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Caramel Pecan Pie Cheesecake

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I’m almost always craving more than one thing at a time. So when I couldn’t decide between baking pecan pie, and making a raw cashew cheesecake, I put them together in to one incredible frankenstein cake. Do not wait a day to make the caramel sauce!


Ingredients (makes four servings)

Pecan Pie Crust

2 cups raw pecans (and more for garnishing)

4 tbsp brown sugar

1/2 tsp cinnamon

1/2 tsp sea salt

4 tbsp vegan butter

Cheesecake Filling

1½ cup raw cashews, soaked overnight

⅓ cup coconut milk (from the can)

⅓ cup pure maple syrup

½ tsp vanilla extract


1 can of coconut milk, chilled in the fridge overnight (minus 1/3 cup for the cheesecake filling)

2 cups of brown sugar

1 tsp vanilla extract

1 tsp sea salt



To make the crust: I recommend making the crust the day before serving the cake. Preheat your oven to 350F. In a food processor, pulse all the crust ingredients together, except for the butter. Once finely chopped, cube in butter and pulse again until the mixture resembles wet sand. Grease with coconut oil, or parchment paper line three four-inch springform cake molds. Press the mixture down as evenly as possible, and bake for 10 minutes. Rotate the pans, and let them bake another 5-10, until the edges get a nice brown colour. Set aside to cool, then cover with wrap, and leave in the fridge for tomorrow. Make sure to soak your cashews for the filling overnight!


To make the filling: Drain the soaked cashews, and add to a food processor with all other cheesecake ingredients. Process on high speed until the consistency is smooth and creamy, it’ll likely take a couple of minutes. Evenly distribute the batter over the crusts in your three molds. Then, cover again and pop them in the freezer for at least six hours to firm. Then, it can be decorated.


To make the caramel: It’s best to make the caramel right after the cheesecake, as we’ll use the remaining coconut oil, and it’ll need some time to rest before decorating. To a small pot on the stove, add all the ingredients together. Whisking constantly, bring the mixture to a boil, and then simmer for 20-30 minutes. You’re looking for the brown sugar to dissolve. Your entire kitchen should smell like caramel! Once a clear liquid, it will thicken slightly, but still seem thinner than standard caramel. This is when it’s a good idea to pour the caramel in to a mason jar to cool. Once cooled, place the jar in the fridge until you’re cake has firmed.

To assemble: Since the cheesecake is raw, it’s best to work with it when it’s cold. Remove from the freezer, carefully remove from molds, and stack. Then, dose in caramel, and garnish with more pecans. The caramel might need another quick whisk if any of the coconut has solidified in to pieces. It’s especially delicious to enjoy this when the cake is cool, and the caramel is warm. These would also be delightful as the three individual tarts.


Two cravings crushed in a single forkful! When you try this recipe (because we know you will) share a picture with us on our Facebook page.

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  • Keith Jensen

    So Eva, I guess at this point I could be considered a “troll”, but that is not my intent. I simply thought that this article might be a good one to highlight one of the “bones of contention” between Vegans & Non-Vegans.
    I respect and understand the reasoning behind Vegans choices for the most part, but why, especially in a recipe such as this, must you use the word CHEESE? It does not contain any cheese, and the consumption of cheese is the antithesis of a vegans belief. So, why? Is it that hard to name Vegan Food something that won’t scare away potential Vegans?

    • Eva

      Thanks for trolling, Keith. It’s good to know you’re reading, and that I’ve got you thinking.

      I’ve long understood that contention, and find myself on this side of it for a reason. In my experience, sharing vegan recipes for commonly non-vegan things that are already known and enjoyed can help foster positive relationships with new foods. Sure, I could have called it just a cake, but the word “cheesecake” already evokes a taste, texture, and experience for many; one I’m trying to highlight as not being lost as a vegan. I like to celebrate that it’s possible to eliminate animal use from our favourite foods, without it feeling like a massive change. The easier and more accessible that is, the more likely people will be to make the switch in their kitchens. Happy baking 🙂

    • John


      • Keith Jensen

        John, if your gonna hurl explatives at the very least you could do is supply a reason as to why I should heed your advice.

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