Vegan Pecan Pie Cheesecake (No Bake)

This easy no bake vegan pecan pie cheesecake is the ultimate fall dessert. A buttery crust, creamy tangy vanilla cheesecake with a maple caramel pecan topping!
Prep Time: 35 minutes
Chilling Time: 4 hours
Total Time: 4 hours 35 minutes
4.82 from 16 votes
vegan pecan cheesecake with pecans and caramel.

This caramel pecan pie cheesecake is right up there with my favourite vegan cheesecake recipes. I mean, if I HAD to choose it would be a tie between this one and my vegan chocolate orange cheesecake. It’s the ultimate hybrid between a sweet and buttery pecan pie and a tangy creamy cheesecake.

The buttery crust features toasted pecans which really emphasises the flavour you would usually get from baking a pecan pie. However, this vegan cheesecake recipe is no-bake which makes it incredibly easy to make.

slice of no bake pecan cheesecake with caramel.

This vegan pecan cheesecake is:

  • Buttery, sweet and creamy
  • No bake and easy to make
  • Perfect as a vegan Thanksgiving dessert recipe
  • A guaranteed hit with vegans and non-vegans alike
  • Easily adapted as gluten free
 
vegan pecan pie cheesecake on white wooden surface.
 

Ingredient notes

What you’ll need for the pecan crust:

  • Vegan cookies: I recommend ginger nuts if you can get your hands on them, the ginger spice compliments this pecan cheesecake so well. Alternatively you can go for a digestive or graham cracker crust, just always check the labels to make sure the brand you’re using is vegan friendly.
  • Pecans: Adding pecans to the crust of this cheesecake really takes that “pecan pie” flavour to the next level. I also recommend toasting them a little to bring out the flavours. 
  • Vegan butter: This binds the base of the cheesecake together as well as giving a delicious buttery flavour which really enhances the pecan flavour.
  • Sea salt:  Adding salt to the crust helps to balance out the flavours and it also enhances the sweetness giving you a delicious sweet, salt buttery cheesecake crust.
 

ingredients for no bake cheesecake crust.

What you’ll need for the cheesecake filling:

  • Vegan cream cheese: Although you can swap this out for full fat coconut milk, it’s hard to beat that tangy flavour that comes from a vegan cream cheese filling.
  • Vegan Greek style yoghurt: I’ve been adding vegan yoghurt to pretty much all of my cheesecake recipes for years now. It adds that tangy flavour as well as a lightness that helps making the filling creamy rather than heavy.
  • Cashews: These add richness, creaminess and structure as well as giving this vegan pecan pie cheesecake it’s distinctive “cheesecake” flavour. 
  • Pure maple syrup: As well as being the perfect liquid sweetener for vegan cheesecake recipes, maple syrup and pecans are a flavour match made in heaven!
  • Vanilla bean paste: A good shot of vanilla is needed for to get the best vegan cheesecake recipe if you ask me. I love using vanilla bean paste as it has those beautiful specs found in vanilla bean, but you can swap it out for vanilla extract if preferred. 
  • Lemon juice: This gives the cheesecake an added hint of tang.
  • Coconut oil: This helps the cheesecake to set. If you’re not a fan of coconut flavour you can try using an odourless coconut oil or go for cacao butter instead.
 

ingredients for making vegan pecan cheesecake.

What you’ll need for the caramel topping:

  • Soft brown sugar
  • Pure maple syrup: This adds a delicious maple flavour to the caramel topping, it reminds me of those pecan maple danishes that I used to eat before going vegan.
  • Coconut cream: You can also used full fat canned coconut milk here.
  • Cornstarch: Or cornflour if you’re in the UK. This is a thickening agent for the caramel sauce.
  • Sea salt and vanilla: These both add delicious flavour to the caramel as well as balancing out the sweetness. 
  • Pecans: A friend of mine recently referred to these as the “superior nut” and I have to agree with her. The flavour of the pecans really shines in this recipe, and they add a delicious crunch which compliments the creamy filling so well.
 

ingredients to make caramel pecan cheesecake.

