Decadent Vegan Caramel Pecan Cheesecake Recipe

Indulge in the luscious flavors of a dessert dream come true with this Vegan Caramel Pecan Cheesecake. Creamy, decadent, and crowned with a sticky-sweet caramel pecan topping, this dairy-free delight is a showstopper that will captivate both vegan enthusiasts and traditional dessert lovers alike. Picture the perfect blend of a rich, velvety cheesecake with a symphony of caramel and pecans dancing on your taste buds – it’s a dessert masterpiece!

Crafted with love and a passion for creating memorable treats, this Vegan Caramel Pecan Cheesecake was born out of a desire to cater to dairy-free diets without compromising on taste or texture. Perfect for special occasions or a sweet indulgence any day, this cheesecake has the power to bring joy and smiles just like it did for my sister on her birthday. The magic of this recipe lies in the creamy coconut cream caramel that elevates every bite to a whole new level of decadence, making it a crowd-pleaser even for the most discerning palates.

Whether you’re planning a holiday gathering or simply treating yourself to a slice of heaven, this Vegan Caramel Pecan Cheesecake is sure to steal the spotlight. With the option to store it in the freezer for long-term enjoyment or savor it slice by slice from the refrigerator, this dessert offers versatility and convenience without skimping on flavor. So go ahead, whip up a slice of bliss, top it with coconut whipped cream, and savor the symphony of flavors that will make every bite a celebration!

Quick Benefits

• Dairy-free and vegan-friendly alternative to traditional cheesecake
• Rich and decadent flavor profile with a sticky-sweet caramel pecan topping
• Versatile recipe with options for nut-free, coconut-free, and sweetener substitutions
• Convenient storage options in the freezer for up to 2 months or in the refrigerator for 3-4 days

Why You’ll Love This Decadent Vegan Caramel Pecan Cheesecake Recipe Recipe

• Decadent and Creamy: Indulge in the creamy and luscious texture of traditional cheesecake without any dairy. The combination of cashews, coconut cream, and coconut milk creates a luxurious and velvety filling.
• Sticky-Sweet Caramel Pecan Topping: Elevate your dessert game with a homemade caramel pecan topping that adds a rich, sweet, and nutty flavor profile. The caramel made with coconut cream is a game-changer, bringing a unique richness to the dish.
• Versatile and Allergy-Friendly: This recipe offers flexibility for dietary preferences and allergies. You can easily swap ingredients like cashews with sunflower seeds, pecans with sunflower or pumpkin seeds, and maple syrup with agave nectar to cater to different dietary needs.
• Make-Ahead and Freezer-Friendly: Prepare this cheesecake in advance and store it in the freezer for up to 2 months. Enjoy the convenience of having a delicious dessert ready to serve at a moment’s notice. The option to slice and thaw individual portions makes it a practical choice for any occasion.
• Impress Your Guests: Whether you’re hosting a holiday gathering or celebrating a special occasion, this vegan caramel pecan cheesecake is a showstopper that will impress both vegan and non-vegan guests. The decadent flavors and stunning presentation make it a dessert worth savoring.
• Customizable Presentation: Elevate the dessert further by serving each slice with coconut whipped cream, a sprinkle of cinnamon, or a drizzle of additional caramel sauce or melted chocolate. The versatility of presentation options allows you to create a personalized and visually appealing dessert experience.
• Perfect Pairing: Enjoy a slice of this cheesecake with a cup of rich espresso for a delightful balance of sweetness and bitterness. The dessert’s creamy texture and sweet flavors complement the bold notes of the coffee, creating a harmonious culinary experience.

Ingredients for Decadent Vegan Caramel Pecan Cheesecake Recipe

Crust

• 1/2 cup (75 grams) pitted dates
• 1 cup (110 grams) roasted pecans, chopped
• 1 tablespoon (12 grams) coconut sugar, tightly packed
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 1 tablespoon (14 grams) coconut oil

Filling

• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/4 cup (56 grams) coconut oil, refined
• 3 cups (435 grams) raw cashews
• 2/3 cup (160 ml) maple syrup
• 3/4 cup (180 ml) full-fat canned coconut milk
• 3 tablespoons lemon juice

Caramel

• 1/4 cup (60 ml) maple syrup
• 1/4 cup (50 grams) coconut sugar, tightly packed
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2/3 cup (160 ml) coconut cream from a chilled can

Topping

• 1 1/2 cups (165 grams) roasted pecans, chopped
• Prepared caramel

How to Make Decadent Vegan Caramel Pecan Cheesecake Recipe

Step 1: Prepare the crust

Cover the base and sides of a 7-inch springform pan with foil. Use a food processor with an S-blade to pulse all crust ingredients until the mixture sticks together. Press the crust firmly into the pan’s bottom. Chill in the refrigerator or freezer as you make the filling.

