If you want a Thanksgiving dessert that guests won’t stop raving about, this dreamy no bake pecan cheesecake is it. The crust is soft and cookie-like, made with almond flour, oat flour, and a touch of almond butter that gives it that cozy, buttery vibe.
The cheesecake layer brings all the silky smooth texture you expect, just without any dairy thanks to Let's Do Organic Heavy Coconut Cream. It’s thick, sweet, and so satisfying.
And the pecan pie swirl? That’s the real showstopper. Sticky, shiny, warm, and spiced just right, it delivers all the nostalgia of pecan pie with a more wholesome twist.
When it’s folded into the cheesecake, you get little ripples of caramel-pecan goodness in every bite. Truly holiday magic.
It’s ultra-creamy, rich, and feels totally indulgent… even though it’s fully vegan and gluten free. No one at the table will know.
base
1 cup almond flour
½ cup oat flour
⅓ cup almond butter
¼ cup maple syrup
1 tsp vanilla extract
1/4 tsp cinnamon
pinch sea salt
pecan pie filling
1 cup chopped pecans
⅓ cup Let’s Do Organic Heavy Coconut Cream (just the thick part)
¼ cup maple syrup
1 tsp cinnamon
1 tsp vanilla extract
pinch sea salt
cheesecake filling
12 oz dairy-free cream cheese
½ cup thick dairy-free yogurt
2 tbsp maple syrup
1 tsp vanilla extract
Directions
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prep the base:
in a bowl, mix together the almond flour, oat flour, almond butter, maple syrup, vanilla, and sea salt until it forms a thick dough. press the mixture firmly into an 8×8 pan lined with parchment paper. set aside.
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make the pecan pie filling:
add the chopped pecans, heavy coconut cream, maple syrup, cinnamon, vanilla, and sea salt to a small saucepan. warm over medium heat for 4–5 minutes, stirring consistently, until everything thickens slightly and the pecans are glossy. -
make the cheesecake layer:
in a medium bowl, whisk together the dairy-free cream cheese, thick yogurt, maple syrup, and vanilla until smooth and fluffy -
assemble:
fold ⅔ of the pecan pie filling into the cheesecake mixture. spread the cheesecake layer evenly over the base. spoon the remaining pecan mixture on top and gently swirl or spread. -
freeze:
place the pan in the freezer for 6 hours, or until fully set and sliceable. serve: thaw for 10–15 minutes before slicing. store leftovers in the freezer in an airtight container. by @upbeetandkaleingit
