If you’re looking for a dessert that’s rich, indulgent, and combines the best of both pecan pie and cheesecake, this No Bake Pecan Pie Cheesecake is the ultimate treat. This recipe brings together a buttery graham cracker crust, a creamy and decadent cheesecake filling, and a sweet caramel pecan sauce to create a dessert that’s perfect for any occasion. No need to turn on the oven, as this cheesecake is set in the fridge, making it an ideal choice for warmer months or when you want a hassle-free yet impressive dessert.

The creamy, smooth cheesecake filling is complemented by the crunch of toasted pecans and the richness of maple syrup, while the caramel sauce adds an extra layer of sweetness and depth. Every bite is a perfect balance of flavors and textures—velvety cream cheese, a slightly nutty graham cracker crust, and a generous topping of caramelized pecans. Whether you’re hosting a special gathering or enjoying a family dinner, this dessert is sure to wow your guests.

Why You’ll Love This Recipe

1. No Baking Required

This cheesecake is incredibly easy to make because it doesn’t require any baking. Just prepare, chill, and enjoy!

2. Unique Flavor Combination

The sweet, nutty flavor of pecan pie is combined with the creamy richness of cheesecake, creating a dessert that’s both familiar and new at the same time.

3. Simple Ingredients

With just a few simple ingredients, you can create a gourmet dessert that tastes like it came from a bakery, without the complicated steps.

4. Perfect for Any Occasion

Whether it’s a holiday, birthday, or casual get-together, this No Bake Pecan Pie Cheesecake is a crowd-pleaser that fits any event.

5. Make Ahead

Because this cheesecake needs time to set in the refrigerator, it’s a great make-ahead option. You can prepare it the night before and have it ready to serve the next day.

Ingredients

For the Graham Cracker Crust:

Graham cracker crumbs
Brown sugar or granulated sugar
Finely chopped pecans
Unsalted butter, melted

For the Filling:

Chilled heavy whipping cream
Powdered sugar
Cream cheese, at room temperature
Pure maple syrup, at room temperature
Pure vanilla extract
Maple extract
Finely chopped pecans

For the Caramel Pecan Sauce:

Unsalted butter, cut into pieces
Heavy cream
Brown sugar, packed
Pure vanilla extract
Finely chopped pecans

For Toppings/Garnishes:

Whipped cream
Pecans (optional)

Variations

Chocolate Pecan Cheesecake: Add chocolate chips or a layer of chocolate ganache on top of the cheesecake filling for a delicious twist.
Pumpkin Pecan Cheesecake: Add ½ cup of canned pumpkin puree to the filling for a fall-inspired variation.
Gluten-Free: Use gluten-free graham cracker crumbs to make the crust gluten-free.

How to Make the Recipe

Step 1: Prepare the Graham Cracker Crust

In a bowl, combine graham cracker crumbs, brown sugar (or granulated sugar), and finely chopped pecans. Stir in the melted butter until the mixture is evenly moistened. Press the mixture into the bottom of a springform pan (or pie pan), using the back of a spoon to compact the crust. Place the pan in the refrigerator to chill while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the chilled heavy whipping cream and ¼ cup of powdered sugar with an electric mixer until soft peaks form. Set the whipped cream aside. In a separate bowl, beat the cream cheese, remaining powdered sugar, maple syrup, vanilla extract, and maple extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture. Stir in the finely chopped pecans, being careful not to deflate the whipped cream.

Step 3: Assemble the Cheesecake

Spread the cheesecake filling evenly over the chilled graham cracker crust, smoothing it with a spatula. Cover and refrigerate for at least 4 hours or overnight until the cheesecake is fully set.

Step 4: Prepare the Caramel Pecan Sauce

In a small saucepan, melt the butter over medium heat. Stir in the heavy cream and brown sugar, and bring to a simmer. Cook, stirring occasionally, for 5-7 minutes, or until the sauce thickens slightly. Remove from heat and stir in vanilla extract and finely chopped pecans. Allow the caramel sauce to cool to room temperature.

Step 5: Garnish and Serve

Once the cheesecake has set, drizzle the caramel pecan sauce over the top and garnish with additional pecans and whipped cream, if desired. Slice and serve chilled.

Tips for Making the Recipe

Chill the Filling: Be sure to chill the whipped cream and the cream cheese to ensure the filling sets properly.
Use Room Temperature Ingredients: Make sure the cream cheese and maple syrup are at room temperature to ensure a smooth, lump-free filling.
Don’t Skip the Refrigeration: Allow the cheesecake to set in the refrigerator for at least 4 hours to achieve the perfect texture.
Chop Pecans Finely: Finely chopping the pecans will help distribute them evenly throughout the cheesecake and give each bite the perfect amount of crunch.

How to Serve

Serve this No Bake Pecan Pie Cheesecake as the star of your dessert spread, or pair it with other sweet treats like fruit salad, brownies, or a scoop of vanilla ice cream. It’s best served cold, so be sure to keep it chilled until ready to serve.

Make Ahead and Storage

Storing Leftovers

Store any leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days. The cheesecake will keep its texture and flavor when stored properly.

Freezing

This cheesecake can be frozen, although the caramel sauce may lose its smooth texture after freezing. To freeze, cover the cheesecake tightly with plastic wrap and foil, and store it in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.

Reheating

Since this is a no-bake cheesecake, there’s no need to reheat. Simply remove it from the refrigerator and enjoy.

FAQs

1. Can I make this cheesecake without the caramel sauce?

Yes, the cheesecake will still be delicious without the caramel sauce. You can top it with additional whipped cream or just serve it as is.

2. Can I use a different nut instead of pecans?

Yes, you can substitute walnuts or almonds in the crust or filling, but pecans work best for the signature flavor of pecan pie.

3. How can I make this cheesecake less sweet?

You can reduce the amount of powdered sugar or use a sugar substitute like stevia or monk fruit to make it less sweet.

4. Can I make this cheesecake in individual servings?

Yes, you can make this cheesecake in individual dessert cups for a fun and easy serving option.

5. How long does this cheesecake need to set in the fridge?

The cheesecake needs at least 4 hours to set in the refrigerator, but for the best results, it’s ideal to chill overnight.

6. Can I make this cheesecake dairy-free?

You can try using dairy-free cream cheese and heavy cream alternatives to make a dairy-free version of this cheesecake.

7. Can I add a layer of chocolate to the cheesecake?

Yes, you can add a layer of melted chocolate between the cheesecake filling and the crust for a chocolate-pecan twist.

8. How do I prevent the caramel sauce from being too runny?

Allow the caramel sauce to simmer for 5-7 minutes until it thickens slightly before removing it from the heat. It will firm up as it cools.

9. Can I make this cheesecake with a different type of syrup?

You can substitute maple syrup with honey or agave syrup, although the flavor will vary.

10. Can I use a different crust?

Yes, you can experiment with a different crust, such as an Oreo crust or a shortbread crust, if you prefer.

Conclusion

This No Bake Pecan Pie Cheesecake is an indulgent, easy-to-make dessert that brings together the best of two beloved treats—pecan pie and cheesecake. With a rich and creamy filling, a buttery graham cracker crust, and a luscious caramel pecan sauce, it’s a perfect dessert for any special occasion or as an everyday indulgence. Make it ahead of time, and you’ll have a show-stopping dessert that’s sure to impress. Try it today and savor the delicious combination of flavors and textures in every bite!