Description
Vegan Caramel Pecan Cheesecake is a decadent dessert that delights the senses with its creamy texture and nutty crunch. This no-bake cheesecake combines rich caramel flavors with toasted pecans, making it a perfect treat for any occasion. Whether you’re celebrating a special event or enjoying a cozy night in, this luscious cheesecake will leave everyone asking for seconds—no one will believe it’s vegan!
Ingredients
Scale
- 1 cup raw cashews (soaked overnight)
- 1 cup full-fat coconut cream
- 1 cup pecans (lightly toasted, divided)
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil (melted)
- 2 tsp pure vanilla extract
- 1 cup dates (pitted)
- 1 cup almond flour
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). In a food processor, blend dates and almond flour until crumbly. Press into the bottom of a springform pan.
- Drain soaked cashews and blend in a blender with coconut cream, maple syrup, coconut oil, and vanilla extract until smooth.
- Stir half of the toasted pecans into the filling mixture for added crunch.
- Pour the creamy filling over the crust and smooth the top with a spatula.
- Freeze for at least 4 hours until firm.
- Before serving, drizzle melted caramel sauce over the cheesecake and sprinkle with remaining toasted pecans.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 290
- Sugar: 18g
- Sodium: 5mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg