No-bake Pecan Cheesecake
This mouth-watering, No-bake Pecan Cheesecake is the ultimate fall dessert. It has a crunchy biscuit base, a creamy filling, and a sweet caramelized pecan topping. Serve at Thanksgiving and other special occasions.
Servings: 6 people
Equipment
- 7" springform tin
- mixing bowl
- Hand-held electric whisk
Ingredients
- 400 g Digestive biscuits
- 150 g unsalted butter melted
Filling
- 460 g of cream cheese room temperature
- 75 g of granulated sugar
- 245 ml of whipped cream room temperature
Caramelized Pecans
- 2 cups of pecans
- 6 tablespoon of unsalted butter
- ½ cup of brown sugar
- ⅓ cup of heavy cream
- a pinch of salt
Topping
- Whipped cream
- Caramel for serving
Instructions
- Add digestive biscuits to a food processor and blitz until they form a crumb-like texture.
- Stir the melted butter and crumbs together in a bowl until combined.
- Pour the crumb base into the springform tin. Press the crumbs evenly into the tin using a glass cup or spoon.
- Cover the biscuit base with plastic wrap and chill for 30 minutes while you prepare the filling and topping.
Caramelized pecans
- In a pot, melt butter and brown sugar, stirring until combined.
- Next, pour in heavy cream and stir well. Bring the mixture to a boil, then let it simmer and thicken for 5 minutes.
- Add pecans to the caramel and stir well.
Filling
- While the caramelized pecans cool, prepare the creamy filling. Whisk heavy cream in a bowl until stiff peaks form, then add cream cheese and whisk until combined.
- Smooth the creamy filling on top of the biscuit base until even.
- Add half of the caramelized pecans and gently flatten them. Add another layer of cream cheese filling on top of the caramelized pecans, smoothing it out. Add the final layer of caramelized pecans, gently flattening them.
- Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours.
- Once set, gently remove the tin and top the cheesecake with whipped cream and pecans.
- Serve this no-bake pecan cheesecake for dessert.
Notes
- Digestive Biscuits: The recipe uses digestive biscuits for the base, but graham crackers are a substitute.
- Topping: This cheesecake features caramelized pecans, whipped cream swirls, pecans, and caramel. Alternatively, you can use crushed pecans, Whipped White Chocolate Caramel Ganache, or skip the whipped cream.
- Filling: No-bake cheesecakes are egg-free since they're not baked. Ensure the filling is well-mixed to achieve the desired creamy texture.