A lightly spiced cookie base, spiced cheesecake middle, topped with dairy-free whipped cream and gooey pecan pie filling. These vegan mini no-bake pecan pie cheesecakes are creamy, warming and delicious! Vegan, No-Egg, No-Dairy…not that anyone would know!
Mini No-Bake Pecan Pie Cheesecakes
It’s officially Autumn / Fall, so you know what that means?! Cozy, warming and spiced desserts made with a whole lotta love! If you’re looking for a plant-based dessert that’s rich, creamy, and completely irresistible? These Vegan Mini No-Bake Pecan Pie Cheesecakes are the perfect indulgence, no oven, no dairy, no fuss! With a silky smooth cashew-based cheesecake filling, gooey pecan pie topping, and a warming spiced crust, they deliver all the flavour of a classic pecan pie but in a mini, dairy-free cheesecake form. They’re super easy to make, beautiful to serve, and guaranteed to impress vegans and non-vegans alike.
Looking for more Autumnal desserts? Check out my:
- Vegan Banana Caramel Cake
- Viral Vegan Pumpkin Spice Cheesecake
- The BEST Vegan Apple Pie Cheesecake
- Easy Vegan Toadstool Cookies
- Fun Vegan Acorn Brownies
Why you’ll love this recipe
- 100% vegan – This recipe doesn’t use any animal derived ingredients.
- No-bake – No oven needed! Just blend, layer, and chill and enjoy!
- Pecan pie inspired – Sweet, gooey, nutty pecan pie topping over a deliciously spiced creamy vegan cheesecake.
- Perfectly portioned – Made mini so they’re great for parties, gifting, or simply as individual servings.
- Super easy – Minimal preparation needed and easy to assemble.
- Crowd-pleasing – Loved by vegans and non-vegans alike! They’re ultra creamy, you wont believe they’re dairy-free!
- Freezer-friendly – Make ahead and enjoy anytime, simply thaw and serve.
- Gluten-free adaptable – Easily made gluten-free by switching to gluten-free biscuits or cookies for the bases.
Layers of mini no-bake pecan pie cheesecakes
These mini cheesecakes have a few layers, from their buttery base, silky smooth cheesecake filling to the nutty decorations. I have jotted down each layer below. Find the full written recipe and ingredients list in the recipe card at the bottom of this page.
- Base / crusts
A simple 3 ingredient base (melted dairy-free butter, ground cookies and ground spice) are the base of these mini desserts. The crunchy base pairs perfectly with the smooth and creamy filling.
- Cheesecake filling
This no-bake cheesecake filling is truly scrumptious! Made using soaked cashew nuts and dairy-free cream cheese as the main ingredient, it’s flavoured with ground spices for the ultimate creamy, warming and cozy flavour.
- Pecan pie filling and whipped cream swirl
Mini No-Bake Pecan Pie Cheesecakes tips & tricks
- Use a loose base / push up tins: Whenever I share my no-bake cheesecake recipes over on my Instagram the top question is ‘What tin do you use to get them out so neat?’. You’ll want to use a loose base / push up cookie cup tins. I have linked them here. They don’t require any lining or greasing (but it is optional). It allows the cheesecakes to come out neatly with smooth sides.
- Make sure the cheesecakes have set fully before removing from tin: In order to release the cheesecakes from the tin neatly, make sure they have fully set. You can place them in the freezer for 10 minutes before using a knife to help ease them out of the tin before pushing up.
- Use a high speed blender: The cheesecake mixture is definitely on the thicker side, so it’s vital to use a good quality / high speed blender to help blend it smooth and creamy. I use a Kitchenaid Power Plus Blender.
- Storing the cheesecakes: As these cheesecakes are no-bake and contain cream cheese, they will need to be kept chilled. Store in an air tight / sealed container in the fridge and enjoy chilled. Best enjoyed within 3-4 days of making. They can be frozen and allowed to come back to room temperature.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Any questions regarding the recipe, ask in the comments below. Happy baking all!
Mini No-Bake Pecan Pie Cheesecakes
- Total Time: Overnight
- Yield: 6-8 1x
- Diet: Vegan
Description
Easy mini pecan pie inspired cheesecakes with warming spices and a homemade pecan pie filling! Absolutely delicious and vegan friendly!
