Picture this Vegan Pecan Chocolate Cheesecake: a crunchy, golden-brown crust, giving way to a velvety smooth pecan cheesecake filling, bursting with nutty richness. And just when you think it can't get any better, a luscious layer of silky chocolate ganache, studded with crunchy pecan chunks, crowns this delectable dessert!
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Why you’ll love this recipe
- Vegan-friendly: Dive into guilt-free indulgence with this entirely plant-based and dairy-free delight. No animal products here!
- Easy to make: Whip up this creamy treat in a breeze, with just a few simple steps from start to finish.
- Simple ingredients: Utilize pantry staples and wholesome, healthy ingredients for a hassle-free baking experience.
- Decadent flavor: Delight in the rich taste of chocolate and pecans in every creamy bite. The sweetness is perfectly balanced, never overwhelming, making it a dessert you'll crave time and time again.
- No vegan cream cheese required: Say goodbye to the hassle of hunting down expensive or hard-to-find vegan cream cheese. This cheesecake achieves its creamy texture and richness without it, thanks to wholesome ingredients and clever substitutions.
Tools
- 7.5” springform pan: Essential for shaping the cheesecake. A regular cake pan can be substituted.
- Blender: Achieve the perfect creamy texture for the filling.
- Mixing Bowls and Utensils: Combine ingredients with ease.
- Parchment Paper: Line the pan for easy removal.
- Mixing Bowls: For combining ingredients.
- Basic measuring cups and spoons and a kitchen scale: Properly measuring ingredients is key for success in the kitchen.
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
CRUST
- Vegan-friendly cookies: Create a crunchy base for the cheesecake.
- Vegan butter or Coconut oil: Binds the crust ingredients together for a firm base.
FILLING
- Unsalted cashews: Soaked and blended for a creamy texture.
- Roasted pecans: Infuse the filling with rich, nutty flavor.
- Silken tofu: Provides a smooth and creamy consistency.
- Granulated sweetener: Adds sweetness to balance the flavors.
- Lemon juice: Offers a subtle hint of tanginess to enhance the taste.
- Corn starch: Helps thicken the filling for a firm texture.
- Vanilla extract: Enhances the overall flavor profile.
- Salt: Balances the sweetness and enhances other flavors.
PECAN CHOCOLATE GANACHE
- Dairy-free dark chocolate: Melts into a luxurious ganache for added decadence.
- Dairy-free milk: Creates a creamy texture for the ganache.
- Roasted pecans: Finely chopped and folded into the ganache for a delightful crunch.
How to make this Vegan Pecan Chocolate Cheesecake
Preheat the Oven: Preheat your oven to 350°F (176°C).
CRUST
Crush the cookies: Place the cookies in a Ziploc bag with a rolling pin until finely ground (you can also use a food processor).
Mix with butter: Mix the melted butter/coconut oil with the crumbs until resembling wet sand.
Press into pan: Line the bottom and sides of a 7.5” springform pan lined with parchment paper. Transfer the crumb mixture to the pan and use a flat-bottomed glass to create an even layer on the bottom. Reserve in the fridge.
CHEESECAKE
Soak cashews: Soak the unsalted cashews in boiling water for about 15 minutes, then drain.
Blend all the ingredients: In a blender, combine the soaked cashews, roasted pecans, tofu, sweetener, lemon juice, corn starch, vanilla extract, and salt. Blend until super smooth and creamy.
Pour the filling: Pour the filling mixture over the prepared crust in the springform pan.
Bake: Place an empty sheet pan on the lower oven rack to capture any potential liquid leakage. Cover the cheesecake with foil and bake for 37 minutes.
When done, the edges of the cheesecake should look firm, but the center should still be jiggly when gently shaken.
Chill: Allow the cheesecake to cool down at room temperature, then refrigerate for at least 8 hours or overnight until fully set.
GANACHE
Make the ganache: Bring the milk to a boil, then pour it over the chocolate. Allow it to sit for a couple of minutes before stirring until completely melted and smooth. Gently fold in the finely chopped roasted pecans until evenly incorporated.
Finish and serve: Once the cheesecake has fully set, pour the pecan chocolate ganache over the top. Return the cheesecake to the fridge and let it set for 3 hours, or for 1-1.5 hours in the freezer, before serving.
Substitutions & Variations
- Crust: Experiment with different types of cookies for a unique flavor profile.
- Nuts: Swap pecans with almonds or hazelnuts for a variation in flavor.
- Sweetener: Use monk fruit, agave syrup, sugar, stevia, or any sweetener you prefer (I used erythritol).
Storage & Freezing
Store your Vegan Pecan Chocolate Cheesecake in an airtight container or wrapped in plastic wrap in the refrigerator for up to a week.
