Description
Indulge in a Vegan Caramel Pecan Cheesecake that will enchant your taste buds with its creamy texture topped with rich caramel and crunchy pecans. This delightful dessert is not only vegan but also simple to make, making it perfect for any occasion. Impress your guests or treat yourself to a slice of this luscious cheesecake that promises an unforgettable experience!
Ingredients
Scale
- 1 cup raw cashews (soaked overnight)
- 1/2 cup pure maple syrup
- 1 cup full-fat coconut cream
- 1 cup chopped pecans (with extra for topping)
- 1 tsp vanilla extract
- 1/4 cup melted coconut oil
- 1 tbsp fresh lemon juice
- 10 Medjool dates (pitted)
- 1 cup almond flour
- Pinch of salt
Instructions
- Create the crust by blending Medjool dates and almond flour in a food processor until crumbly. Press into a springform pan.
- Blend soaked cashews, coconut cream, maple syrup, vanilla extract, lemon juice, and melted coconut oil until smooth.
- Fold in chopped pecans gently and pour this filling over the crust.
- Bake at 350°F (175°C) for 30 minutes until slightly firm. Cool, then refrigerate for at least 4 hours.
- For the caramel sauce, heat additional maple syrup with coconut cream until thickened. Drizzle over chilled cheesecake and garnish with whole pecans before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 290
- Sugar: 18g
- Sodium: 45mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Customize by swapping pecans for walnuts or adding chocolate swirls. Ensure dates are soft for an easier crust preparation. Chill time is crucial; don’t skip it to achieve the best texture.