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Easy Pecan Pie No Bake Cheesecake

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Pecans are a favorite, both of mine and of Practically Homemade readers. From the moment I published this Pecan Upside Down Bundt Cake Recipe I knew that adding pecan recipes was necessary. The one thing I don’t know is why I waited so long to give you this Pecan Pie No Bake Cheesecake! It is a mash up dessert that rivals them all with a creamy no bake cheesecake that is covered in pecan pie topping. You need this no-bake dessert in your life!

Do you love pecan pie desserts? Try this Easy Pecan Pie Cobbler Recipe with a Cake Mix!

The inside of a Pecan Pie Cheesecake with the caramel of the pecan pie filling dripping over the cheesecake and pecans falling inside.

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Why you will love this Easy Pecan Pie Cheesecake

The fact that this Pecan Pie Cheesecake is totally no bake is one of the many reasons that make it so awesome. From the Pecan Sandies crust to the silky smooth cheesecake and the caramel pecan topping, there is no need to turn on the oven.

This Pecan Cheesecake is also the best of both worlds. Part cheesecake and part pecan pie, this fall no bake dessert combines two of the best desserts ever created.

A whole Pecan Pie No Bake Cheesecake on a wood serving plate with the pecan topping dripping onto the plate.

Ingredients Needed

Pecan Sandie Crust:

  • Pecan Sandies Cookies: The perfect cookie for the crust of this pecan cheesecake.
  • Brown Sugar: Added to give the crust a bit more sweetness.
  • Butter: The ingredient that brings the crust together perfectly.

No Bake Cheesecake Filling:

  • Cream Cheese: Every good cheesecake starts with cream cheese.
  • Sweetened Condensed Milk: A wonderful ingredient that adds sweetness and more creamy texture.
  • Whipped Topping: Adds the light and airy texture that you love about a no bake cheesecake.

Pecan Pie Topping:

  • Brown Sugar: For a deep sweetness and caramel flavor.
  • Butter: When combined with brown sugar magic happens.
  • Heavy Cream: Added for a creamy texture and rich flavor.
  • Honey: My choice for sweetness in place of corn syrup.
  • Salt: Not only does salt go wonderfully with pecans but it also balances the sweetness perfectly.
  • Vanilla Extract: Added to give the pecan topping an extra special flavor.
  • Pecans: A combination of chopped and halved pecans give the topping a great taste and texture.

How to make No Bake Pecan Pie Cheesecake

  1. Combine the pecan sandies cookie crumbs, brown sugar and melted butter in a bowl.
  2. Press the pecan sandies mixture into a lightly greased springform pan and refrigerate until the filling is ready.
  3. Add the cream cheese to a bowl and mix until creamy using a hand held mixer. Add the sweetened condensed milk and mix to combine. Finally, add the whipped topping and fold it into the mixture.
  4. Add the cheesecake filling to the pecan sandies crust and refrigerate for at least 2 hours.
  5. To make the pecan pie topping combine the butter and brown sugar in a medium saucepan over medium heat. Cook until the butter is melted and the sugar is dissolved.
  6. Remove from the heat and add the heavy cream, honey, salt and vanilla extract, stir until combined. Add the chopped and halved pecans and mix until evenly distributed.
  7. To serve, remove the outside ring on the springform pan and place the no bake cheesecake on a serving plate.
  8. Top with cooled pecan pie topping, slice and eat.

Tips

  • Make the crust first and allow it to set in the refrigerator while you are making the filling.
  • The cream cheese needs to be at room temperature in order to get the smooth and creamy texture of the cheesecake. If it is at all chilled then it will create lumps that are almost impossible to remove.
  • Give the cheesecake plenty of time to set up in the springform pan before removing the outside ring.
  • Add the pecan topping right before serving. If it is added too soon the weight of the topping will create cracks in the cheesecake.

Variations

  • Crust: There are so many different kinds of crust you can use and would go wonderfully with the pecan topping. Vanilla Wafer Cheesecake Crust would be super delicious and so would a crust using Golden Oreos. Or go a bit out of the box and make an Easy Chocolate Chip Cookie Cheesecake Crust.
  • Filling: A chocolate cheesecake filling would be super awesome with the pecan pie topping. This chocolate peppermint recipe would be perfect minus the peppermint extract and candy cane. You would also make this pumpkin cheesecake filling for a twist!
  • Topping: To change up the topping, add a different kind of nut to the caramel sauce. Almonds, pistachios, hazelnuts and walnuts would all be great options. You could also use the caramel without adding any nuts to it.
A close up view of a creamy cheesecake with pecan pie topping that is dripping over the edge of the cheesecake.

