Vegan Pear Pecan Crumble Cheesecake
If you love warm fall flavors, creamy textures, and sweet, nutty toppings, you’re gonna be all over this Vegan Pear Pecan Crumble Cheesecake.
It’s cozy, it’s dreamy, and every bite is like a hug from the inside out.
The layers are magic—pear-studded cheesecake filling, buttery pecan crumble on top, all nestled in a crisp graham crust.
And yes, it’s fully vegan.
This one’s not just pretty.
It tastes like something you’d get from a fancy bakery, but it’s made right in your kitchen with simple, real ingredients.
Why I Love This Recipe
I made this one on a chilly weekend afternoon with music playing and pears ripening on the counter. It was inspired by a pear crumble I had on vacation, but I wanted that same cozy vibe in cheesecake form. And boom—this was born.
- The creamy filling is made with soaked cashews and dairy-free yogurt
- The crumble topping is buttery and nutty with cinnamon and pecans
- Pears bake right into the cheesecake and stay juicy and soft
- It’s the perfect combo of warm + cool textures
- It sets beautifully without eggs or dairy
Servings: 10Prep Time: 25 minutes
Cook Time: 60 minutes
Chill Time: 4+ hours or overnight
Total Time: ~6.5 hours (includes chilling)
What You’ll Need
Crust:
- 1 ½ cups vegan graham cracker crumbs
- ¼ cup melted coconut oil
- 2 tbsp maple syrup
Cheesecake Filling:
- 1 ½ cups raw cashews (soaked in hot water for 1 hour, then drained)
- ½ cup full-fat canned coconut milk
- ½ cup plain unsweetened vegan yogurt
- ⅓ cup maple syrup
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 1 ¼ cups diced pear (peeled and fresh)
Pecan Crumble:
- ¾ cup rolled oats
- ½ cup chopped pecans
- ⅓ cup almond flour
- 2 tbsp coconut sugar
- ½ tsp cinnamon
- 3 tbsp melted coconut oil
- 1 tbsp maple syrup
Tools Needed
- 9-inch springform pan
- Food processor or high-speed blender
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Parchment paper
- Small saucepan (optional for pear pre-cooking)
Pro Tips
- Make sure the cashews are fully soaked and drained for a smooth, creamy filling
- Don’t skip lining the bottom of your pan—makes serving way easier
- Gently press the crust down with the bottom of a glass
- Chill overnight for best texture—it firms up perfectly
- Use ripe but firm pears for a juicy but not mushy filling
Substitutions and Variations
- Sub graham crackers with crushed digestive biscuits or vegan shortbread
- Use apples instead of pears
- Swap pecans with walnuts or almonds
- Use brown sugar instead of coconut sugar in the crumble
- Add a bit of ground ginger or nutmeg to the filling for a spiced version
Make-Ahead Tips
- You can make the crust and filling the day before, then bake and chill overnight
- Crumble can be pre-mixed and stored in the fridge for up to 2 days
How to Make Vegan Pear Pecan Crumble Cheesecake
Step 1: Make the Crust
In a medium bowl, mix 1 ½ cups graham cracker crumbs, ¼ cup melted coconut oil, and 2 tbsp maple syrup. Press into a parchment-lined 9-inch springform pan and press evenly into the base.
Step 2: Blend the Cheesecake Filling
In a high-speed blender, blend 1 ½ cups soaked cashews, ½ cup coconut milk, ½ cup vegan yogurt, ⅓ cup maple syrup, 2 tbsp lemon juice, 1 tsp vanilla extract, and 2 tbsp cornstarch until very smooth.
Step 3: Fold in Pears
Pour the blended filling into a bowl and gently fold in 1 ¼ cups diced peeled pears.
Step 4: Fill the Pan
Pour the cheesecake filling over the crust in the springform pan. Smooth the top with a spatula.
Step 5: Make the Crumble
In a bowl, mix ¾ cup rolled oats, ½ cup chopped pecans, ⅓ cup almond flour, 2 tbsp coconut sugar, ½ tsp cinnamon, 3 tbsp melted coconut oil, and 1 tbsp maple syrup until crumbly.
Step 6: Add Crumble Topping
Sprinkle the pecan crumble mixture evenly over the cheesecake filling.
Step 7: Bake
Bake the cheesecake at 325°F (160°C) for 60 minutes. The edges should be set and the center just slightly jiggly. Cool completely, then chill for at least 4 hours or overnight.
Leftovers and Storage
- Store slices in the fridge in an airtight container for up to 5 days
- Freeze individual slices wrapped in plastic and foil for up to 1 month
- Let thaw in the fridge overnight before serving
Macros (Per Slice, Based on 10 Servings – Approximate)
- Calories: 340
- Fat: 22g
- Carbs: 31g
- Protein: 5g
- Fiber: 3g
- Sugar: 15g
Why This Recipe Works (Quick Science)
- Cashews + Coconut Milk make a super creamy base once blended, acting like the dairy in classic cheesecake
- Cornstarch gives the filling structure and helps it set without eggs
- Chilling firms everything up after baking, while keeping it smooth and sliceable
- Oats + Oil in the crumble crisp up while baking for texture contrast
Common Mistakes
- Not soaking cashews enough: Your filling won’t be smooth
- Using under-ripe pears: They’ll stay hard and won’t release their flavor
- Overbaking: It’ll crack and dry out—look for a slight jiggle in the center
- Not chilling long enough: It won’t set completely
What to Serve With
- A warm chai latte or spiced tea
- Vanilla vegan ice cream
- Fresh sliced pears or berries on the side
- Drizzle of maple syrup or vegan caramel sauce
FAQ
Can I use canned pears?
Fresh pears work best for texture, but drained canned pears will work in a pinch.
What kind of vegan yogurt should I use?
Plain, unsweetened and thick works best—like coconut or cashew yogurt.
Can I make this gluten-free?
Yes! Just use gluten-free graham crackers or a gluten-free oat crust.
Do I need a springform pan?
It helps a lot with neat slices, but you can use a lined round cake pan too—just lift it out carefully.
Final Thoughts
This Vegan Pear Pecan Crumble Cheesecake is one of those desserts that feels fancy but is secretly super chill to make. It’s full of cozy flavor, creamy texture, and nutty-crisp topping—and it’s totally plant-based. Try it for your next gathering or treat-yourself weekend. If you make it, I’d love to hear what you think! Drop a comment and share your twist or questions.