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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!
Course Dessert
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!