Pecan Pie Cheesecake

No Bake Pecan Pie Cheesecake layers a buttery pecan shortbread crust, a creamy cheesecake filling, and a stovetop caramel pecan topping. Make it ahead, chill until set, then pour the pecans on right before serving for a holiday dessert that looks fancy with zero oven time.

Recipe Overview

This no bake cheesecake stacks three easy layers:

• Topping: Toasted pecans in a quick caramel that’s poured on just before serving.
  Make it the day before, then add the topping when you’re ready to slice.
• Crust: Crushed pecan shortbread cookies mixed with butter.
• Filling: Smooth cream cheese, brown sugar, sour cream, vanilla, and whipped topping.

Ingredients You’ll Need

Crust:

• Pecan shortbread cookies – or use another cookie that has a firm crumble, like ginger bread cookies, shortbread cookies, Nilla wafers, or graham crackers. For a gluten-free option, use GF cookies.
• Salted butter – unsalted works too; just add a pinch of salt

Filling:

• Cream cheese, Use full-fat cream cheese, softened to room temperature, for a smooth, lump-free filling with the creamiest texture.
• Dark brown sugar – can be swapped for light brown or granulated sugar (flavor will be slightly less rich)
• Sour cream – full fat plain Greek yogurt also works well
• Vanilla extract
• Whipped topping – use store-bought Cool Whip or homemade whipped cream

Pecan topping:

• Pecans, roughly chopped
• Salted butter
• Dark brown sugar
• Nutmeg
• Half and half – whole milk or heavy cream can be used instead

Optional Topping Ideas:

• Fresh fruit (berries, banana slices, or orange segments)
• Caramel sauce or hot fudge drizzle
• Cherry pie filling
• Chopped candy bars or mini Reese’s
• A swirl of Nutella

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

How to Make Pecan Pie Cheesecake

1. Make the crust: Crush the cookies in a food processor. Add melted butter and pulse until you get a wet, sandy crumb. Press into the bottom of a 9-inch springform pan and chill for 10–15 minutes.
2. Mix the filling: In a large bowl, beat cream cheese and brown sugar with an electric mixer until light and fluffy. Mix in sour cream and vanilla until smooth. Fold in whipped topping and spread over the chilled crust. Refrigerate for at least 4 hours or overnight.
3. Toast the pecans: Heat a skillet over medium and toast chopped pecans for 3–5 minutes, stirring often, until fragrant and golden. Remove from pan and set aside.
4. Cook the Carmel: In the same skillet, melt butter over low heat. Stir in brown sugar and nutmeg. Cook until bubbling, then remove from heat. Whisk in half and half until smooth and creamy.
5. Finish and serve: Add the toasted pecans to the topping mixture and stir to combine. Let cool to room temperature (don’t refrigerate), then pour over the cheesecake just before serving. Enjoy!

How to Store No-Bake Pecan Pie Cheesecake

• Store: Keep the cheesecake covered in the refrigerator for 3–5 days. Store the pecan topping in an airtight container separately, at room temperature for 1–2 days, or in the fridge if longer.
• Reheat topping: Warm the pecan topping in the microwave in 30-second intervals, stirring in between, until it’s pourable again.
• Freeze: Wrap the cheesecake (without the topping) tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight before adding the pecan topping and serving.

More No-Bake Cheesecake recipes You’ll Love

• Reese’s No-Bake Cheesecake – a rich peanut butter and chocolate dessert dream
• Cookie Dough Cheesecake – packed with edible cookie dough bites for extra fun
• No-Bake Cheesecake Balls – perfect bite-sized treats for any occasion
• Orange Creamsicle Cheesecake – bright, citrusy, and refreshingly creamy

If you’ve tried this No Bake Pecan Pie Cheesecake Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.