Creamy Pecan Pie Cheesecake

This vegan caramel pecan pie cheesecake is seriously a dreamy treat for any get-together. You don’t need to bake it. There’s a crispy pecan crust, a silky cashew blend in the middle, and a gooey caramel pecan mix on top. You’ll taste vanilla and maple (and maybe a splash of bourbon if you feel like it). Got a holiday or just want something wow-worthy? This one’s a crowd-pleaser—for vegans and everyone else.

• Bourbon (totally optional): 1 tbsp, brings a warm note to your caramel if you want it.
• Pecans: 1 1/2 cups, these go in the topping for crunch.
• Cream (vegan heavy or coconut): 1/2 cup, makes the caramel rich and luscious.
• Water: 2 tbsp, used to help the sugar dissolve for caramel.
• Brown and granulated sugar: 1/2 cup each, both get melted together for the caramel layer.
• Lemon juice: 1 tbsp, adds a splash of brightness to the filling.
• Vanilla extract: 1 tbsp, for flavor in the filling and the topping.
• Coconut or brown sugar: 3 tbsp, makes the filling deliciously sweet.
• Solid coconut oil: 1/4 cup, helps the cheesecake hold its shape.
• Vegan Greek yogurt: 1/2 cup, gets the filling nice and creamy.
• Maple syrup: 2/5 cup, brings a natural sweet flavor to the mix.
• Vegan cream cheese: 1 1/3 cups, makes the filling tangy and rich.
• Soaked cashews: 1 1/2 cups, blend these for an ultra-smooth texture.
• Vegan butter: 7 1/2 tbsp, melted for making both crust and caramel yummy.
• Sea salt: 1/2 tsp, a little in the crust and caramel keeps things balanced.
• Ground cinnamon: 1 tsp, adds warmth to the crust.
• Vegan cookies: 14 (try graham crackers or digestives), for your crust foundation.
• Pecans (toasted): 1/2 cup, this is for a deep, nutty base.

Step 5:

Pop your cheesecake in the fridge to chill. Tuck away any leftovers in a sealed box—good for up to 4 days cold or a month in the freezer.

Step 4:

Slide out the cheesecake from its pan and spread that cooled caramel pecan layer over the top, letting it drip down the sides if you want.

Step 3:

Time for caramel—stir together both sugars and water in a pot over medium heat until golden, then whisk in vegan butter, cream, salt, vanilla and bourbon (if you’re adding it). Blend in pecans and let the caramel sit until it cools off a bit.

Step 2:

Blend cashews, vegan cream cheese, coconut oil, yogurt, sugar, maple syrup, vanilla, and lemon juice in a high-speed blender. Pour that over your crust and chill for at least 5 hours (or freeze for 4) so it sets up.

Step 1:

Toast pecans for 5-10 minutes, then blitz them with cookies, sea salt, and cinnamon in a food processor. Add melted vegan butter and mix everything into a thick dough. Press it into a parchment-lined springform tin and stick it in the freezer.

• Slice and serve when it’s really cold—texture and taste are best that way.
• Pour a bit more caramel on each piece to make it extra inviting at serving time.

• Let caramel cool down until it’s room temp so your filling doesn’t melt when you load it on.
• If you’re in a hurry, you can grab ready-made vegan caramel from the store instead of making your own.

Tips from Well-Known Chefs

• Want your cheesecake super smooth? Soak your cashews all night or in hot water for about an hour before you blend.
• A springform pan makes things super easy to remove and keeps your edges neat.

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