Ladies and gentlemen, we present to you the easiest and most probably the most nutritious Caramel Pecan Cheesecake that is also plant-based, gluten-free, refined-sugar-free, oil-free, and packed with proteins and healthy fats from whole foods.
Let’s talk taste! Well, pecans and caramel are definitely the crown jewels of the recipe. The pecans offer a nutty, slightly earthy taste, complementing the luscious, caramelized sweetness. This pairing creates a symphony of flavors. Beneath it, we have the plant-based white chocolate cheese layer, infused with citrus notes, bringing this recipe the fresh touch that pairs perfectly with the sweet caramel.
A word on the ingredients: Compromise is not something that we do. Nothing but plant-based whole foods go into our Caramel Pecan Cheesecake - think walnuts, pecans, dates, and tofu. And guess what? It’s not just delicious, it’s guilt-free indulgence!
Worried about the hustle? Don’t be! No baking required, whip it up in under 40 minutes. Seriously, give it a shot, you’ll thank us later!
Preparation time 30 min
Cooking time 18 min
This recipe keeps for 7 days
Ingredients (8 servings)
Caramel Layer
- 3/4 cup Coconut sugar
- 1 cup Coconut cream
- 1 cup, halves Pecans
Cheesecake Layer
- 260 g Cashews
- 350 g Tofu, silken, firm
- 100 g Cocoa Butter
- 1/3 cup Maple syrup (to taste)
- 1 tsp Vanilla Bean Powder
- 1 fruit Lemon juice, raw
- 1 tbsp Lemon Peel, raw (zest)
Crust Layer
- 150 g Walnuts
- 100 g Dates, medjool
- 100 g Coconut, shredded
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Instructions
-
Soak the Cashews
Soak the cashews in enough boiling water to cover them for at least 15 minutes. -
Prepare the Caramel Layer
In a saucepan, melt the coconut sugar over medium heat for about 3 minutes until it’s mostly melted. Then, lower the heat and add the coconut milk. Let it simmer over low heat for 10-15 minutes, stirring occasionally. Then, add the pecans and cook for two more minutes. Let it cool completely before topping the cheesecake. -
Prepare the Crust Dough
To make the crust, use a food processor to blend together the walnuts, Medjool dates, and coconut flakes. It may take a few minutes for the nuts to release their oils and the crust to come together. -
Assemble the Crust
Line a springform pan (measuring around 23 cm, 9 inch) with parchment paper. Press the crust dough onto the bottom of the pan and place it in the fridge while preparing the next layer. -
Melt the Cocoa Butter
To melt the cocoa butter, place it in a heatproof bowl over a pot with simmering water. Just ensure the bowl doesn’t touch the water below. Stir the cocoa butter occasionally until it melts. Let it cool for a few minutes. -
Prepare the Cheesecake Filling
To prepare the cheesecake filling, use a blender or food processor to blend the soaked cashews, silken tofu, maple syrup, vanilla, lemon juice, and zest until completely smooth. It might take longer with a food processor compared to a strong blender, but it will reach the desired consistency! Next, add the melted cocoa butter and blend until fully incorporated. Remove the pan from the fridge and pour the cream layer onto the crust. Place it back in the fridge to set for a couple of hours. -
Top with Caramel and Pecans
Once the cake is set, top it with the pecans and caramel sauce! -
Refrigerate for Up to 7 Days
Store the leftovers covered in the refrigerator for up to a week!
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Nutrition
One serving contains 829 calories, 14 grams of protein, 65 grams of fat, and 58 grams of carbohydrates.
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