Caramel Pecan Cheesecake Bars
These Caramel Pecan Cheesecake Bars are vegan, gluten-free, require zero baking time, and a tasty twist on a nostalgic holiday dessert! 👩🏼🌾🍂🥛 For the Crust: 1 cup Roasted Pecans 1 1/2 cups Medjool Dates, pitted 1/2 tsp. Ground Cinnamon 1/4 tsp. Fine Sea Salt For the Cheesecake Filling: 2 cups Cashews, soaked overnight and drained 1/3 cup @malkorganics Vanilla Oat Milk 1/3 cup Maple Syrup 13.5 oz Canned Coconut Milk, cream only 2 tbsp. Coconut Oil 1 1/2 tsp. Vanilla Extract 1/4 tsp. Fine Sea Salt For the Caramel Pecan Topping: 13.5 oz Canned Coconut Milk 3 tbsp. @malkorganics Vanilla Oat Milk 1/2 cup Brown Sugar, or Coconut Sugar 1/4 cup Granulated Cane Sugar 1 tsp. Vanilla Pinch of Salt For the Crust: 1. Line an 8x8” baking pan with parchment paper, having extra parchment go over the edges to create “sleeves” for easy removal later. 2. Combine all ingredients into a food processor or high speed blender. Pulse until crumb like texture. 3. Press into the prepared pan. Chill in the freezer while you prep the filling. For the Cheesecake Filling: 1. Combine all ingredients into a large high speed blender. Pulse until very smooth and creamy. Adjust to taste with maple syrup. 2. Pour over the crust and spread out evenly with the back of a spoon. 3. Freeze for 4-5 hours. For the Caramel Pecan Topping: 1. Combine the vanilla oat milk, coconut milk, brown sugar, granulated cane sugar, and a pinch of salt. Whisk to combine. 2. Reduce heat to LOW to simmer for 25-30 minutes, until reduced, an amber brown color, and thick like traditional caramel. 3. Remove from heat. Stir in the pecans and let cool 10-15 minutes before spreading evenly over the cheesecake. 4. Freeze until solid, about 1 hour. 5. Slice into individual bars to enjoy! Follow @brightmomentco for more holiday recipe ideas! 🥰
What you need
Instructions
For the Crust: 1. Line an 8x8” baking pan with parchment paper, having extra parchment go over the edges to create “sleeves” for easy removal later. 2. Combine all ingredients into a food processor or high speed blender. Pulse until crumb like texture. 3. Press into the prepared pan. Chill in the freezer while you prep the filling. For the Cheesecake Filling: 1. Combine all ingredients into a large high speed blender. Pulse until very smooth and creamy. Adjust to taste with maple syrup. 2. Pour over the crust and spread out evenly with the back of a spoon. 3. Freeze for 4-5 hours. For the Caramel Pecan Topping: 1. Combine the vanilla oat milk, coconut milk, brown sugar, granulated cane sugar, and a pinch of salt. Whisk to combine. 2. Reduce heat to LOW to simmer for 25-30 minutes, until reduced, an amber brown color, and thick like traditional caramel. 3. Remove from heat. Stir in the pecans and let cool 10-15 minutes before spreading evenly over the cheesecake. 4. Freeze until solid, about 1 hour. 5. Slice into individual bars to enjoy!View original recipe