Description
These Vegan Caramel Pecan Cheesecake Bars are a rich, creamy, and indulgent no-bake dessert made with wholesome plant-based ingredients. Featuring an almond flour crust, silky cashew cheesecake filling, and a luscious coconut caramel drizzle with crunchy pecans, they’re the perfect gluten-free and dairy-free sweet treat for any occasion.
Ingredients
Crust:
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1 1/2 cups almond flour
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2 tbsp coconut oil, melted
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2 tbsp maple syrup
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1/2 tsp vanilla extract
Cheesecake Filling:
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1 1/2 cups raw cashews, soaked (at least 4 hours or overnight, then drained)
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1/2 cup coconut cream
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1/4 cup maple syrup
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2 tbsp lemon juice
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1 tsp vanilla extract
Caramel Topping:
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1/2 cup coconut sugar
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1/4 cup coconut cream
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1 tbsp coconut oil
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1/2 tsp sea salt
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1/2 cup chopped pecans
Instructions
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Prepare pan: Line an 8-inch square baking pan with parchment paper.
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Make crust: In a bowl, mix almond flour, melted coconut oil, maple syrup, and vanilla extract until a dough forms. Press evenly into the bottom of the pan. Freeze for 10 minutes.
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Make filling: Blend soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract in a high-speed blender until smooth and creamy. Pour over the crust and smooth the top. Freeze for at least 4 hours, or until firm.
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Make caramel: In a small saucepan over medium heat, combine coconut sugar, coconut cream, and coconut oil. Simmer for about 5 minutes, stirring occasionally, until thickened slightly. Remove from heat and stir in sea salt. Let cool for a few minutes.
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Assemble bars: Drizzle the caramel over the chilled cheesecake layer. Sprinkle with chopped pecans.
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Serve: Slice into bars and enjoy!
Notes
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Store bars in the freezer for up to 1 month or in the fridge for up to 5 days.
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For easier slicing, let bars sit at room temperature for 5-10 minutes.
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Optional: add a sprinkle of flaky salt on top for extra flavor.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American