Vegan Pecan Pie Cheesecake Bars. Gluten-Free. Dairy-Free. Low-Carb. Good AF!
Jump to Recipe
These Pecan Pie Cheesecake Bars are well suited for any season. Special holidays too? Yep! They are versatile, easy to make, and they freeze beautifully!
This was inspired by my growing arsenal of sweet treats and desserts here on That Green Lyfe, and pairs well with this 30 Second Cashew Milk or my Vanilla Bean Nut Milk.
Ingredients
Here are just a few of the ingredients you’ll need for these Vegan Pecan Pie Cheesecake Bars:
- pecans
- coconut sugar
- cinnamon
- salt
- plant-based butter
- lemon juice
- cashews
- almond butter
- coconut oil
- maple syrup
See recipe card for additional ingredients and quantities.
How to Make them
- Prep the crust
- Make the filling
- Whip up the maple caramel topping
- Pour the filling into the crust
- Drizzle on the oowey gooey topping and garnish with crushed pecans 🙂
Variations
- Frozen – Insert popsicle sticks and serve frozen (thaw for a few minutes beforehand)
- Ice cream topping – chop in squares and serve on top of your favorite ice cream.
- Use peanut butter and peanuts – Instead of using almond butter in the maple caramel topping, use peanut butter, instead. Additionally, sprinkle crushed peanuts on top, instead of crushed pecans.
Top tip
When ready to serve, thaw for at room temperature for 10 minutes. You’re welcome.
Do these Cheesecake Bars have your sweet tooth standing at attention? If so, check out these other dessert recipes:
Recipe
Vegan Pecan Pie Cheesecake Bars (GF + Low-Carb) | Macros Included
Vegan Pecan Pie Cheesecake Bars. Gluten-Free. Dairy-Free. Low-Carb. Good AF!
Servings 16
Calories 314kcal
Ingredients
Pecan Crust
- 13 oz raw pecans, divided into 10.5 oz and 2.5 oz
- 5 tablespoons coconut sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 6 tablespoons plant-based butter, cubed
Vegan Cheesecake Filling
- 5 oz raw cashews
- 2 tablespoons lemon juice
- 2.7 oz coconut oil
- 4 oz full-fat coconut milk
- 4 oz maple syrup
Maple Caramel Topping
- 2 fluid oz maple
- 1 tablespoon almond butter
- 1 tablespoon vanilla extract
- ¼ tablespoon salt
Instructions
- Preheat the oven to 350°F (180°C). Line an 8×8-inch pan with baking paper.
- Place 10.5 oz. (300g) of the pecans, the coconut sugar, cinnamon, and salt in a food processor, and pulse until coarsely chopped.
- Add the butter and pulse until the mixture is finely ground and resembles wet sand. Press the pecan mixture into the baking pan and bake in the hot oven for 12-15 minutes until lightly browned. Remove the pan from the oven and set aside on a wire rack to cool.
- In the meantime, boil the cashews in water for 5 minutes, then drain and rinse. Add the cashews, lemon juice, coconut oil, coconut milk and maple syrup to a high-speed blender and puree until smooth. Spread the cheesecake filling on top of the baked crust.
- Chop the remaining 2.5 oz of pecans and sprinkle over the top of the cheesecake.
- Make the maple caramel topping by combining the maple syrup and almond butter in a small pot. Cook for 2-3minutes over a medium heat, stirring often, then whisk in the vanilla extract and salt and set aside to cool slightly.
- Drizzle the caramel over the cheesecake and place in the freezer for 4-6 hours until firm.
- When ready to serve, thaw at room temperature for 10 minutes.
Video
Notes
Macros
Carbs: 16 grams
Fats: 28 grams
Protein: 3 grams
Leave a Reply