(Vegan, Gluten Free) Caramel Pecan Cheesecake Bars
Serves 235 mins prep45 mins cook
These Caramel Pecan Cheesecake Bars are vegan, gluten-free, require zero baking time, and a tasty twist on a nostalgic holiday dessert!
0 servings
What you need
Instructions
For the Crust: Line an 8x8” baking pan with parchment paper, having extra parchment go over the edges to create “sleeves” for easy removal later. Combine all ingredients into a food processor or high speed blender. Pulse until crumb like texture. Press into the prepared pan. Chill in the freezer while you prep the filling. For the Cheesecake Filling: Combine all ingredients into a large high speed blender. Pulse until very smooth and creamy. Adjust to taste with maple syrup. Pour over the crust and spread out evenly with the back of a spoon. Freeze for 4-5 hours. For the Caramel Pecan Topping: Combine the vanilla oat milk, coconut milk, brown sugar, granulated cane sugar, and a pinch of salt. Whisk to combine. Reduce heat to LOW to simmer for 25-30 minutes, until reduced, an amber brown color, and thick like traditional caramel. Remove from heat. Stir in the pecans and let cool 10-15 minutes before spreading evenly over the cheesecake. Freeze until solid, about 1 hour. Slice into individual bars to enjoy!