This no-bake Pecan Pie Cheesecake is the perfect blend of two delicious desserts! This decadent treat is one part pecan pie, one part cheesecake – giving it an irresistible combination of crunchy, creamy, sweet and salty flavors.
With a no-bake crust and no need to pre-bake the filling, it’s an easy dessert that will be a hit at any gathering!
About Our Pecan Pie Cheesecake
When it comes to no-bake desserts that are both unique and delicious, no-bake Pecan Pie Cheesecake should be at the top of your list.
Combining two classic desserts into one no-bake treat, you get creamy cheesecake and crunchy pecan pie all in one dish!
And with no pre-baking necessary, it’s a no-hassle no-bake dessert that you can have ready to go in no time.
Not only do I love the contrast of the crunchy pecan topping that’s poured over the soft and smooth cheesecake filling, resting lightly inside a homemade cookie crust, but I am especially thankful that the recipe is no-bake, hence oven-free (my oven is already overstuffed with Turkey on Thanksgiving)!
Turn your usual pecan pie into a rich and nutty cheesecake by creating a delicious holiday two-in-one treat that won’t overcrowd the dessert table!
Pecan Pie Cheesecake Ingredients
- Pecan shortbread cookies
- Salted butter: You can use unsalted butter but you will definitely want to add a little salt to even out the flavors.
- Cream cheese
- Dark brown sugar: You can substitute light brown sugar or even granulated sugar with similar results. You will have a slightly different flavor since dark brown sugar includes more molasses than either other sugar.
- Sour cream: You can substitute full-fat plain greek yogurt.
- Vanilla extract
- Whipped topping: I used prepackaged cartons but you can use homemade whipped topping if you prefer.
- Chopped pecans
- Nutmeg
- Half and half: You can substitute whole milk or heavy cream if you prefer.
Substitutions and Additions
- Crust: You can substitute another cookie that has a firm crumble, such as ginger bread cookies, shortbread cookies, Nilla wafers, or graham crackers. For a gluten-free option, use GF cookies.
- Top It Off: Feel free to add toppings like chocolate sauce, fresh fruit, plain caramel sauce, crushed cookies, or any of your other favorites.
Recommended Tools to Make this Recipe
- 9-inch springform pan (you can also use a 10-inch springform pan)
- Stand mixer or hand mixer
- Measuring tools
- Mixing tools
- Skillet
SEE FULL PRINTABLE RECIPE CARD BELOW
How to Make the Pecan Pie Cheesecake
- Crumble the cookies in a food processor. Add butter and pulse to create a wet crumb mixture.
Pro-Tip: If you don’t have a food processor, you can make the crumbs for the crust by putting your cookies in a ziploc bag and rolling over them with a rolling pin.
- Pour cookie crumbs into a springform pan, press firmly to create a solid crust, and chill in the fridge.
Pro-Tip: Pack your crust really well so you get nice clean pieces that hold together. I recommend using the bottom of a glass to help pack it tightly. - Whip cream cheese and brown sugar together until soft and fluffy. Add sour cream and vanilla to the cream cheese mixture and beat together.
Pro-Tip: It’s really important that your cream cheese is room temperature–I would set the cream cheese out about 30 minutes before making the cheesecake. If the cream cheese is too cold it will not blend smoothly and you will end up with little lumps in your cheesecake. Be sure that the cream cheese and sugar are completely creamed before adding in the sour cream. If the cream cheese is still lumpy before the sour cream is added, you will likely have lumps in your final product.
- Fold in the whipped topping. Scoop cheese cake filling into the chilled crust, cover, and chill in the fridge.
Pro-Tip: Don’t overmix your cheesecake when you add in the whipped topping. It only needs to be just incorporated. It will be lighter and fluffier if it is not overmixed.
- Place pecans in a skillet and toss until fragrant and lightly toasted. Set aside on a plate.
Pro-Tip: Be sure to give your pecans your full attention when toasting them. You don’t want to make a beautiful topping just to have burnt pecans in it! Stir or toss them frequently to get an even toast on them. - In the same skillet, melt butter and stir in dark brown sugar and nutmeg until the mixture begins to bubble.
- Remove skillet from heat and whisk in half and half until the mixture is smooth.
Pro-Tip: Use a whisk to blend the half and half into your topping. Be sure to have the skillet off of the heat before you add in the half and half, otherwise you may scald it and get a bitter taste.
- Add toasted pecans and stir as the topping cools.
- Once cooled to room temperature, pour on top of cheesecake, serve, and enjoy!
Tips For the Best PeCan Pie Cheesecake
- You can make your cheesecake in a 10-inch springform pan, but I don’t recommend using a pan smaller than a 9-inch springform pan because of the amount of filling in the cheesecake.
How to Store Cheesecake
I recommend storing the topping separately from the cheesecake. The cheesecake can be stored, covered for 3-5 days before the texture begins to change. It can also be frozen, if well wrapped, for up to 3 months.
To Serve From Frozen: Thaw the cheesecake in the fridge overnight and serve with fresh topping! The topping can be stored at room temperature, in an airtight container, for 1-2 days. If you have extra beyond that time, it is best to store it in the fridge in a microwavable container and heat for 30-second increments until soft again before placing on the cheesecake.
