This caramel pecan pie cheesecake is right up there with my favorite vegan cheesecake recipes. It's the ultimate hybrid between a sweet and buttery pecan pie and a tangy creamy cheesecake.
The buttery crust features toasted pecans which really emphasizes the flavor you would usually get from baking a pecan pie. However, this vegan cheesecake recipe is no-bake which makes it incredibly easy to make.
Similar to my vegan pecan pie cupcakes, this no-bake cheesecake would make the perfect vegan Thanksgiving dessert!
This vegan pecan cheesecake is:
- Buttery, sweet, and creamy
- No-bake and easy to make
- Perfect as a vegan Thanksgiving dessert recipe
- A guaranteed hit with vegans and non-vegans alike
- Easily adapted as gluten-free
Ingredient notes
What you'll need for the pecan crust:
- Vegan cookies: I recommend gingernuts if you can get your hands on them, the ginger spice compliments this pecan cheesecake so well. Alternatively, you can go for a digestive or vegan graham cracker crust, just always check the labels to make sure the brand you're using is vegan friendly.
- Adding pecans to the crust of this cheesecake really takes that "pecan pie" flavor to the next level. I also recommend toasting them a little to bring out the flavors.
- Vegan butter binds the base of the cheesecake together as well as gives a delicious buttery flavor which really enhances the pecan flavor.
- Adding salt to the crust helps to balance out the flavors and it also enhances the sweetness giving you a deliciously sweet, salt buttery cheesecake crust.
What you'll need for the cheesecake filling:
- Vegan cream cheese: Although you can swap this out for full-fat coconut milk, it's hard to beat that tangy flavor that comes from a vegan cream cheese filling.
- Vegan Greek-style yogurt: I've been adding vegan yogurt to pretty much all of my cheesecake recipes for years now. It adds that tangy flavor as well as a lightness that helps make the filling creamy rather than heavy.
- Cashews: These add richness, creaminess, and structure as well as giving this vegan pecan pie cheesecake its distinctive "cheesecake" flavor.
- Pure maple syrup: As well as being the perfect liquid sweetener for vegan cheesecake recipes, maple syrup, and pecans are a flavor match made in heaven!
- Vanilla bean paste: A good shot of vanilla is needed to get the best vegan cheesecake recipe if you ask me. I love using vanilla bean paste as it has those beautiful specs found in vanilla bean, but you can swap it out for vanilla extract if preferred.
- Lemon juice: This gives the cheesecake an added hint of tang.
- Coconut oil: This helps the cheesecake to set. If you're not a fan of coconut flavor you can try using odorless coconut oil or go for cacao butter instead.
What you'll need for the caramel topping:
- Soft brown sugar
- Pure maple syrup: This adds a delicious maple flavor to the caramel topping, it reminds me of those pecan maple danishes that I used to eat before going vegan.
- Coconut cream: You can also use full-fat canned coconut milk here.
- Cornstarch: Or cornflour if you're in the UK. This is a thickening agent for the caramel sauce.
- Sea salt and vanilla: These both add delicious flavor to the caramel as well as helps balance out the sweetness.
- Pecans: A friend of mine recently referred to these as the "superior nut" and I have to agree with her. The flavor of the pecans really shines in this recipe, and they add a delicious crunch that compliments the creamy filling so well.
How to make this recipe (with step-by-step images)
(Full ingredient quantities and instructions are in the recipe card at the end of this post)
Step 1: Make the buttery pecan crust
First, toast the pecans in a skillet or pan. Toss the nuts over medium heat for 5-10 minutes until they have browned slightly and start to smell toasted. Add the pecans to your food processor with the biscuits/graham crackers, and salt and blitz for a minute or so until it reaches a fine crumb consistency.
Add the butter and blend again until the ingredients stick together to form a soft dough consistency. Line the base of an 8" cake tin (with a removable base) with some parchment paper.
Press the mixture into the base of the pan, using a spatula or flat bottomed glass to smooth it out. Set aside in the freezer while you prepare the filling.
Step 2: Make the creamy cheesecake filling
Add all of the ingredients to a high-speed blender and blitz for several minutes until smooth and creamy with no lumps. Pour the mixture into the cake pan and place back in the freezer to set for a minimum of 4 hours (or overnight if preferred).
Once set, remove the cheesecake from the cake tin whilst still frozen. If needed use a warm damp cloth to wipe around the sides of the tin to help loosen the cake.
Step 3: Make the caramel pecan pie topping
Add the coconut cream, brown sugar, maple syrup, and salt to a saucepan and bring to a boil. Simmer for 3 minutes and whisk the mixture often to prevent it from burning to the bottom of the pan.
Add the cornstarch and vanilla and simmer for another 3 minutes, whisking continuously. Remove the caramel from the heat, if there are any visible lumps in the mixture, pass it through a sieve. Set aside to cool for 20-30 minutes.
Pour the caramel on top of the cheesecake and arrange the pecans on top, pressing them slightly into the caramel sauce.
Storage instructions
Store this vegan pecan pie cheesecake in an airtight container and refrigerate for up to 4-5 days.
