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November 25, 2020 1 Comment

No-Bake Pecan Pie Cheesecake (Eggless, GF option, 8 Ingredients)

No-Bake Pecan Pie Cheesecake is an eggless dessert that’s super quick and easy to make. Perfect for Fall and Thanksgiving.
No-Bake Pecan Pie Cheesecake (Eggless, GF option, 8 Ingredients)

Pecan Pie is my most favorite pie, and I must have it every Thanksgiving. This year instead of buying Pecan Pie from Whole Foods, I am serving No-Bake Pecan Pie Cheesecake this Thursday. I already did the prep work for this recipe and so can you.
No-Bake Pecan Pie Cheesecake (Eggless, GF option, 8 Ingredients)

Tips on making No-Bake Pecan Pie Cheesecake:

  • Prepare the whipped cream
  • Prepare the cream cheese mixture
  • Fold whipped cream into the cream cheese mixture, you now have a cheesecake filling
  • Crush digestive cookies, or any dry cookie you wish
  • Prepare the pecan topping by heating up store-bought caramel sauce and add chopped pecans
  • Assemble!

No-Bake Pecan Pie Cheesecake (Eggless, GF option, 8 Ingredients)

No-Bake Pecan Pie Cheesecake is:

Creamy
Scrumptious
Quick and Easy
NO BAKE
Perfect for Thanksgiving
Eggless
Gluten-Free option (use gf cookies)
No-Bake Pecan Pie Cheesecake (Eggless, GF option, 8 Ingredients)

Here’s what you need:

heavy cream
sugar
vanilla extract
cream cheese
light brown sugar
maple syrup
pecans
store-bought salted caramel sauce (caramel sauce is OK)
salt (just a pinch)
No-Bake Pecan Pie Cheesecake (Eggless, GF option, 8 Ingredients)

How to make No-Bake Pecan Pie Cheesecake recipe step by step?

Prepare Whipped Cream

1. Add heavy cream, sugar, and vanilla extract in a cold bowl that’s been refrigerated for at least 15 minutes.
2. Using an electric mixer, start blending.
3. This is what you should have about 4 minutes later. Still not done.
4. Once stiff peaks form, you are done. This will take an additional 1-2 minutes. DO NOT OVERBEAT THE HEAVY CREAM, ELSE YOU WILL HAVE BUTTER.

Prepare the Cream Cheese Mixture

1. In a large bowl, add cream cheese (room temperature), light brown sugar, vanilla extract, and maple syrup.
2. Beat until well combined. This will take 3-4 minutes.

Prepare Cheesecake Mixture

1. Add most of the whipped cream to the cream cheese mixture. 
2. Just FYI – this is how much whipped you should set aside for garnish later.
3. Fold the whipped cream into the cream cheese mixture.
4. Chop the pecans for the cheesecake mixture.
5. Add the chopped pecans.
6. Fold the pecans into the cheesecake batter, it’s okay if you mix it slightly. Refrigerate the mixture until you are ready to serve.

Cookie Crust & Pecan Topping

1. Add McVitiies Digestive Cookies in a Ziploc bag. Crush. Alternatively, you may also use ParleG, Walker’s Shortbread Cookies, Nilla wafers, or Graham Crackers. For a gluten-free option, use GF cookies.
2. Heat up store-bought caramel sauce for 20 seconds in the microwave. Add chopped pecans.
3. Stir and set aside.

Assemble

1. Add a spoonful of the digestive cookies into a serving shooter. You can use small jars or plastic martini glasses too.
2. Add 3 spoonfuls of the cheesecake mixture.
3. Follow it up with a small dollop of whipped cream.
4. Drizzle some pecan topping. It will start to drip so serve immediately.

 

Enjoy Cold!

 

More Fall Desserts:

  • Pumpkin Cake with Maple Cream Cheese Glaze
  • Apple Walnut Cake with Salted Caramel Frosting
  • Pumpkin Spice Hot Chocolate
  • Pumpkin Brioche Bread Pudding
Print Pin
5 from 1 vote

No-Bake Pecan Pie Cheesecake

No-Bake Pecan Pie Cheesecake is an eggless dessert that's super quick and easy to make. Perfect for Fall and Thanksgiving.


