Latest news, food, business, travel, sport, Tips and Tricks...

Speculoos Pecan Maple Vegan Cheesecake Recipe

Speculoos Pecan Maple Vegan Cheesecake Recipe

By Kathypatalsky

Here is a fall-spin on a plain old cheesecake. This Speculoos Pecan Maple Vegan Cheesecake has a “praline pecan-ish” flavor to it and the subtle yet cozy flavors of maple, cinnamon and vanilla infuse each creamy bite. If you are a fan of cookie butter, Biscoff spread, speculoos – or whatever else you want to call it – give this fall-friendly recipe a try. No bake – just chill and serve.

Read More Recipe:

How to make Strawberry Jellyhearts Cheesecake

Strawberry Cheesecake Brownies

Hazelnut, White Chocolate, and Pumpkin Cheesecake

Speculoos Pecan Maple Cheesecake

vegan, makes one pie


blended filling:

  • 2 containers vegan cream cheese (16 ounces total) (room temperature for easy blending)
  • 1/2 cup coconut oil, melted
  • 1/2 tsp salt
  • 1/3 cup maple syrup (or maple syrup, or brown rice syrup)
  • 1/3 cup speculoos spread
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • splash of non-dairy milk as needed to get blender moving

sprinkle in: 1/4-1/2 cup chopped or whole pecans, raw

crust: vegan graham cracker crumbs, crushed

Topping Add-in: whole pecans


1. Prepare your crust and set dish aside.

2. Add all ingredients (except the coconut oil) to a high speed blender like a Vitamix. Blend until creamy.

3. Continuing to blend the filling, slowly pour the melted coconut oil into the blender while the blender is on the lowest setting. Do a taste test of filling and adjust salt as needed.

4. Pour filling over top crust. Sprinkle pecans over top that. Press into filling so they sink a bit.

5. Cover and chill in fridge overnight or at least about 4 hours – or until firm enough to slice.