This paleo and vegan pecan pie cheesecake is an easy no bake dessert that’s dairy free, but tastes like the real deal. It’s the perfect treat to serve over holidays that gets rave reviews every time.
I’m so excited to share this decadent and easy pecan pie cheesecake recipe with you today. I was always a huge cheesecake fan growing up, and it’s one of the things I had been missing a lot after learning about my dairy allergy years back. When I discovered that you can make a dairy free cheesecake with cashews, I was a little skeptical until I tasted it. It really does taste like TRUE cheese-filled cheesecake, and I haven’t looked back!
Paleo & Vegan Pecan Pie Cheesecake Recipe
With the holidays coming up, I decided to a put a fun and yummy twist on traditional cheesecake with this no bake pecan pie cheesecake, and I seriously think it could be the paleo Thanksgiving dessert I’ve ever made. Pecan pie is one of the most beloved holiday pies, so you really can’t go wrong this one.
The bottom crust layer is made with walnuts and coconut flakes, held together by medjool dates. The middle is the cashew filling blended with coconut milk and maple syrup for a smooth and creamy texture. And the top layer is crunchy toasted pecans covered in an addicting homemade caramel sauce. I mean, how can you say no to this amazing paleo and vegan pecan pie cheesecake?
How to Make This Easy Pecan Pie Cheesecake
While a cheesecake may sound intimidating for some, this no-bake version is actually way easier than the baked kind. You just work from bottom layer to the top with each step, and most of it is made in the food processor or blender:
- Take all ingredients for the crust and process it in the food processor until sticky. You should be able to form a dough when you pinch it between your fingers. You then press it flat into the bottom of a cake pan.
- You then place all ingredients for the cheesecake filling into a blender and blend until smooth and creamy. Pour this over the crust layer, then freeze.
- Lastly, the pecan pie topping takes the longest. You toast the pecans, then make the caramel sauce separately by simmering the ingredients together. Then, the pecans are coated in the sauce and spooned over the cheesecake.
You’ll need to keep this no bake pecan pie cheesecake chilled in the freezer so the shape holds together. All you have to do is take it out and thaw it for a short time before slicing and enjoying!
Tips & Notes for Making This No Bake Pecan Pie Cheesecake
Since this paleo and vegan pecan pie cheesecake is made very differently from traditional cheesecake, here are some things to note when making it!
- Remember to soak the cashews the night before. While some blended cashew recipes do okay without the soaking process, this recipe definitely needs it because you’ll want the smoothest texture possible. Soaking the cashews helps them soften them up for easy blending.
- Try to use a high powered blender to blend the cashews. They may not break up into a creamy filling if the blender isn’t strong enough.
- When making the sauce for the pecan pie topping, make sure to whisk it frequently while heating it so the bottom doesn’t clump up and burn. You’ll notice that the sauce becomes darker and more syrupy as it gets close to being done. Remember that it’ll thicken more as it cools, so take off heat when it’s around the texture of maple syrup.
- To store leftovers of this easy pecan pie cheesecake, I recommend you cut it into individual slices and freeze each slice separately. That way, you won’t need to take out the whole cake to thaw before slicing.
- Read through the instructions carefully before making it for a holiday get-together. There are a few long waiting times for this recipe. The cashews need to be soaked the night before, and the crust and cheesecake layers need setting time in the freezer for at least 6 hours.
To make holiday prep easier, you can make this pecan pie cheesecake several days ahead, so all you have to do it remove it from the freezer to thaw for 15-30 minutes the day you are serving it. Hope you and your guests love this amazing and decadent no bake pecan pie cheesecake. I really do think it’s the best paleo thanksgiving dessert (yes, even better than pie)!
Other recipes you might love…
- Paleo Pumpkin Pecan Pie
- Paleo Butter Pecan Keto Fat Bombs
- Paleo Cranberry Galette
- Paleo Reese’s Bars
- Strawberry No Bake Cheesecake Bars (Paleo, Vegan)
Paleo & Vegan Pecan Pie Cheesecake (No Bake)
Ingredients
Crust
- 1 cup walnuts
- 1 cup unsweetened coconut flakes
- 1/2 cup pitted medjool dates
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
Cheesecake
- 2 1/2 cup cashews soaked overnight and drained
- 1/2 cup full-fat coconut milk
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 3 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Pecan Topping
- 2 cups pecan halves
- 1 cup full fat coconut milk
- 1/3 cup coconut sugar
- 1 tsp coconut oil
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- Line the bottom of an 8 or 9 inch springform pan with parchment paper, and lightly grease the sides.
- Place all ingredients for the crust in a food processor and process until sticky and clumpy.
- Press into the bottom of the prepared pan into an even layer. Place in the freezer while you make the cheesecake layer.
- Place all ingredients for the cheesecake in a high powered blender, and blend everything until smooth and creamy.
- Pour the cheesecake layer over the crust layer in the pan in an even layer. Tap the pan on the counter a few times and use the back of a spoon to smooth out the top.
- Freeze for at least 6 hours until set. Start the pecan pie topping before removing the set cheesecake from the freezer.
- Heat a dry skillet over medium heat, and toast the pecans for 4-5 minutes while stirring frequently until browned and fragrant. Set aside.
- Heat a small saucepan over medium high heat and add coconut milk and coconut sugar. Stir together.
- As soon as it comes to boil, reduce the heat to low and simmer while whisking frequently for 30 minutes until reduced and thickened to a syrupy texture. It will thicken more as it cools.
- Remove from heat and stir in coconut oil, vanilla extract, and sea salt.
- Stir in toasted pecans, then remove the cheesecake from the freezer.
- Let the pecan pie topping cool for 15 minutes then spoon it over the cheesecake in an even layer.
- You can slice and enjoy the cheesecake right away. If you want to eat within one hour, place it in fridge until ready to serve. Any longer, place back in the freezer, then when ready to serve, thaw for 15 minutes before slicing.Â
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I made this for Thanksgiving this year and it was a crowd pleaser! The omnivores favored it over their dairy and egg-filled pumpkin, pecan, and apple pies! I am obsessed! Super easy to make but luxurious, rich, mouth-watering, and truly satisfies that sweet tooth! I am amazed at this recipe and will make it for years to come. Thank you from the bottom of my heart for this treasure of a recipe!
Yay! Thank you so much!!