Pin it
This vegan caramel pecan cheesecake brings together the creamy indulgence of traditional cheesecake with a sticky-sweet caramel pecan topping, all while staying dairy-free and no-bake. I created this recipe when searching for a showstopper dessert that would please both my vegan friends and traditional dessert lovers at holiday gatherings.
I first made this cheesecake for my sister's birthday celebration last year. She follows a dairy-free diet but desperately missed the creamy indulgence of cheesecake. The look on her face when she took her first bite was absolutely priceless and worth every minute spent creating this recipe.
Ingredients
- For the crust
- Roasted pecans: provide a rich nutty foundation and toasty flavor
- Coconut oil: helps bind everything together while adding subtle richness
- Pitted dates: create natural sweetness and help the crust stick together
- Cinnamon: adds warmth and complements the nuttiness
- Coconut sugar: delivers caramel notes that enhance the overall flavor
- Salt: balances the sweetness and intensifies the nutty taste
- For the filling
- Raw cashews: create the creamy base look for plump uniform nuts
- Full-fat coconut milk: adds richness use canned for best results
- Maple syrup: provides natural sweetness with complex flavor
- Vanilla extract: enhances the sweet notes
- Coconut oil: helps the filling set properly
- Lemon juice: adds brightness and mimics the tang of cream cheese
- Salt: balances the sweetness
- For the caramel
- Coconut cream: creates the thick base use the solidified portion from chilled cans
- Maple syrup: adds complexity to the sweetness
- Coconut sugar: gives that classic caramel color and flavor
- Salt: enhances the caramel flavor and cuts sweetness
- Vanilla extract: rounds out the flavor profile
- For the topping
- Roasted pecans: add crunch and nutty flavor choose freshly roasted for best taste
Step-by-Step Instructions
- Prepare the pan:
- Line your springform pan with foil making sure to cover both the bottom and sides completely. This prevents any leaking and makes removal much easier after freezing. Press the foil against the sides ensuring there are no wrinkles or gaps.
- Make the crust:
- Add all crust ingredients to your food processor and pulse until the mixture begins clumping together. You want a consistency where the mixture holds together when pinched between your fingers. Avoid over-processing which can release too much oil from the nuts. Press the mixture firmly into the bottom of your prepared pan using the back of a measuring cup to create an even layer.
- Create the filling:
- Add all filling ingredients to your high-speed blender in the order listed. This sequence helps the blender process everything smoothly. Blend for at least 30-60 seconds until completely smooth. Scrape down the sides occasionally and blend again if needed. The mixture should have no detectable graininess from the cashews. Pour this velvety mixture over your crust and spread evenly.
- Freeze the base:
- Place the cheesecake in the freezer for about 2 hours until firm enough to add the caramel topping. The surface should be solid to the touch but not completely frozen through. This partial freezing prevents the warm caramel from melting into the filling.
- Make the caramel:
- Combine all caramel ingredients except vanilla in a saucepan and bring to a boil over medium heat. Stir frequently to prevent burning and watch the temperature closely. Continue boiling for 8-10 minutes until the mixture thickens noticeably and reaches about 200°F. The caramel will change from thin and light to thicker and more amber-colored. Remove from heat and stir in vanilla and chopped pecans.
- Assemble the masterpiece:
- Cool the caramel mixture slightly before pouring evenly over the partially frozen cheesecake. Use a spatula to spread it to the edges creating a beautiful layer of pecan-studded caramel. Return to the freezer and freeze for 9-12 hours until completely solid.
- Serve and enjoy:
- Before serving thaw the cheesecake either at room temperature for 30-60 minutes or overnight in the refrigerator. The texture will vary from firmer when partially thawed to incredibly creamy when fully thawed in the refrigerator.
Pin it
The coconut cream in the caramel is my favorite ingredient discovery. While developing this recipe I tried several different bases for the caramel including almond butter and cashew cream but nothing compared to the richness and authenticity that coconut cream provides. My non-vegan husband actually prefers this version to traditional caramel which speaks volumes about its decadence.
Storage Tips
This cheesecake can be stored in the freezer for up to 2 months when wrapped properly in plastic wrap and aluminum foil. For shorter storage keep it in the refrigerator for 3-4 days where it will maintain a softer creamier consistency. I actually prefer slicing the cheesecake while still frozen then letting individual slices thaw as needed. This prevents waste and gives you perfect slices every time.
Ingredient Substitutions
If you have nut allergies consider using sunflower seeds instead of cashews in the filling though the flavor will be slightly different. For the crust sunflower seeds or pumpkin seeds can replace pecans. Those avoiding coconut products can substitute cocoa butter for the coconut oil in both the crust and filling though this will change the flavor profile slightly. Agave nectar works as a substitute for maple syrup if preferred.
Serving Suggestions
This cheesecake stands beautifully on its own but can be elevated further with a few special touches. I love serving each slice with a small dollop of coconut whipped cream and a light dusting of cinnamon. For a more decadent presentation drizzle each plate with additional caramel sauce or melted chocolate. This dessert pairs wonderfully with after-dinner coffee especially a rich espresso which balances the sweetness perfectly.
Pin it
Frequently Asked Questions
- → How do I make the crust stick together?
Pulse the crust ingredients in a food processor until the mixture begins to clump. Pinch a bit of it; if it holds together, it's ready. Otherwise, continue processing briefly.
- → Can I use regular cashews instead of raw?
Yes, but the flavor and texture may differ. If not using raw cashews, ensure they are unsalted to maintain the intended taste balance.
- → Can I substitute the maple syrup in the filling or caramel?
Yes, you can use agave syrup or a similar liquid sweetener, but this may alter the flavor slightly. Maple syrup is recommended for its distinct taste.
- → How long does this cheesecake need to freeze?
The cheesecake typically takes 9-12 hours to freeze solid. You can also chill it overnight for convenience. Thaw for 30-60 minutes before serving.
- → Can I make this dessert ahead of time?
Absolutely! The cheesecake can be frozen for up to several weeks or kept in the refrigerator for 3-4 days for a softer consistency.
- → Can I substitute coconut oil for another oil?
Refined coconut oil is recommended for a neutral flavor, but you may try alternatives like vegan butter or neutral oils. However, avoid oils that won't firm up when chilled.