Vegan Pecan Pie Cheesecake Bars
Made with Native Forest Organic Simple Coconut Milk
When you can’t decide between cheesecake and pecan pie, make these vegan pecan pie cheesecake bars! 
These contain three layers: a buttery graham cracker crust, creamy baked cheesecake filling, and gooey pecan topping. 
The easy recipe is dairy-free, egg-free, refined sugar-free, and gluten-free friendly. 
These bars are the ultimate holiday dessert! Make this recipe for Thanksgiving, Christmas, holiday parties, and more!
We’ll start by making the crust, mix all the ingredients together and bake.
Next well make the cheesecake layer in a blender, pour over the baked crust and then bake for 45 minutes.
Finally, we’ll make this pecan topping, combine pecan topping ingredients. Warm over medium-low heat, stirring frequently. Pour over the cheesecake. Spread it in an even layer and then chill overnight! Slice into squares and enjoy!
Ingredients
CRUST
- 2 cups vegan graham cracker crumbs
- 1/2 cup vegan butter, melted
- 2 tbsp coconut sugar (or brown sugar)
CHEESECAKE
- 2 cups raw cashews, soaked and drained
- 1 can Native Forest Organic Simple Coconut Milk
- 1/3 cup maple syrup
- 3 tbsp lemon juice
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
PECAN TOPPING
- 2 cups pecan halves, roughly chopped
- 3/4 cup coconut sugar (or brown sugar)
- 1/2 cup Native Forest Organic Simple Coconut Milk
- 1/2 cup vegan butter
- 1 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Prep: Preheat the oven to 350 degrees F. Line an 8×8-inch square baking dish with parchment paper, leaving some of the paper hanging over the edges. Add raw cashews to a bowl. Boil 4 cups of water, then pour it over the cashews. Let them soak for 30 minutes, then drain the water.
- Crust: In a bowl, combine crust ingredients. Mix together. Transfer to the baking dish. Press against the bottom of the dish in an even layer. Bake for 12 minutes. Remove from the oven and let cool.
- Cheesecake: In a blender, combine cheesecake ingredients. Blend until smooth and creamy. Pour over the baked crust. Bake for 45 minutes. Remove from the oven and set aside to cool completely.
- Pecan topping: In a small pot, combine pecan topping ingredients. Warm over medium-low heat, stirring frequently, for about 3-5 minutes. Be careful not to burn the sugar. The mixture will start to thicken/reduce. Remove from heat and pour over the cheesecake. Spread it in an even layer.
- Chill: Chill the pecan pie cheesecake in the refrigerator for at least 4 hours (or overnight). After, slice into squares. Enjoy!