Obsession-Worthy Decadent No Bake Pecan Pie Cheesecake

Desserts, No Bake

if you’re looking for a thanksgiving dessert that people will talk about forever, this obsession-worthy no bake pecan cheesecake is going to be it!

it’s rich, creamy, unbelievably decadent… and completely vegan and gluten free. no one will ever guess.

seriously, this is one of those recipes that makes everyone stop mid-bite and say, “wait… how is this dairy free?”

taste + texture

the texture on this cheesecake is unreal.

the base is soft and cookie-like, with a buttery feel thanks to almond flour, oat flour, and creamy almond butter.

then the cheesecake layer hits you with that classic silky smoothness, but without a trace of dairy. it’s thick, lush, and perfectly sweetened.

and the pecan pie layer? that’s the star of the whole show. it’s sticky, glossy, warm, and spiced, everything you love about pecan pie but more wholesome.

folded through the cheesecake, it creates these pockets of caramel-pecan goodness that feel like pure holiday magic.

the ingredient that makes it special

the pecan filling gets its intense creaminess from edward & sons let’s do organic heavy coconut cream, which you can find here!

this product truly takes the entire dessert to another level.

the texture mimics traditional heavy cream in the best way because it’s thick, smooth, luxurious, so your pecan mixture turns into the most beautiful dairy-free caramel-like sauce.

it’s what makes the cheesecake layer unbelievably velvety. it’s genuinely the holiday hero ingredient.

no one will believe it’s vegan or gf

this is one of those desserts that you bring to thanksgiving and everyone eats it.

not just the vegan family member. not just the gluten-free cousin. everyone. it doesn’t taste “healthier,” it doesn’t taste like a substitute… it tastes like a classic pecan cheesecake from a fancy bakery.

substitutions

this recipe is flexible and easy to tweak:

nut butter: almond butter can be swapped for cashew butter or sunflower seed butter.
yogurt: any thick dairy-free yogurt works. almond, coconut, cashew.
cream cheese: use your favorite vegan cream cheese brand.
pecans: walnuts also work, but pecans are the most “thanksgiving.”
sweetener: you can use honey if you don’t need the recipe to be fully vegan.

storage

store the cheesecake in the freezer and thaw slices for 10–15 minutes before serving. it keeps perfectly for up to 1 month.

if you want a slightly softer texture, you can transfer leftovers to the fridge after the initial freeze and they’ll stay great for 3–4 days.

if you love No Bake Double Chocolate Peppermint Protein Brownies, then try these other recipes from upbeetandkaleingitblog!

Amazing Healthier and Gluten-Free Apple Pie (No Refined Sugar!)

Pumpkin Spice Cheesecake Cookies with Caramelized Apples

Lightened Up Gluten Free Pumpkin Whoopie Pies

Obsession-Worthy Gluten-Free Pumpkin Banana Bread

No Bake Healthy Autumn Bliss Cheesecake

Healthier Vanilla Cake With Cream Cheese Frosting and Miso Caramel (Gluten-Free!)

Gluten-Free Giant Banana Cinnamon Roll Breakfast Cookies

YiaYia’s Loukomades (But Make Them Gluten-Free)!

Healthy Vanilla Bean Frozen Greek Yogurt with Caramelized Bananas

Healthy Pumpkin Spice Greek Yogurt Pancakes

Pumpkin Spice Cheesecake Cookies with Caramelized Apples

Unbelievably Healthy Pumpkin Protein Bread (14g Protein!)

are you going to make No Bake Double Chocolate Peppermint Protein Brownies!?

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.

also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Obsession-Worthy Decadent No Bake Pecan Pie Cheesecake

Recipe by MaryCourse: Desserts, No Bake

Servings

servings

Prep time

minutes

Calories

439

kcal

APPROXIMATE MACROS per slice (8 total)
calories: ~439
protein: ~7.9 g
carbs: ~31.6 g
fat: ~32 g

Ingredients

base
1 cup almond flour
½ cup oat flour
⅓ cup almond butter
¼ cup maple syrup
1 tsp vanilla extract
1/4 tsp cinnamon
pinch sea salt

pecan pie filling
1 cup chopped pecans
⅓ cup edward & sons let’s do organic heavy coconut cream (just the thick part)
¼ cup maple syrup
1 tsp cinnamon
1 tsp vanilla extract
pinch sea salt

cheesecake filling
12 oz dairy-free cream cheese
½ cup thick dairy-free yogurt
2 tbsp maple syrup
1 tsp vanilla extract

Directions

prep the base:
in a bowl, mix together the almond flour, oat flour, almond butter, maple syrup, vanilla, and sea salt until it forms a thick dough. press the mixture firmly into an 8×8 pan lined with parchment paper. set aside.
make the pecan pie filling:
add the chopped pecans, heavy coconut cream, maple syrup, cinnamon, vanilla, and sea salt to a small saucepan. warm over medium heat for 4–5 minutes, stirring consistently, until everything thickens slightly and the pecans are glossy.
make the cheesecake layer:
in a medium bowl, whisk together the dairy-free cream cheese, thick yogurt, maple syrup, and vanilla until smooth and fluffy.
assemble:
fold ⅔ of the pecan pie filling into the cheesecake mixture. spread the cheesecake layer evenly over the base. spoon the remaining pecan mixture on top and gently swirl or spread.
freeze:
place the pan in the freezer for 6 hours, or until fully set and sliceable. serve: thaw for 10–15 minutes before slicing. store leftovers in the freezer in an airtight container.