Frequently Asked Questions:

Can this cheesecake be frozen?

Yes, this no-bake cheesecake can be frozen for up to 3 months without the topping. To serve, thaw and make the pecan pie topping.

Do I have to use a springform pan?

A 9 inch pie plate can be used for this pecan pie cheesecake in the place of a springform pan if you don’t have one. All of the instructions would still be the same except you would not need to remove the outside ring and could just cut it into wedges.

How do I store no bake cheesecake?

The best way to store this pecan no bake cheesecake is to refrigerate it without the topping. The weight of the topping will create cracks in the cheesecake if it is on there for an extended period of time.

Can I use fat free cream cheese?

I do not recommend using a fat free cream cheese in any no bake cheesecake unless the recipe calls for it. The higher fat content of full fat cream cheese also creates a creamier filling.

Why does my filling have lumps?

If your filling has lumps that means that the cream cheese did not get soft enough. Cheesecakes require a softened cream cheese in order to get the beautiful creamy texture that we all know and love.

Can I use a different kind of crust?

Absolutely! There are so many different options when it comes to a no bake cheesecake crust. I love Vanilla Wafer Crust, Golden Oreo Crust and Chocolate Chip Cookie Crust to name a few. One could also go with a traditional graham cracker crust.

Can I add another topping?

Another kind of topping would work with this recipe because the cheesecake itself is plain and would go with anything. Try this caramel apple topping or strawberry crunch!

Looking down on top of a whole Pecan Pie No Bake Cheesecake on a wood serving plate.

Do you love pecans? Try these amazing recipes…

Easy Pecan Pie No Bake Cheesecake

Pecan pie filling and creamy cheesecake are combined to create the ultimate fall dessert!
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 10 slices
Calories: 965kcal
5 from 10 votes
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Ingredients

Pecan Sandies Crust

  • 2 ½ cups Pecan Sandies crumbs {11.3 ounce package}
  • ¼ cup brown sugar {lightly packed}
  • cup butter {melted}

Cheesecake Filling

  • 16 ounces cream cheese {softened}
  • 14 ounces sweetened condensed milk
  • 8 ounces whipped topping

Pecan Pie Topping

  • ½ cup brown sugar {lightly packed}
  • ¼ cup butter
  • ¼ cup heavy cream
  • ¼ cup honey
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup halved pecans

Instructions

Pecan Sandies Crust

  • Pulse the pecan sandies into a fine crumb using a food processor or blender. {If you don't have a food processor or blender then add cookies to a zipper bag and crush with a rolling pin} Mix together pecan sandies crumbs, brown sugar and melted butter, stir until crumbs are completely coated.  Pour crumbs into a lightly greased 9" spring form pan and press into the bottom and partially up the sides of the pan.  Refrigerate the crust until the filling is prepared.

Cheesecake Filling

  • In a mixing bowl, beat {using a hand held or stand mixer} cream cheese until smooth. Add sweetened condensed milk and continue to mix until combined and smooth. Finally, add whipped topping to mixture and gently mix {fold in using a rubber spatula}. Add cheesecake mixture into prepared pecan sandies crust and spread into an even layer, cover with plastic wrap and refrigerate for at least 2-4 hours.

Pecan Pie Topping

  • In a medium saucepan combine the brown sugar and butter over medium heat. Cook until the butter is melted and the sugar is dissolved. Turn off the heat and add the heavy cream, honey, kosher salt and vanilla extract to the butter and sugar mixture, stir until combined. Add the pecans and mix until everything is evenly incorporated. Allow the filling to cool.

Cheesecake Assembly

  • To serve, run a knife around the edge of the springform pan and remove the ring. Put the cheesecake on a serving plate and top with the pecan pie topping. Slice and eat. Leftovers can be stored in the refrigerator covered tightly for 3-4 days.

Notes

  • Do not add the pecan pie topping until ready to serve.

Nutrition

Serving: 1slice | Calories: 965kcal | Carbohydrates: 87g | Protein: 12g | Fat: 65g | Saturated Fat: 28g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 0.4g | Cholesterol: 95mg | Sodium: 626mg | Potassium: 408mg | Fiber: 3g | Sugar: 59g | Vitamin A: 1215IU | Vitamin C: 2mg | Calcium: 216mg | Iron: 3mg
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