Vegan Caramel Pecan Pie Cheesecake

Craving a dessert that’s rich, indulgent, and plant-based? This Vegan Caramel Pecan Pie Cheesecake combines the creamy texture of cheesecake with the sweet, nutty goodness of caramel and pecans!

Imagine a smooth, velvety vegan cheesecake topped with a layer of gooey caramel sauce and crunchy, toasted pecans. The combination of sweet and savory flavors creates the ultimate dessert experience, without any dairy or eggs!

This cheesecake is perfect for anyone who wants to indulge in a rich, comforting treat while sticking to a vegan lifestyle. Whether for a special occasion or a sweet craving, this dessert will satisfy your taste buds in the best way possible!

Ready to make this decadent, vegan dessert? Let’s bake up this Vegan Caramel Pecan Pie Cheesecake and enjoy a rich, nutty, and creamy treat today!

Why You’ll Love This Recipe

• Rich and Decadent: The cheesecake is creamy and full of flavor without needing dairy or eggs.
• Vegan-Friendly: 100% plant-based and made from simple, whole-food ingredients.
• Make-Ahead Dessert: Perfect for holidays or gatherings—you can prepare it a day in advance.
• Layered Texture: Crunchy crust, creamy middle, gooey top. Every bite has contrast.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Chill Time: 4 hours (minimum) or overnight
• Total Time: About 5 hours including chilling

Servings:
Makes 10–12 slices. Great for parties, or save slices for a sweet weeknight treat.

Difficulty:
Moderate. No fancy tools required, just time and attention to each layer.

Required Kitchen Tools

• Food processor or high-speed blender
• Springform pan (8 or 9-inch)
• Parchment paper
• Mixing bowls
• Saucepan
• Silicone spatula
• Measuring cups and spoons
• Oven

Ingredients

For the Crust

• 1/2 cup toasted pecans
• 14 vegan cookies (graham crackers or digestives work well)
• 1 tsp ground cinnamon
• 1/2 tsp sea salt
• 7 1/2 tbsp vegan butter, melted

For the Cheesecake Filling

• 1 1/2 cups soaked cashews (soak in water for 4 hours, then drain)
• 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 tbsp coconut or brown sugar
• 1 tbsp vanilla extract
• 1 tbsp lemon juice

Variations for Vegan Caramel Pecan Pie Cheesecake

• Gluten-Free Option: Use gluten-free cookies for the crust.
• Nut-Free Version: Replace pecans with sunflower seeds and use oat-based cream cheese.
• Extra Spiced: Add a pinch of nutmeg or ground ginger to the crust for a warm, seasonal flavor.
• Chocolate Swirl: Drop spoonfuls of melted vegan chocolate into the filling before baking and swirl gently with a toothpick.
• Bourbon-Free Topping: Skip the bourbon if you prefer alcohol-free caramel. It’s still rich and delicious.

How to Make Vegan Caramel Pecan Pie Cheesecake Step-by-Step

1. Prepare the Crust

1. Preheat your oven to 350°F (175°C). Line the bottom of a springform pan with parchment paper.
2. In a food processor, pulse cookies and pecans until finely ground.
3. Add cinnamon, sea salt, and melted vegan butter. Pulse again until the mixture holds together when pressed.
4. Press the crust firmly into the bottom of the pan. Use the back of a spoon to flatten it evenly.
5. Bake for 8–10 minutes. Let it cool while you make the filling.

2. Make the Cheesecake Filling

1. In a high-speed blender or food processor, combine soaked cashews, vegan cream cheese, maple syrup, yogurt, coconut oil, sugar, vanilla, and lemon juice.
2. Blend until the mixture is very smooth and creamy. Scrape down the sides as needed.
3. Pour the filling over the cooled crust and smooth the top with a spatula.

3. Bake the Cheesecake

1. Place the cheesecake in the preheated oven.
2. Bake at 325°F (163°C) for 45–50 minutes, or until the edges are set and the center is slightly jiggly.
3. Turn off the oven and crack the door open. Let the cheesecake sit for 10 minutes, then remove and cool completely at room temperature.
4. Once cooled, refrigerate for at least 4 hours, preferably overnight.

How to Make the Caramel Pecan Topping

Ingredients for Topping

• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 tbsp water
• 1/2 cup vegan heavy cream or full-fat coconut cream
• 1/2 tsp sea salt
• 1 tbsp bourbon (optional)
• 1 1/2 cups pecans (halved or chopped)

1. Make the Caramel Sauce

1. In a medium saucepan, combine granulated sugar, brown sugar, and water.
2. Heat over medium heat, stirring just until the sugars dissolve.
3. Let the mixture bubble gently—do not stir once it starts boiling. Cook for 4–5 minutes, or until it thickens and deepens in color.
4. Carefully whisk in vegan cream, sea salt, and bourbon (if using). Stir until smooth and glossy.

2. Add the Pecans

1. Turn off the heat and stir in the pecans.
2. Let the topping cool for 5–10 minutes before spooning it over the chilled cheesecake.
3. Spread evenly across the top and let it sit for another 30 minutes in the fridge before slicing.

How to Serve Vegan Caramel Pecan Pie Cheesecake

• Slice gently with a warm, sharp knife for clean edges.
• Serve chilled or slightly softened at room temperature.
• Add a dollop of coconut whipped cream if you like a creamy contrast.

It’s ideal for holidays, birthdays, or cozy nights in when you want something rich without dairy.

Storing Vegan Cheesecake

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freeze: Slice, wrap in parchment, and freeze in a sealed container for up to 1 month. Thaw in the fridge overnight.
• Make-Ahead Tip: You can prep the crust and filling a day before. Add the topping the next day for best texture.

Tips and Tricks for Success

• Use a springform pan to get clean edges and easy removal.
• Soak the cashews fully for the creamiest filling—at least 4 hours or overnight.
• Don’t rush the chilling time—this helps the cheesecake set properly.
• Wipe the knife clean between slices for a prettier presentation.
• Toast the pecans before using to enhance their nutty flavor.

Nutrition

Serving Size	1 slice (1/12 of cake)
Calories	~420
Fat	~28g
Carbs	~39g
Sugar	~22g
Protein	~5g
Fiber	~3g

Note: Nutrition values are approximate and depend on specific ingredients used.

Vegan Cheesecake FAQs

Can I make this without a food processor?
Yes. You can crush cookies in a bag with a rolling pin, and use a strong blender for the filling.

Can I freeze the whole cheesecake?
Yes. Wrap it well and freeze for up to a month. Thaw in the fridge overnight before serving.

Is there a nut-free version?
Swap cashews for silken tofu and pecans for sunflower seeds, but expect a softer texture.

What if I don’t have vegan cream cheese?
Use extra soaked cashews and a bit more lemon juice to mimic the tang and texture.

Conclusion

This vegan caramel pecan pie cheesecake is my favorite dessert when I want something indulgent, smooth, and just a little extra. Every bite is creamy, nutty, and rich—with that perfect sticky-sweet finish on top. Whether you’re serving guests or just treating yourself, it’s a dessert worth repeating.