The buttery crust is made with toasted pecans to enhance the classic pecan pie flavor, while being no-bake and egg-free. With no oven needed, it's a fuss-free alternative to traditional pecan pie.
If you love pecan desserts, try my vegan recipes for pecan cookies, sticky pecan buns, pecan pie, and pecan pie cupcakes next.
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🧾 Ingredients
Here's everything you need to make this pecan pie cheesecake. Find the complete ingredients list with quantities and instructions in the recipe card at the end of this post.
Ingredient Notes
Vegan cream cheese: I recommend a firm cream cheese such as Violife, which resembles the consistency of regular full-fat cream cheese, or homemade dairy-free cream cheese.
Vegan Greek-style yogurt: I've been adding vegan yogurt to almost every vegan cheesecake recipe for years. It adds that tangy flavor and lightness that helps make the filling creamy rather than heavy. You can also use vegan sour cream.
Cashews: For richness, creaminess, structure, and the tangy flavor of cheesecake.
Cookies: I use digestives, but feel free to use other vegan cookies, such as biscoff or even vegan graham crackers.
Pure maple syrup: Maple and pecans are a flavor match made in heaven!
Bourbon: This is optional, but it adds a nice flavor to the caramel topping along with vanilla extract and a pinch of sea salt. You can also use whiskey or brandy.
Vegan unsalted butter: Go for block-style butter, not spreadable margarine from a tub. You'll use melted butter for the crust, and chilled butter for the caramel sauce.
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📷 Step-By-Step Images
Here's a visual overview of this easy vegan cheesecake recipe. Please refer to the detailed card at the end of this page for full written instructions.
Start by making a buttery pecan cookie crust. Toasted pecans add an extra layer of flavor here, and blitzing them in a food processor with cookies and a pinch of salt gives you a deliciously nutty crumb.
Once you've mixed in the melted vegan butter, the texture should feel like damp sand - that's your cue that it's ready to press into your springform pan. Pop the crust into the freezer to firm up while you prepare the filling.
The cheesecake mixture is super creamy and smooth, thanks to a high-speed blend of all the filling ingredients. Be patient and blend until the mixture is completely lump-free. This helps create that dreamy, velvety texture.
Once the cheesecake batter is poured over the crust, it goes into the fridge to set. Give it enough time to chill fully so it slices cleanly later.
Now for the real star: the caramel pecan topping. You'll start by caramelizing the sugar and water, then stir in the vegan butter and heavy cream to make it rich and glossy. The optional bourbon and vanilla add warmth, and the pecans bring crunch.
Let the caramel cool to room temperature before you pour it over the cheesecake - it'll naturally spill over the edges in the most beautiful way.
💭 Expert tips
If your vegan cream cheese is on the softer side (brands like Philadelphia tend to be), your filling might end up a bit too soft and could even crack once the topping goes on. To help it set more firmly, try adding about a quarter cup of coconut oil to the batter before blending. It gives the cheesecake a little more structure without affecting the flavor.
Before adding the caramel topping, pop the set cheesecake into the freezer for about 30 minutes. This firms up the top and edges just enough to give you a cleaner finish when the caramel goes on. It also helps prevent any sinking or cracking from the weight of the topping.
For a perfectly smooth finish, run a sharp knife or cake scraper around the edges after removing the cheesecake from the pan. It's a simple trick that gives the sides a clean, professional look.
🍁 Variations
- Gluten-free: Simply swap the cookies for a gluten-free alternative, or use extra pecans in the crust for a naturally gluten-free base.
- Nut substitutions: No pecans? No problem. Walnuts or even peanuts make great stand-ins and still give that lovely crunch.
- Pumpkin twist: For an autumnal spin, try using the filling from my vegan pumpkin cheesecake to turn this into a pumpkin pecan pie cheesecake. Perfect for the holidays!
