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vegan pecan pie cheesecake bars

Vegan Pecan Pie Cheesecake Bars

  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: No-bake
  • Cuisine: Dessert
  • Diet: Vegan

Description

Pecan Pie Cheesecake Bars! Vegan and Gluten-Free! You are going to love these clean eating bars! Pecan Pie crust with dairy-free, no bake cheesecake filling. Topped with toasted pecans and maple-caramel syrup. A must make for Thanksgiving, Christmas or the Holidays!


  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: No-bake
  • Cuisine: Dessert
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: No-bake
  • Cuisine: Dessert
  • Diet: Vegan
Scale

Ingredients

Pecan Pie Crust

  • 3 cups raw pecans, divided
  • 5 tbsp. light brown sugar
  • 1 tsp. cinnamon
  • ½ tsp. kosher salt
  • 6 tbsp. non-dairy butter, cubed (I like Earth Balance brand)

Vegan Cheesecake Filling

  • 1 cup raw cashews, soaked for at least 2-3 hours
  • 1/8 cup lemon juice
  • 1/3 cup melted coconut oil
  • 1/2 cup full-fat coconut milk (in the can, not in the carton. You need full-fat so it sets up correctly)
  • 1/2 cup maple syrup

Maple Caramel topping, optional

  • 1/4 cup real maple syrup
  • 1 tablespoon almond butter (peanut or other nut butter will work too)
  • 1 teaspoons pure vanilla extract
  • ¼ teaspoon sea salt

Instructions

  1. Preheat oven to 350° F. Place 2½ cups pecans, brown sugar, cinnamon, and salt in food processor and pulse until coarsely chopped.
  2. Add butter and pulse until mixture is finely ground and resembles wet sand. Press the pecan mixture into a well-greased or parchment lined 8 X 8 pan. Bake 12-15 minutes until lightly colored and fragrant. Set aside until cool.
  3. Place the drained and rinsed cashews, lemon juice, coconut oil, coconut milk, and maple syrup in a high powered blender and puree until creamy and smooth. This process may take up to 5 minutes, depending on the power of your blender. Pour cheesecake filling on top of crust.
  4. Chop the remaining 1/2 cup pecans and sprinkle on the cheescake.
  5. If using maple syrup topping, combine the maple syrup and almond butter in a small saucepan and cook over medium heat, stirring often until thick, about 2-3 minutes. Whisk in the vanilla extract and sea salt and let cool slightly. Drizzle over the cheesecake topping.
  6. Place in the fridge/freezer for at least 4-6 hours until firm. These will set up better in the freezer, but will need to thaw at room temperature for 10 minutes until ready to cut.

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