I really wanted to make a “turtles-inspired” cheesecake—caramel, chocolate, and pecans all together in one dessert. In the end I kept it simple and called it a caramel pecan cheesecake: rich, easy, and delightfully indulgent.
I almost added another layer of chocolate sauce on top, but at the last minute I sprinkled chocolate chips instead. The cake felt decadent enough without an extra pour of chocolate.
So yes: it’s a caramel pecan cheesecake. Another one, I know—but caramel is one thing you never tire of, especially when the caramel is a quick no-cook date sauce. Using dates gives a naturally sweet, creamy topping that stays soft even after the cake chills, because dates don’t freeze solid when blended. The result is a luscious, caramel-like frosting that’s ready to enjoy straight from the freezer after a short thaw.
Because the caramel layer stays soft, slicing can be a little messy. A few tips: don’t spread the caramel all the way to the edge of the pan, remove the springform ring gently, and if any caramel smudges the edges, run a clean butter knife around the top to tidy it up. I recommend slicing and serving while mostly frozen—thaw for a minute or two, cut, and serve for the best texture.
P.S. If you need a larger cake, you can scale up the ingredients. This recipe also works well in a small parchment-lined square pan if you don’t have a 5″ springform pan.
Raw Caramel Pecan Cheesecake
A rich, raw vegan cheesecake layered with caramel, chocolate, and pecans. Gluten-free and easy to prepare, this lush dessert is perfect for anyone who loves a soft, date-based caramel topping.
- Author: Audrey @ Unconventional Baker
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 5″ cake
- Category: Cake
- Method: Raw
- Cuisine: Dessert
Ingredients
Crust:
- ½ cup pecans
- 1 soft medjool date, pitted
- ½ tbsp maple syrup
- ½ tbsp coconut oil
Filling:
- ½ cup raw cashews, pre-soaked and strained*
- 6 tbsp maple syrup (room temp)
- 2 tbsp cacao powder
- 2 tbsp almond milk (room temp)
- 2 tbsp coconut oil, liquefied
- 1 tsp pure vanilla extract
- ¼ tsp almond extract
- ¼ tsp salt
Caramel:
- ½ cup soft medjool dates, pitted
- 2 tbsp maple syrup
- 2 tbsp almond milk
- 2 tbsp coconut oil
- 1 tsp carob powder (optional)
- 1 tsp pure vanilla extract
- ⅛ tsp salt
Toppings:
- ¼ cup chopped pecans
- 2–3 tbsp chocolate chips or chunks
Instructions
- Process all crust ingredients in a food processor until you have a sticky, crumbly mixture. Press it into a 5″ springform pan (or a small square pan lined with parchment). Freeze while you prepare the filling.
- Ensure all filling ingredients are at room temperature. Blend together in a high-power blender until smooth and uniform. Pour the filling over the prepared crust and freeze for 30–60 minutes to set.
- For the caramel, blend all caramel ingredients at room temperature until smooth. Spoon the caramel over the semi-frozen cake, smoothing gently. Sprinkle with chopped pecans and chocolate chips, then freeze for 5–6 hours or overnight. To serve, allow the cake to thaw a minute or two, slice, and enjoy.
Notes
*To pre-soak nuts: place them in a bowl, cover with water, and soak for 4 hours or overnight in the fridge, then strain and discard the water. For a quick soak, cover with boiled water and soak for 15 minutes, then strain. Traditional longer soaking rehydrates the nuts better and improves blendability and digestibility.