This Paleo Vegan Caramel Pecan Cheesecake is super creamy with a pecan and date crust and a thick filling made with cashews. It is gluten free, dairy free, naturally sweetened and completely no-bake. A dessert everyone will love.
This cheesecake is incredible delicious! I have a few others on my site already, but I knew this combination was going to be amazing. The crust is dates and pecans pressed into a pan. Then it's topped with a cashew based cheesecake that is sweet with just a little tang like classic cheesecake. The caramel topping is dates and nut butter blended until smooth. It's crazy how much this tastes like legit caramel. It's so easy to make and I know you will love it. Then a few more pecans for the top and it's done.
Vegan and Dairy Free Cheesecake
This cheesecake is vegan since there are no dairy or eggs used. It’s dairy free by using soaked cashews instead of cream cheese for the cheesecake part. You will not miss the dairy- I promise! It is so creamy, rich and sweet. The caramel on top is made of dates and nut butter so dairy free again.
This cheesecake can be stored in the fridge or freezer. It's easiest to cut from the fridge, but can be made ahead, covered well, and frozen for later. It will stay good in the fridge up to 10 days or 3 months in the freezer.
Tools Needed
A couple tools needed: a 7-inch springform pan and a high powered blender or food processor, I have a Cuisinart food processor and a Vitamix. The food processor is great for the crust and the blender is best for the cheesecake to get it ultra creamy.
I know you will love this paleo vegan caramel pecan cheesecake because it's rich and decadent while being easy to make. Here are my other cheesecake recipes you will love:
- Paleo Lemon Cheesecake
- Paleo Blueberry Cheesecake Jars
- Vegan Paleo Pumpkin Cheesecake
- Nut Free Paleo Chocolate Cheesecake
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Paleo Vegan Caramel Pecan Cheesecake
Ingredients
Crust
- 1 cup raw pecans
- 4 Medjool dates, about ¼ cup
- ⅛ teaspoon salt
- 1 tablespoon water
Filling
- 2 cups soaked raw cashews
- ½ cup melted refined coconut oil
- ½ cup maple syrup
- 3 tablespoons lemon juice
- ¼ teaspoon salt
Topping
- ½ cup dates 6 Medjool
- ¼ cup nut butter, I used almond butter
- 2 ½ tablespoons warm water
- 20 pecan halves
Instructions
- The night before or early the same day, soak the cashews. Place them in a bowl and cover them with filtered water. If in a hurry you can soak them in hot water for 1 hour, changing the water half way through to keep warm.
- Grease a 7-inch springform pan and set aside.
- In a high powered blender or food processor, make the crust. Add the pecans, dates, and salt to the processor and blend until fully combined. This may take 1-2 minutes. It should hold together like a cookie dough ball. Add the water if needed and press into bottom of springform pan. Place it in the fridge while you make the cheesecake.
- Drain and rinse the cashews. Place them in the food processor- no need to wash it from the crust unless it's very dirty. Add in the coconut oil, maple syrup, lemon juice and salt. Blend on high until completely smooth, stopping and scrapping down the sides as needed. This may take 5-7 minutes, depending on the blender or food processor you have. Once completely smooth, pour over crust and refrigerate at least 1 hour to get firm enough for the caramel topping.
- Make the caramel. In a blender or food processor, combine the dates, nut butter, and warm water. Blend until creamy and smooth. Spread on top of the chilled cheesecake and top with pecan halves. Place back in the fridge for 4 hours to set.
- It can also be kept in the freezer, but will need to thaw a little before serving.
Nutrition Information
Michele Mendonca says
I made this yesterday. Sorry but it’s a no for me 😞
It’s too sweet, even that you make all the 3 parts separated, it all taste the same thing. I really wanted it to be good. Sorry!
Jessica DeMay says
Thanks for trying it, Michele and I'm sorry you didn't like it. I appreciate the feedback.