No Bake Pecan Pie Cheesecake

This No Bake Pecan Pie Cheesecake combines the rich, nutty sweetness of classic pecan pie with the smooth, creamy texture of cheesecake—all without turning on the oven. It’s an easy, show-stopping dessert perfect for holidays, potlucks, or anytime you want a fuss-free treat.

Ingredients

For the crust

• 1½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 tbsp brown sugar

For the cheesecake filling

• 16 oz (450 g) cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1½ cups whipped topping or homemade whipped cream

For the pecan topping

• 1 cup chopped pecans
• ¾ cup brown sugar
• ½ cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

Instructions

1. Prepare the crust
   In a bowl, mix the graham cracker crumbs, melted butter, and brown sugar until evenly moistened. Press firmly into the bottom of a 9-inch (23 cm) springform pan. Refrigerate for 20–30 minutes to set.
2. Make the cheesecake filling
   In a large bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully combined. Gently fold in the whipped topping until light and fluffy. Spread the filling evenly over the chilled crust and smooth the top. Refrigerate while preparing the topping.
3. Prepare the pecan topping
   In a saucepan over medium heat, combine the chopped pecans, brown sugar, heavy cream, and butter. Cook for 5–7 minutes, stirring frequently, until the mixture thickens slightly and becomes glossy. Remove from heat and stir in the vanilla extract. Let cool to room temperature.
4. Assemble the cheesecake
   Spoon the cooled pecan topping evenly over the cheesecake layer, spreading gently.
5. Chill and set
   Cover and refrigerate for at least 4 hours, preferably overnight, until fully set.
6. Serve
   Release from the springform pan, slice, and serve chilled.

✨ Tip: For cleaner slices, dip your knife in warm water and wipe it clean between cuts.