Frequently asked questions
Once the cheesecake is set, remove it from the cake till whilst still frozen. Then cover it with foil or place it in an airtight container and pop it back in the freezer where it will last for up to a couple of months. You can also freeze any leftover portions that you don't want to serve right away.
A lot of cheesecake recipes will ask you to melt the butter before adding it to crushed biscuits. I'm personally not a fan of this method as I find that it can lead to a crumbly base.
Instead, I like to first grind down the biscuits before adding solid vegan butter to the food processor. Then blend again until the mixture is almost like a paste. Think of it like mortar that needs to be set (probably not the most appetizing comparison ha!) but the butter coats the biscuit crumbs and once chilled forms a nice solid base with less chance of crumbling.
Variations
- Gluten-free option: Swap out the biscuits for gluten-free cookies or with more pecan nuts.
- Pumpkin pecan pie cheesecake: You could add a third of a cup of canned pumpkin to the cheesecake filling to give it even more of a festive twist!
- Pecan pie cheesecake bars: Make this cheesecake into bars or slices by using a square or rectangular tin in place of a cake tin. I recommend using an 8x8" in or similar, and lining all sides with parchment paper, creating a sling to make it easy to remove the cake from the tin once set. Cut into bars, slices, or whatever shape tickles your fancy!
Substitutions
- Vegan cream cheese: This can be swapped out for coconut milk. Use full-fat canned coconut milk that's been refrigerated overnight and use only the thick part from the top of the cans.
- Vegan Greek-style yogurt: You can substitute this for regular soya or coconut yogurt. I recommend reducing the quantity slightly as regular soya yogurt will have a runnier consistency than the Greek style.
More vegan cheesecakes
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Description
Ingredients
Crust
Cheesecake
- 1 ½ cups (195 g) cashews, soaked *see recipe notes
- 10.5 oz (300 g) vegan cream cheese
- ½ cup (118 ml) pure maple syrup
- ½ cup (122 g) vegan greek style yoghurt, or ⅓ cup soya or coconut yoghurt
- 2 teaspoons (10 g) vanilla bean paste
- 1 tablespoon (15 ml) lemon juice
- ¼ cup (55 g) coconut oil, solid
- 3 tablespoons (38 g) coconut sugar
Maple caramel
- ¾ cup (180 g) coconut cream, or full fat canned coconut milk (thick part from the top of the can only)
- ¾ cup (165 g) light brown sugar
- 10 tablespoons (148 ml) pure maple syrup
- ½ teaspoon (3 g) sea salt
- 2 teaspoons (4 g) cornstarch, (cornflour)
- ½ teaspoon (2.5 g) vanilla bean paste
Topping
- ¾ cup (75 g) pecans
Instructions
Crust
- Add the pecans for the crust to a skillet and toss over medium heat for 5-10 minutes until they have browned slightly and start to smell toasted. Add the pecans to your food processor with the biscuits/graham crackers, and salt and blitz for a minute or so until it reaches a fine crumb consistency.
- Add the butter and blend again until the ingredients stick together to form a soft dough consistency. Line the base of a 7.5 or 8" cake tin (with a removable base) with some parchment paper. Press the mixture into the base of the pan, using a spatula or flat bottomed glass to smooth it out. Set aside in the freezer while you prepare the filling.
Cheesecake
- Add all of the ingredients to a high-speed blender and blitz for several minutes until smooth and creamy with no lumps. Pour the mixture into the cake pan and place back in the freezer to set for a minimum of 4 hours (or overnight if preferred).
- Once set, remove the cheesecake from the cake tin whilst still frozen. If needed use a warm damp cloth to wipe around the sides of the tin to help loosen the cake.
Caramel
- Add the coconut cream, brown sugar, maple syrup, and salt to a saucepan and bring to a boil. Simmer for 3 minutes and whisk the mixture often to prevent it from burning to the bottom of the pan.
- Add the cornstarch and vanilla and simmer for another 3 minutes, whisking continuously. Remove the caramel from the heat, if there are any visible lumps in the mixture, pass it through a sieve. Set aside to cool for 20-30 minutes. Pour the caramel on top of the cheesecake and arrange the pecans on top, pressing them slightly into the caramel sauce.
Storage
- Store this vegan pecan pie cheesecake in an airtight container and refrigerate for up to 4-5 days. Freeze in an airtight container and pop it back in the freezer where it will last for up to a couple of months. You can also freeze any leftover portions that you don’t want to serve right away.
Notes
- Soaked cashews: Soak the cashews in water for 4 hours, rinse and drain.
- Swap out the biscuits for gluten-free cookies or more pecan nuts.
- You could add a third of a cup of canned pumpkin to the cheesecake filling to give it even more of a festive twist!
- Make this cheesecake into bars or slices by using a square or rectangular tin in place of a cake tin. I recommend using an 8×8″ in or similar, and lining all sides with parchment paper, creating a sling to make it easy to remove the cake from the tin once set.
Substitutions
- Vegan cream cheese: This can be swapped out for coconut milk. Use full fat canned coconut milk that’s been refrigerated overnight and use only the thick part from the top of the cans.
- Vegan Greek style yoghurt: You can sub this for regular soya or coconut yoghurt. I recommend reducing the quantity slightly as regular soya yoghurt will have a runnier consistency than Greek style.
Nutrition
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