• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Honey, Whats Cooking

menu icon
go to homepage
  • Recipes
  • Fall Recipes
  • Shop
  • About
  • Subscribe
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Fall Recipes
    • Shop
    • About
    • Subscribe
    • Facebook
    • Instagram
    • YouTube
  • ×
    Home » Recipes » Easy Recipes

    Published: Nov 25, 2020 · Modified: Jan 5, 2022 by Nisha · This post may contain affiliate links · 1 Comment

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

    49 shares
    Jump to Recipe

    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

    Recipe Card

    No-Bake Pecan Pie Cheesecake

    Eggless, Vegetarian, Gluten-Free option
    5 from 1 vote
    By: Nisha
    No-Bake Pecan Pie Cheesecake is an eggless dessert that's super quick and easy to make. Perfect for Fall and Thanksgiving.
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Servings 8 servings
    Calories 288 kcal
    SaveSaved! Pin Print

    Equipment

    • Electric Mixer
    • Mixing Bowls

    Ingredients
      

    for heavy cream

    • ¾ cup heavy whipping cream
    • 1 ½ tablespoon sugar
    • ½ teaspoon pure vanilla

    for cream cheese mixture

    • 8 ounces cream cheese room temperature
    • ¼ cup light brown sugar
    • 2 tablespoon pure maple syrup
    • ½ teaspoon pure vanilla

    for pecan topping

    • ¼ cup salted caramel sauce I used Trader Joe's
    • 3 tablespoon 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

    Calories: 288kcalCarbohydrates: 22gProtein: 3gFat: 21gSaturated Fat: 11gCholesterol: 62mgSodium: 164mgPotassium: 98mgFiber: 1gSugar: 14gVitamin A: 715IUVitamin C: 1mgCalcium: 60mgIron: 1mg
    Course Dessert
    Cuisine American
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

     

     

     

    « Baked Eggplant Parmesan (GF option, Vegan option, Vegetarian)
    Rajma Masala (Healthy, Vegan, GF) »
    49 shares

    Reader Interactions

    Comments

      LEAVE A COMMENT & RATE THIS RECIPE Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Rupa says

      January 07, 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

    Primary Sidebar

    Nisha Side Image

    Hi, I'm Nisha! I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the way, I inspire you to eat better.

    More about me →


    Fall Favorites

    • Paneer Makhani (no butter, no cream)
    • Dal Makhani (no cream, gluten-free)
    • Andhra Style Tomato Dal Tomato Pappu
      Tomato Dal | Andhra Style Tomato Pappu Recipe
    • Dhaniya Chicken Curry | Coriander Chicken Curry
    • Baked Ziti with Spinach (vegetarian, vegan option, gluten-free option)
    • Almond Cardamom Tea
      Almond Cardamom Cake

    Popular Recipes


    • World's Best Spaghetti with Rao's Homemade - featured image
      World's BEST Spaghetti RAO’s Homemade Marinara
    • BOMBAY GRILLED SANDWICH
      Bombay Grilled Sandwich (vegetarian)
    • 5 layer Mexican Dip (easy, creamy, spicy)
    • Gajar Ka Halwa Recipe (Carrot Halwa, Indian Carrot Pudding)
    • Indian Afternoon Tea
    • Green Moong Dal Khichdi (Instant Pot)

    Footer

    As Seen On

    Let's Connect!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube

    Footer

    • Indian
    • Indian Fusion
    • Indo-Chinese
    • Italian
    • Mexican
    • Thai

    ↑ back to top

    Menu

    • Home
    • Recipes
    • Travel
    • Lifestyle
    • Shop

    About

    • About
    • Contact
    • Press
    • Privacy Policy

    Recipes

    • Healthy-ish
    • Vegetarian
    • Vegan
    • Quick & Easy
    • Gluten-Free
    • Instant Pot

    Subscribe

    SIGN UP TO RECEIVE FREE RECIPES!


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Honey, What's Cooking