The Ultimate Vegan Caramel Pecan Pie Cheesecake Recipe

This decadent vegan caramel pecan pie cheesecake blends rich, creamy textures with indulgent nutty flavors.

Layers of smooth cashew cream melt into a golden graham cracker crust.

Toasted pecans add delightful crunch and warmth to each delicious bite.

Sweet caramel swirls dance across the silky surface, promising pure dessert magic.

Dairy-free ingredients create a surprisingly luxurious treat that feels both comforting and elegant.

No one would guess this stunning dessert skips traditional dairy and eggs.

You’ll want to savor every single heavenly spoonful of this plant-based masterpiece.

Vegan Caramel Pecan Pie Cheesecake Ingredient Essentials

• Pecans: Toasted nuts that provide a rich, nutty base for the crust.
• Cookies: Vegan cookies that help bind the crust together.
• Cinnamon: Warm spice that adds depth to the crust flavor.
• Salt: Enhances the overall taste of the crust.
• Vegan Butter: Melted fat that helps create a cohesive crust texture.

• Cashews: Creamy base that creates a smooth cheesecake texture.
• Coconut Cream: Adds richness and creates a silky filling.
• Maple Syrup: Natural sweetener that provides a gentle sweetness.
• Lemon Juice: Adds tanginess to mimic traditional cheesecake flavor.
• Vanilla Extract: Provides a classic sweet flavor to the filling.

• Granulated Sugar, Brown Sugar: Create the base for the caramel sauce.
• Water: Helps dissolve and caramelize the sugars.
• Vegan Butter: Adds richness and smoothness to the caramel.
• Vegan Heavy Cream, Full-Fat Coconut Cream: Creates a creamy caramel texture.
• Vanilla Extract, Bourbon: Adds depth and complexity to the caramel flavor.
• Sea Salt: Balances the sweetness of the caramel.
• Pecans: Provides crunch and nutty flavor to the topping.

Baking Directions for Vegan Caramel Pecan Pie Cheesecake

Step 1: Toast and Crush Pecans

Warm up a skillet and gently toast pecans until they release a nutty aroma.

Transfer toasted pecans to a food processor.

Add crispy cookies, a sprinkle of cinnamon, and a pinch of salt.

Drizzle melted vegan butter into the mixture and pulse until it forms a cohesive, crumbly base.

Press this fragrant mixture firmly into a parchment-lined cake tin, creating an even layer.

Pop the crust into the freezer to set.

Step 2: Blend Creamy Filling

Combine all filling ingredients in a high-powered blender.

Whirl the mixture until it transforms into a silky-smooth, luxurious cream.

Carefully pour the filling over the chilled crust.

Refrigerate for a minimum of 5 hours or freeze for 4 hours until completely set.

Step 3: Create Golden Caramel

In a saucepan, combine granulated sugar, brown sugar, and water.

Heat the mixture over medium flame, watching carefully as it transforms into a deep, amber-colored caramel.

The key is patience and constant attention.

Step 4: Enrich Caramel Sauce

Slowly whisk in vegan butter to the caramel, creating a rich and glossy texture.

• Vegan heavy cream
• Full-fat coconut cream

Stir in vanilla extract, a splash of bourbon (optional), and a sprinkle of sea salt.

Gently fold in pecans and allow the caramel to cool to room temperature.

Step 5: Decorate and Finish

Carefully remove the cheesecake from its pan.

Artfully spoon the cooled caramel pecan mixture over the top, allowing it to cascade beautifully down the sides for a stunning presentation.

Step 6: Serve and Store

Serve the cheesecake thoroughly chilled.

Store any remaining slices in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze up to 1 month.

Tips to Achieve Silky Vegan Caramel Cheesecake Layers

• Gently roast pecans in a skillet to enhance their nutty flavor and prevent burning. Stir frequently and watch closely to achieve a golden-brown color without scorching.
• Use a high-speed blender to create an ultra-creamy filling. Blend ingredients thoroughly to eliminate any lumps and achieve a silky-smooth texture.
• Heat sugar slowly and evenly to prevent crystallization. Watch the color carefully, aiming for a deep golden brown without burning the sugar.
• Refrigerate the cheesecake for at least 5 hours to ensure proper setting. This helps develop the perfect texture and allows flavors to meld together.

Vegan Caramel Cheesecake Twists to Try This Season

• Gluten-Free Nut Crust: Replace cookie crumbs with almond flour or gluten-free graham cracker crumbs, maintaining the same toasting and binding technique for pecans.
• Raw Vegan Version: Skip baking entirely by using soaked cashews as the base, blending with coconut cream and setting in the freezer without additional heat processing.
• Low-Sugar Alternative: Substitute granulated and brown sugars with monk fruit sweetener or stevia, reducing overall sugar content while maintaining caramel-like flavor profile.
• Nutty Variation: Experiment with different nuts like walnuts or macadamias in the crust and caramel topping, creating unique flavor combinations while keeping the core recipe structure intact.

Serving Vegan Pecan Pie Cheesecake for Celebrations

• Decadent Dessert Companion: Pair a slice with a scoop of vegan vanilla ice cream for an extra indulgent treat that melts together beautifully.
• Elegant Coffee Pairing: Serve alongside a rich espresso or dark roast coffee to complement the caramel's deep, sweet notes and enhance the nutty pecan flavors.
• Seasonal Garnish Twist: Sprinkle some extra toasted pecans or a light dusting of cinnamon on top just before serving to add texture and elevate the visual appeal of the cheesecake.
• Celebration Presentation: Create a stunning dessert platter by adding fresh berries or a drizzle of additional caramel sauce around the slice for a restaurant-worthy presentation that wows guests.

