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These Decadent Pecan Pie Cheesecake Bars are a vegan, whole food plant-based (WFPB) dream! Made with a buttery crust, a creamy cashew-based cheesecake layer, and a rich pecan pie topping, they’re indulgent, oil-free, and perfect for holidays, parties, or whenever you’re craving something special.
Perfect and delicious vegan dessert!
If you’re looking for a dessert that’s as delicious as it is impressive, these Vegan Pecan Pie Cheesecake Bars are the answer! With three luscious layers—a soft, buttery crust, a smooth and creamy cheesecake middle, and a sweet, nutty pecan pie topping—these bars perfectly combine indulgence and healthy ingredients.
This recipe is inspired by traditional pecan pie and cheesecake but reimagined to be completely whole-food, plant-based, and oil-free. This recipe inspired me, and I adapted it to make it WFPB.
Whether hosting a holiday dinner or treating yourself, these bars are guaranteed to be a hit with vegans and non-vegans alike.
Every time I prepare this recipe, my family devours the bars in no time, and my friends always ask me for the recipe. It’s a true crowd-pleaser and a staple for special occasions in our home.
You should definitely give this recipe a try! I have a feeling you’re going to really enjoy it!
WHAT ALLERGENS OR INGREDIENTS THIS RECIPE IS FREE FROM?
- Dairy-Free: It is made without any milk, cream, or butter, making it suitable for those avoiding dairy while maintaining a creamy texture using cashews and plant-based yogurt.
- Egg-Free: This recipe is entirely vegan. It relies on soaked cashews and dates for a rich, creamy texture without eggs.
- Oil-Free: It is made without added oils or butter, keeping it lighter and aligned with whole-food plant-based principles while indulgent.
- Gluten-Free: This recipe uses oat and almond flour instead of wheat-based flour, making it a safe and delicious option for those with gluten sensitivities or celiac disease.
- Soy-Free: Completely free of soy, using almond butter and almond milk.
- Refined Sugar-Free: This dessert is sweetened naturally with dates and maple syrup, offering a healthier alternative to processed sugars while enhancing its richness.
This recipe suits those following a vegan, oil-free, refined-sugar-free, and whole-food plant-based diet.
WHY THIS RECIPE WORKS AND IT’S GOOD FOR YOU
This recipe works because it’s perfectly balanced: the crust provides a solid base, the cheesecake layer is rich and creamy, and the pecan pie topping adds texture and sweetness. All layers are made with whole food plant-based ingredients so that you can indulge guilt-free. It’s also:
- Refined Sugar-Free
- Naturally Sweetened with Dates and Maple Syrup
- Packed with Healthy Fats from Nuts and Nut Butters
HOW TO PREPARE THESE VEGAN PECAN PIE CHEESECAKE BARS
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
This recipe involves a few essential steps: baking the crust, blending the creamy cheesecake layer, chilling the layers for proper setting, and spreading the pecan pie topping. Allow time for each layer to cool or set as needed for the best results.
You’ll need basic kitchen tools, and the simple steps make it perfect for both beginners and experienced cooks. Plus, the ingredients are easy to find.
Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
Here’s what you’ll need to make this recipe:
- High-Speed Blender or Food Processor: This is used to blend the cheesecake and pecan pie layers.
- 9×9-inch Baking Dish: For assembling the layers.
- Parchment Paper: This is for easy lifting and slicing.
- Mixing bowls: To mix the crust ingredients.
- Spatula: For spreading layers evenly.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this recipe
For the Crust:
- Oat Flour: Provides structure and a mild flavor; substitute with gluten-free flour if needed.
- Almond Flour: Adds a nutty richness and tender texture; substitute with sunflower seed flour for a nut-free option.
- Unsweetened Applesauce: Acts as a binder and adds natural sweetness; substitute with mashed banana or pumpkin puree. See my recipe here.
- Maple Syrup: Natural sweetener that enhances flavor; substitute with date syrup or agave nectar.
- Vanilla Extract: Adds depth and warm sweetness; substitute with almond extract for a different flavor.
- Salt (Optional): Enhances flavors and balances sweetness; omit if on a low-sodium diet.
Cheesecake Layer:
- Raw Cashews: Create a creamy base.
- Unsweetened Plant-Based Yogurt: Adds tanginess and creaminess; substitute with silken tofu or coconut cream.
- Maple Syrup: Natural sweetener that keeps the layer refined sugar-free; substitute with agave nectar or coconut syrup.
- Lemon Juice: Adds brightness and balances sweetness; substitute with lime juice or apple cider vinegar.
- Vanilla Extract: Provides warmth and depth; substitute with a pinch of vanilla powder.
Pecan Pie Layer:
- Medjool Dates: Natural sweetener with a caramel-like base; substitute with dried figs or prunes.
- Almond Butter: Adds creaminess and richness; substitute with peanut butter.
