Description
Vegan Caramel Pecan Cheesecake is a luscious, dairy-free dessert that marries the rich flavors of creamy cashew filling and crunchy pecans drizzled with sweet caramel. This cheesecake transforms any gathering into a joyful celebration, leaving your guests craving more. Perfect for birthdays, holidays, or just a sweet treat anytime, this dessert is sure to impress with its stunning presentation and delightful taste.
Ingredients
Scale
- 2 cups raw cashews (soaked overnight)
- 1/2 cup pure maple syrup
- 1 cup full-fat coconut cream
- 1 cup pecans (lightly toasted)
- 2 tsp high-quality vanilla extract
- 10 Medjool dates (pitted)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup melted coconut oil
Instructions
- Soak cashews in water overnight for a creamy texture.
- Blend dates and pecans in a food processor until crumbly; press into the bottom of a springform pan to form the crust.
- Drain and rinse soaked cashews; blend with coconut cream, maple syrup, vanilla extract, and cocoa powder until smooth.
- Fold in vegan caramel sauce for flavor pockets.
- Pour filling over crust; bake at 350°F (175°C) for 45-50 minutes until slightly jiggly in the center.
- Cool completely, then refrigerate for at least four hours before serving.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 21g
- Sodium: 35mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: For added flavor, substitute pecans with walnuts or almonds. Use almond flour or gluten-free graham crackers for a gluten-free crust option.