Creamy and Dreamy Pralines ‘n’ Cream Cheesecake
Another easy no-bake dessert that comes together quickly: a velvety cashew-based cheesecake studded with toasted pecans and finished with a warm praline sauce. This recipe delivers a classic, indulgent flavor and can be adapted for gluten-free diets.
No ovens needed for this cashew cream cheesecake topped with praline sauce
To make this dessert gluten free, simply use your preferred gluten-free cookie or cracker for the crust. The base is crisp and buttery while the filling is rich, creamy, and set without baking.
Notes for Success
Make ahead for best texture
No-bake cheesecakes almost always improve after resting. For the best texture and flavor, assemble the cheesecake at least a day in advance and refrigerate overnight. Chilling allows the filling to firm up and the flavors to meld.
Taste balance and optional ingredients
Vegan lactic acid is listed as optional, but it does help recreate the tangy, familiar profile of traditional cheesecake. If you don’t have lactic acid, a small amount of apple cider vinegar can be used as an alternative, though lactic acid provides a more authentic cheesecake tang.
Texture considerations
Any brand of vegan cream cheese works in this no-bake preparation, since the filling is heated and blended smooth. Agar powder is a useful plant-based setting agent, but it can be temperamental: too much can make a filling rubbery. Take note of the agar strength you have and adjust if necessary. In these instructions the author typically references a 900 bloom/strength agar product; if your agar differs, reduce the amount slightly and test.
Measuring starches
Cornstarch is sensitive to how it’s measured. For consistent results, weigh cornstarch by grams when possible. Using volume measures for cornstarch can lead to variations and unexpected texture changes in custards and no-bake fillings.
Assembly tips
Using acetate cake strips inside a cake ring or springform makes unmolding much easier and yields a cleaner edge. It’s not strictly required, but it does improve presentation. For additional buttery flavor in vegan recipes, a small amount of butter-flavored extract can be added; this is optional and can be omitted if you prefer.
Pralines and Cream Cheesecake
Prep Time: 4 hrs (including chill time)
Total Time: 4 hrs
Ingredients
For the Crust:
- Graham crackers — 10 (about 140 g)
- Vegan butter — 4 tablespoons (56 g), melted
For the Cheesecake:
- Cashews — 2 cups (350 g)
- Plant milk — 1½ cups (360 ml)
- Light brown sugar — 1 cup (200 g)
- Cornstarch — 4 tablespoons (32 g) *see notes about weighing*
- Agar powder — ½ teaspoon (1.5 g)
- Vanilla extract — 2 teaspoons (10 ml)
- Butter extract — ½ teaspoon (5 ml), optional
- Vegan cream cheese — 12 ounces (336 g)
- Lactic acid — 1 teaspoon, optional (or substitute a splash of apple cider vinegar)
- Lightly toasted chopped pecans — 1 cup (150 g)
For the Praline Sauce:
- Light brown sugar — ½ cup (100 g)
- Vegan butter — 2 tablespoons (28 g)
- High-fat plant milk — 1/3 cup (80 ml)
- Salt — ½ teaspoon
- Vanilla extract — 1 teaspoon (10 ml)
- Butter extract — ½ teaspoon, optional
- Raw pecans, chopped — ½ cup (75 g)
Instructions
- Place the cashews in a medium saucepan and cover with about 2 cups of water. Bring to a boil, then turn off the heat and let the cashews soak for one hour. Drain and set aside.
- Make the crust by processing the graham crackers to fine crumbs in a food processor. Add the melted vegan butter and process until the mixture resembles wet sand. Press the crust mixture firmly into the bottom of a 7″ ring mold or a springform pan with the bottom removed.
- Set the mold on a sheet pan lined with parchment or a cake board. If available, line the inside of the ring with acetate strips for easier unmolding and a cleaner edge. Refrigerate the prepared crust while you make the filling.
- To make the custard: whisk together the light brown sugar, cornstarch, and agar powder in a large saucepan. Gradually whisk in the plant milk and cook over medium-high heat, stirring constantly. When the custard reaches a boil, allow it to boil for 30 seconds to activate the cornstarch and agar.
- Remove the custard from the heat and stir in the vanilla and butter extract. Transfer the hot custard, drained cashews, vegan cream cheese, lactic acid (if using), and extracts to a high-speed blender and blend until completely smooth.
- Fold the lightly toasted chopped pecans into the blended filling. Pour the cheesecake filling into the prepared mold over the crust, smoothing the top. Refrigerate to set for at least 4 hours, preferably overnight.
- To prepare the praline sauce: in a medium-to-large pot, combine the light brown sugar, vegan butter, and high-fat plant milk. Bring to a boil over high heat while stirring. Use a larger pot than you think necessary, as the mixture will bubble.
- Cook the sauce until it reaches approximately 220°F, then add the salt, chopped pecans, and extracts. Return briefly to a boil, then remove from the heat and stir vigorously for one minute. Allow the sauce to cool and thicken slightly before using.
- When the cheesecake has fully set, remove it from the mold, peel away acetate if used, and pour the praline sauce over the top. Chill briefly if needed before serving.
Notes
Keep the cheesecake refrigerated; it will stay fresh for up to 10 days. If you need to freeze the dessert, freeze it without the praline sauce and wrap tightly; it will keep for up to one month. Allow frozen cheesecake to thaw in the refrigerator before topping with sauce and serving.