel swirls and pecan topping create a dessert that looks professionally made with minimal effort.
- Make-ahead friendly – Prepare this cheesecake a day in advance for stress-free entertaining.
- Allergy-friendly – Free from dairy, eggs, and can be adapted to be gluten-free with the right crust ingredients.
Ingredients
- 1 cup (110 grams) roasted pecans, chopped
- 1 tablespoon (14 grams) coconut oil
- 1/2 cup (75 grams) pitted dates
- 1/4 teaspoon cinnamon
- 1 tablespoon (12 grams) coconut sugar, tightly packed
- 1/8 teaspoon salt
- 3 cups (435 grams) raw cashews
- 3/4 cup (180 ml) full-fat canned coconut milk
- 2/3 cup (160 ml) maple syrup
- 2 teaspoons vanilla extract
- 1/4 cup (56 grams) coconut oil, refined
- 3 tablespoons lemon juice
- 1/2 teaspoon salt
- 2/3 cup (160 ml) coconut cream from a chilled can
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (50 grams) coconut sugar, tightly packed
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Prepared caramel
- 1 1/2 cups (165 grams) roasted pecans, chopped
Instructions
- Line the bottom and sides of a 7-inch springform pan with foil. In a food processor with an S-blade, pulse all crust ingredients until the mixture comes together and sticks when pinched. Firmly press the crust into the bottom of the pan. Refrigerate or freeze while preparing the filling.
- In a high-speed blender, combine all filling ingredients in the listed order. Blend for 30-60 seconds or until completely smooth. Pour the filling over the chilled crust and place the cheesecake in the freezer for about 2 hours, or until firm enough for the caramel topping.
- Combine coconut cream, maple syrup, coconut sugar, and salt in a saucepan. Attach a candy thermometer and bring the mixture to a boil over medium heat, stirring frequently. Boil for 8-10 minutes until the mixture thickens. Remove from heat, stir in vanilla extract, and let cool slightly before using.
- Evenly pour the caramel over the firm cheesecake. Garnish with chopped roasted pecans. Freeze the cheesecake for 9-12 hours until fully set. Defrost for 30-60 minutes at room temperature or overnight in the refrigerator before serving. Store in the refrigerator for 3-4 days for a softer consistency.
- To roast pecans, place 2 1/2 cups (275 grams) of pecan halves on a baking sheet. Toast at 350°F (175°C) for 5-8 minutes, stirring halfway through. Cool completely before chopping.
Tips & Variations
- Quick-soak method: If you forgot to soak cashews overnight, pour boiling water over them and let sit for 30 minutes instead.
- Gluten-free option: Use gluten-free graham crackers or substitute with a crust made from dates and nuts.
- Flavor variations: Add 1 teaspoon of cinnamon to the filling for a warm spice note, or substitute pecans with walnuts or macadamia nuts.
- Serving tip: For clean slices, dip your knife in hot water and wipe dry between cuts.
- Caramel shortcut: If you don’t have vegan caramel sauce, blend 10 soft dates with 2 tablespoons almond butter and a splash of plant milk for a quick caramel alternative.
- Freezer-friendly: This cheesecake freezes beautifully for up to 1 month. Thaw in the refrigerator before serving.
Serving Suggestions
Serve this vegan cheesecake with an extra drizzle of warm caramel sauce and a sprinkle of sea salt to enhance the flavors. For an extra decadent experience, pair with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream.
This cheesecake makes a beautiful centerpiece for any dessert table. Pair with fresh berries, a hot cup of coffee, or a glass of dessert wine for an elegant finish to any meal.
Notes
- Store leftovers covered in the refrigerator for up to 5 days.
- The cheesecake should be firm to the touch but have a slight jiggle in the center when ready.
- For best texture and flavor, allow the cheesecake to sit at room temperature for 10-15 minutes before serving.
- Be sure to use full-fat coconut cream for the richest, creamiest texture.
FAQs
Can I make this without a springform pan?
Yes! Line a regular cake pan with parchment paper with overhang on the sides to help lift the cheesecake out after it’s set.
My filling isn’t getting smooth. What am I doing wrong?
Make sure your cashews are properly soaked and soft. You may need to blend longer or add 1-2 tablespoons of plant milk to help achieve a smooth consistency.
Can I make this in advance for a party?
Absolutely! This cheesecake actually tastes better after sitting overnight, making it perfect for preparing 1-2 days before your event.
Is there a nut-free alternative to cashews?
For a nut-free version, you can substitute the cashew base with silken tofu or vegan cream cheese, though the flavor profile will change slightly.
[recipe_card]
