Ingredients
Scale
- 40g dairy-free butter
- 100g cookies
- ½ tsp ground cinnamon
- 1 tsp ground allspice
- 125g cashew nuts (soaked overnight)
- 250g vegan cream cheese
- 75g icing/powdered sugar
- 50g coconut cream
- 1 tsp vanilla extract/vanilla bean paste
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 220ml dairy-free whipping cream
- 1 tsp ground allspice
- 80g dairy-free butter (for pecan filling)
- 150g light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 115ml dairy-free cream
- 230g pecan nuts, roughly chopped
Instructions
- Base: Grease 6-hole tin, melt butter, combine with blended spiced cookies, press into tin.
- Cheesecake: Blend soaked cashews, vegan cream cheese, icing sugar, coconut cream, vanilla, and spices until smooth. Pour into tins, tap to remove air, refrigerate overnight.
- Cream Swirl: Whip dairy-free cream with allspice, pipe onto cheesecakes leaving center for pecan filling.
- Pecan Pie Filling: Melt butter, add sugar, cook until bubbling, add spices and cream, fold in pecans, cool, then spoon into cheesecake centers.
- Serve: Remove from fridge, serve chilled.
Notes
- Store in airtight container in fridge, allow to come to room temp before serving.
- Best enjoyed within 3–5 days.
- Soak cashews overnight and drain before blending.
- Use only thick coconut cream from chilled cans.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Cheesecakes
- Method: No-Bake
- Cuisine: American
- Diet: Vegan