- Maple Syrup: Enhances the caramel flavor; substitute with date syrup.
- Unsweetened Almond Milk: Helps achieve a spreadable consistency; substitute with any plant-based milk or water.
- Vanilla Extract: Adds warm sweetness; substitute with almond extract for a nutty twist.
- Chopped Pecans: Provide crunch and a signature pecan pie flavor; substitute with walnuts or toasted seeds for a nut-free option.
DIRECTIONS WITH PICTURES
To prepare this recipe, follow these steps:
Crust: Mix crust ingredients.
Then, press into a lined pan and bake at 350°F for 10-12 minutes. Cool.
Cheesecake Layer: Blend ingredients until smooth, spread over crust, and freeze for 30 minutes.
Pecan Pie Layer: Blend pie topping ingredients, fold in pecans, and spread over the cheesecake layer.
Assemble & Chill: Chill in the fridge for 2+ hours. Slice and enjoy!
WHAT WILL YOU LOVE ABOUT THIS RECIPE?
Well, you will find that it is:
- Indulgent and Decadent: Perfect for special occasions.
- Whole Foods Plant-Based: Made with wholesome, minimally processed ingredients.
- Oil-Free and Healthy: Enjoy dessert without compromising health.
- Perfect for Sharing: A crowd-pleaser that’s easy to slice and serve.
Let’s prepare this delicious recipe!
OTHER SWEET TREATS TO TRY!
PRINTABLE RECIPE CARD
DECADENT VEGAN PECAN PIE CHEESECAKE BARS (WFPB)
Equipment
- 1 Blender/Food processor
- 1 9×9 baking pan
Ingredients
For the Crust:
- 1 cup oat flour (or grind rolled oats into flour, GF if needed)
- 1 cup almond flour
- 1/4 cup unsweetened applesauce
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt (optional)
For the Cheesecake Layer:
- 1 1/2 cups raw cashews (soaked for 4-6 hours or boiled for 15 minutes)
- 1/4 cup plain unsweetened plant-based yogurt
- 1/3 cup maple syrup
- 3 Tbsp lemon juice
- 1 tsp vanilla extract
For the Pecan Pie Layer:
- 1 cup Medjool dates (pitted and soaked in warm water for 10 minutes)
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 2 Tbsp unsweetened almond milk (or water)
- 1 tsp vanilla extract
- 1 cup chopped pecans
Instructions
- Make the Crust: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper. In a mixing bowl, combine oat flour, almond flour, applesauce, maple syrup, vanilla extract, and salt. Mix until a dough forms. Press the dough evenly into the lined baking dish. Bake for 10-12 minutes until slightly firm and golden. Let cool.
- Prepare the Cheesecake Layer: Blend the soaked cashews, plant-based yogurt, maple syrup, lemon juice, and vanilla extract in a high-speed blender until smooth and creamy. Pour the cheesecake mixture over the baked crust, spreading it evenly. Place in the freezer to firm up for 30 minutes.
- Make the Pecan Pie Layer: Blend the dates, almond butter, maple syrup, almond milk, and vanilla extract in a blender or food processor until smooth. Fold in the chopped pecans by hand.
- Assemble: Spread the pecan pie mixture evenly over the chilled cheesecake layer. Refrigerate for at least 2 hours or until fully set.
- Serve: Remove from the pan using the parchment paper, slice into bars, and enjoy! Store leftovers in an airtight container in the fridge for up to 5 days or freeze for longer storage.
Notes
- Quick Cashew Soak: Boil cashews for 10-15 minutes if short on time.
- Dates: Soak dry dates in warm water for 10 minutes for easier blending.
- Crunchy Pecans: Toast pecans lightly for extra flavor, cooling before mixing.
- Storage: Refrigerate for a creamy texture or freeze for a firmer, ice-cream-like bar. Keeps up to 5 days in the fridge or 1 month frozen.
- Serving: Cut into small squares as these bars are rich.
- Pan Tip: Line with parchment paper for easy lifting and cutting.
- Optional Garnish: Add a drizzle of date syrup or sprinkle crushed pecans on top.
- This recipe inspired me, and I adapted it to make it WFPB.
WAYS TO ENJOY THIS RECIPE
Here are some delicious ways to enjoy this recipe:
- Dessert Delight: Serve chilled as a satisfying dessert after dinner.
- Snack Time Treat: Pair with a cup of tea or coffee for an afternoon pick-me-up.
- Party Favorite: Cut into bite-sized squares and serve at potlucks or holiday gatherings.
- Frozen Indulgence: Enjoy straight from the freezer for a cool, ice-cream-like treat.
- Special Occasions: Dress up with a drizzle of date syrup or a sprinkle of crushed pecans for extra flair.
DID YOU MAKE THESE VEGAN PECAN PIE CHEESECAKE BARS?
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