Description
Vegan Caramel Pecan Cheesecake is a showstopper dessert that combines rich, creamy flavors with a delightful crunch. Perfect for any occasion, this cheesecake surprises with its plant-based ingredients while delivering a decadent taste experience. The smooth cashew filling paired with toasted pecans and luscious caramel makes each bite heavenly. Impress your family and friends with this easy-to-make treat that proves vegan desserts can be both indulgent and crowd-pleasing!
Ingredients
Scale
- 1 cup raw cashews (soaked overnight)
- 1 cup full-fat coconut cream
- ½ cup maple syrup
- ¼ cup lemon juice
- 1 tsp vanilla extract
- ¼ cup coconut sugar
- 1 cup crushed graham crackers
- ½ cup unsalted vegan butter (melted)
- ½ cup toasted pecans
Instructions
- Prepare the cashews: Soak raw cashews in water overnight.
- Make the crust: Preheat oven to 350°F (175°C). Mix crushed graham crackers with melted vegan butter, then press into the bottom of a springform pan.
- Create the filling: Drain soaked cashews and blend with coconut cream, maple syrup, lemon juice, and vanilla extract until smooth.
- Add caramel flavoring: Melt coconut sugar with water in a saucepan until syrupy; fold into the cashew mixture.
- Assemble and bake: Pour filling over crust and bake for about 45 minutes until set but slightly wobbly in the center.
- Cool and top: Let cool completely, refrigerate for at least four hours, then top with toasted pecans and drizzle additional caramel before serving.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For extra flair, substitute pecans with walnuts or add a chocolate drizzle on top. Allow ingredients to reach room temperature before mixing for a creamier texture.