- Cheesecake bars: Want to serve it in slices or bars? Use a square or rectangular tin (8x8 inches works well), and line it with parchment paper on all sides. This makes lifting the cheesecake out much easier once it's set. Slice into bars, squares, or whatever shape you like!
❄️ Storage and FAQs
Keep your cheesecake in an airtight container in the fridge. It will stay fresh for 4 to 5 days.
Absolutely! This cheesecake freezes really well. You can freeze the whole thing in an airtight container or wrap individual slices in parchment or plastic wrap. It'll keep in the freezer for up to a month. Just avoid using aluminum foil, as it tends to stick to the sides.
Yes, you can use brown sugar, or even a mix of brown and granulated sugar. Just keep in mind that with brown sugar, it can be a little trickier to tell when the caramel is ready since the color is already quite dark. Keep a close eye on the texture and bubbles rather than the color for best results.
🍰 More Vegan Cheesecake
📖 Recipe
No Bake Vegan Caramel Pecan Cheesecake
Ingredients
Crust
- 50 g (½ cup) pecans
- 140 g (18 cookies) biscoff cookies *note 1
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 60 g (4 tablespoons) vegan butter melted
Cheesecake
- 200 g (1 ½ cups) cashews soaked *note 2
- 500 g (17.6 oz) vegan cream cheese *note 3 for lower cream cheese option
- 80 ml (⅓ cup) pure maple syrup
- 120 g (½ cup) vegan Greek-style yogurt *note 4
- 3 tablespoons coconut sugar or brown sugar
- 1 tablespoon vanilla extract or vanilla bean paste
- 1 tablespoon lemon juice
Topping
- 200 g (1 cup) organic granulated sugar *note 5
- 30 ml (2 tablespoons) water
- 80 g (5 ½ tablespoons) vegan butter cubed
- 100 ml (½ cup) vegan heavy cream
- ½ teaspoon vanilla extract
- ½ teaspoon sea salt
- 1 tablespoon Bourbon optional
- 150 g (1 ½ cups) pecans
Instructions
- Prepare: Line the base and sides of a 7.5-inch or 8-inch cake tin (with a removable base) with parchment paper.
- 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 cookies, cinnamon, salt, and melted butter, and blitz until it resembles wet sand.
- 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.
- Filling: Add all of the filling ingredients to a high-speed blender and blitz until smooth and creamy without any lumps. Pour the mixture into the cake pan and refrigerate for a minimum of 6 hours (or overnight) until set. Alternatively, you can set it in the freezer for 4 hours.
- Once set, remove the cheesecake from the cake tin. If needed, carefully run a knife or cake scraper around the edges to smooth it out. Place in the freezer for 30 minutes to an hour while you prepare the topping.
- Caramel: Add the sugar and water to a saucepan over medium heat until the mixture turns a deep caramel color. Whisk in the butter - it will bubble up so be careful. Slowly drizzle the cream into the caramel whilst whisking until combined. Lastly, whisk in the vanilla, salt, and bourbon if using. Remove from the heat, stir in the pecans, and let the mixture cool to room temperature.
- Topping: Once cooled, spoon the caramel pecan topping over the cheesecake.
Notes
- Cookies: Swap for vegan graham crackers, digestives, or ginger nuts.
- Soaked cashews: Soak the cashews in water for 4 hours, rinse, and drain.
- 500g vegan cream cheese: Swap for 300g vegan cream cheese plus 60g coconut oil.
- Vegan Yogurt: I use soy Greek style. You can also use vegan skyr, vegan sour cream, silken tofu, or very thick coconut yogurt.
- Sugar: You can use all granulated, all brown sugar, or a mixture of both. Brown sugar will give a darker color.
- Vegan heavy cream: You need double cream, like dairy-free Schlagfix or Emlea, which are designed for whipping. Alternatively, use full-fat coconut milk or coconut whipping cream.
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10/10 so goood. My bf said this is the best dessert i have ever made. I had issues with the caramel topping but it was definitely user error. Will try again soon!
