5 from 132 votes
No Bake Pecan Pie Cheesecake
This no bake pecan pie cheesecake features a crumb crust made from crackers and butter, topped with a creamy mixture of cream cheese and caramel sauce, and finished with toasted pecan halves and additional caramel. The dessert combines the richness of cheesecake with the sweet, nutty flavors of pecan pie, all without oven baking.
Prep Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 15 mins
Servings:
8
servings
Calories:
574 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 574
% 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.