🌱 Vegan Pecan Cheesecake pecan pie meets cheesecake 🥧
This Vegan Pecan Cheesecake is a show-stopping dessert that tastes like a cross between classic cheesecake and butter pecan pie. A graham crust holds a creamy, no-bake filling studded with toasted pecans, then the whole thing gets piled with more pecans and a piped creamy border. It’s rich, nutty, and completely dairy-free.
I love making this when I want something that looks bakery-level without turning on the oven. Chill it overnight and it slices into those tall, clean wedges. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Vegan Pecan Cheesecake 💚
- 🌱 Completely dairy-free
- 🥧 Cheesecake + butter pecan flavor
- 🍪 Graham cracker crust
- ❄️ No-bake filling
- pecan crunch in every slice
- 🎉 Perfect for holidays and dinner parties
The Secret to a Rich Pecan Cheesecake
Toast the pecans first so they taste buttery instead of raw. A mix of vegan cream cheese and coconut cream gives you that tall, sliceable filling. Fold some chopped pecans into the batter, then save the prettiest halves for the top. Chill overnight — that’s how the center sets firm enough to cut.
Frequently Asked Questions ❓
Can I make this without coconut? 🥥
Yes. Use extra vegan cream cheese and a little plant milk instead of coconut cream. The filling will still set if you chill it long enough.
Does it need to be baked? 🔥
No. This version is no-bake. The crust can be chilled as-is, or baked for 8 minutes if you want it extra crisp.
How long does it keep? 🧊
Cover and refrigerate for up to 5 days. Freeze slices for up to 1 month.
🌱 Vegan Pecan Cheesecake
Ingredients 🛒
For the Crust
- 1½ cups vegan graham cracker crumbs
- 5 tablespoons melted vegan butter
- 2 tablespoons brown sugar
- Pinch of salt
For the Filling
- 16 oz (450 g) vegan cream cheese, softened
- ½ cup coconut cream
- ½ cup powdered sugar
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- ¾ cup toasted pecans, finely chopped
For the Topping
- ½ cup vegan whipped topping or extra filling, for piping
- ½ cup pecan halves
- 2 tablespoons chopped pecans
Instructions 👩🍳
- Mix the graham crumbs, melted vegan butter, brown sugar, and salt. Press into a 9-inch pie dish. Chill while you make the filling.
- Beat the vegan cream cheese until smooth. Add the coconut cream, powdered sugar, maple syrup, vanilla, and lemon juice. Mix until creamy.
- Fold in the chopped toasted pecans.
- Spread the filling into the crust and smooth the top. Pipe a border around the edge if you like.
- Top with pecan halves and extra chopped pecans.
- Refrigerate for at least 8 hours, or overnight, until firm. Slice with a warm knife and serve cold.
Nutrition
| Nutrient | Per slice (1/10) |
|---|---|
| Calories | 365 |
| Protein | 5g |
| Net carbohydrates | 26g |
| Total carbohydrates | 28g |
| Fiber | 2g |
| Total fat | 27g |
| Sodium | 220mg |
Estimates based on a graham crust, vegan cream cheese, coconut cream, and pecans. Exact numbers may vary by cream cheese brand.
Notes & Tips 💡
- Toast the pecans in a dry skillet for 3–4 minutes so they taste richer.
- If the filling feels soft, chill the mixing bowl and beaters first.
- A drizzle of maple or vegan caramel on each slice makes it even more pecan-pie-like.
- Wipe the knife between slices for clean wedges.
This Vegan Pecan Cheesecake is creamy, nutty, and made for sharing. Classic cheesecake meets butter pecan pie — no dairy required. pecan 🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
