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Vegan Pecan Pie Cheesecake Bars sliced on a plate with maple syrup drizzle
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Vegan Pecan Pie Cheesecake Bars

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings: 12 servings
Calories: 420kcal

Ingredients

  • 1.5 cups vegan graham cracker crumbs
  • 4 tbsp vegan butter, melted
  • 2 cups raw cashews, soaked in hot water for 1 hour and drained
  • 1/2 cup full -fat canned coconut milk
  • 1/3 cup pure maple syrup
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp cornstarc h
  • 1.5 cups pecans , chopped
  • 1/2 cup pure maple syrup (for topping)
  • 1/4 cup vegan brown sugar or coconut sugar
  • 1/4 tsp sea salt

Instructions

  • Preheat oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper.
  • Mix graham cracker crumbs and melted vegan butter in a bowl until combined, then press firmly into the bottom of the baking pan.
  • Bake the crust for 10 minutes, then remove from oven and set aside.
  • Place soaked cashews, coconut milk, 1/3 cup maple syrup, lemon juice, vanilla extract, and cornstarch into a high-speed blender.
  • Process until the filling is completely smooth and free of grit.
  • Pour the cashew cheesecake mixture over the pre-baked crust and spread evenly.
  • In a small saucepan over medium heat, combine 1/2 cup maple syrup, vegan brown sugar, and sea salt.
  • Bring the mixture to a simmer for 2-3 minutes until slightly thickened, then stir in the chopped pecans.
  • Carefully spoon the pecan mixture over the cheesecake layer, ensuring even coverage.
  • Bake for 35-40 minutes until the edges are golden and the center is mostly set.
  • Allow bars to cool to room temperature, then refrigerate for at least 4 hours to firm up before slicing into 12 bars.