If you’re looking for a dessert that is both indulgent and kind to your plant-based lifestyle, you are going to absolutely adore this No Bake Vegan Caramel Pecan Cheesecake Recipe. It brings together the perfect blend of creamy vegan cheesecake, crunchy pecan crust, and a luscious homemade caramel pecan topping, all without turning on the oven. This dessert isn’t just about being no bake or vegan — it’s about delivering rich, comforting flavors and pleasing textures that will have you and your friends coming back for seconds. Whether you’re a long-time vegan or just curious about delicious dairy-free options, this cheesecake creates a memorable finish to any meal.
Ingredients You’ll Need
Getting started is a breeze with these simple, plant-powered ingredients — each selected to bring incredible flavor or texture to this cheesecake. The pecans add toasty crunch, while cashews and vegan cream cheese create that creamy, dreamy filling we all crave. Plus, a hint of cinnamon and vanilla make every bite sing.
- Pecans (50 g + 150 g): Toasted pecans provide the perfect nutty crunch both in the crust and caramel topping.
- Biscoff cookies (140 g): These bring sweet, spiced depth and a wonderful buttery texture to the crust. (Note: use your favorite vegan cookies if Biscoff isn’t handy.)
- Ground cinnamon (1 teaspoon): Adds warm, inviting spice to the crust.
- Sea salt (½ teaspoon + ½ teaspoon): Balances sweetness and enhances all the other flavors.
- Vegan butter (60 g melted + 80 g cubed): Helps bind the crust and enriches the caramel sauce’s silky texture.
- Cashews (200 g soaked): Creates the creamy, smooth vegan “cheesecake” base when blended.
- Vegan cream cheese (500 g): Adds tang and richness to the filling (see note on options for a lighter version).
- Pure maple syrup (80 ml): Natural sweetness that complements the caramel tones perfectly.
- Vegan Greek-style yogurt (120 g): Boosts creaminess and gives the filling a refreshing tang.
- Coconut sugar or brown sugar (3 tablespoons): Provides a caramelized sweetness that enhances the filling’s depth.
- Vanilla extract or vanilla bean paste (1 tablespoon + ½ teaspoon): Gives a fragrant, natural sweetness that ties all ingredients together.
- Lemon juice (1 tablespoon): Adds a bright note that balances the richness.
- Organic granulated sugar (200 g): The star ingredient for making the homemade caramel.
- Water (30 ml): Helps dissolve the sugar evenly as it caramelizes.
- Vegan heavy cream (100 ml): Makes the caramel unbelievably smooth and luscious.
- Bourbon (optional, 1 tablespoon): Adds a smoky, boozy complexity to the caramel pecan topping.
How to Make No Bake Vegan Caramel Pecan Cheesecake Recipe
Step 1: Prepare Your Pan
Begin by lining a 7.5-inch or 8-inch cake tin with parchment paper on the base and sides. This step ensures your cheesecake will come out cleanly and beautifully after it sets, preventing any sticking or crumbling—trust me, this makes life so much easier when it’s time to serve.
Step 2: Toast and Blend the Crust
Toast 50 grams of pecans in a skillet over medium heat until you see a light brown color and your kitchen is filled with that irresistible roasted nut aroma. Toss the toasted pecans in a food processor along with the biscoff cookies, cinnamon, salt, and melted vegan butter. Blitz until the texture resembles wet sand—this crust mixture packs so much flavor and a slight crunch for the perfect base.
Step 3: Press the Crust
Press your crust mixture firmly into the cake tin’s base using a spatula or flat-bottomed glass. Don’t rush this part; a well-packed crust is key to a sturdy, satisfying cheesecake foundation. Once you’ve smoothed it out nicely, pop it into the freezer to firm up while you mix the filling.
Step 4: Blend the Filling
Combine all the filling ingredients—soaked cashews, vegan cream cheese, maple syrup, vegan Greek-style yogurt, coconut sugar, vanilla, and lemon juice—in a high-speed blender. Blend until the mixture is silky smooth with no lumps. This creamy goodness is the heart of your dessert. Pour it gently over the crust and refrigerate for at least 6 hours, or overnight for a firmer set. If you’re in a hurry, freeze it for about 4 hours to speed things along.
