Vegan Lemon Cheesecake with Caramel Pecan Topping

Vegan Lemon Cheesecake
I just can’t have enough of this cheesecake. Continuing along the lines of the mocha chocolate cheesecake and the quite similar lemon cheesecake, this one features a lemon cheese filling and a caramel/candied pecan topping. And that takes things up a notch. We have served these desserts to our friends many times and it is always a favorite.

These cheesecakes have now become my freezer desserts. There is always a couple of slices present there. Thaw for 20 minutes and you have the perfectly refreshing dessert. I know that refreshing and dessert doesn’t always go in the same sentence, especially when one is talking about cheesecakes. But this is truly light, you don’t leave the table with that heavy feeling. Very easy to make (the only cooked component is the caramel topping), gluten free and full of nutrition.

So yes, we are vegan and yes we can have cheesecake with caramel topping. What more, non-vegans will enjoy it just as much. Here is the recipe:

5 from 1 vote
Vegan Lemon Cheesecake with Caramel Pecan Topping
Course: Dessert
Cuisine: Vegan
Author: Dreamy Leaf
  • ½ cup pecans
  • ¾ cup dates pitted
  • Pinch of sea salt
Lemon Cheese Layer
  • 3 cups raw cashews soaked overnight (or at least 4 hours)
  • 3/4 cup maple syrup
  • 1/2 cup water
  • 1 lemon juice and zest
  • 3 tbsp coconut oil
  • 2 tsp pure lemon extract
  • 1 tsp vanilla extract
  • Pinch of sea salt
Caramel Topping
  • 1/2 cup organic maple syrup
  • 3 tbsp Earth Balance vegan butter
  • 2 tbsp Kahlúa
  • Pinch of salt
Decorations (optional)
  • 1/2 cup roughly chopped candied pecan
  1. Grind the crust ingredients in a food processor until you get a sticky paste
  2. Between two sheets of parchment paper, roll the crust out to fit your pan or mold (I used a 6" springform release cake pan)
  3. Lay the crust on the bottom of the pan and put it in the freezer. If your pan doesn't have a release, I suggest lining the pan with parchment paper first
Lemon Cheese Layer
  1. Zest and juice the lemon
  2. Put all the ingredients in a high speed blender and grind until smooth
  3. Add this mix on top of the crust (in the pan), and put the pan back in the freezer
  4. Keep the cake in the freezer overnight, before you make the caramel topping
Caramel toping
  1. In a sauce pan, combine all the caramel ingredients
  2. Bring to boil over medium high heat
  3. After boiling, reduce the heat and stir the sauce until it thickens, about five to seven minutes
  4. Immediately remove from the saucepan (Additional heat makes it even thicker)
  5. Take the cake out of the freezer and get it out of the pan
  6. Decorate with pecans and the caramel sauce (should be warm but not hot)
  1. You can keep the cake in the freezer. Before serving, take it out and let that for 20 minutes at room temperature

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5 thoughts on “Vegan Lemon Cheesecake with Caramel Pecan Topping

  1. Gosh! This looks amazing! I love the look of the topping – I’ve never tried Kahlúa, I haven’t seen it even so I had to google it! Yum!

  2. I have to say that this recipe is such a success every time I make it! Great recipe and I want to thank you for sharing it!

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