How to make this recipe (with step-by-step images)

(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)

Step 1: Make the buttery pecan crust

First toast the pecans in a skillet or pan. Toss the nuts over a medium heat for 5-10 minutes until they have browned slightly and start to smell toasted. Add the pecans to your food processor with the biscuits/graham crackers, and salt and blitz for a minute or so until it reaches a fine crumb consistency.

Add the butter and blend again until the ingredients stick together to form a soft dough consistency. Line the base of an 8″ cake tin (with removable base) with some parchment paper.

Press the mixture into the base of the pan, using a spatula or flat bottomed glass to smooth it out. Set aside in the freezer while you prepare the filling.

making caramel pecan pie cheesecake.

Step 2: Make the creamy cheesecake filling

Add all of the ingredients to a high speed blender and blitz for several minutes until smooth and creamy with no lumps. Pour the mixture into the cake pan and place back in the freezer to set for a minimum of 4 hours (or overnight if preferred). Once set, remove the cheesecake from the cake tin whilst still frozen. If needed use a warm damp cloth to wipe around the sides of the tin to help loosen the cake.

Step 3: Make the caramel pecan pie topping

Add the coconut cream, brown sugar, maple syrup and salt to a saucepan and bring to a boil. Simmer for 3 minutes and whisk the mixture often to prevent it from burning to the bottom of the pan. 

Add the cornstarch and vanilla and simmer for another 3 minutes, whisking continuously. Remove the caramel from the heat, if there are any visible lumps in the mixture, pass it through a sieve. Set aside to cool for 20-30 minutes. 

Pour the caramel on top of the cheesecake and arrange the pecans on top, pressing them slightly into the caramel sauce.

Storage instructions

Store this vegan pecan pie cheesecake in an airtight container and refrigerate for up to 4-5 days.

Expert tips and FAQs

 

Can you freeze pecan pie cheesecake?

Once the cheesecake is set, remove it from the cake till whilst still frozen. Then cover it with foil or place it in an airtight container and pop it back in the freezer where it will last for up to a couple of months. You can also freeze any left over portions that you don’t want to serve right away.

How to avoid a crumbly cheesecake base

A lot of cheesecake recipes will ask you to melt the butter before adding it to crushed biscuits. I’m personally not a fan of this method as I find that it can lead to a crumbly base. Instead, I like to first grind down the biscuits before adding solid vegan butter to the food processor. Then blend again until the mixture is almost like a paste. Think of it like mortar that needs to set (probably not the most appetising comparison ha!) but the butter coats the biscuit crumbs and once chilled forms a nice solid base with less chance of crumbling.

vegan caramel pecan cheesecake on a wooden white board.

Variations

  • Gluten free option: Swap out the biscuits for gluten-free cookies or with more pecan nuts.
  • Pumpkin pecan pie cheesecake: You could add a third of a cup canned pumpkin to the cheesecake filling to give it even more of a festive twist!
  • Pecan pie cheesecake bars: Make this cheesecake into bars or slices by using a square or rectangular tin in place of a cake tin. I recommend using an 8×8″ in or similar, and lining all sides with parchment paper, creating a sling to make it easy to remove the cake from the tin once set. Cut into bars, slices or whatever shape tickles your fancy!

 

Substitutions

  • Vegan cream cheese: This can be swapped out for coconut milk. Use full fat canned coconut milk that’s been refrigerated overnight and use only the thick part from the top of the cans.
  • Vegan Greek style yoghurt: You can sub this for regular soya or coconut yoghurt. I recommend reducing the quantity slightly as regular soya yoghurt will have a runnier consistency than Greek style.
 

pecan pie cheesecake with caramel sauce poured on top.

Related recipes

More vegan cheesecake recipes

 

More vegan fall desserts

 

caramel cheesecake with pecans on top.

vegan pecan cheesecake with pecans and caramel.