Step 5: Remove and Chill Again
Carefully take the cheesecake out of the pan. If you notice any edges sticking, gently run a knife around the sides for a clean release. Place your cheesecake back in the freezer for 30 minutes to an hour while preparing that magical caramel pecan topping. This helps everything set perfectly for slicing.
Step 6: Make the Caramel
In a saucepan, combine sugar and water and cook over medium heat without stirring until the mixture turns a deep amber color. This is the moment the magic happens as your kitchen starts to smell divine. Carefully whisk in the cubed vegan butter—it will bubble vigorously. Then, drizzle in the vegan heavy cream slowly, whisking until smooth and glossy. Stir in the vanilla extract, sea salt, and bourbon if you’re using it. Finally, fold in the remaining pecans and let this luscious caramel pecan mixture cool to room temperature.
Step 7: Top and Finish
Once the caramel topping is cool, spoon it generously over your set cheesecake, spreading it evenly so every slice gets a decadent crunch and rich caramel flavor. This final touch brings together all the textures and flavors that make this No Bake Vegan Caramel Pecan Cheesecake Recipe such a showstopper.
How to Serve No Bake Vegan Caramel Pecan Cheesecake Recipe
Garnishes
Freshly chopped pecans sprinkled over the caramel topping add an extra layer of crunch and visual appeal. You can also dust a little cinnamon or cocoa powder for an aromatic finish. If you want to get indulgent, add a few vegan whipped cream dollops or a drizzle of additional maple syrup. These little touches elevate the presentation and deepen the flavor experience.
Side Dishes
This cheesecake pairs beautifully with fresh berries or a bright berry compote to balance the caramel’s richness. For a refreshing contrast, serve it alongside a citrus salad or a simple fresh mint leaf. A cup of rich black coffee or chai tea complements the sweet, nutty flavors perfectly, creating a truly comforting dessert moment.
Creative Ways to Present
For an eye-catching dessert table, cut the cheesecake into mini squares or bars for easy grab-and-go treats. You might also layer it in clear dessert jars or glasses with alternating crust, filling, and caramel pecan layers for a sophisticated parfait style. These creative presentations invite conversations and showcase your culinary creativity with this classic recipe.
Make Ahead and Storage
Storing Leftovers
Keep your cheesecake covered tightly with plastic wrap or stored in an airtight container. Refrigerated, it stays fresh for up to 5 days, making it perfect for holiday gatherings or special occasions when you want dessert ready to go.
Freezing
This No Bake Vegan Caramel Pecan Cheesecake Recipe freezes beautifully. Just wrap it in plastic wrap and foil, and it will keep for up to 2 months. When you’re ready, thaw overnight in the refrigerator to maintain the creamy texture without becoming watery.
Reheating
Since it’s a no bake cheesecake, reheating isn’t necessary or recommended. Simply serve it chilled or allow it to sit at room temperature for about 15 minutes before slicing for the best texture and flavor.
FAQs
Can I use other nuts instead of pecans?
Absolutely! Walnuts or almonds would work wonderfully in both the crust and the caramel topping, offering a slightly different but equally delicious twist.
Is there a substitute for vegan cream cheese?
You can try using additional soaked cashews or firm tofu blended with lemon juice and apple cider vinegar for a tangy alternative to vegan cream cheese, though the texture will vary slightly.
Do I have to use maple syrup in the filling?
Maple syrup adds depth and natural sweetness, but you can substitute agave nectar or coconut nectar if you prefer. Each will give a slightly different flavor, so choose according to your taste.
Can I make this recipe nut-free?
Since pecans and cashews are key to the flavor and texture, nut-free versions are challenging but possible using seeds like sunflower seeds and tahini. Keep in mind the texture and taste will change significantly.
How long does it take for the cheesecake to set?
Refrigerating the cheesecake for at least 6 hours or overnight is best for a firm set. If you’re short on time, freezing for about 4 hours will also do the trick, but chill before serving for optimal texture.
