Maple Pecan Vegan Cheesecakes w/ Coconut Drizzle
Prep time
Total time
Mini maple pecan vegan cheesecakes perfect for the start of Fall. Served with coconut drizzle, fresh berries and sprinkles.
Recipe type: Sweet, Vegan
Cuisine: American
Serves: 6-8
  • 1 cup (200 g) pitted dates
  • 1 cup (120 g) pecan
  • Tsp cinnamon
  • ½ tsp salt
  • 1½ cups (180 g) soaked cashews*
  • Juice of 1 large lemon or orange
  • ⅓ cup (80 g) liquid coconut oil
  • ⅔ cup (160 ml) full-fat coconut milk*
  • ⅓ cup (80 ml) maple syrup (or more if you like them sweeter)
  • 4 tbsp. coconut cream or milk
  • 4 tbsp. vegan icing sugar (or more depending on consistency)
  • ¼ tsp vanilla syrup or essence
  • Fresh berries (optional)
  • Gold sprinkles (optional)
  1. Blend dates and nuts in a food processor and add salt and cinnamon
  2. Press firmly into lightly greased tin and put into freezer
  1. Blend the soaked cashews, coconut milk, coconut oil, juice and syrup until smooth
  2. Top the bases with the cheesecake mix, and refreeze for approx. 4 hours until firm or overnight
  1. Whip the coconut cream or milk with the vanilla and sieved icing sugar and drizzle over the cakes before serving
  2. Top with optional extras like sprinkles and fresh berries
  3. (The cakes can be kept in the freezer until needed)
* Adaptation of my Mini Gender Reveal Vegan Cheesecakes

* Soak cashews in cold water overnight or in boiling water for an hour prior to using

* Try keeping the coconut milk in the fridge before hand and using only the thick top

* This recipe makes 6 -8 cakes in a normal size cupcake tin

* Recipe time does not include freezing time
Nutrition Information
Serving size: 1 Calories: 476 Fat: 36.6 Saturated fat: 14.4 Carbohydrates: 30.5 Sugar: 22 Sodium: 0.1 Fiber: 3.6 Protein: 8.1
Recipe by Preggie Veggie at