Course Desserts
Cuisine American
Keyword Cheesecake, Fall Desserts, Pecan, Thanksgiving
DietEggless, Vegetarian, Gluten-Free option
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Calories 288kcal


Ingredients

for heavy cream

  • 3/4 cup heavy whipping cream
  • 1 1/2 tbsp sugar
  • 1/2 tsp pure vanilla

for cream cheese mixture

  • 8 ounces cream cheese room temperature
  • 1/4 cup light brown sugar
  • 2 tbsp pure maple syrup
  • 1/2 tsp pure vanilla

for pecan topping

  • 1/4 cup salted caramel sauce I used Trader Joe's
  • 3 tbsp pecans chopped

for cookie crust

  • 3 digestive cookies crushed in Ziploc, I used McVities

Instructions

Prepare Whipped Cream

  • Add heavy cream, sugar, and vanilla extract in a cold bowl that's been refrigerated for at least 15 minutes.
  • Using an electric mixer, start blending.
  • This is what you should have about 4 minutes later. Still not done.
  • Once stiff peaks form, you are done. This will take an additional 1-2 minutes. DO NOT OVERBEAT THE HEAVY CREAM, ELSE YOU WILL HAVE BUTTER.

Prepare the Cream Cheese Mixture

  • In a large bowl, add cream cheese (room temperature), light brown sugar, vanilla extract, and maple syrup.
  • Beat until well combined. This will take 3-4 minutes.

Prepare Cheesecake Mixture

  • Add most of the whipped cream to the cream cheese mixture.
  • Just FYI - this is how much whipped you should set aside for garnish later.
  • Fold the whipped cream into the cream cheese mixture.
  • Chop the pecans for the cheesecake mixture.
  • Add the chopped pecans.
  • Fold the pecans into the cheesecake batter, it's okay if you mix it slightly. Refrigerate the mixture until you are ready to serve.
  • Cookie Crust & Pecan Topping
  • Add McVitiies Digestive Cookies in a Ziploc bag. Crush. Alternatively, you may also use ParleG, Walker's Shortbread Cookies, Nilla wafers, or Graham Crackers. For a gluten-free option, use GF cookies.
  • Heat up store-bought caramel sauce for 20 seconds in the microwave. Add chopped pecans.
  • Stir and set aside.

Assemble

  • Add a spoonful of the digestive cookies into a serving shooter. You can use small jars or plastic martini glasses too.
  • Add 3 spoonfuls of the cheesecake mixture.
  • Follow it up with a small dollop of whipped cream.
  • Drizzle some pecan topping. It will start to drip so serve immediately.

Equipment

Electric Mixer
Mixing Bowls

Notes

  • Gluten-free option: Use gf cookies or skip completely.
  • To Make Ahead: Prepare the cheesecake mixture ahead of time. Refrigerate. Just before serving, microwave the caramel sauce and add chopped pecans. Assemble as per instructions.

Nutrition Facts
No-Bake Pecan Pie Cheesecake
Amount Per Serving
Calories 288 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g69%
Cholesterol 62mg21%
Sodium 164mg7%
Potassium 98mg3%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 14g16%
Protein 3g6%
Vitamin A 715IU14%
Vitamin C 1mg1%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking! I love seeing your creations!

 

 

 

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Ras Malai Mousse (eggless, 7 ingredients, gluten-free) Kale Cranberry Curry Wild Rice (healthy, gluten-free, dairy-free) Blueberry Muffins (10 Ingredients, GF option) Apple Walnut Cake with Salted Caramel Frosting

Filed Under: 10 Ingredients or less, American, Cream Cheese, Desserts, Eggless Desserts, Fall, Gluten-Free, Heavy Cream, Pecans, Quick & Easy, Thanksgiving Tagged With: Recipes

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Comments

  1. Rupa says

    January 7, 2021 at 5:35 pm

    5 stars
    One of my favorite dessert recipes! Love that it’s super simple and it was a hit with everyone. Definitely plan on making it again for a family dinner.

    Reply

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A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.

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BAKED STRAWBERRY FRENCH TOAST
🔺INGREDIENTS
4 eggs
1 1/2 cups whole milk
2 tbsp sugar
2 tbsp light brown sugar
2 tsp vanilla
1/4 tsp salt
1 cup strawberries, sliced
8 slices @stpierrebakeryus brioche bread, 1-inch cubes
1 tbsp sugar, for topping
Powdered sugar, for garnish
Maple syrup, for garnish
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🔺DIRECTIONS
1. In a large mixing bowl, whisk the egg mixture together - eggs, milk, sugar, light brown sugar, vanilla, and salt.
2. Cube 8 slices of brioche bread - this should yield roughly 5 cups.
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7. Top with the remaining brioche bread egg mixture.
8. Cover with a plastic wrap and refrigerate for 30 minutes to 2 hours.
9. Top baking dish with 1 tbsp of sugar.
10. Place in the oven for 60 minutes or until the top is golden brown.
11. Serve hot. Top with powdered sugar and maple syrup. #brunch
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