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Enjoy this No-Bake Vegan Pear Cheesecake, featuring a crunchy almond or oat base, silky cashew cream with a hint of cardamom and vanilla, and caramelized pear slices arranged in a fan. Finished with a drizzle of vegan salted caramel and chopped nuts, this dessert is creamy, aromatic, fresh, and perfect for special occasions—all without turning on the oven.
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Prep Time 25 minutes
Total Time 25 minutes
Course Bakery, Dessert
Cuisine American
Servings 8
Calories 380 kcal

Ingredients
  

For the Base

  • 1 cup 100 g almonds or rolled oats
  • 2 tbsp coconut sugar
  • 3 tbsp coconut oil or vegan butter melted
  • ½ tsp ground cinnamon optional
  • Pinch of salt

For the Cashew Cheesecake Filling

  • 1 ½ cups 225 g raw cashews, soaked 4+ hours or overnight
  • ¼ cup 60 ml plant-based milk
  • ¼ cup coconut oil melted
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • ½ tsp ground cardamom
  • Pinch of salt

For the Caramelized Pear Topping

  • 2 ripe pears peeled, cored, thinly sliced
  • 1 tbsp vegan butter
  • 1 –2 tbsp maple syrup

For Garnish

  • Vegan salted caramel sauce
  • 2 tbsp chopped pistachios or walnuts

Instructions
 

Step 1: Prepare the Base

  • In a food processor, pulse almonds or oats, coconut sugar, cinnamon, and salt until finely ground.
  • Add melted coconut oil and pulse until mixture sticks together.
  • Press evenly into the bottom of a springform pan (8–9 inch). Chill in the fridge while preparing the filling.

Step 2: Make the Cashew Cheesecake Filling

  • Drain soaked cashews and add to a high-speed blender with plant-based milk, melted coconut oil, maple syrup, vanilla, cardamom, and salt.
  • Blend until completely smooth and creamy. Adjust sweetness if needed.
  • Pour the filling over the chilled base and smooth the top with a spatula.

Step 3: Caramelize the Pears

  • In a skillet over medium heat, melt vegan butter.
  • Add pear slices and maple syrup.
  • Cook 3–5 minutes, stirring gently, until slightly softened and caramelized.
  • Arrange pear slices in a fanned pattern on top of the cheesecake.

Step 4: Chill & Garnish

  • Refrigerate for 4–6 hours (or overnight) to set.
  • Before serving, drizzle with vegan salted caramel and sprinkle chopped pistachios or walnuts for color and crunch.

Notes

  • Make Ahead: Prepare a day ahead for best texture and flavor.
  • Nut-Free Option: Replace cashews with silken tofu or blended oat-cream; use seeds instead of nuts for garnish.
  • Adjust Cardamom: Start with ½ tsp for subtle warmth, or increase for a stronger aroma.
  • Storage: Keep refrigerated for up to 3 days; can freeze for longer storage.
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