this vegan pear pecan crumble cheesecake is full of flavor, texture, and the perfect holiday dessert. it is much easier to make than you think and even better to make ahead of time.
the inspiration
I really do love making homemade vegan cheesecakes. They are actually easier to make than you think and they are a great make ahead dessert. We have made so many: Vanilla Bean, Pistachio, Apple Crumble, Spiced Pear, and even Personal Protein Cheesecakes! So, let’s add another one into the mix.
I really enjoyed using pear in a vegan cheesecake, so I thought let’s make a vegan pear pecan crumble cheesecake. Pears often get overlooked during the fall for apples and pumpkin, so I like to incorporate them.
This dessert is one that will wow all of your guests without having to do hours of work!
the ingredients
- Fresh Pears: of course we need pears for this recipe. You can use any pears you like but I went with Bosc pears.
- Silken Tofu: silken tofu is a perfect base for our vegan cheesecake in addition to vegan cream cheese. It creates a beautiful texture and consistency. Silken tofu has the least amount of protein and most amount of water and it really helps to make the cheesecake filling creamy.
- Vegan Cream Cheese: we are making a cheesecake after all so you will need some vegan cream cheese. For this I prefer to use either Miyoko’s vegan cream cheese or Kite Hill. However, I do also have a recipe for homemade vegan cream cheese that is completely nut free that could work well here too if you like (you would need a double batch). I actually did use my homemade vegan cream cheese for this recipe because I couldn’t find plain Kite Hill in my stores at the moment.
- Vegan Butter: you will use this in the crumble topping and in the crust. You can use any brand you like as long as it is a stick form, I find the tubs to be too soft for crumble making. Again, if you are looking for homemade vegan butter I have a recipe for that as well.
- Organic Sugars: you will need organic granulated sugar and organic brown sugar. They need to be organic if you live in the US to ensure they are not processed with bone char. However, for countries out of the US it may be different. The organic sugar will go in the cheesecake and the organic brown sugar will go in the crumble topping.
- All Purpose Flour: this will be used in the crumble topping, you can swap for gluten free all purpose if necessary.
- Vanilla Extract: used in the cheesecake for flavor.
- Vegan Graham Crackers: these are used as the crust of our vegan cheesecake. I like the ones from Partake for gluten free and vegan or Nabisco for just vegan. However, there are other brands that make them as well. Just be sure to check the ingredients for no honey. You can also always use vanilla sandwich cookies.
- Pecans: we will need this for our pecan crumble topping. I like to buy the chopped pecans from the store because they tend to be cheaper and one less step!
how to make the Vegan Pear Pecan Crumble Cheesecake
- In the food processor pulse the graham crackers until they turn into crumbs. Then add in the melted vegan butter and a little water to form the crust. You will then press them into a greased and parchment paper lined springform pan.
- I like to prepare the cheesecake filling mixture in the food processor (less things to dirty). This is the vegan cream cheese, silken tofu, vanilla extract, and organic sugar. Then, you will pour it into the springform pan.
- Cover the vegan cheesecake filling with chopped pears.
- In a medium-sized bowl you will make the crumble topping by mixing together the vegan butter, organic brown sugar, flour, and pecans.
- Spread it over top of the vegan cheesecake to complete the final layer.
- Bake in the oven for 50 to 60 minutes. The cheesecake should have a slight jiggle but be set.
chilling the Vegan Pear Pecan Crumble Cheesecake
A very crucial part to the vegan pear pecan crumble cheesecake is the chill time. The vegan cheesecake really needs at least 24 hours to set. However, I have a little secret for you this vegan cheesecake gets better the longer it sits.
So, you can make this vegan cheesecake up to 48 hours in advance. As the vegan cheesecake chills in the fridge it will set and firm up a lot. This is very important for the structure and texture of the dessert.
serving the Vegan Pear Pecan Crumble Cheesecake
When you have finally had your patience tested enough with waiting for the vegan cheesecake to set it will be time enjoy it. You can slice it into as many pieces as you like, I find for a 10 inch springform pan you can get 10-12 slices.
The vegan cheesecake is so beautiful as is but if you like you can sprinkle it with organic powdered sugar. It really makes it a show stopping holiday dessert.
Alternatively, you can make a glaze with organic powdered sugar and a little bit of water. It always looks beautiful, drizzled over the vegan cheesecake.
why you’ll love this Vegan Pear Pecan Crumble Cheesecake
There are so many reasons to love this vegan pear crumble cheesecake. I truly think the flavor is delicious and it is a great way to use pears. You also won’t get over how amazing the texture is without the use of dairy, any egg, or animal products.
It truly makes the perfect dessert for any holiday get together or any time of year. Everyone will be talking about this vegan cheesecake.
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vegan pear pecan crumble cheesecake faq
This recipe does contain soy, nuts, and gluten. You can make this gluten free by using gluten free graham crackers. You can make this nut free by making your own vegan cream cheese as I use pea protein milk. This recipe cannot be made soy free.
I definitely would. You don’t want the pear skins in the middle of the vegan cheesecake.
You can store them in an airtight container for up to 5 days in the refrigerator. You can also freeze the leftovers. Just let it thaw in the fridge for 24 hours before eating.
You can add in some ground cinnamon if you like. You can also change the nuts or add in other nuts. I think chopped hazelnuts or walnuts could be a great addition.
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Vegan Pear Pecan Crumble Cheesecake
Equipment
- Springform Pan you can use 8, 9, or 10 inch
Ingredients
Crust
- 18 full graham cracker rectangles 2 sleeves if using Nabisco
- ¼ cup vegan butter melted
- 2 tablespoons water
Crumble Topping
- ½ cup all purpose flour
- ¼ cup vegan butter cold
- ½ cup organic brown sugar
- ⅓ cup chopped pecans
Cheesecake
- 2 Bosc pears peeled and chopped
- 1 package (16 ounce) silken tofu
- 2 cups vegan cream cheese *you can use my homemade recipe linked in the notes or Kite Hill or Miyoko's preferred
- ¾ cup organic sugar
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F (176°C).
- Prepare graham cracker crust: add the graham crackers into a food processor or large blender. Pulse until finely crumbled. Add in the melted vegan butter and continue to pulse. Line a 9 inch (or you can use 8 or 10 inch) springform pan with parchment paper on the bottom. Pour the mixture in the pan. Use a spatula to press it down firmly. You can then also take a flat bottomed glass and use it to compress it down further.
- In a food processor blend the the tofu, cream cheese, sugar, and vanilla extract. Blend until smooth. Pour into the pan.
- Top with the chopped pears.
- Prepare the crumble topping: In a separate medium bowl add the ingredients for the crumble topping. Using the side of a fork cut the butter into the flour to make crumble pieces. Do your best to make sure all the flour has been mixed in some way with the butter. You can also use your hands. If you like bigger pieces on top for the crumble do not make the pieces too small. Then, place on top of the pears.
- Bake in the oven for 50 to 60 minutes. The outer edge of the vegan cheesecake should be golden brown and cheesecake should be slightly jiggly when done baking.
- Let the cake cook for 30 to 45 minutes on the counter, just to cool slightly. Then cover with foil and place in the fridge for at least 12 hours to chill. Keep in the fridge until ready to eat.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
- For this recipe I used my homemade vegan cream cheese that uses pea protein milk.
Nutrition
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
I haven’t made this yet, but want to for this Thanksgiving. I see you recommend homemade, Kite Hill, or Miyoko’s cream cheese. I have Violife cream cheese blocks and am wondering if that should work too.
Hi Melissa, I do not recommend Violife as it is coconut oil based and will melt down into coconut oil when it is cooked.