Final Thoughts
This No Bake Vegan Caramel Pecan Cheesecake Recipe is truly a dessert to celebrate—not only because it’s scrumptiously creamy and layered with deep caramel and nutty crunch but also because it’s so wonderfully accessible for anyone following a vegan lifestyle. Give this recipe a whirl, and you’ll have a new favorite dessert that’s perfect for impressing family and friends or treating yourself to something special. Once you try it, I bet it will grace your table again and again!
Print
No Bake Vegan Caramel Pecan Cheesecake Recipe
- Prep Time: 35 minutes
- Cook Time: 10 minutes (for toasting pecans and caramel preparation)
- Total Time: 6 hours 45 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Western
- Diet: Vegan
Description
This No Bake Vegan Caramel Pecan Cheesecake is a rich, creamy dessert made without any dairy or eggs. Featuring a toasted pecan and biscoff cookie crust, a smooth cashew and vegan cream cheese filling, and a luscious homemade vegan caramel pecan topping, it’s perfect for vegan and dairy-free diets. The cheesecake is chilled to set without baking, making it an effortless yet impressive treat for any occasion.
Ingredients
Crust
- 50 g pecans
- 140 g biscoff cookies
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 60 g vegan butter, melted
Filling
- 200 g cashews, soaked
- 500 g vegan cream cheese
- 80 ml pure maple syrup
- 120 g vegan Greek-style yogurt
- 3 tablespoons coconut sugar (or brown sugar)
- 1 tablespoon vanilla extract (or vanilla bean paste)
- 1 tablespoon lemon juice
Caramel Pecan Topping
- 200 g organic granulated sugar
- 30 ml water
- 80 g vegan butter, cubed
- 100 ml vegan heavy cream
- ½ teaspoon vanilla extract
- ½ teaspoon sea salt
- 1 tablespoon Bourbon (optional)
- 150 g pecans
Instructions
- Prepare: Line the base and sides of a 7.5-inch or 8-inch cake tin with removable base using parchment paper, ensuring it covers well for easy removal.
- Make the crust: Toast 50 g pecans in a skillet over medium heat for 5-10 minutes until slightly browned and fragrant. Transfer to a food processor and add biscoff cookies, cinnamon, sea salt, and melted vegan butter. Blitz until the mixture has a texture similar to wet sand.
- Form the crust: Press the mixture firmly into the base of the lined cake pan using a spatula or flat-bottomed glass to create an even layer. Place the pan in the freezer to set while preparing the filling.
- Prepare the filling: Add soaked cashews, vegan cream cheese, maple syrup, vegan Greek-style yogurt, coconut sugar, vanilla extract, and lemon juice to a high-speed blender. Blend until completely smooth and creamy with no lumps.
- Set the cheesecake: Pour the filling into the crust-lined cake pan and refrigerate for at least 6 hours or overnight until fully set. Alternatively, freeze the cheesecake for 4 hours for quicker setting.
- Remove and chill: Carefully remove the cheesecake from the cake tin. Run a knife or cake scraper around the edges if needed to loosen. Place it back in the freezer for 30 minutes to 1 hour while preparing the topping.
- Make the caramel: In a saucepan over medium heat, combine granulated sugar and water. Cook until the sugar turns a deep amber caramel color. Whisk in vegan butter carefully as it bubbles up. Slowly drizzle in the vegan heavy cream while whisking constantly until smooth. Remove from heat and stir in vanilla extract, sea salt, and optional bourbon.
- Add pecans to caramel: Stir in 150 g pecans and allow the caramel pecan mixture to cool to room temperature.
- Finish and serve: Spoon the cooled caramel pecan topping evenly over the cheesecake. Slice and serve chilled for a decadent vegan dessert experience.
Notes
- Note 1: Biscoff cookies provide a unique spiced flavor; you can substitute with other crisp vegan cookies if desired.
- Note 2: Soak cashews for at least 4 hours or overnight to soften, ensuring a smooth filling.
- Note 3: For a lower cream cheese option, reduce vegan cream cheese and increase vegan Greek yogurt proportionally.
- Note 4: Vegan Greek-style yogurt adds creaminess and tanginess; coconut or almond yogurts may be used.
- Note 5: Use organic granulated sugar for a cleaner caramel flavor and to maintain vegan standards.
- Optional: Bourbon adds depth to the caramel but can be omitted for a non-alcoholic version.
