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
Scale
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.
