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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.
5 from 1 vote
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course Dessert
Cuisine American
Diet Eggless, Vegetarian, Gluten-Free option
Servings: 8 servings
Author: Nisha


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


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.


  • 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.


  • 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.


Calories: 288kcal | Carbohydrates: 22g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 164mg | Potassium: 98mg | Fiber: 1g | Sugar: 14g | Vitamin A: 715IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!