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