Vegan Caramel Pecan Cheesecake Storage Tips

• Store the cheesecake in an airtight container or tightly wrapped with plastic wrap for up to 4 days. Keep it in the coldest part of the refrigerator to maintain its texture and flavor.
• Wrap the entire cheesecake carefully in plastic wrap, then cover with aluminum foil. Place in a freezer-safe container and store for up to 1 month. Thaw overnight in the refrigerator before serving.
• Cut individual slices, wrap each separately in plastic wrap, then place in a freezer bag. This method allows easy single-serving defrosting and prevents freezer burn.

FAQs

• Are the ingredients vegan-friendly?

Yes, all ingredients are 100% plant-based, including vegan butter, coconut cream, and cookie alternatives that replace traditional dairy-based components.

• Can I substitute ingredients if I don't have exact matches?

Absolutely! You can use different vegan cookies for the crust, swap coconut cream with another plant-based cream, and adjust nuts based on availability.

• Do I need special equipment to make this cheesecake?

A high-speed blender and food processor are recommended, but a regular blender and manual chopping can work with some extra effort.

• Is this recipe gluten-free?

To make it gluten-free, use gluten-free vegan cookies for the crust and ensure all other ingredients are certified gluten-free.

Vegan Caramel Pecan Pie Cheesecake for Festive Gatherings

• Craft Gourmet Dessert: Elevate your baking skills with this sophisticated vegan cheesecake that looks and tastes like a professional pastry chef created it.
• Impress Guests Effortlessly: Combine multiple dessert elements into one stunning dish that will wow friends and family with its rich layers and decadent caramel topping.
• Flexible Dietary Option: Perfect for vegans and those seeking plant-based alternatives without compromising on taste, texture, or indulgence.
• Simple No-Bake Magic: Enjoy a complex-tasting dessert that requires minimal cooking techniques and can be prepared without traditional baking skills.

Vegan Caramel Pecan Pie Cheesecake Recipe

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4.6 from 13 reviews

• Total Time: 6 hours 30 minutes
• Yield: 12 1x

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Description

Silky vegan caramel pecan pie cheesecake promises indulgence without compromise, blending rich plant-based ingredients into a luxurious dessert. Sweet layers of creamy filling and nutty caramel create a heavenly experience you’ll savor with pure delight.

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Ingredients

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Crust Ingredients:

• 1/2 cup toasted pecans
• 14 vegan cookies (graham crackers or digestives)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 7 1/2 tablespoons (112 milliliters) vegan butter

Filling Ingredients:

• 1 1/2 cups soaked cashews
• 1 1/3 cups vegan cream cheese
• 2/5 cup pure maple syrup
• 1/2 cup vegan Greek-style yogurt
• 1/4 cup solid coconut oil
• 3 tablespoons coconut or brown sugar
• 1 tablespoon vanilla extract
• 1 tablespoon lemon juice

Topping Ingredients:

• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 tablespoons water
• 1/2 cup vegan heavy cream or full-fat coconut cream
• 1/2 teaspoon sea salt
• 1 tablespoon bourbon (optional)
• 1 1/2 cups pecans

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Instructions

1. Craft a robust crust by dry-roasting pecans in a skillet for 5-10 minutes until fragrant. Pulse toasted pecans with cookies, cinnamon, and salt in a food processor until finely ground.
2. Incorporate melted vegan butter into the pecan-cookie mixture, processing until the texture resembles a cohesive, moist crumb. Press the mixture firmly into a parchment-lined springform pan, creating an even base layer. Freeze for 15 minutes to set.
3. Combine all filling ingredients in a high-powered blender, processing until achieving an ultra-smooth, silky consistency with no visible lumps.
4. Pour the creamy filling over the chilled crust, ensuring an even distribution. Refrigerate for 5-6 hours or freeze for 4 hours until completely set and firm.
5. Create caramel by combining granulated sugar, brown sugar, and water in a heavy-bottomed saucepan. Heat over medium temperature, stirring occasionally until the mixture transforms into a deep golden amber color.
6. Carefully whisk vegan butter into the caramel, followed by vegan heavy cream. Introduce vanilla extract, optional bourbon, and sea salt, stirring until the mixture becomes glossy and uniform.
7. Fold toasted pecans into the caramel sauce, allowing the mixture to cool to room temperature and slightly thicken.
8. Unmold the chilled cheesecake and generously drizzle the caramel pecan mixture across the surface, allowing it to cascade dramatically over the edges.
9. Refrigerate the assembled dessert for an additional 30 minutes to help the caramel set. Serve chilled and store leftovers in an airtight container for up to 4 days or freeze for one month.

Notes

• Toast pecans carefully to enhance their nutty flavor and prevent burning, stirring frequently during the 5-10 minute process.
• Ensure a smooth, creamy filling by blending ingredients at high speed and scraping down the blender sides to incorporate all ingredients evenly.
• Use room temperature ingredients for the filling to achieve a silkier texture and prevent lumps in the cheesecake mixture.
• Create perfect caramel by watching the sugar closely and swirling the pan instead of stirring to prevent crystallization.
• Adjust sweetness by using alternative sweeteners like maple syrup or agave for a different flavor profile.
• Stabilize the cheesecake’s structure by chilling thoroughly before adding the caramel topping to prevent bleeding or sinking.

• Prep Time: 30 minutes
• Cook Time: 6 hours
• Category: Desserts
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 313 kcal
• Sugar: 21 g
• Sodium: 112 mg
• Fat: 25 g
• Saturated Fat: 12 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 0 mg