Vegan Caramel Pecan Cheesecake
This vegan caramel pecan cheesecake is a rich and creamy no-bake dessert with a crunchy pecan crust, silky cashew-based filling, and decadent coconut caramel drizzle. A perfect plant-based treat for any celebration.
Equipment
- 7-inch springform pan
- Food Processor
- High-Speed Blender
- Candy thermometer
- Saucepan
Ingredients
Crust
- 1 cup roasted pecans chopped
- 1 tbsp coconut oil
- 1/2 cup pitted dates
- 1/4 tsp cinnamon
- 1 tbsp coconut sugar tightly packed
- 1/8 tsp salt
Filling
- 3 cups raw cashews
- 3/4 cup full-fat coconut milk canned
- 2/3 cup maple syrup
- 2 tsp vanilla extract
- 1/4 cup coconut oil refined
- 3 tbsp lemon juice
- 1/2 tsp salt
Caramel
- 2/3 cup coconut cream chilled
- 1/4 cup maple syrup
- 1/4 cup coconut sugar tightly packed
- 1/4 tsp salt
- 1 tsp vanilla extract
Topping
- 1 1/2 cups roasted pecans chopped
Instructions
- Line the bottom and sides of a 7-inch springform pan with foil. Press the crust mixture into the bottom evenly and chill while preparing filling.
- Blend all filling ingredients until completely smooth. Pour over crust and freeze for 2 hours.
- Boil caramel ingredients (except vanilla) for 8–10 minutes to thicken. Stir in vanilla and let cool slightly.
- Pour caramel over cheesecake and sprinkle with chopped roasted pecans. Freeze 9–12 hours until set.
- Before serving, thaw for 30–60 minutes at room temperature or overnight in the fridge.
Notes
Freeze for a firmer texture or refrigerate for a creamy one. Slice while frozen for cleaner cuts. Toast pecans for best flavor.