No-Bake Pecan Pie Cheesecakes
Oh boy. These cheesecakes. THESE cheesecakes. They are kind of amazing if I don’t say so myself. Amazingly rich and perfect for Thanksgiving! Just one bite and it’s complete cheesecake-y, pecan pie bliss!
If you’ve been around here for an extended period of time, you’d know I love a good no-bake cheesecake for the holiday season. They are easy to make, you can make them ahead of time, and also save on precious oven space which I know is always much appreciated for me.
Truth be told, pecan pie is not a recipe we usually make in my family, but it sure is yummy and even better when layered with cheesecake!
I used graham crackers for the crust, but for even more seasonal flavor, crushed gingersnap cookies would also be amazing. The no-bake cheesecake layer is a cinnamon cheesecake and the pecan topping is perfectly spiced and simple to mix up.
Recipe Tips and Suggestions:
- This recipe uses graham cracker crumbs, but gingersnap cookie crumbs would also be amazing!
- These cheesecakes are very rich and sweet. If you are serving multiple desserts, you can consider serving these in smaller shooter glasses for smaller portion sizes!
- Make sure you have set aside at least four hours for the cheesecakes to set in the fridge. I usually make them the night before, but they could even be made an extra day or two in advance and they will still be delicious! You can fully prepare them in advance, including adding the topping.
- Feel free to adjust spices in the cheesecake layer to be stronger or less. I used cinnamon, but a pinch of nutmeg or all-spice would also work well.
- I recommend sticking with the whipped topping for these as it makes the cheesecakes more stable, however, if you really prefer, you can make your own homemade whipped cream to fold in.
Check out these other no-bake cheesecakes for your holiday entertaining!
For the crust:
- 4 tablespoons unsalted butter, melted
- 1 cup graham cracker crumbs
For the cheesecake layer:
- 1 (8-ounce) block plain cream cheese, softened
- 1 (8-ounce) container whipped topping, thawed OR 1 1/2 cups heavy cream, whipped, divided
- 1/2 cup powdered sugar (can add more if desired)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
For the pecan pie topping:
- 1/3 cup brown sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 1/2 cups chopped pecans
- Add the graham cracker crumbs to a bowl and stir in the melted butter. Mix well. Grab 6 dessert bowls (shooter glasses, jars, etc.). Divide the mixture evenly among the the bowls and press down to make crust. Set aside.
- In a mixing bowl, add the cream cheese, whipped topping, powdered sugar, vanilla, and cinnamon. Beat with a mixer until well-combined. Divide and spoon mixture among dessert bowls. Set aside.
- In a medium saucepan over medium high heat, add the brown sugar and butter. Stir until melted. Then stir in the heavy cream, cinnamon, vanilla, followed by the nuts. Stir to coat nuts with sugar mixture. If too thick, add a touch more heavy cream. Remove from the heat.
- Divide the pecan mixture on top of each cheesecake. Place the cheesecakes in a large container or 9x13 baking dish, cover, and chill for at least 4 hours (if not overnight). Serve and enjoy! Store leftover cheesecakes in the fridge.
Exact servings and nutrition may depend on the size of the dessert bowl or glass you are serving them in. I use old dessert bowls from Pier 1 and get 6 cheesecakes from this recipe. As mentioned, they are rich and could easily be served in smaller glasses along with other desserts.
Serving Size:1 cheesecake
Amount Per Serving: Calories: 504Total Fat: 42gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 57mgSodium: 72mgCarbohydrates: 33gFiber: 3gSugar: 23gProtein: 4g