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.
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.