Vegan Pecan Pie Cheesecake (No Bake)

4.82 from 16 votes
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This easy no bake vegan pecan pie cheesecake is the ultimate fall dessert. A buttery crust, creamy tangy vanilla cheesecake with a maple caramel pecan topping!
Prep Time 35 mins
Chilling Time 4 hrs
Total Time 4 hrs 35 mins
Servings 14

INGREDIENTS

Crust

  • 14 ginger nut or digestive biscuits or graham crackers
  • ½ cup pecans
  • ¼ tsp sea salt
  • 5 tbsp vegan butter

Cheesecake

  • 1 ½ cups cashews soaked *see recipe notes
  • 10.5 oz vegan cream cheese
  • ½ cup pure maple syrup
  • ½ cup vegan greek style yoghurt or ⅓ cup soya or coconut yoghurt
  • 2 tsp vanilla bean paste
  • 1 tbsp lemon juice
  • ¼ cup coconut oil solid
  • 3 tbsp coconut sugar

Maple caramel

  • ¾ cup coconut cream or full fat canned coconut milk (thick part from the top of the can only)
  • ¾ cup light brown sugar
  • 10 tbsp pure maple syrup
  • ½ tsp sea salt
  • 2 tsp cornstarch (cornflour)
  • ½ tsp vanilla bean paste

Topping

  • ¾ cup pecans

INSTRUCTIONS

Crust

  • Add the pecans for the crust to a skillet and toss over a medium heat for 5-10 minutes until they have browned slightly and start to smell toasted. Add the pecans to your food processor with the biscuits/graham crackers, and salt and blitz for a minute or so until it reaches a fine crumb consistency.
  • Add the butter and blend again until the ingredients stick together to form a soft dough consistency. Line the base of a 7.5 or 8" cake tin (with removable base) with some parchment paper. Press the mixture into the base of the pan, using a spatula or flat bottomed glass to smooth it out. Set aside in the freezer while you prepare the filling.

Cheesecake

  • Add all of the ingredients to a high speed blender and blitz for several minutes until smooth and creamy with no lumps. Pour the mixture into the cake pan and place back in the freezer to set for a minimum of 4 hours (or overnight if preferred).
  • Once set, remove the cheesecake from the cake tin whilst still frozen. If needed use a warm damp cloth to wipe around the sides of the tin to help loosen the cake.

Caramel

  • Add the coconut cream, brown sugar, maple syrup and salt to a saucepan and bring to a boil. Simmer for 3 minutes and whisk the mixture often to prevent it from burning to the bottom of the pan.
  • Add the cornstarch and vanilla and simmer for another 3 minutes, whisking continuously. Remove the caramel from the heat, if there are any visible lumps in the mixture, pass it through a sieve. Set aside to cool for 20-30 minutes. Pour the caramel on top of the cheesecake and arrange the pecans on top, pressing them slightly into the caramel sauce.

RECIPE NOTES

 
* Soaked cashews: soak the cashews in water for 4 hours, rinse and drain.

 

Storage instructions

Store this vegan pecan pie cheesecake in an airtight container and refrigerate for up to 4-5 days.

Freezing instructions

Once the cheesecake is set, remove it from the cake till whilst still frozen. Then cover it with foil or place it in an airtight container and pop it back in the freezer where it will last for up to a couple of months. You can also freeze any left over portions that you don’t want to serve right away.

 

Variations

  • Gluten free option: Swap out the biscuits for gluten-free cookies or with more pecan nuts.
  • Pumpkin pecan pie cheesecake: You could add a third of a cup canned pumpkin to the cheesecake filling to give it even more of a festive twist!
  • Pecan pie cheesecake bars: Make this cheesecake into bars or slices by using a square or rectangular tin in place of a cake tin. I recommend using an 8×8″ in or similar, and lining all sides with parchment paper, creating a sling to make it easy to remove the cake from the tin once set. 

 

Substitutions

  • Vegan cream cheese: This can be swapped out for coconut milk. Use full fat canned coconut milk that’s been refrigerated overnight and use only the thick part from the top of the cans.
  • Vegan Greek style yoghurt: You can sub this for regular soya or coconut yoghurt. I recommend reducing the quantity slightly as regular soya yoghurt will have a runnier consistency than Greek style.

NUTRITION

Calories: 485kcal | Carbohydrates: 48g | Protein: 6g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 254mg | Potassium: 248mg | Fiber: 3g | Sugar: 35g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg
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