Vegan Pecan Cheesecake (Print Version)
A creamy no-bake dessert with a nutty crust, smooth vegan filling, caramel drizzle, and pecans on top. Perfect for gatherings or holidays!
# Ingredients:
01 -
14 crushed vegan cookies (like digestives or graham crackers).
02 -
1/2 tsp sea salt (use for the crust).
03 -
1 tsp ground cinnamon for the crust.
04 -
1/2 cup pecans, toasted beforehand (to use in the crust).
05 -
7 1/2 tbsp plant-based butter (divided for crust and topping).
06 -
1 1/3 cups dairy-free cream cheese (filling ingredient).
07 -
1/2 cup Greek-style vegan yogurt (mix into filling).
08 -
1 tbsp fresh lemon juice (combine in the filling).
09 -
1/4 cup solidified coconut oil (essential for the filling).
10 -
1 1/2 cups cashews (soaked for 4 hours in water, then drained, for filling).
11 -
2/5 cup pure maple syrup (used in the filling).
12 -
3 tbsp of coconut or brown sugar (sweeten the filling).
13 -
1 tbsp vanilla extract (split between the filling and the topping).
14 -
1/2 cup granulated sugar for caramel topping.
15 -
2 tbsp of water, needed for the topping.
16 -
1 tbsp bourbon (optional, for topping flavor).
17 -
1/2 cup vegan heavy cream or rich coconut cream (needed for topping).
18 -
1 1/2 cups whole pecans (mix in the topping).
19 -
1/2 cup brown sugar for the caramel topping.
20 -
1/2 tsp sea salt (used in the caramel topping).
# Directions:
01 -
Crush toasted pecans, vegan cookies, cinnamon, and salt together using a food processor. Pour in melted plant-based butter, then pulse until the mixture holds together like dough. Press this firmly into a cake tin lined with parchment paper, and pop it in the freezer to set.
02 -
Combine all filling ingredients in a blender and process until it's soft and totally smooth. Spread over the frozen crust and chill for at least 5 hours in the fridge—or speed things up by freezing for 4 hours.
03 -
In a pot over medium heat, melt granulated sugar, brown sugar, and water together until you get a deep caramel color.
04 -
Stir in vegan heavy cream or coconut cream little by little. Then add plant-based butter, vanilla, salt, and bourbon (if you'd like). Gently fold in the pecans, then let the caramel mix cool off fully.
05 -
Take the cheesecake out of the cake tin. Top it with your cooled caramel pecan mixture, letting it spill over the edges for a nice look.
06 -
Slice and serve while chilled. Store leftovers in a sealed container in the fridge for up to 4 days—or freeze them for as long as a month.
# Notes:
01 -
This no-bake vegan treat layers creamy cheesecake paired with gooey caramel and crunchy pecans.
02 -
Ideal as the star dessert for a party, a special gathering, or just because you want something fancy.