Description
Vegan Caramel Pecan Cheesecake is a dreamy dessert that combines creamy cashew filling, crunchy pecans, and a luscious vegan caramel sauce. This plant-based delight is perfect for any occasion, whether you’re celebrating a birthday or enjoying a cozy night in. With its rich flavors and stunning presentation, this cheesecake will impress both vegans and non-vegans alike. Dive into this easy-to-make recipe that promises to be the star of your dessert table!
Ingredients
Scale
- 1 cup cashews (soaked overnight)
- 1 cup pecans (fresh)
- 1/2 cup pitted dates (for crust)
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil (melted)
- 1/4 cup freshly squeezed lemon juice
- 2 tsp vanilla extract
- 1 cup dairy-free cream cheese
- 1/2 cup full-fat coconut milk
Instructions
- Soak the cashews overnight in water.
- For the crust, blend pecans and dates until crumbly but sticky; press into the bottom of a springform pan.
- Drain and rinse cashews; blend with coconut oil, maple syrup, lemon juice, vanilla extract, and coconut milk until smooth.
- Pour the cheesecake filling over the crust, spreading it evenly.
- Prepare a quick vegan caramel sauce using dates and almond milk; drizzle over the filling.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 250
- Sugar: 14g
- Sodium: 12mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg