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DECADENT VEGAN PECAN PIE CHEESECAKE BARS (WFPB)

These Decadent Pecan Pie Cheesecake Bars are ashow-stopping, oil-free, whole food plant-based dessert. With a buttery crust,creamy cheesecake layer, and indulgent pecan pie topping, these bars areperfect for holidays and special occasions.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 2 hours 30 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12 bars

Equipment

  • 1 Blender/Food processor
  • 1 9x9 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 8x8-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.