No-Bake Pecan Pie Cheesecake (So Easy!)

A slice of no bake pecan pie cheesecake is on a fluted plate.

5 from 42 votes

No-Bake Pecan Pie Cheesecake (So Easy!)

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!

Prep Time2 10

Cook Time10

Total Time2 20

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 572kcal

Author: Lynn Polito

Equipment

Ingredients

2 Packages Cream cheese 8 ounces each
1 cup Sugar
2 tablespoon Vanilla Extract
1 cup Heavy Cream

For the Pecan Pie Toppings

2 cups Pecans Roughly Chopped
1 stick Butter
1 cup Brown Sugar
¾ cup Heavy Cream
1 teaspoon Vanilla Extract

Instructions

In the bowl of a stand mixer, add the softened cream cheese, vanilla extract, and sugar. Mix on medium speed for 1 minute until light and fluffy.
Transfer the mixture to a separate bowl. Set that aside.
Clean the bowl of the stand mixer. Add the heavy cream and whip on medium speed until stiff peaks form.
Add the cream cheese mixture to the whipped cream. Mix until a smooth cheesecake mixture forms.
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.
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.
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.

Notes

You know you have created stiff peaks in the heavy cream when the whipped cream is stiff and holds its shape.
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.

Nutrition