Ingredients
Ingredients for the base
- 40g of dairy-free butter (I use Flora Plant Block)
- 100g of cookies
- 1/2 teaspoon of ground cinnamon
- 1 teaspoon of ground all spice
Ingredients for the cheesecake
- 125g of cashew nuts (see step 1)
- 250g of vegan cream cheese
- 75g of icing / powdered sugar
- 50g of coconut cream
- 1 teaspoon of vanilla extract / vanilla bean paste
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground all spice
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground nutmeg
Ingredients for the cream swirl
- 220ml of dairy-free whipping cream (I use The Coconut Collaborative Double Cream)
- 1 teaspoon of ground all spice
Ingredients for the pecan pie filling
- 80g of dairy-free butter
- 150g of light brown sugar
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 115ml of dairy-free cream
- 230g of pecan nuts (roughly chopped)
Instructions
Method (base)
- Grease a 6 hole loose base / push up cookie cup tin with some dairy-free butter.
- Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the cookies / biscuits into a blender / food processor along with the ground spices and blend until fine. Pour the spiced biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape. If it’s too wet, add in some more biscuit crumbs, if too dry, add in some more melted butter.
- Press approximately 1 & 1/2 tablespoons of mixture into each tin, making sure to compact it in using clean hands or spoon. The more compact it is, the less likely it will crumble. It’s best to use a loose base tin, I’ve linked a great one here.
- Place aside whilst you make the cheesecake filling.
Method (cheesecake filling)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, coconut cream, vanilla and ground spices. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Equally pour the mixture into each tin. Make sure to tap the cheesecakes onto the worktop to remove any air bubbles.
- Place into the fridge overnight to set.
- Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed). To make it easier, place the tin into the freezer for 15 minutes to help firm up the cheesecakes, then slide a knife around the edges of the cheesecakes to help loosen them from the tin. Making the cheesecakes firmer will help push them out the tin and won’t damage them.
Method (Cream swirl)
- In a stand mixer with balloon whisk attachment or in a bowl with electric hand whisk, whip up the cream and ground spice until it holds a peak.
- Transfer into a piping bag fitted with a medium sized star tip nozzle.
- Pipe a swirl of cream to the top edge of each cheesecake, leaving a hole in the middle for the pecan pie filling.
Method (pecan pie filling)
- In a large nonstick saucepan on the hob over low heat, melt the butter. Add in the light brown sugar and cook, stirring with a whisk, until the sugar has dissolved and mixture begins to bubble. This will take appropriately 3-4 minutes.
- Once bubbling, add in the ground spices and cream, whisk to combine.
- Add in the roughly chopped pecan nuts. Use a heatproof spatula to carefully fold them into the spiced sugar mixture until they’re coated. Cook for around 2 minutes until the mixture thickens.
- Transfer to a large heatproof bowl and allow to cool completely at room temperature, about 30 minutes, stirring occasionally to prevent it from binding together.
- Once cool, spoon some of the pecan pie filling on top of each cheesecake (in the middle of the cream swirl).
- Serve and enjoy!
Notes
To store: Keep the cheesecake fresh by storing in an air tight / sealed container in the fridge. Allow to come to room temperature before serving as this gives the butter in the base time to warm up and become less firm.
Best enjoyed within 3-5 days of making.
Soak the cashew nuts in a bowl of water overnight to help soften them ready for blending. Make sure the water is covering the nuts. Be sure to drain all the water before adding into the blender.
Coconut cream: You want to only use the thick white cream out of a can of coconut milk. Chill the cream overnight, drain out the clear liquid and only use the thick white cream.
- Prep Time: 10 minutes
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
Can’t wait to try these for Christmas
Author
Hello Karen,
Oh they would be soooo perfect for the festive season! Hope you enjoy, and happy baking x
Any chance of getting US version? Not in your cook book
What type of cookies do you recommend using?
Author
Hello, I like to use plain digestives or simply any plain biscuit! You could even use biscoff to add even more spices and flavour to the dessert! x