Description
Indulge in the ultimate dessert experience with this Vegan Caramel Pecan Cheesecake! Creamy, rich, and decadent, this cheesecake blends velvety textures with a sweet caramel flavor. Topped with toasted pecans, it’s a showstopper for every occasion—whether it’s a festive gathering or a cozy night in. Watch as your guests are amazed that this delightful dessert is entirely vegan!
Ingredients
Scale
- 1 cup cashews (soaked overnight)
- 1 cup full-fat coconut cream
- 1 cup pecan nuts (toasted)
- 10 Medjool dates (pitted)
- 1/2 cup pure maple syrup
- 2 tbsp lemon juice
- 2 tsp pure vanilla extract
Instructions
- Prepare Cashews: Soak cashews in water overnight for optimal creaminess.
- Make the Crust: In a food processor, blend Medjool dates and toasted pecans until sticky. Press into the bottom of a springform pan.
- Create Filling: Blend soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract until smooth.
- Pour and Chill: Pour filling over the crust and smooth out. Freeze for at least 4 hours to set.
- Make Caramel Sauce: Combine maple syrup and coconut cream in a saucepan over low heat until slightly thickened.
- Serve: Drizzle with caramel sauce and top with more toasted pecans before slicing.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 250
- Sugar: 18g
- Sodium: 10mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Swap pecans for walnuts if desired. For extra flavor, add a pinch of sea salt to the caramel sauce. Chill leftovers in an airtight container; they’re good for up to five days.