Hi Daisy,
That’s such a compliment — thank you! I’m so happy to hear it was a hit. And don’t worry about the caramel, it can be a bit finicky the first time — you’ll totally nail it next round. Thanks so much for giving it a go and for the lovely feedback 💛
Hi there! I’m pre-making this dessert on a Wednesday to eat on Friday. Would you recommend making the caramel on Wednesday, or would it harden too much? And would you recommend freezing until Friday, or is staying in the fridge until then okay? Thanks so much!
Hi Avery,
I’d recommend making the caramel topping and decorating just before serving, so it keeps the best texture. The cheesecake itself can be made in advance and stored in the freezer, just remove it from the pan while it’s still frozen, then let it defrost in the fridge while you prepare the topping. I hope this helps!
Hi, Christina,
How much water should be used for the caramel?
Is it the same as in your Caramel Sauce?
(https://addictedtodates.com/easy-vegan-caramel-sauce/)
Thank you, 🙏
Fátima
Hi Fátima,
I beg your pardon, yes 30ml! Sorry, I updated the recipe shortly and missed that one x
Absolutely delicious.
So happy you loved it, Cheryl!
Wow. The best vegan cheesecake I've had.
I made this at the weekend for friends - vegan and non-vegan and everyone LOVED it. I'll use this as my base cheesecake and change up the toppings to suit!
Thank you so much for sharing this.
Hi Gill,
This makes me so happy! Thank you so much for your wonderful review 🙂
Hi dear Christina!
I hope you are well? First I wish you Happy New Year!
Birthdays are coming so time to work well on your Cake again!
So as usual would need some precious tipscand advices from you please!
#CRUST
Can I go for other crust with Dates and Nuts (Pecans here...) for example to replace Vegan butter and Cookies?
#COCONUT BUTTER OPTION?
Coconut Butter can replace Vegan butter for Crust and Caramel?
(*For other Cheesecakes Fillings it can replace Coconut Oil to set?)
#CREAM CHEESE
Can use COCONUT MILK Thick part to replace CREAM CHEESE?
Or making home CREAM CHEESE with Soy Greek yogurt discard liquid in Fridge for 18h at least above a strainer?
#STORAGE
Can freeze with Caramel topping (or Pecans will become soggy?
Please let me know dear Christina
Friendly
Henri 😉
Hi Henri,
Happy New Year to you too!
For the crust, yes you can swap this out for any of my other cheesecake recipes. I'd recommend the crust from this recipe if you don't want to use vegan butter (https://addictedtodates.com/lemon-cheesecake-bars/).
I don't recommend changing the ingredients for the caramel topping, so I would suggest using date caramel instead, this can also be frozen without issues (https://addictedtodates.com/date-caramel/).
Yes, you can swap the cream cheese for chilled coconut milk or coconut cream. For homemade cream cheese, please read the recipe for instructions (https://addictedtodates.com/vegan-cream-cheese/).
Yes, you can freeze the cheesecake - please read the FAQs section above for instructions.
I hope this helps!
Hey Christina!
So so happy to read you it has been a long time 🙂
But never forget you...I printed so many recipes from you and created a BIG blinder with plastic pouches..
One day I maybe have done everything 😅
Thanks for your answer so quickly!
I still have some questions please..
#CRUST
Great for the substitute!
But if I want to keep Pecans I can use 100g with other nuts or coco flakes 100g too + 7 MEDJOOL (how many grams exactly?)
#COCONUT OIL
I know you use Coconut Oil in many recipes but I really cant handle it because the high fat really hurts my liver and mess with my digestion because I have a very sensitive liver and health issues with it...
Same with Pure Coconut Butter..
But when it is Coconut Butter or Cream (Milk thick part even more good for me) no issues!
I know oil stand up and firm up the Cheesecake quickly but what can I use to replace Coconut Oil in your recipes almost for Cheesecakes fillings?
