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close up on the top of a vegan cheesecake bar topped with caramel pecans

Vegan Caramel Pecan Cheesecake Bars

  • Author: Jenna Barnard
  • Total Time: 1 hour + 2 hours chilling
  • Yield: 8 bars 1x


These vegan caramel cheesecake bars are no bake, gluten free, and naturally sweetened. Made with a sweet cinnamon pecan crust, caramel cashew cheesecake filling, and vegan caramel pecan topping, these bars turn out so rich and creamy.



Vegan Caramel

  • (1) 14 oz can full fat coconut milk
  • 3/4 cup (135g) coconut sugar, or light brown sugar
  • Pinch of salt
  • 2 tsp vanilla extract

Cinnamon Pecan Crust

  • 3/4 cup (75g) raw pecans
  • 4 large pitted medjool dates
  • Pinch of salt
  • 1/2 tsp ground cinnamon
  • 1 1/2 tsp melted coconut oil

Caramel Cheesecake

  • 1 cup (200g) raw cashews, soaked in water overnight*
  • 1/2 cup (120g) coconut cream**
  • 1/4 cup (60g) vegan caramel
  • 1 tsp fresh lemon juice
  • 1/2 tsp vanilla extract


  • 1 heaping cup (150g) pecan halves
  • 3/4 cup (180g) vegan caramel
  • Flaky sea salt for finishing (optional)


Vegan Caramel

  1. Add the coconut milk and coconut sugar to a saucepan over medium heat. Whisk to combine.
  2. Continue to heat, stirring occasionally, and bring the mixture to a simmer. Allow it to simmer for about 25-30 minutes, or until darkened and thickened into a sauce consistency.
  3. Remove from heat and whisk in the salt and vanilla. 
  4. Pour the caramel into a glass jar and chill in the refrigerator, uncovered, while we make the crust.

Cinnamon Pecan Crust

  1. Add all of the ingredients to a food processor, minus the oil. Blitz on high until finely ground. 
  2. Add the coconut oil and blitz again to bind the crust together. 
  3. Grease and line a 1 lb loaf pan with parchment paper. Allow the paper to hang over the sides for easy removal. Press the crust into the bottom of the pan and freeze while we make the cheesecake.

Caramel Cheesecake

  1. Add all of the ingredients to a high speed blender and blend until smooth.
  2. Pour over the crust and spread even. Freeze the cheesecake for about 1-2 hours, or until frozen solid.


  1. Add the pecans and caramel to a bowl and stir to combine.
  2. Spread the pecans over the frozen cheesecake. Drizzle with more caramel if desired, as you should be left with about 1/2 cup extra. 
  3. Chill in the refrigerator for about 1 hour, or until the topping has thickened. Then sprinkle with sea salt if desired. 
  4. To serve, cut the bars when chilled but allow them to sit at room temperature for about 30 minutes before eating. When thawed, they have a super creamy cheesecake consistency. 
  5. From here, you can either store them in the refrigerator to keep that soft consistency or store in the freezer for longevity. They’ll keep in the fridge for about 5 days, but the freezer for about 6 weeks. 


*CASHEWS – It’s very important that the cashews soak in water overnight in the refrigerator. This softens and plumps the cashews so they can blend into a smooth consistency. You can also boil the cashews if you forgot to leave them overnight. Place the cashews in a saucepan and cover with about an inch of water. Bring to a boil, then shut off the heat and let the cashews sit for 10 minutes in the hot water. Then drain and use accordingly.

**COCONUT CREAM – This comes from either a can of full fat coconut milk or a can of coconut cream. To get this, make sure to chill the can overnight in the refrigerator. Do not shake or lay the can on its side. As it chills, the cream and liquid of the can separate, leaving the cream at the top of the can. Open the can and scrape the cream off the top.

  • Prep Time: 1 hour

Keywords: vegan cheesecake, vegan cheesecake bars, caramel cheesecake, vegan caramel cheesecake, pecan pie cheesecake, pecan cheesecake bars

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