Vegan Pecan Pie Cheesecake Bars

Vegan pecan pie cheesecake bars are a delicious holiday dessert! They contain three layers: a buttery graham cracker crust, creamy baked cheesecake filling, and gooey pecan topping. The easy recipe is dairy-free, egg-free, refined sugar-free, and gluten-free friendly. Enjoy them for Thanksgiving, Christmas, holiday parties, and more!

When you cannot choose between cheesecake and pecan pie, why not have both at the same time?! These vegan pecan pie cheesecake bars are two favorite holiday desserts in one. The graham cracker crust is layered with a baked cashew cheesecake filling and sticky pecan topping.

This holiday dessert recipe uses simple ingredients and pantry staples – like nuts, maple syrup, and coconut milk. There’s no cream cheese, no tofu, and no blender needed. They’re fairly easy to make, flourless, and packed with seasonal flavors. It’s a perfect choice to share with friends and family during the holiday season!

If you are a pecan pie lover, make sure you also try these healthy No-Bake Pecan Pie Bars and classic Vegan Pecan Pie Bars.

Ingredients in vegan pecan pie cheesecake bars

• Graham cracker crumbs: This is the main ingredient for the crust layer. If you can’t find any at the grocery store, easily make your own at home by blending graham cracker sheets. If you are gluten-free, be sure to use gluten-free graham crackers.
• Cashews: Don’t forget to soak the raw cashews in hot water. This step is crucial for creating a creamy cheesecake filling.
• Coconut milk: Be sure to use full-fat canned coconut milk, not lite coconut milk.
• Pecans: Use raw pecans for this dessert. Make sure they are not already roasted, salted, or candied.
• Vegan butter: Dairy-free butter is needed for both the graham cracker crust and gooey pecan topping. I like using the Earth Balance brand.
• Maple syrup: The cashew cheesecake filling is naturally sweetened with real maple syrup instead of sugar. This gives it a subtle maple flavor, making it great for the fall season.
• Coconut sugar: Coconut sugar keeps the recipe refined sugar-free, while still providing a sweet flavor. However, brown sugar works too.
• Lemon juice: A few splashes of lemon juice provide a subtle sourness to the cheesecake layer. Since there is no cream cheese being used, this is a key ingredient.
• Vanilla extract: Vanilla adds a sweeter, richer flavor to both the cheesecake filling and pecan topping.
• Cinnamon: This healthy spice produces a warm flavor and makes the bars tasty for autumn.
• Salt: Salt enhances the sweet ingredients, like the maple syrup and coconut sugar.

How to make pecan pie cheesecake bars

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

Soak the cashews

First, add the raw cashews to a bowl. Boil 4 cups of water, then pour it over the cashews. Let them soak for 30 minutes, then drain the water.

Prepare the vegan graham cracker crust

Preheat the oven to 350 degrees F. Line an 8×8-inch square baking dish with parchment paper, leaving some of the paper hanging over the edges.

In a bowl, combine the crust ingredients. This includes graham cracker crumbs, melted vegan butter, and coconut sugar. Mix together until evenly combined.

Transfer the mixture to the baking dish, then press it across the bottom in an even layer. Bake for 12 minutes. Remove from the oven and let cool.

Prepare the baked vegan cheesecake

In a blender, combine the cheesecake ingredients. This includes the soaked cashews, coconut milk, maple syrup, lemon juice, vanilla extract, cinnamon, and salt. Blend until smooth and creamy.

Pour cheesecake mixture over the baked crust. Bake for 45 minutes. Remove from the oven and set aside to cool completely.

Prepare the sticky pecan pie topping

Lastly, combine pecan topping ingredients in a small pot. This includes pecan halves, coconut sugar, coconut milk, vegan butter, cinnamon, and salt.

Warm over medium-low heat, stirring frequently, for about 3-5 minutes. Be careful not to burn the sugar. The mixture will start to thicken/reduce. Remove from heat and pour over the cheesecake. Spread it in an even layer.

Finally, chill the pecan pie cheesecake in the refrigerator for at least 4 hours (or overnight). After, slice into squares. Enjoy!

Frequently asked questions (FAQ)

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