No-Bake Pecan Pie Cheesecake is a luscious dessert that combines the rich flavors of a classic pecan pie with the creamy decadence of cheesecake, all without turning on the oven.
This delightful treat features a buttery cookie crust, a smooth, creamy, and tangy cream cheese filling, and a generous topping of sweet, caramelized pecans.
If you loved my Pecan Cream Pie, then you’ll love this Pecan Pie Cheesecake! This no-bake dessert is a perfect dessert for busy days or warm-weather occasions, while the layered textures and flavors—crunchy, creamy, and nutty—create a show-stopping dessert that’s as easy to make as it is to enjoy.
Table of Contents
Why You’ll Love This Recipe
- Easy: This no-bake cheesecake requires no baking and no water bath. Yay!
- Festive: Perfect for the holiday season because it combines two favorite holiday desserts.
- Texture: This no-bake dessert combines a crunchy cookie crust, a creamy cheesecake filling, and a sweet, sticky, and crunchy pecan pie topping.
- Delicious: Put it all together, and it is one amazingly delicious dessert. Taste the crunchy, sweet note of the cookie crust, followed by a smooth, creamy cheesecake, and then the rich, buttery, sticky pecan pie topping!
Equipment
- Plastic wrap
- Parchment paper
- Aluminum foil
- Large bowl
- Electric mixer. – either hand mixer or stand mixer
Key Ingredient Notes
Refer to the printable recipe card at the end of the post for detailed ingredients and measurements.
Cream Cheese – Allow the cream cheese to come to room temperature before mixing to ensure a smooth, creamy, lump-free filling.
Cookies for Cookie Crust – I used Biscoff cookies, but you could use Pecan Sandies, graham crackers, or graham cracker crumbs.
Cool Whip – Cool Whip makes the cheesecake sweet and delicious.
How To Make Pecan Pie Cheesecake
Make The Crust
Crush the Cookies: Place the Biscoff cookies in a food processor and pulse until fine crumbs form. Another option is to place them in a sealed bag and crush them with a rolling pin.
Combine Ingredients: In a bowl, mix the cookie crumbs with 1/4 cup brown sugar and 1/3 cup melted butter until evenly combined and the texture resembles wet sand.
Press the Crust: Transfer the mixture into a 9-inch springform pan and press it firmly and evenly into the bottom and up the sides. Use the bottom of a measuring cup to compact it.
Chill the Crust: Place the crust in the refrigerator to set while preparing the filling.
Make The Cheesecake Filling
Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy.
Add the Sweetened Condensed Milk: Gradually add the sweetened condensed milk, continuing to beat until fully incorporated and smooth.
Incorporate the Spices: Add the cinnamon and nutmeg, mixing well to distribute the flavors.
Fold in the Whipped Topping: Gently fold the whipped topping into the mixture until smooth and fluffy.
Assemble the Cheesecake: Pour the filling over the prepared crust, smoothing the top with a spatula. Return to the refrigerator to chill for at least 4 hours or until firm.
Make The Pecan Pie Topping
Cook the Sauce: In a medium saucepan, combine brown sugar and butter. Heat over medium heat, stirring constantly until the mixture boils gently.
Remove from the heat and stir in the cream and corn syrup.
Simmer and Add Flavor:
Reduce the heat to low and simmer for 1-2 minutes, allowing the sauce to thicken slightly. Remove from heat and stir in the salt, vanilla extract, and pecans.
Don’t overcook! The caramel will thicken more as it cools.
Cool the Topping:
Let the topping cool to room temperature before pouring it over the chilled cheesecake.
Assemble and Serve
- Add the Pecan Topping:
- Spread the cooled pecan topping evenly over the cheesecake.
- Chill Further:
- Return the cheesecake to the refrigerator for another 1-2 hours to allow the topping to set.
- Serve and Enjoy:
- Carefully remove the sides
Recipe Tips
- Use Room-Temperature Cream Cheese: It’s essential to start with room-temperature cream cheese so that the cheesecake has a smooth texture with no lumps. Therefore, plan accordingly to allow enough time for the cream cheese to come up to room temperature.
- Prepare a Sturdy Crust: Be sure to firmly press the mixture into the pan to create a solid base that the crust holds the cheesecake together when sliced. Chill the crust before adding the filling to ensure stability. You can use graham crackers or pecan Sandies cookies instead.
- Chill for Proper Setting: Allow the cheesecake to chill for at least 4-6 hours or overnight to set properly. This ensures clean slices and a firmer texture.
- Make a Rich Pecan Topping: Allow it to cool slightly before spreading over the cheesecake. For added flavor, you can toast the pecans before adding to the caramel.
