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No Bake Pecan Pie Cheesecake

No Bake Pecan Pie Cheesecake: A Decadent Dessert Without the Oven

No Bake Pecan Pie Cheesecake is the perfect combination of creamy cheesecake and the sweet, nutty flavor of pecan pie—all without the need for an oven. This decadent dessert features a buttery graham cracker crust, a smooth cream cheese filling, and a rich pecan pie topping. It’s ideal for holiday gatherings, potlucks, or any time you want an indulgent yet simple-to-make dessert. Get ready to wow your guests with this easy and delicious treat!

Table of Contents

  • Ingredients
  • Instructions
  • Cooking Notes
  • Variations
  • Frequently Asked Questions (FAQs)
  • Conclusion

Ingredients

For the Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy cream, whipped to soft peaks

For the Pecan Pie Topping

  • 1 cup brown sugar, packed
  • 1/2 cup unsalted butter
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecan halves or chopped pecans

Instructions

Step 1: Prepare the Crust

  1. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
  2. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
  3. Place the crust in the refrigerator to chill while you prepare the filling.

Step 2: Make the Cheesecake Filling

  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Add the powdered sugar and vanilla extract, mixing until well combined and free of lumps.
  3. Gently fold in the whipped cream until fully incorporated and smooth.
  4. Pour the cheesecake filling over the chilled crust, spreading it evenly. Return the pan to the refrigerator to chill for at least 4 hours or until set.

Step 3: Make the Pecan Pie Topping

  1. In a medium saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir until the butter is melted and the mixture is smooth.
  2. Bring the mixture to a gentle boil and cook for 2-3 minutes, stirring constantly.
  3. Remove from heat and stir in the vanilla extract and pecans.
  4. Allow the pecan mixture to cool slightly, then pour it over the chilled cheesecake, spreading it evenly.
  5. Return the cheesecake to the refrigerator for an additional 1-2 hours to allow the topping to set.

Step 4: Serve

  1. Remove the cheesecake from the springform pan and transfer it to a serving plate.
  2. Slice and serve chilled, garnished with extra whipped cream if desired.

Cooking Notes

  • Chilling Time: It’s important to allow enough time for the cheesecake to chill properly—at least 4 hours for the filling to set and an additional 1-2 hours after adding the topping.
  • Whipped Cream: For best results, whip the cream to soft peaks before folding it into the cream cheese mixture. This will help create a light and fluffy texture.
  • Pecans: You can use either pecan halves for a decorative look or chopped pecans for easier slicing.

Variations

Chocolate Pecan Pie Cheesecake

  • Add 1/2 cup of melted semi-sweet chocolate to the cream cheese filling for a chocolatey twist. You can also drizzle melted chocolate over the pecan topping for extra decadence.

Bourbon Pecan Pie Cheesecake

  • Add 1-2 tablespoons of bourbon to the pecan pie topping mixture for a rich, boozy flavor that complements the sweetness of the dessert.

Salted Caramel Pecan Pie Cheesecake

  • Sprinkle a pinch of flaky sea salt over the pecan topping before it sets for a sweet and salty combination that enhances the caramel notes.

Frequently Asked Questions (FAQs)

Can I Make This Cheesecake Ahead of Time?

Yes! This no-bake cheesecake is perfect for making ahead of time. You can prepare it up to 2 days in advance. Just keep it covered in the refrigerator until ready to serve.

How Should I Store Leftovers?

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices for up to 3 months. Let them thaw in the refrigerator before serving.

Can I Use a Pre-Made Graham Cracker Crust?

Absolutely. If you’re short on time, a pre-made graham cracker crust will work. However, using a springform pan allows for easier slicing and a more elegant presentation.

No Bake Pecan Pie Cheesecake is a decadent, crowd-pleasing dessert that brings together the best of both worlds—creamy cheesecake and rich, nutty pecan pie. The fact that it’s no-bake makes it even more convenient, especially during the busy holiday season. Whether you stick to the classic recipe or add your own twist, this dessert is sure to impress and delight.

Happy no-baking, and enjoy every sweet, nutty bite of this indulgent No Bake Pecan Pie Cheesecake!