These caramel pecan cheesecake bars are simple to prepare and absolutely irresistible. Rich, creamy, and perfectly portioned, they make an elegant holiday dessert but are equally delightful any time of year. This version is dairy-free, gluten-free, and refined sugar–free.
I turned a paleo pecan caramel cheesecake into bars
Before you start, a few honest notes about this recipe:
1) Plan on making a second batch—seriously.
2) The pecan caramel layer is dangerously addictive.
3) These make a fantastic birthday treat or romantic surprise.
Friends and family have already begged me to make these again and again. I almost want to save a batch for a special occasion because they taste that good.
Endless possibilities with this paleo pecan caramel cheesecake
This cheesecake is versatile. Turning it into bars is just the start — you can adapt each layer to create new treats.
The blondie crust doubles easily into a full pan of blondies. The cheesecake filling can be increased to make a full dairy-free cheesecake. The pecan caramel topping would be delicious stuffed into dark chocolate candies or used as a dip for apple slices.
The idea for this recipe came from my friend Kaylie at Paleo & Gluten Free Eats, who mentioned a few trendy ingredients one season. After a quick chat, I set out to make a paleo pecan caramel cheesecake — and then decided bars were even better.
More like this:
Easy Vegan Raspberry Cheesecake
No Bake Easy Vegan Pumpkin Cheesecake
Gluten Free Vegan Cheesecake Bars
Easy Vegan Blueberry Cheesecake
Paleo cheesecake bars fit for royalty
The first time I made the blondie base, I knew it would become a staple for many bar recipes. The roasted nuttiness of the cashews paired with brown butter (or ghee) complements the light, creamy cheesecake layer perfectly.
Finish the bars with the caramel pecan topping and you’ve got a show-stopping dessert. Bring them to a gathering and watch them disappear. They’re also a decadent gift for birthdays or celebrations.
Seriously: hide them if you must.
I’m still deciding whether to share the rest of this batch. My husband thinks I shouldn’t — and he’s not subtle about it. A client in San Diego lives nearby and I teased her that I might bring extras to the office. I’ll probably end up sneaking a few out, much to my husband’s dismay.
We don’t have many nearby friends, which is another reason these bars would be perfect motivation to move closer to loved ones. If these paleo pecan caramel cheesecake bars don’t convince someone to relocate, I don’t know what will.
Make these cheesecake bars as soon as you can. My husband has already requested a second batch — just for him.
Paleo Pecan Caramel Cheesecake Bars
The Movement Menu
Pin Recipe
Ingredients
Blondie Crust
- ½ cup raw cashews
- ¼ cup cashew butter
- 2 tablespoons brown butter or ghee, melted (use coconut oil for vegan)
- 6 tablespoons coconut sugar
- 1 large egg (or 1 tablespoon chia seeds for vegan)
- ½ tablespoon pure vanilla extract
- 1 teaspoon baking soda
- ⅛ teaspoon kosher salt
Cheesecake Layer
- 1½ cups raw cashews, soaked overnight or in boiling water for 1½ hours, then drained
- 3 tablespoons avocado oil
- ¼ cup plus 2 tablespoons pure maple syrup
- ½ cup canned coconut milk
- ½ cup coconut oil
- 1½ tablespoons lemon juice
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract
Caramel Pecan Topping
- ¾ cup pure maple syrup
- 3 tablespoons coconut sugar
- ¼ cup coconut oil
- 2 teaspoons pure vanilla extract
- ¾ cup pecans
Instructions
- Preheat the oven to 350°F (177°C). Lightly grease an 8×8″ square baking pan. Line the pan with parchment so the paper overhangs the long sides for easy removal.
- Pulse the ½ cup raw cashews in a food processor until they resemble a fine, coarse flour with no visible chunks (about 1 minute). Transfer to a large bowl.
- In the same food processor, blend cashew butter, brown butter (or coconut oil for vegan), coconut sugar, egg (or chia egg), and vanilla until smooth. Stir in the cashew flour, baking soda, and salt.
- Press the blondie batter evenly into the prepared pan using an offset spatula (lightly oil the spatula if needed). Bake 15–20 minutes or until lightly browned. Chill in the refrigerator.
- Make the cheesecake layer: drain and rinse the soaked cashews and dry the food processor bowl. Blend all cheesecake ingredients until silky smooth. Spread over the cooled blondie crust and place the pan in the freezer to set.
- For the caramel pecan topping: combine coconut sugar and maple syrup in a medium saucepan over medium-high heat. Bring to a boil, whisking constantly. Stir in pecans and cook another 3–5 minutes until the mixture reaches about 230°F (110°C). Remove from heat and stir in coconut oil and vanilla. Let cool slightly.
- Spread the caramel pecan mixture over the cheesecake layer, smoothing with an offset spatula. Return to the freezer and let set overnight.
- Store bars in an airtight container in the freezer for up to one month. Serve cold.
Notes
For a vegan blondie base, replace the egg with a chia egg: combine 1 tablespoon chia seeds with 3 tablespoons water, refrigerate for 5 minutes to gel, then add to the blondie mixture.