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No-Bake Pecan Pie Cheesecake is an eggless dessert that’s super quick and easy to make. Perfect for Fall and Thanksgiving.
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.
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 is:
Creamy
Scrumptious
Quick and Easy
NO BAKE
Perfect for Thanksgiving
Eggless
Gluten-Free option (use gf cookies)
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)
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
No-Bake Pecan Pie Cheesecake
EQUIPMENT
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.
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
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.