No-Bake Pecan Pie Cheesecake

This No-Bake Pecan Pie Cheesecake is a delicious, hassle-free dessert that combines the rich flavors of traditional ooey gooey pecan pie filling with creamy cheesecake! Perfect to enjoy any time of the year!

This easy-to-make treat features a luscious cream cheese filling atop a buttery, store bought graham cracker crust, generously topped with a layer of caramelized pecans for the perfect balance of sweetness and crunch.

I love making traditional cheesecake just as much as the next person. It can be hard to make and very temperamental. You need a springform pan and a water bath, and at least an hour of baking the cheesecake. No thank you! I'll take a no bake cheesecake any day!

No bake desserts are so easy to make and great to enjoy any time of the year! I love making no bake eggnog pie and no bake cheesecake too because you can make them ahead of time and they are so simple to make!

Why You'll Love This Recipe

• It's an easy no bake dessert! No bake desserts are great because they do not take up any space in the oven. A lot of times when we are making desserts, we are also baking lots of other things. This is made in the stand mixer and then left to set in the refrigerator.
• You only need a few simple ingredients. Just like all of my recipes, you need only a few simple ingredients that you can easily find in your local grocery store.
• It can be made ahead of time. If you are making this for a special occasion or during the holiday season, you can make the cheesecake mixture up to 48 hours ahead of time and then top it with the pecan topping right before serving.

Ingredients in No-Bake Pecan Pie Cheesecake

• Cream cheese. You'll need full fat cream cheese for the cheesecake filling. Low fat or nonfat cream cheese won't set properly. It should be softened to room temperature.
• Heavy whipping cream. This is for both the cream cheese mixture and the pecan topping. We will be making our own whipped cream with the heavy cream and then folding it into the cheesecake mixture.
• Vanilla extract. To flavor both the cream cheese filling and the pecan pie topping.
• Brown sugar. Dark brown sugar gives this delicious pie a depth of flavor and also makes it taste more like a traditional pecan pie.
• Pecans. You'll want 2 cups of chopped pecans. You can buy whole pecans and chop them yourself, or you can buy chopped pecans right in the grocery store.

See printable recipe card for full recipe information on ingredients and quantities.

Substitutions and Variations

• Make your own graham cracker crust! If you prefer to make your own, feel free to make a homemade graham cracker crust instead. All you have to do is add 10 graham crackers to a food processor and process until they turn into graham cracker crumbs. Add 6 tablespoons of melted butter and ⅓ cup of sugar. Pour into a pie pan, press it up the sides of the pan, and let it set.
• Make a cookie crust! You can use a mixture of graham crackers and crunchy pecans in the pie crust too! Vanilla wafers or Oreos like in my no bake Oreo cheesecakes are great options too!
• To make this pecan pie cheesecake recipe even easier, use one container of whipped topping.
• Don't have pecans? Use walnuts! Just like in mini walnut tarts, pecans and walnuts can be used interchangeably.
• Add flavorings to the pecan pie topping! I love a chocolate pecan pie, the baked version! Add ½ cup of chocolate chips to the pecan mixture and let it melt, then pour it over the pie.
• Change the sugar! Instead of brown sugar in the pecan pie mixture, you can use maple syrup for a more earthy taste.

How To Make No-Bake Pecan Pie Cheesecake

Step 1: In the bowl of a stand mixer, add the softened cream cheese, vanilla extract, and sugar. Mix on medium speed for 1 might until light and fluffy.

Step 2: Transfer the mixture to a separate bowl. Set that aside.

Step 3: Clean the bowl of the stand mixer. Add the heavy cream and whip on medium speed until stiff peaks form.

Step 4: Add the cream cheese mixture to the whipped cream. Mix until a smooth cheesecake mixture forms.

Step 5: Pour the cheesecake mixture into the graham cracker pie crust. Cover it with plastic wrap or the plastic cover and refrigerate for at least 2 hours.

Step 6: In a medium saucepan over medium heat, add the butter and brown sugar. Cook for 5-6 minutes stirring constantly until the mixture starts to bubble. Once it starts to bubble, turn off the heat and add the heavy cream and vanilla extract. Mix until the mixture comes together.

Step 7: Add the crunchy pecans to the caramel mixture. Mix well and let the mixture cool to room temperature. Pour it over the top of the cheesecake when you are ready to serve it.

Tips and Tricks

• Make sure to let the pecan mixture cool to room temperature before pouring it on top of the cheesecake. If the pecan mixture is too hot, it will melt the cheesecake and make a mess.
• The cream cheese needs to be at room temperature. It will not mix well and the cheesecake mixture will be lumpy if the cream cheese is not softened enough.
• You can also use a hand mixer to mix the cream cheese mixture together. Add the cream cheese and sugar to a large bowl and beat it with an electric mixer. Then whip the cream in the bowl of the stand mixer.
• When you add the heavy cream to the butter and sugar mixture it will look like it separates. Don't stress! Keep stirring and it will come back together.

Storage Instructions

This pie can be made up to 48 hours in advance, covered and placed in the refrigerator. When you are ready to serve it, make the pecan pie topping to pour it over the cheesecake.

Store any leftover slices in an airtight container in the refrigerator. This needs to be refrigerated when not being served.

You can make this cheesecake and freeze it too! Freeze it in a freezer safe pan for up to 3 months. To defrost the pie, place it in the refrigerator and then top with the pecan topping.

Frequently Asked Questions

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