Obsession-Worthy Decadent No Bake Pecan Pie Cheesecake
u003cstrongu003eAPPROXIMATE MACROS per slice (8 total)u003c/strongu003eu003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~439u003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~7.9 gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~31.6 gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~32 gu003cbru003e
Servings 8 servings
Calories 439kcal
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 u0026 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
Instructions
- 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 8x8 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.