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No-Bake Pecan Pie Cheesecake – Easy & Creamy

No-Bake Pecan Pie Cheesecake

A rich and creamy no-bake cheesecake that combines buttery pecan pie flavors in an easy-to-make dessert, perfect for gatherings or special occasions.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, No-Bake
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs Use finely crushed for a better texture.
  • 1/4 cup unsalted butter Melted and combined with crumbs.
  • 1/4 cup brown sugar Adds depth of flavor.
  • 1/8 teaspoon salt Balances sweetness.
For the cheesecake filling
  • 16 oz cream cheese Softened at room temperature.
  • 1/2 cup powdered sugar For sweetness without graininess.
  • 1 cup heavy whipping cream Whipped to soft peaks.
  • 1 teaspoon vanilla extract For flavor.
  • 1 tablespoon lemon juice Brightens the flavor.
For the pecan topping
  • 1 cup pecans Chopped or halved for topping.
  • 1/2 cup brown sugar For sweetness.
  • 1/4 cup maple syrup Enhances the pecan flavor.
  • 1/4 cup unsalted butter Melted for topping.
  • 1/2 teaspoon cinnamon For warmth.
  • 1 teaspoon vanilla extract For the topping.

Method
 

Prepare the crust
  1. In a bowl, combine graham cracker crumbs, melted butter, brown sugar, and salt. Mix until well combined.
  2. Press the mixture firmly into the bottom of a springform pan to form a crust.
Make the cheesecake filling
  1. In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
  2. Fold in the whipped cream, vanilla extract, and lemon juice until evenly mixed.
  3. Spread the cheesecake filling over the prepared crust.
Prepare the pecan topping
  1. In a small saucepan, combine chopped pecans, brown sugar, maple syrup, melted butter, cinnamon, and vanilla extract.
  2. Cook over medium heat, stirring gently until the mixture is well combined and slightly thickened.
  3. Let the topping cool slightly before spreading it over the cheesecake.
Chill and serve
  1. Cover the cheesecake and refrigerate for at least 4 hours or until set.
  2. Slice and serve chilled, optionally garnished with extra whipped cream and pecans.

Notes

Patience is key for chilling the cheesecake to ensure it sets properly. For best results, make this cheesecake a day ahead of your gathering.