Caramel Pecan Cheesecake Bars
Welcome to my dairy and egg-free caramel pecan cheesecake bars recipe blog post! This recipe is perfect for anyone who wants to indulge in a delicious cheesecake bar without any dairy or eggs. These bars are made with a graham cracker crust, a creamy cheesecake filling, and topped with crunchy pecans and homemade caramel sauce.
HOW TO MAKE THE CRUST
- 2 1/2 cups graham cracker crumbs
- 1/2 cup dairy-free butter, melted
- 1/2 tsp ground cinnamon
- 2 tbsp granulated sugar
- 1/4 cup finely chopped pecans
In a mixing bowl, combine all the ingredients until fully combined. Press the mixture into a greased 9x13 inch baking dish, making sure to evenly distribute the crust. Bake in a preheated oven at 350°F for 10 minutes or until lightly golden brown. Let it cool while you prepare the cheesecake filling.
HOMEMADE CARAMEL SAUCE
You can find the recipe HERE for the best homemade caramel sauce that is entirely dairy-free! Making homemade caramel sauce is worth it because it tastes so much better than store bought. Not to mention, you can save it and use it for so many things!
- 1 cup granulated sugar
- 1/2 cup dairy-free heavy whipping cream
- 6 tbsp dairy-free butter
- 1 tsp salt (optional)
HOW TO MAKE CARAMEL PECAN CHEESECAKE BARS
- 24 oz dairy-free cream cheese
- 2 cups granulated sugar
- 6 tbsp tapioca flour
- 1/4 cup dairy-free milk
- 1/4 cup lemon juice
- 1 tbsp vanilla extract
In a mixing bowl, beat the dairy-free cream cheese until smooth. Add in the sugar and tapioca flour, and continue to beat until well combined. Next, add in the dairy-free milk, lemon juice, and vanilla extract, and mix until fully incorporated. Pour the mixture over the cooled crust and smooth out the top with a spatula.
- 1 cup pecan halves
- 3/4 cup homemade caramel sauce
- sprinkle of sea salt
Place the pecan halves on top of the cheesecake filling, evenly spacing them out. Drizzle the homemade caramel sauce over the pecans and cheesecake filling, making sure to cover all the pecans. Finally, sprinkle some sea salt on top of the caramel sauce.
Bake the cheesecake bars in the preheated oven at 350°F for 45 to 50 minutes or until the cheesecake is set and the caramel sauce is bubbly. Once done, remove from the oven and let it cool for at least 30 minutes before refrigerating. Refrigerate for about 2 to 3 hours before serving.
These dairy and egg-free caramel pecan cheesecake bars are a perfect dessert for any occasion, and are sure to satisfy your sweet tooth. The creamy cheesecake filling pairs perfectly with the crunchy pecans and homemade caramel sauce, making each bite an explosion of flavor. Give this recipe a try and let me know what you think in the comments below!