Imported from the web

Vegan Pecan Cheesecake

Name: Vegan Pecan Cheesecake
Prep time: 25 min
Total time: 505 min
Yield: 10 servings
Cuisine: American
Ingredients: 1.5 cup vegan graham cracker crumbs; 5 tbsp vegan butter (melted); 2 tbsp brown sugar; salt (Pinch); 16 oz vegan cream cheese (softened); 0.5 cup coconut cream; 0.5 cup powdered sugar; 0.25 cup maple syrup; 2 tsp vanilla extract; 1 tbsp lemon juice; 0.75 cup pecans (toasted and finely chopped); 0.5 cup vegan whipped topping (or extra filling; for piping); 0.5 cup pecan halves; 2 tbsp chopped pecans

Imported by Suki on SeeMeCook

A no-bake, dairy-free cheesecake with a graham cracker crust, creamy coconut-pecan filling, and a pecan-studded topping. Its rich, buttery-nutty flavor combines classic cheesecake and butter pecan pie.

10 servings505 minAmerican

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Ingredients

1.5 cup vegan graham cracker crumbs
5 tbsp vegan butter (melted)
2 tbsp brown sugar
salt (Pinch)
16 oz vegan cream cheese (softened)
0.5 cup coconut cream
0.5 cup powdered sugar
0.25 cup maple syrup
2 tsp vanilla extract
1 tbsp lemon juice
0.75 cup pecans (toasted and finely chopped)
0.5 cup vegan whipped topping (or extra filling; for piping)
0.5 cup pecan halves
2 tbsp chopped pecans

Steps

1
Combine the graham cracker crumbs, melted vegan butter, brown sugar, and a pinch of salt. Press the mixture into a 9-inch pie dish to form an even crust. Refrigerate the crust while preparing the filling.
2
Beat the softened vegan cream cheese until smooth. Add the coconut cream, powdered sugar, maple syrup, vanilla extract, and lemon juice. Mix until creamy.
3
Fold the toasted, finely chopped pecans into the filling.
4
Spread the filling into the chilled crust and smooth the top.
5
If desired, pipe a border around the edge using the vegan whipped topping or extra filling.
6
Top with the pecan halves and chopped pecans.
7
Refrigerate for at least 8 hours, or overnight, until firm.
8
Slice with a warm knife and serve cold.

Notes

Toast the pecans in a dry skillet for 3–4 minutes for a richer flavor. If the filling seems soft, chill the mixing bowl and beaters first. Coconut cream may be replaced with extra vegan cream cheese and a little plant milk; chill long enough for the filling to set. The crust can be used chilled as-is, or baked for 8 minutes if you prefer it extra crisp. Cover and refrigerate for up to 5 days, or freeze slices for up to 1 month.