No Bake Pecan Pie Cheesecake
User Reviews
5
No Bake Pecan Pie Cheesecake
Description
No Bake Pecan Pie Cheesecake begins with crushing crackers into crumbs mixed with melted butter to form a firm crust pressed into a pan and chilled. The filling consists of softened cream cheese blended smoothly with caramel sauce for sweetness and richness. This filling is spread over the crust and refrigerated until set, allowing it to firm up without baking.
Before serving, toasted pecan halves are arranged on top with a drizzle of caramel sauce, contributing texture and a nutty taste reminiscent of traditional pecan pie. The combination offers a creamy, smooth texture contrasted by crunchy pecans.
This cheesecake suits occasions where baking is not an option, providing a rich dessert with buttery crust and sweet nut topping. Variations include a vegan version using dairy-free butter and cream cheese, and a shortbread crust substitute using pecan-flavored cookies for added flavor depth.
Ingredients
Crust
- 2 cups crackers ~240 grams, see notes for types and vegan variation
- 8 tablespoons butter see notes for vegan variation
Pecan Filling
- 24 oz cream cheese softened
- 1 cup caramel sauce
Pecan Topping
- 1½ cups pecan halves toasted
- ¼ cup caramel sauce see notes for vegan variation
Instructions
Make Crust
- Add 10-15 crackers to a food processor and pulse until crumbly. You can also add the crackers to a ziplock bag and smash it with a rolling pin. See notes for shortbread crust replacement.
- Melt 6 tablespoons of butter. Add cracker crumbs and butter to either the food processor or a mixing bowl and combine into a coarse dough.
- Pour the crumb mixture into a 9 inch circular pie pan or springform pan, and then press this crumb dough o form a nice smooth crust, with a slightly raised edge. Place this in the fridge while you make the filling.
Make Filling
- Add 24 oz of cream cheese with 1 cup of caramel sauce and whisk it well to make the cheesecake filling.
Fill and Chill!
- Scoop the filling on top of the crust, and then smooth it so it covers the full crust and has a smooth top. Cover the pan with plastic or beeswax wrap and place in the fridge for at least 4 hours to chill, or ideally, overnight!
Top with Pecans
- Right before serving, add 1½ cups of toasted pecan halves to a mixing bowl and add ¼ cup of caramel sauce, and toss to coat evenly. Use the caramel-tossed pecan halves to top your cheesecake. Serve with a drizzle of caramel sauce on top, and.a nice scoop of ice cream!
Notes
- To make a vegan version, substitute vegan butter and cream cheese, and choose vegan crackers such as Nabisco.
- For a shortbread variation, replace graham crackers with pecan sandies or pecan shortbread cookies, using about 10 oz for the crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Calories | 574kcal | 29% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 44g | 68% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 80mg | 27% |
| Sodium | 514mg | 21% |
| Potassium | 217mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 1066IU | 21% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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