Dreamy Vegan Caramel Pecan Cheesecake (No Bake & Freezer-Friendly!)

Introduction

If you’ve been craving a decadent dessert that hits all the sweet, nutty notes without a drop of dairy, say hello to your new obsession: Vegan Caramel Pecan Cheesecake. This creamy, dreamy, no-bake beauty is perfect for busy days, family gatherings, or anytime you just need a little edible hug. Plus, it’s naturally gluten-free and freezer-friendly—making it your ultimate dessert BFF.

Why You’ll Love This Vegan Caramel Pecan Cheesecake:

• Rich and creamy without any dairy drama.
• Naturally sweetened with dates, maple syrup, and coconut sugar.
• Perfect for make-ahead magic—because life doesn’t always go as planned.
• No oven required—just your freezer doing all the heavy lifting!

Ingredients:

For the Crust:

• 1 cup roasted pecans
• 2 tablespoons coconut oil
• 1 cup pitted dates
• 1 teaspoon cinnamon
• 1 tablespoon coconut sugar
• Pinch of salt

For the Filling:

• 2 cups raw cashews (soaked if needed)
• 1 cup full-fat canned coconut milk
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup coconut oil
• 2 tablespoons lemon juice
• Pinch of salt

For the Caramel:

• 1/2 cup coconut cream (solid part from chilled cans)
• 1/4 cup maple syrup
• 1/4 cup coconut sugar
• Pinch of salt
• 1 teaspoon vanilla extract

For the Topping:

• 1/2 cup roasted pecans, roughly chopped

Step-by-Step Instructions:

1. Prepare the Pan: Line a springform pan with foil—yes, even the sides. It feels like overkill, but your future self will thank you when the cheesecake pops out perfectly.

💡 Tip: If you love quick, oven-free treats, don’t miss our Chocolate Covered Chips for a sweet and salty combo!

1. Make the Crust: In your food processor, pulse all the crust ingredients until crumbly but sticky. Think wet sand at the beach, not a dusty desert. Press the mixture firmly into the bottom of the pan. Use the back of a measuring cup for a nice even surface.
2. Create the Filling: Add all the filling ingredients to your blender in the listed order (trust Sonia on this one—it makes everything smoother!). Blend until silky smooth, scraping down the sides as needed. Pour over the crust and smooth it out like you’re frosting the most important birthday cake of the year.
3. Freeze the Base: Pop the cheesecake into the freezer for about 2 hours. You want it firm but not solid ice. It’s like chilling—but make it fashion.
4. Make the Caramel: In a saucepan, combine everything except the vanilla and pecans. Bring it to a boil, stirring constantly (seriously, do not ghost your caramel). Boil until thickened and rich amber, about 8-10 minutes. Stir in vanilla and pecans.
5. Assemble the Masterpiece: Let the caramel cool slightly, then pour it over the semi-frozen cheesecake. Spread it lovingly to the edges. Return to the freezer for 9-12 hours.

✨ If you’re craving more caramel-inspired magic, try our Marquesa de Chocolate, a luscious no-bake chocolate dessert.

1. Serve and Enjoy: Before serving, thaw for 30-60 minutes at room temp or overnight in the fridge. Slice, serve, and bask in the compliments.

Cooking Tips:

• Use a hot knife for cleaner slices. It’s basically the “Instagram filter” for cheesecake.
• Toast your pecans for maximum flavor—but watch them like a hawk!
• Let your cheesecake thaw adequately for that perfect creamy bite.

Personal Anecdote: During testing, I tried everything from almond butter to cashew cream for the caramel. Nothing—and I mean nothing—beat coconut cream. Even my “but where’s the dairy?” husband now requests this vegan version over traditional caramel desserts. Major win.

Dreamy Vegan Caramel Pecan Cheesecake

This no-bake vegan caramel pecan cheesecake is rich, creamy, and totally dairy- and gluten-free. Naturally sweetened and freezer-friendly, it’s the perfect make-ahead dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Freezing Time 12 hours hrs

Total Time 40 minutes mins

Course Cheesecake

Cuisine American

Servings 8 slices

Calories 450 kcal

Equipment

• Springform Pan
• Blender
• Saucepan
• Food Processor

Ingredients

  

Crust

• 1 cup roasted pecans
• 2 tbsp coconut oil
• 1 cup pitted dates
• 1 tsp cinnamon
• 1 tbsp coconut sugar
• 1 pinch salt

Filling

• 2 cups raw cashews soaked if needed
• 1 cup full-fat canned coconut milk
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup coconut oil
• 2 tbsp lemon juice
• 1 pinch salt

Caramel

• 1/2 cup coconut cream solid part from chilled cans
• 1/4 cup maple syrup
• 1/4 cup coconut sugar
• 1 pinch salt
• 1 tsp vanilla extract

Topping

• 1/2 cup roasted pecans roughly chopped

Instructions

 

• Line a springform pan with foil for easy removal.
• Pulse all crust ingredients in a food processor until crumbly but sticky. Press into the pan base evenly.
• Blend all filling ingredients until completely smooth. Pour over crust and smooth the surface.
• Freeze the cheesecake for 2 hours until semi-firm.
• In a saucepan, combine caramel ingredients (except vanilla and pecans) and bring to a boil. Stir constantly for 8–10 minutes until thickened. Stir in vanilla and pecans.
• Pour caramel over the cheesecake, spread evenly. Freeze for another 9–12 hours.
• Before serving, thaw for 30–60 minutes at room temp or overnight in the fridge. Slice and enjoy!

Notes

Use a hot knife for clean slices. Store leftovers in the freezer for up to 2 months or in the fridge for up to 4 days. Perfect for make-ahead desserts or plant-based gatherings.

Keyword Caramel Pecan Cheesecake, Pecan Cheesecake, Vegan, Vegan Caramel Pecan Cheesecake

FAQs

Storage Tips: Store slices wrapped individually in the freezer for up to 2 months, or in the fridge for 3-4 days if you prefer it soft and creamy.

🥶 Bonus: For a quick breakfast idea straight from the freezer, check out Sugar-Free Granola—a crunchy, guilt-free delight!

Serving Suggestions: Top each slice with coconut whipped cream and a sprinkle of cinnamon, or go full diva and drizzle with melted chocolate. Pair with a bold espresso for dessert nirvana.

Conclusion

Craving a dessert that’s indulgent, easy, and completely dairy-free? This Dreamy Vegan Caramel Pecan Cheesecake delivers on all fronts—no baking required, naturally sweetened, and perfectly freezer-friendly for whenever you need a sweet escape. Whether you’re prepping for a special gathering or treating yourself to a little everyday luxury, this cheesecake proves that plant-based desserts can be every bit as rich, creamy, and satisfying.

If you whip up this recipe, I’d love to hear about it—drop a comment below or tag @RecipesUnfolded on social media! 🌟 Ready for more irresistible ideas? Dive into our related recipes or subscribe for the latest delicious inspiration straight to your inbox.