For longer shelf life, freeze individual slices in airtight containers or plastic wrap/aluminum foil for up to 1-2 months. Thaw in the fridge or at room temperature for a couple of hours before eating.
Tips for success
- Extra creamy cheesecake. For an extra velvety cheesecake, ensure your cashews are well-soaked, and when blending, pause to scrape down the sides for a consistently smooth texture.
- When baking, place an empty tray beneath the cheesecake. Springform pans may leak during the baking process. Placing an empty pan on the bottom rack serves as a precautionary measure, capturing any potential leaks and preventing them from scorching at the oven's base.
- Allow the cheesecake to chill until fully set. To prevent condensation from dripping onto the cheesecake, let it cool completely before refrigerating. Patience is key; allow the cheesecake to firm up entirely in the fridge. The wait is so worth it, I promise.
- Measurements in grams. If you have a scale, it is always preferable to use measurements in grams. Cup measurements can be quite variable, so for a more precise result, choose measurements expressed in grams.
Frequently Asked Questions
Yes! Simply use gluten-free cookies for the crust to make this recipe entirely gluten-free.
Absolutely! This cheesecake freezes beautifully, making it a convenient option for meal prep or special occasions.
Of course! Feel free to experiment with your favorite nuts to customize the flavor profile of this cheesecake. Almonds, walnuts, or hazelnuts would all be delicious alternatives to pecans.
While a springform pan is ideal for easy removal, you can use a regular cake pan or pie dish if you don't have one. Just be sure to line the pan with parchment paper for easy removal of the cheesecake once it's set.
More Vegan Dessert recipes to try
Recipe
VEGAN PECAN CHOCOLATE CHEESECAKE
INGREDIENTS
CRUST
- 145 g vegan-friendly cookies*
- 80 g vegan butter or coconut oil
FILLING
- 150 g unsalted cashews
- 120 g roasted pecans
- 400 g silken/soft tofu
- 140 g granulated sweetener of choice, sugar, monkfruit, erythritol, etc
- 1½ tablespoon lemon juice
- 2 teaspoon corn starch
- 2 teaspoon vanilla extract
- Pinch of salt
PECAN CHOCOLATE GANACHE
- 100 g dairy-free dark chocolate*
- 90 g dairy-free milk, (6 tbsp)
- 70 g roasted pecans, finely chopped
INSTRUCTIONS
- Preheat the oven: Preheat your oven to 350°F (176°C).
CRUST
- Crush the cookies: Place the cookies in a Ziploc bag with a rolling pin until finely ground (you can also use a food processor).
- Mix with butter: Mix the melted butter/coconut oil with the crumbs until resembling wet sand.
- Press into pan: Line the bottom and sides of a 7.5” springform pan lined with parchment paper. Transfer the crumb mixture to the pan and use a flat-bottomed glass to create an even layer on the bottom. Reserve in the fridge.
CHEESECAKE
- Soak cashews: Soak the unsalted cashews in boiling water for about 15 minutes, then drain.
- Blend all the ingredients: In a blender, combine the soaked cashews, roasted pecans, tofu, sweetener, lemon juice, corn starch, vanilla extract, and salt. Blend until super smooth and creamy.
- Pour the filling: Pour the filling mixture over the prepared crust in the springform pan.
- Bake: Place an empty sheet pan on the lower oven rack to capture any potential liquid leakage. Cover the cheesecake with foil and bake for 37 minutes.
- When done, the edges of the cheesecake should look firm, but the center should still be jiggly when gently shaken.
- Chill: Allow the cheesecake to cool down at room temperature, then refrigerate for at least 8 hours or overnight until fully set.
GANACHE
- Make the ganache: Bring the milk to a boil, then pour it over the chocolate. Allow it to sit for a couple of minutes before stirring until completely melted and smooth. Gently fold in the finely chopped roasted pecans until evenly incorporated.
- Finish and serve: Once the cheesecake has fully set, pour the pecan chocolate ganache over the top. Return the cheesecake to the fridge and let it set for 3 hours, or for 1-1.5 hours in the freezer, before serving.
NOTES
- For the dairy-free cookies in the crust, I used a simple vanilla cookie. Any similar cookie should work well as a substitute (eg. biscoff cookies, animal crackers, social tea cookies, etc.), just make sure there’s no dairy or eggs in the ingredient list.
- I used dark chocolate that's sweet enough for me because it's 60%. That's what I recommend, preferably in the range of 60-70%. Using higher percentages may result in a taste that's too bitter and not sweet enough.
- If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
- Nutrition facts based on monk fruit as sweetener.
NUTRITION
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