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Vegan Caramel Pecan Pie Cheesecake is the perfect indulgence for any special occasion. This no-bake treat combines a crunchy pecan crust, a creamy cashew-based cheesecake filling, and a rich, buttery caramel pecan topping. With hints of vanilla, maple, and optional bourbon, it’s a holiday show-stopper everyone will love, whether vegan or not.
INGREDIENTS- Toasted pecans: 1/2 cup, for a nutty, flavorful crust base.
- Vegan cookies: 14 (e.g., graham crackers or digestives), to form the crust.
- Ground cinnamon: 1 tsp, to add warmth to the crust.
- Sea salt: 1/2 tsp, for balance in the crust and caramel topping.
- Vegan butter: 7 1/2 tbsp, melted for the crust and caramel.
- Soaked cashews: 1 1/2 cups, for a smooth and creamy filling.
- Vegan cream cheese: 1 1/3 cups, for tangy richness in the filling.
- Maple syrup: 2/5 cup, for natural sweetness in the filling.
- Vegan Greek-style yogurt: 1/2 cup, to add a creamy texture.
- Solid coconut oil: 1/4 cup, to help set the filling.
- Coconut or brown sugar: 3 tbsp, to enhance the filling's flavor.
- Vanilla extract: 1 tbsp, for the filling and topping.
- Lemon juice: 1 tbsp, to brighten the filling.
- Granulated and brown sugar: 1/2 cup each, for the caramel topping.
- Water: 2 tbsp, to dissolve the sugar for the caramel.
- Vegan heavy cream: 1/2 cup (or full-fat coconut cream), to create a rich caramel sauce.
- Pecans: 1 1/2 cups, for the topping's crunch.
- Bourbon (optional): 1 tbsp, for a hint of warmth in the caramel.
- Step 1:
- Toast pecans in a skillet for 5-10 minutes, then pulse them in a food processor with vegan cookies, cinnamon, and salt. Add melted vegan butter and blend until the mixture resembles a soft dough. Press into the base of a parchment-lined cake tin and freeze.
- Step 2:
- In a high-speed blender, blend soaked cashews, vegan cream cheese, maple syrup, coconut oil, yogurt, sugar, vanilla, and lemon juice until smooth. Pour the mixture over the crust and refrigerate for at least 5 hours or freeze for 4 hours to set.
- Step 3:
- To make the caramel, heat granulated sugar, brown sugar, and water in a saucepan over medium heat until a deep golden caramel forms. Gradually whisk in vegan butter, cream, vanilla, sea salt, and bourbon (if using). Fold in the pecans and let cool to room temperature.
- Step 4:
- Remove the cheesecake from the pan and spoon the cooled caramel pecan mixture on top, letting the caramel flow over the edges.
- Step 5:
- Serve chilled. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.
- Chill the cheesecake thoroughly before serving for the best texture and flavor.
- For a stunning presentation, drizzle extra caramel over individual slices before serving.
- Ensure the caramel cools to room temperature before adding it to the cheesecake to prevent melting the filling.
- If you're short on time, use a pre-made vegan caramel sauce for the topping.
Tips from Well-Known Chefs
- For an ultra-smooth filling, soak the cashews overnight or in hot water for 1 hour before blending.
- Use a springform pan for easy removal and a clean edge.
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