
This dairy-free caramel pecan cheesecake combines the smooth creaminess of traditional cheesecake with a gooey caramel pecan top layer, all without animal products and zero baking needed. I came up with this when I was looking for a knockout dessert that would wow both my plant-based pals and dessert fanatics during family get-togethers.
The first time I whipped up this cheesecake was for my sister's birthday bash last year. She can't have dairy but really missed the luxurious feel of cheesecake. Watching her reaction after the first taste was absolutely magical and made all the effort totally worthwhile.
Ingredients
- For the crust
- Roasted pecans: give a wonderful nutty base and warm flavor
- Coconut oil: keeps everything stuck together and adds subtle creaminess
- Pitted dates: bring natural sweetness and help everything stick
- Cinnamon: offers warmth that plays well with the nuts
- Coconut sugar: adds hints of caramel that boost overall taste
- Salt: cuts the sweetness and boosts the nutty flavors
- For the filling
- Raw cashews: make the smooth base - go for plump matching ones
- Full-fat coconut milk: brings richness - stick with canned for best outcome
- Maple syrup: gives natural sweetness with deeper taste notes
- Vanilla extract: lifts the sweet elements
- Coconut oil: makes sure the filling firms up right
- Lemon juice: adds zing and mimics cream cheese tanginess
- Salt: evens out the sweet stuff
- For the caramel
- Coconut cream: forms the thick foundation - use the hard part from cold cans
- Maple syrup: brings depth to the sweetness
- Coconut sugar: creates that true caramel look and taste
- Salt: boosts caramel notes and balances sweetness
- Vanilla extract: pulls all flavors together nicely
- For the topping
- Roasted pecans: bring crunch and nutty goodness - go for fresh roasted ones for tastiest results
Making It Step By Step
- Prepare the pan:
- Cover your springform pan with foil all over the bottom and sides. This stops leaks and helps you get it out after freezing. Push the foil against the sides making sure there aren't any folds or openings.
- Make the crust:
- Throw all crust stuff into a food processor and pulse till it starts sticking together. You'll want it to stay together when you squeeze it between your fingers. Don't overdo the processing or you'll get too much oil from the nuts. Push the mix firmly into your pan bottom using a measuring cup to flatten it out evenly.
- Create the filling:
- Put all filling ingredients in your high-speed blender in the order shown. This helps everything blend smoothly. Mix for at least 30-60 seconds until totally smooth. Scrape the sides as needed and blend again. You shouldn't feel any graininess from the cashews. Pour this silky mix over your crust and spread it flat.
- Freeze the base:
- Stick the cheesecake in the freezer for about 2 hours until it's firm enough for the caramel topping. The top should feel solid when touched but not frozen solid. This partial freezing keeps the warm caramel from sinking into the filling.
- Make the caramel:
- Mix all caramel stuff except vanilla in a pot and bring to a boil on medium heat. Stir often so it doesn't burn and watch how hot it gets. Keep boiling for 8-10 minutes until it gets much thicker and hits about 200°F. The caramel will change from runny and pale to thicker and more brownish. Take it off the heat and mix in vanilla and chopped pecans.
- Assemble the masterpiece:
- Let the caramel cool a bit before pouring it evenly over your partly frozen cheesecake. Use a spatula to spread it all the way to the edges making a pretty layer of pecan-filled caramel. Put it back in the freezer for 9-12 hours until completely solid.
- Serve and enjoy:
- Before serving let the cheesecake thaw either on the counter for 30-60 minutes or overnight in the fridge. The texture will be firmer when partly thawed or super creamy when fully thawed in the fridge.

Finding coconut cream for the caramel was my best ingredient breakthrough. While testing this recipe I tried many different bases including almond butter and cashew cream but nothing matched the richness and authentic taste that coconut cream gives. My non-vegan hubby actually likes this version better than regular caramel which really says something about how good it is.
Storage Tips
You can keep this cheesecake in the freezer for up to 2 months if you wrap it well in plastic wrap and foil. For shorter keeping, store it in the fridge for 3-4 days where it'll stay softer and creamier. I actually like cutting the cheesecake while it's still frozen then letting single slices thaw as needed. This cuts down on waste and gives you neat slices every time.
Ingredient Substitutions
If you can't eat nuts, try using sunflower seeds instead of cashews in the filling though it'll taste a bit different. For the crust, sunflower or pumpkin seeds work well in place of pecans. If you don't do coconut, you can swap in cocoa butter for the coconut oil in both crust and filling but this will shift the flavor somewhat. Agave works fine instead of maple syrup if that's what you've got.
Serving Suggestions
This cheesecake looks great by itself but can get even fancier with a few extra touches. I love adding a small spoonful of whipped coconut cream and a light sprinkle of cinnamon on each slice. For an extra fancy look, drizzle each plate with more caramel sauce or melted chocolate. This dessert tastes amazing with after-dinner coffee, especially a strong espresso that cuts through the sweetness just right.

Recipe FAQs
- → What's the best way to make the crust stick together?
Run everything for the crust through a food processor until pieces start clumping. Test it by pinching a pinch—if it stays, you're good to go. If not, give it another quick blend.
- → Can I swap raw cashews for something else?
You sure can! Just know the flavor and texture could change. If you’re not using raw ones, make sure they’re unsalted to keep the flavors balanced.
- → Can maple syrup be replaced in the caramel or filling?
For sure, you can use something like agave syrup or any other liquid sweetener. Just know it might taste a tiny bit different. Maple syrup gives it a unique touch.
- → How long does the cake need to be in the freezer?
You’ll need about 9 to 12 hours to freeze this dessert completely. If it's easier, just leave it in overnight. Before serving, let it sit out for 30-60 minutes to soften up.
- → Can I prep this way ahead of time?
Of course! You can freeze it for several weeks, or keep it in the fridge for 3-4 days if you’d like a softer texture.
- → What can I use instead of coconut oil?
Refined coconut oil keeps the flavor neutral, but you could try vegan butter or other neutral-tasting oils. Just don't use oils that stay runny when cold.