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a maple pecan cheesecake in a wide horizontal shot, creamy slice topped with caramelized pecans and a maple drizzle, on a rustic plate, on a wooden table, natural light, shallow depth of field, landscape orientation

Maple Pecan Cheesecake

A cashew cheesecake that requires no baking, is sweetened with pure maple syrup, and topped with caramelized pecans.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups raw cashews soaked
  • 1.5 cups pecans divided
  • 1 cup Medjool dates pitted
  • 0.5 cup maple syrup
  • 0.33 cup coconut cream
  • 0.25 cup coconut oil melted
  • 1 tsp cinnamon

Method
 

  1. Blend 1 cup pecans with the dates into a crust and press into a pan.
  2. Blend the soaked cashews, maple syrup, coconut cream, coconut oil, and cinnamon until smooth.
  3. Pour the filling over the crust and smooth the surface.
  4. Toast the remaining pecans and scatter over the top.
  5. Freeze for at least 4 hours until firm.
  6. Thaw 15 minutes and drizzle with extra maple syrup before serving.

Notes

Toasting the pecans first deepens that warm, nutty flavor.