- Avoid Overloading the Topping: Use just enough pecan pie topping to create a delicious layer without overwhelming the cheesecake. Too much topping can make slicing messy.
- Use a Springform Pan: A springform pan makes it easier to remove the cheesecake without damaging the edges, ensuring a neat presentation.
- Serve Chilled: Keep the cheesecake refrigerated until just before serving to maintain its firm texture and refreshing flavor.
- Plan Ahead: This dessert improves with time as the flavors meld and the cheesecake sets. Prepare it a day in advance for the best results.
- Storage: Wrap the cheesecake in plastic wrap and store the cheesecake in the refrigerator.
- Freezing: You can freeze the cheesecake if you prefer. Freeze before adding the pecan topping.
Variations
- Pecan Pie Chocolate Cherry Brownies – Pour the pecan pie topping over the top of my Chocolate Cherry Brownies for sweet, sticky, fudge brownies.
- Pecan Pie Churro Cheesecake – Pour the pecan pie topping over this Churro Cheesecake recipe that will make you say ole!
- Pecan Pie Nutella Cheesecake – Top this delicious Nutella Cheesecake with the pecan pie topping that will take this cocoa macadamia nut-flavored cheesecake.
- Pecan Eggnog Pie – Our delicious Eggnog Cream Pie covered with this pecan pie topping would take this holiday dessert over the top!
- Change The Cheesecake: Use our Homemade No Bake Cheesecake with no Cool Whip or sweetened condensed milk.
More Holiday Desserts
- Cranberry Orange Bundt Cake
- Mosaic Jello
- Christmas Tree Brownies
- Pecan Pralines
- Christmas Cranberry Poke Cake
If you made this recipe and loved it, please comment with a rating to share your experience.
Recipe
No Bake Pecan Pie Cheesecake
Ingredients
Cookie Crust
- 1 (8.8 ounce package) Biscoff cookies
- 1/4 cup brown sugar
- 1/3 cup melted butter
Cheesecake Filling
- 2 (8-ounce packages) cream cheese (room temp)
- 14 ounces sweetened condensed milk
- 8 ounces whipped topping (Cool Whip)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Pecan Pie Topping
- 1/2 cup brown sugar
- 1/4 cup butter
- 1/4 cup heavy cream
- 1/4 cup corn syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup pecan halves
Instructions
Prepare the Crust
- Crush the Cookies: Place the Biscoff cookies in a food processor and pulse until fine crumbs form. Alternatively, place them in a sealed bag and crush with a rolling pin.
- Combine Ingredients: In a bowl, mix the cookie crumbs with 1/4 cup brown sugar and 1/3 cup melted butter until evenly combined and the texture resembles wet sand.
- Press the Crust: Transfer the mixture into a 9-inch springform pan and press it firmly and evenly into the bottom and up the sides a little. Use the bottom of a measuring cup to compact it.
- Chill the Crust: Place the crust in the refrigerator to set while preparing the filling.
Make the Cheesecake Filling
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy.
- Add the Sweetened Condensed Milk: Gradually add the sweetened condensed milk, continuing to beat until fully incorporated and smooth.
- Add the cinnamon and nutmeg, mixing well to distribute the flavors.
- Gently fold the whipped topping into the mixture until smooth and fluffy.
Assemble The Cheesecake
- Pour the filling over the prepared crust, smoothing the top with a spatula. Return to the refrigerator to chill for at least 4 hours or until firm.
Prepare the Pecan Pie Topping
- In a medium saucepan, combine brown sugar and butter. Heat over medium heat, stirring constantly until the mixture comes to a gentle boil.
- Remove from the heat and stir in the cream and corn syrup.
- Reduce the heat to low and simmer for 1-2 minutes, allowing the sauce to thicken slightly. Remove from heat and stir in the salt, vanilla extract, and pecans.
- Let the topping cool to room temperature before pouring it over the chilled cheesecake.
Add The Pecan Pie Topping
- Spread the cooled pecan topping evenly over the cheesecake.
- Return the cheesecake to the refrigerator for another 1-2 hours to allow the topping to set.
- Carefully remove the sides of the springform pan, slice, and serve. Keep leftovers refrigerated.
Video
Notes
- Plan Ahead: This dessert improves with a little time, as the flavors meld and the cheesecake sets. Prepare it a day in advance for the best results.
- Storage: Wrap the cheesecake in plastic wrap and store the cheesecake in the refrigerator.
- Freezing: You can freeze the cheesecake if you prefer. Freeze before adding the pecan topping
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