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This creamy, non-dairy, maple-pecan cheesecake has a cinnamon-pecan crust and the most delicious glazed pecan topping. Thanksgiving may be over, but Christmas is coming. While the other’s serve pie, wow your family with a Pecan Pie Vegan Cheesecake!

I got this idea about a week and a half before Thanksgiving, and while I could have rushed it in for a last minute post before the holiday, I figured most people already had their desserts planned out, and this gave me time to get a few taste-testers as well!

This cheesecake passed the taste-tester seal of approval with two very big thumbs-up’s from both my omni and vegan friends, so now I share it here with you. I’m a little bummed I didn’t have this recipe in time to include it on my post for all my holiday favorites, but I could always add it on in the future.

The crust on these is a standard no-bake cheesecake crust, made by chopping and mixing nuts and dates in the food processor. For the nuts, I, of course, used pecans (or sub out almonds — for the crust only — to save a buck) and along with them, the dates, and your normal pinch of salt, I added some cinnamon as well. It all gets mixed into a sort of dough, and then you press it the bottom of an eight by eight inch baking dish, lined with parchment paper.

For the filling, I did something I wasn’t sure would work but I was determined to give a try. Along with cashews (a typical no-bake cheesecake filling ingredient), I used some pecans as well (for about a third of the nuts). Also included in the filling is maple syrup, coconut cream, coconut oil, vanilla, lemon (to give it that “cheesecake” tartness), and cinnamon. These ingredients get blended until smooth to create a creamy maple-pecan flavored filling. Not too sweet, a little mellow, so it’s not overbearing once the glazed pecan topping is added. Once blended, this gets poured over the crust and placed in the freezer overnight.

The next day, I pulled the cheesecake out of the freezer and left it on the counter for 45 minutes to an hour (you want the sides becoming unfrozen, but you don’t want the whole cheesecake completely defrosted). While my cheesecake defrosted, I preheated my oven and roasted some more pecans, which only took about 10 minutes.

When the cheesecake was ready, I lifted up on the parchment paper to pull it out of the dish. I cut the cheesecake into nine “equal” sized squares (I used the quotes because no matter how hard I try, my squares are never equal, LOL!). I transferred the squares onto a cutting board and then started my topping.

This topping, like other parts of this dessert, was experimental, but I’d been dreaming about it, and it turned out sooooo good! Even better, it’s also easy to make! All I did was melt some coconut oil in a saucepan on the stovetop, then added in my toasted pecans, corn syrup, coconut sugar, cinnamon, and a little salt. Once well combined, I turned off the heat and spooned the mixture on top of the cheesecake squares. Finally, I put the squares in my refrigerator until no longer frozen. Defrosting will take about one to two more hours, depending on your fridge.

An alternative to letting the topping cool and harden is it to let the squares of cheesecake defrost completely without the topping (but you will need to cut them while still slightly frozen) and then make the topping right before serving. This way you can enjoy them with warm goodness on top. Either way is delicious!

One day I might be able to have an entire blog of no-bake cheesecake recipes because they’re kind of my thing! LOL! They’re just so good! They may be a little time consuming (although it’s mostly dead time — soaking cashews, freezing, defrosting, but not actually cooking) but they’re pretty simple to make.

Another one vegan-made and omni-approved. I hope you, as well, enjoy my creative take on pecan pie. Please let me know what you think by leaving a comment below, or taking a pic of yours and tagging me on Instagram, @veggiesattiffanis.

Print Pecan Pie Vegan Cheesecake Creamy, non-dairy, maple-pecan cheesecake with a cinnamon-pecan crust and the most delicious glazed pecan topping. Thanksgiving may be over, but Christmas is coming. While the other's serve pie, wow your family with a delicious Pecan Pie Vegan Cheesecake!

Servings 9 Author Tiffani Wells Ingredients For the crust... 1 cup raw almonds

1 cup pitted dates

1/8 -1/4 tsp cinnamon, to taste

pinch sea salt For the cheesecake... 1 3/4 cup raw cashews, *soaked overnight or at least 4 hours

1 cup raw pecans, *soaked overnight or at least 4 hours

1 can full-fat coconut milk (unsweetened) refrigerated for 24 hours or more

1/2 cup coconut oil, melted

1/4 cup + 2 Tbsp 100% pure maple syrup

1/2 Tbsp vanilla extract

2 Tbsp - 1/4 cup lemon juice

1/2 tsp cinnamon

pinch (or two) sea salt For the topping... 1 1/2 cup raw pecan pieces or buy toasted pecans and skip step 5

1/2 cup coconut sugar

1/4 cup light corn syrup or substitute pure maple syrup

1/4 cup coconut oil

1/2 tsp cinnamon

1/4 tsp sea salt Instructions Line an 8" x 8" baking dish with parchment paper. If you leave two sides of the dish without the parchment, they should be lightly oiled. Place all crust ingredients into a food processor with an s-blade. Mix on high until all ingredients are chopped fine, well combined, and a "dough" can be formed when pressed between two fingers. Press the "dough" into the bottom of the baking dish, pushing down evenly to create your crust layer. Place baking dish in the freezer.

Open the can of *coconut milk and scoop out the cream (the part that has hardened). The remaining coconut water can get saved for future smoothies. Add the coconut cream along with all remaining cheesecake ingredients to a blender (start with only 2 tablespoons of lemon juice). Blend on high until smooth and well combined, stopping to scrapes the sides as needed. If you do not have a high-speed blender, this could take quite a few minutes. Taste filling. If more tartness is desired, add more lemon. If the filling seems flat, add a pinch more salt.

Remove the baking dish from the freezer and pour the cheesecake mixture over the crust. Smooth the top with a silicone spatula if needed. Place cheesecake in the freezer overnight.

The following day, remove the cheesecake from the freezer and leave it at room temperature about 45 minutes to an hour (you don't want it completely defrosted yet).

While the cheesecake defrosts, toast the pecans for your topping. Preheat the oven to 350° F. Spread the pecans for your topping out on a parchment-lined baking sheet. Place in the preheated oven for 5 - 10 minutes, stirring once.

Once the cheesecake is defrosted enough to pull out of the baking dish, but still semi-frozen, pull it out of the dish by lifting up on the sides of the parchment. Place it on a large cutting board (you can leave the parchment paper underneath it). Using a sharp knife, cut the cheesecake into 9, equal-sized squares. Move them apart so the sides of each piece are no longer touching.

Add the toasted pecans along with all remaining topping ingredients to a saucepan over medium heat. Stir until the coconut oil is melted and all ingredients are well combined.

Spoon the topping over the cheesecake squares, letting it drip down the sides if desired. Place cheesecakes into the fridge until completely defrosted (about another hour or two). Enjoy! Notes *The amount of coconut cream can vary from can to can. You should have between 1/2 and 3/4 cup. *If you do not have a high-speed blender, make sure to soak your cashews and pecans overnight. If you'd rather enjoy these cheesecake squares with the topping while it is warm, defrost the cheesecakes completely before making the topping (though you will still need to cut the squares while the cheesecake is partially frozen). Once topped, serve and enjoy!

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