Frequently Asked Questions
I don’t recommend using a low-fat or fat-free product to make this recipe–cheesecake isn’t really considered diet food! It is rich and creamy because of the full fat that is the cream cheese.
If you want a traditional round and cheesecake like this one, then you should use a springform pan. Without being able to remove the sides of the pan as you do with a springform, you won’t be able to remove the cheesecake and keep it in slices. However, if you want to make this in a 9×13 shallow pan, you will cut your dessert into bars instead of slices.
The lumpy filling is the result of the cream cheese being too cold. When you add the other dry and room-temperature ingredients to the cold cream cheese, it won’t blend and emulsify with the ingredients completely, leaving little lumps of cream cheese speckled throughout the filling.
Yes of course you can add a topping to this cheesecake! Add the topping before serving, not before chilling for the best results! Here are some fun ideas: fresh fruit, caramel, cherry pie filling, hot fudge, chopped candy, or a drizzle of Nutella.
Other Easy Cheesecake Recipes
Pecan Pie Cheesecake
Ingredients
Crust
- 11.3 ounce package pecan shortbread cookies
- ⅓ cup salted butter melted
Cheesecake
- 24 ounces cream cheese (3 8-ounce boxes) softened
- ⅔ cup dark brown sugar packed
- 2 cups sour cream
- 2 tsp vanilla extract
- 16 ounce carton whipped topping
Pecan Topping
- 2 cups pecan roughly chopped (measure and then chop)
- ½ cup (1 stick) salted butter
- 1 cup dark brown sugar packed
- 1 tsp nutmeg
- ¾ cup half and half
Instructions
- To make the crust, put the cookies in a food processor and crush until they are fully crumbled, about 1 minute. Pour in the melted butter and pulse to combine. You should have a slightly wet crumb mixture.
- Pour the crumbs into a 9-inch springform pan and press them down into an even layer with a slightly raised edge. Place in the fridge and chill for 10-15 minutes.
- While the crust is chilling, make the cheesecake layer in a stand mixer by whipping the cream cheese and brown sugar together until soft and fluffy, about 3-5 minutes. Add in the sour cream and vanilla and beat until completely combined, about 2-3 minutes. Scrape the sides of the bowl with a spatula about halfway through to make sure everything is well mixed.
- Fold in the whipped topping with a spatula, scraping the sides of the bowl until you have a fully even, smooth cream. Scoop into your set crust and even it out with your spatula. Cover the pan and place it in the fridge to chill for at least 4 hours, up to overnight.
- About an hour before serving your cheesecake, make the pecan topping. Begin by placing the pecans in a large skillet and bring to medium heat. Stir or toss the nuts every 20-30 seconds so they don’t burn. Cook until fragrant and lightly toasted, about 3-5 minutes. Remove from the skillet and place them on a plate. They will be added back in later.
- Melt the butter in the warm skillet over low heat. Once melted, add in the dark brown sugar and nutmeg and stir to combine. Heat until the mixture begins to bubble, stirring continuously.
- Remove your skillet from the heat and slowly add in the half and half. Be sure to stir or whisk continuously until you have a smooth mixture.
- Pour in the toasted pecans. Stir well and continue to stir for 2-3 minutes as the topping cools.
- Let cool to room temperature but do not refrigerate. The topping will thicken as it cools but will harden if chilled.
- Pour on top of cheesecake just before serving. Enjoy!
Jenn’s Notes
- To Store: The cheesecake can be stored, covered for 3-5 days; the topping can be stored at room temperature, in an airtight container, for 1-2 days.
- To Freeze: The cheesecake can be frozen, if well wrapped, for up to 3 months.
- If you don’t have a food processor, you can make the crumbs for the crust by putting your cookies in a ziploc bag and rolling over them with a rolling pin.
- It’s really important that your cream cheese is room temperature–I would set the cream cheese out about 30 minutes before making the cheesecake. If the cream cheese is too cold it will not blend smoothly and you will end up with little lumps in your cheesecake.
- Pack your crust really well so you get nice clean pieces that hold together. I recommend using the bottom of a glass to help pack it tightly.
Be sure that the cream cheese and sugar are completely creamed before adding in the sour cream. If the cream cheese is still lumpy before the sour cream is added, you will likely have lumps in your final product. - Don’t overmix your cheesecake when you add in the whipped topping. It only needs to be just incorporated. It will be lighter and fluffier if it is not overmixed.
- Be sure to give your pecans your full attention when toasting them. You don’t want to make a beautiful topping just to have burnt pecans in it! Stir or toss them frequently to get an even toast on them.
- Use a whisk to blend the half and half into your topping. Be sure to have the skillet off of the heat before you add in the half and half, otherwise you may scald it and get a bitter taste.
- You can make your cheesecake in a 10-inch springform pan, but I don’t recommend using a pan smaller than a 9-inch springform pan because of the amount of filling in the cheesecake.
Would give this a 5 star! Would’ve been much better with light brown sugar – the dark brown sugar gave too strong of a molasses flavor for my liking. However, my husband loved it! I made it for his birthday, so that’s all that matters!
Sugar-free/fat-free cheesecake recipes for type 2
How much cream cheese you don’t say
Hi Maggie – see the recipe card above. Hope you enjoy!
Thank you so much