Coconut Butter (Manna) or Coconut Cream can work maybe? Even if Cheesecake will take more time in the freezer to set...that could be good?
#CARAMEL
Oh yes the Date Caramel I didnt thought about this amazing substitute option!
But if I make the Caramel and mix the Pecans in it then top the Cheesecake...I can put whole finished in the freezer?
Because the Caramel will stick everywhere unless I let the Cheesecake in its mold...
Then when defrost do you think Pecans wont be soggy and Caramel wont flow over the sides if too cold?
Please let me know...
Many thanks again Christina!
Henri 🙂
Hi Henri,
I'm delighted to hear you're enjoying the recipes. You can swap out the cashews for pecans - same weight.I measure medjools by the date, but you can factor around 20g per date.
Unfortunately the cheesecakes do need some form of solid fat to set up properly (coconut oil, vegan butter, or cacao butter). With just (or extra) coconut milk, just be prepared that the consistency won't hold as well. I'm sorry but I don't have an alternative, I would suggest that you test a small amount first and see if you're happy with the consistency.
As mentioned, freezing the pecans is not an issue.I've often done it. The date caramel is thicker so it won't give you the flow like the caramel that's made with vegan butter.
Hi dear,
I would like to make this recipe for my boyfriend’s birthday.
Unfortunately he can’t eat cashews. Can I replace them with sunflower seeds? Or do you have any other recommendations?
Thank you in advance
Hi Dorothy,
Lucky boyfriend! Absolutely, you can use soaked sunflower seeds or macadamias in place of the cashews. I hope this helps.
Made this weekend, everything turned out perfect except for the topping. Calls for water and sugar but I could not find how much water anywhere in the recipe on the page or printable version, and the step is skipped in the photos and video. Tried to guess but I don’t think I added enough so the sauce couldn’t get as dark as the posted one. Co-workers still enjoyed and most do not follow a vegan diet.
Hello!
Oh my goodness I'm so sorry, I recently updated the recipe and I'm not sure how but I jumbled up the caramel ingredients list. 🤦♀️ I've updated it there to the correct amounts, I'm sorry the topping didn't work out but delighted that you all still enjoyed the recipe. Thanks so much for the heads up!
Thanks for editing, excited to try it again soon!
Hey dear Christina,
So happy to read you again!
Ok for the Coconut oil I perfectly understand and if you say it is very important to hold and set up the cake I will follow your recipe exactly like I did for Peanut Butter Chocolate Cheesecake, Snickers Tart, and Strawberry Cheesecake (with the Strawberry slices topping)...all 3 was a success! We enjoyed so much!
Remove Coconut Oil is just a suggestion from me and I dont have your experience...but I find if it could work, it would be finest taste even more...
You always use Unrefined even with PeanutButter or fruits flavors?
#LIGHT BROWN SUGAR
Is it like "Muscovado"? Or can I use light blond Coconut Sugar?
#STORAGE
Thanks but can I store in freezer full done with Caramel and Pecans topping?
Many thanks dear Christina
Your help is so precious to me!
Henri 😉
Hi Henri,
It's soft brown cane sugar, like linked in the recipe but light muscovado is fine too. Yes I always use unrefined coconut oil, but you can use odorless if you prefer less coconut flavor. Re: freezing, yes you can freeze the whole cake.
Hey Christina thanks!
And light Coconut Sugar would be good too?
Beccause Muscovado seems darker than light Coconut Sugar...and your Caramel seems to be light clear on pictures...
so what would you recommend between the 2?
#COCONUT OIL
For Coconut oil do you mean you always use unrefined in all your recipes?
Never odorless refined one?
#STORAGE
Overall we can almost freeze all your Cheesecakes whole with Topping?
Hi Henri,
You can use soft brown sugar or light muscovado sugar, either of these two. I've addressed your coconut oil query on another recipe - yes I use unrefined coconut oil. The recipes will specifically state if you cannot freeze the toppings.
