Do I have to soak the cashews?

Yes, don't skip this step! It is important to soak the cashews. While soaking, they absorb some of the water and become plump. This allows them to blend easily, creating a super smooth and creamy cheesecake consistency.

How can I make them gluten-free?

Graham crackers are the only ingredient here that typically contains gluten. If you follow a GF diet, simply use gluten-free graham crackers.

Can I use another type of sugar?

Yes. You can replace the coconut sugar with brown sugar or regular sugar. However, the dessert will no longer be refined sugar-free.

How to store vegan pecan pie cheesecake bars?

Store these bars inside a sealed container in the refrigerator. Enjoy within 5-7 days.

Yes! They will last even longer in the freezer. If you want to store them longterm, keep inside a sealed container or ziplock bag. Enjoy within 2-3 months.

Vegan Pecan Pie Cheesecake Bars

Description

Vegan pecan pie cheesecake bars are an easy holiday dessert! They contain three delicious layers: a buttery graham cracker crust, creamy baked cheesecake filling, and gooey pecan topping. These layered dessert bars are dairy-free, egg-free, refined sugar-free, and gluten-free friendly. Enjoy this pecan pie dessert for Thanksgiving, Christmas, holiday parties, and more! #pecanpie #pecanpiebars #vegancheesecake #veganpecanpie #thanksgiving #thanksgivingdessert #christmasdesserts

Ingredients

Units Scale

Crust

2 cups vegan graham cracker crumbs
1/2 cup vegan butter, melted
2 tbsp coconut sugar (or brown sugar)

Cheesecake

2 cups raw cashews, soaked and drained
1 can full-fat coconut milk
1/3 cup maple syrup
3 tbsp lemon juice
2 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp salt

Pecan Topping

2 cups pecan halves, roughly chopped
3/4 cup coconut sugar (or brown sugar)
1/2 cup full-fat coconut milk
1/2 cup vegan butter
1 tsp ground cinnamon
1/4 tsp salt

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Instructions

Prep: 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. Add 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.
Crust: In a bowl, combine crust ingredients. Mix together. Transfer to the baking dish. Press against the bottom of the dish in an even layer. Bake for 12 minutes. Remove from the oven and let cool.
Cheesecake: In a blender, combine cheesecake ingredients. Blend until smooth and creamy. Pour over the baked crust. Bake for 45 minutes. Remove from the oven and set aside to cool completely.
Pecan topping: In a small pot, combine pecan topping ingredients. 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.
Chill: Chill the pecan pie cheesecake in the refrigerator for at least 4 hours (or overnight). After, slice into squares. Enjoy!

Notes

How to store: Store these bars inside a sealed container in the refrigerator. Enjoy within 5-7 days. If you’d like to store them longterm, keep in the freezer. Enjoy within 2-3 months.

Nutrition

Serving Size: 1 bar
Calories: 430
Sugar: 18g
Fat: 33g
Carbohydrates: 30g
Fiber: 3g
Protein: 5g