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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.

A slice of Pecan Pie Cheesecake being hed on a spatula above the rest of the pecan pie cheesecake.

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
Equipment
Key Ingredient Notes
How To Make Pecan Pie Cheesecake
Make The Cheesecake Filling
Make The Pecan Pie Topping
Recipe Tips
Variations
More Holiday Desserts
Recipe
Reviews

A slice of pecan pie cheesecake on a white dessert plate.

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

A whole pecan pie cheesecake on a serving plate with a blue napkin on the left.

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.

Overhead view of labeled ingredients for Pecan Pie Cheesecake.

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.

Biscoff Cookie Crumbs in a food processor.

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.

Biscoff Cookie crumbs pressed into a springform pan.

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.

2 blocks of cream cheese in a white bowl with a can of sweetened condensed milk and a container of whipped topping on the side.

Add the Sweetened Condensed Milk: Gradually add the sweetened condensed milk, continuing to beat until fully incorporated and smooth.

Sweetened condensed milk added to the cream cheese mixture in a white bowl.

Incorporate the Spices: Add the cinnamon and nutmeg, mixing well to distribute the flavors.

A white bowl with a cream cheese mixture with cinnamon and nutmeg spices added.

Fold in the Whipped Topping: Gently fold the whipped topping into the mixture until smooth and fluffy.

Cool Whip whipped topping added to the cream cheese mixture.

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.

Cheesecake in a springform pan after chilling.

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.

2-photo collage showing butter and brown sugar added to a pan in the photo on the left, and on the right, the butter and brown sugar is melted and gently boiling in the photo on the right.

Remove from the heat and stir in the cream and corn syrup.

Whipped cream and corn syrup added to the butter and brown sugar.

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.

Pecan Pie Topping ready to add to the 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

Cheesecake with a pecan pie topping on top,

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.

Side view of Pecan Pie Cheesecake with 2 slices removed.

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

Overhead view of a white dessert plate with a slice of pecan pie cheesecake with a bite taken out of it. A fork with a bite sized piece of cheesecake on the side.

If you made this recipe and loved it, please comment with a rating to share your experience.