Hey dear Christina,
I plan to make cakes for my Grandmother birthday besides my mother birthday!
So my grandma is "traditionnal" so this Pecan Pie Cheesecake would be great for her!
CRUST
Can I use the PEANUT BUTTER CHEESECAKE Crust (6 Medjool Dates) but substitute Cashews with toasted Pecans (150g) and 30g Pecan butter (or any Nut Butter)
CHEESECAKE Layer
Can I use Vanilla extract? Because I dont find Vanilla Paste like you...
Where do you order that?
GREEK YOGURT
You recommend Nature or Vanilla one?
Maybe the Vanilla tends to has more flavor but kind of Yellowish color ..?
COCONUT OIL
Again the Coconut Oil...if I could substitute with Coconut Cream or Milk thick part would be great...
MAPLE CARAMEL
You ask for light brown sugar, it is "MUSCOVADO"?
Or Coconut Sugar (the light Blond one) can be an option too?
STORAGE
Can I freeze the whole cake with Caramel Topping and Pecan but maybe let the whole cake in the Springform Pan until the day before (then fridge)?
Because the Caramel wont harden much in the freezer and will stick to any protection like plastic bag or foil?
I guess Topping should be better the day before or just before serving...
Besides, the Pecan can become soft and chewy when defrost?
Many thanks in advance for your nice help dear Christina!
Friendly
Henri 😉
Hi Henri, any crust is fine - like we spoke about before. You can use vanilla extract with no problem, and plain or vanilla yogurt instead of the extract. Again, I do not recommend leaving out the coconut oil, please note this for all of my cheesecake recipes unless the recipe specifically states you can swap it, I do not recommend it, but at the end of the day, it's up to you if you don't mind taking the risk. Yes you can freeze it - instructions are above in the FAQ section. Hope you and your grandmother enjoy x
Hey Christina,
Thanks I see the link for light brown sugar but I can also have a "light Coconut Sugar" not darker as the famous one, but like creamy yellow color...and Caramel taste so I guess could be perfect for your Caramel topping on this cake?
#COCONUT OIL
Yes I see you use it almost in every recipe, but it tends to disgust my family a but, like hard on the liver to digest you see?
So when there are a few layers I can understand it useful, but when just a whole filling...did you try just Coconut Milk thick part?
Sure it can works well and hold on the Cake even if it thaw quicker...and if it takes longer to set...
Otherwise I follow you...just idea from my personnal thoughts and feelings...
#TOPPINGS FREEZE
Thanks so much for your additionnal infos It is clear now!
For example you were so right for Strawberry Cheesecake Bars, Strawberries dont like freezer they change texture and appearance!
Next time I let in fridge to set up...
Henri 😉
Hey Christina,
Im a huge fan of Pecan almost toasted!
This Cheesecake looks so tasty with this Caramel topping!
#PECAN
How to toast them in the oven?
#CARAMEL
Can I use Coconut Sugar instead of Brown sugar?
Like for Raspberry Glaze, I cant pour on top while Cheesecake is frozen and in its Springform pan?
1st we defrost, remove from Springform pan, and pour Caramel..then fridge until day of serving?
I try to understand well all the steps..
Thanks so much
Henri 😉
Tried the recipe last week and it was so delicious! A success for my family supper!
I was wondering, could we use this recipe and put it in muffin tins to have little individual portions? Thanks
Hi Christina,
That's fantastic I'm so happy the recipe went down well with everyone. Yes that's a great idea, you absolutely could make miniatures. Just make sure you create a little sling with some parchment paper or use muffin cups to make it easier to remove them from the tin. Please do let me know if you give that a try!
Couldn't stop at one slice 🤤 amazing
Hehe I feel that! Thank you 🙂
best
cheesecake
ever made
(that just so happens to be vegan)
Christina, the queen of cheesecakes
thank you for this
Awh thank you so much for your amazing feedback Carolina, this makes me so happy!