Step 2: Prepare the filling

In a high-speed blender, blend filling ingredients in listed order for 30-60 seconds until smooth. Pour over chilled crust and freeze for about 2 hours until firm.

Step 3: Prepare the caramel

In a saucepan, mix together coconut cream, maple syrup, coconut sugar, and salt. Attach a candy thermometer and bring to a boil over medium heat, stirring often. Boil for 8-10 minutes until thickened. Remove from heat, stir in vanilla extract, and cool slightly before using.

Step 4: Decorate

Pour the caramel evenly over the chilled cheesecake, then sprinkle with chopped roasted pecans. Freeze for 9-12 hours until fully set. Defrost at room temperature for 30-60 minutes or overnight in the fridge before serving. Refrigerate for 3-4 days for a softer texture.

Step 5: Roast the pecans (optional)

Arrange 2 1/2 cups (275 grams) of pecan halves on a baking sheet. Roast at 350°F (175°C) for 5-8 minutes, stirring halfway. Allow to cool completely before chopping.

Storage Tips

Once the vegan caramel pecan cheesecake is made, it can be stored in the freezer for up to 2 months if wrapped properly in plastic wrap and aluminum foil. For shorter storage periods, the cheesecake can be kept in the refrigerator for 3-4 days, maintaining a softer, creamier consistency. To serve, slicing the cheesecake while still frozen and allowing individual slices to thaw as needed is recommended to prevent waste and ensure perfect slices every time.

For those with nut allergies, sunflower seeds can be used instead of cashews in the filling, though there may be a slight difference in flavor. Similarly, sunflower seeds or pumpkin seeds can replace pecans in the crust for those with nut allergies. Substituting cocoa butter for coconut oil in both the crust and filling is an option for those avoiding coconut products, but note that this will alter the flavor profile slightly. Agave nectar can be used as a substitute for maple syrup if desired. Remember that the cheesecake can be elevated with coconut whipped cream, cinnamon, additional caramel sauce, or melted chocolate for a more decadent presentation.

In conclusion, this vegan caramel pecan cheesecake is a delightful dessert that can be stored in the freezer or refrigerator depending on your preference. With a few simple adjustments, such as nut substitutions or sweetener swaps, this cheesecake can cater to various dietary needs while still maintaining its delicious flavor and creamy texture. Enjoy this showstopper dessert with special touches like coconut whipped cream, cinnamon, or extra caramel sauce for a truly decadent experience.

Ingredient Substitutions

For those with nut allergies, you can substitute sunflower seeds for cashews in the filling and for the pecans in the crust. This swap will alter the flavor slightly, but it’s a great option for those who need to avoid nuts.

If you prefer not to use maple syrup, agave nectar is a suitable replacement. Keep in mind that this substitution might change the overall flavor profile slightly, so adjust according to your taste preferences.

While refined coconut oil is recommended for its neutral flavor, you can experiment with other options like vegan butter or neutral oils if you prefer. Just make sure to choose oils that will firm up when chilled to maintain the desired texture of the cheesecake.

Serving Suggestions

To serve this decadent vegan caramel pecan cheesecake, consider adding a generous dollop of coconut whipped cream on top of each slice and a sprinkle of cinnamon for a beautiful touch. For an extra indulgent presentation, drizzle extra caramel sauce or melted chocolate on the plate before placing the slice. Pairing this creamy dessert with a rich espresso will complement the sweetness perfectly and elevate the dining experience.

For a creative twist, try serving individual slices of the cheesecake with a scoop of dairy-free vanilla ice cream and a sprinkle of crushed roasted pecans for added crunch and flavor contrast. This dessert is perfect for special occasions or holiday gatherings and will impress both vegan and non-vegan guests with its creamy texture and rich caramel pecan topping.

FAQs for Decadent Vegan Caramel Pecan Cheesecake Recipe

Can I use roasted cashews instead of raw cashews for the filling?

Yes, but the flavor and texture may differ. If not using raw cashews, ensure they are unsalted to maintain the intended taste balance.

Can I substitute agave syrup for maple syrup in the recipe?

Yes, you can use agave syrup or a similar liquid sweetener, but this may alter the flavor slightly. Maple syrup is recommended for its distinct taste.

How long does the cheesecake need to freeze to solidify?

The cheesecake typically takes 9-12 hours to freeze solid. You can also chill it overnight for convenience. Thaw for 30-60 minutes before serving.

Can I store the cheesecake in the freezer for an extended period?

Absolutely! The cheesecake can be frozen for up to several weeks or kept in the refrigerator for 3-4 days for a softer consistency.

Conclusion

As you embark on making this delightful Vegan Caramel Pecan Cheesecake, know that your efforts will be rewarded with a dessert that’s not only visually stunning but also a taste sensation for all palates. The luscious creaminess of the cheesecake paired with the sticky-sweet caramel pecan topping is sure to impress vegans and non-vegans alike. The joy of creating a dessert that brings people together, regardless of dietary preferences, is truly special.

Don’t be afraid to experiment and make this Vegan Caramel Pecan Cheesecake your own. Whether you’re serving it at a special occasion or simply indulging in a slice at home, remember that the heart and soul you put into creating this decadent treat will shine through in every bite. So go ahead, gather your ingredients, whip out your trusty food processor, and let the magic of this Vegan Caramel Pecan Cheesecake unfold in your kitchen. Your taste buds will thank you!

Decadent Vegan Caramel Pecan Cheesecake Recipe

Indulge in the creamy decadence of this dairy-free Vegan Caramel Pecan Cheesecake with a luscious caramel pecan topping.

Print Recipe Pin Recipe

Prep Time45 Minutes

Cook Time15 Minutes

Total Time60 Minutes

CuisineVegan

Skill LevelEasy

Servings12 Servings (12 slices)

Ingredients

Crust

• 1/2 cup (75 grams) pitted dates
• 1 cup (110 grams) roasted pecans, chopped
• 1 tablespoon (12 grams) coconut sugar, tightly packed
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 1 tablespoon (14 grams) coconut oil

Filling

• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/4 cup (56 grams) coconut oil, refined
• 3 cups (435 grams) raw cashews
• 2/3 cup (160 ml) maple syrup
• 3/4 cup (180 ml) full-fat canned coconut milk
• 3 tablespoons lemon juice

Caramel

• 1/4 cup (60 ml) maple syrup
• 1/4 cup (50 grams) coconut sugar, tightly packed
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2/3 cup (160 ml) coconut cream from a chilled can

Topping

• 1 1/2 cups (165 grams) roasted pecans, chopped
• Prepared caramel

Instructions

1. Prepare the crust: Cover the base and sides of a 7-inch springform pan with foil. Use a food processor with an S-blade to pulse all crust ingredients until the mixture sticks together. Press the crust firmly into the pan’s bottom. Chill in the refrigerator or freezer as you make the filling.
2. Prepare the filling: In a high-speed blender, blend filling ingredients in listed order for 30-60 seconds until smooth. Pour over chilled crust and freeze for about 2 hours until firm.
3. Prepare the caramel: In a saucepan, mix together coconut cream, maple syrup, coconut sugar, and salt. Attach a candy thermometer and bring to a boil over medium heat, stirring often. Boil for 8-10 minutes until thickened. Remove from heat, stir in vanilla extract, and cool slightly before using.
4. Decorate: Pour the caramel evenly over the chilled cheesecake, then sprinkle with chopped roasted pecans. Freeze for 9-12 hours until fully set. Defrost at room temperature for 30-60 minutes or overnight in the fridge before serving. Refrigerate for 3-4 days for a softer texture.
5. Roast the pecans (optional): Arrange 2 1/2 cups (275 grams) of pecan halves on a baking sheet. Roast at 350°F (175°C) for 5-8 minutes, stirring halfway. Allow to cool completely before chopping.