Easy No Bake Pecan Pie Cheesecake
This is the perfect pecan cheesecake to make ahead, freeing up oven space while still impressing guests with its irresistible texture and flavor.
Indulgent, creamy, and layered with rich, buttery pecan topping, this no bake pecan pie cheesecake is a simple yet cozy dessert.
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I love holiday dinners, but let’s be honest–it can get a little chaotic if you’re the one prepping a lot of the food.
Between cooking the turkey or ham, sides, and all the last-minute prep, the oven is in high demand for days.
That’s why I often skip making traditional pies and go for easier options that don’t require any baking at all.
This no bake pecan pie cheesecake is one of my favorite desserts for Thanksgiving or Christmas.
It’s rich, creamy, and that pecan topping gives it just the right amount of indulgence.
The best part? I can make it ahead of time and tuck it in the fridge, freeing up oven space (and my sanity!).
Almost everyone seems to love a good pecan cheesecake, and the serving dish is usually left empty.
And if you’ve got picky little ones who might turn their noses up at nuts, or relatives with nut allergies, I’ve got a backup plan. These no bake pumpkin oatmeal cookies are always a hit with the kids.
If you’re looking for a make ahead pecan pie cheesecake that’s perfect for family gatherings, this one’s for you.
It’s a simple but show-stopping no bake dessert for Thanksgiving or Christmas (or any time of year!) that saves time without sacrificing flavor.
Dessert doesn’t have to be stressful, especially during the holidays. With a few simple recipes, you can spend less time in the kitchen and more time soaking up time with friends and family!
More No Bake Desserts For Holidays:
Easy Pecan Desserts for Holidays
Pecans have a way of stealing the show when it comes to holiday baking, and there’s just something about their buttery, slightly sweet crunch that makes them perfect for celebratory desserts.
It’s no wonder they show up in everything from classic pies to more creative treats.
Around Thanksgiving, pecans are a staple in many Southern kitchens (mine included!), and they add just the right texture and flavor to everything they touch.
If you’re looking to branch out beyond pie, try these Instant Pot pecan pie cheesecake bites or this indulgent pecan upside down cake (it’s made with a cake mix!)—both are crowd-pleasers that celebrate pecans in all their glory.
You might also like this cozy Southern pecan bread or easy pecan cobbler made with Bisquick–both of which are amazing served warm with a scoop of ice cream.
How to Make No Bake Pecan Cheesecake
It’s really easy to make this no-bake pie.
Ingredients You’ll Need
- Graham Cracker Crust
- Cream Cheese
- Brown Sugar
- Vanilla Extract
- Cool Whip
- Light Corn Syrup
- Unsalted Butter
- Heavy Whipping Cream
- Chopped Pecans
How to Make It:
Find the full printable recipe available below
Blend the cheesecake. First, you’ll combine cream cheese, brown sugar, and vanilla extract. Beat together until smooth.
Prepare the filling. Next, you’ll add Cool Whip, 1/2 cup at a time, mixing after each addition just until combined.
Spread the creamy filling into a store-bought graham cracker crust. Pop it into the refrigerator while you prepare the pecan pie topping.
Prepare the pecan topping. Next, you’ll combining butter and brown sugar in a small saucepan over medium heat, stirring to combine as the butter melts.
Continue cooking for about 2 minutes, letting the brown sugar dissolve completely.
Remove from heat and stir in the heavy whipping cream and vanilla extract.
Add the pecans. Next, you’ll stir in the pecans.
Let the topping cool slightly in the pan for about 3-5 minutes, then remove the pie from the refrigerator and pour the topping over it.
Chill and serve. Last, you’ll cover the pie with the plastic lid it came with, then return to the fridge to chill for 6 hours (or overnight) before serving.
Notes and Adaptations
- Keep pie refrigerated until serving, then let it sit out for about 5 minutes before slicing.
- This cheesecake keeps well in the refrigerator for 3-5 days, so it’s a great make-ahead dessert.
- I prefer to use a store-bought graham cracker crust to keep life simple. You can make your own if you prefer!
Recommended Equipment
No Bake Pecan Pie Cheesecake
Ingredients
- 1 10-inch graham cracker crust storebought (this is a larger size crust)
- 16 oz cream cheese softened
- 3/4 cup brown sugar packed
- 1 teaspoon vanilla extract
- 8 oz Cool Whip whipped topping
For the Pecan Pie Topping
- 2 tablespoons light corn syrup
- 1/4 cup unsalted butter
- 1/2 cup brown sugar packed
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a handheld electric mixer), combine cream cheese, brown sugar, and vanilla extract. Beat together until smooth.
- With the mixer on low speed, add Cool Whip, 1/2 cup at a time, mixing after each addition just until combined.
- Spread filling into graham cracker crust. Transfer to the refrigerator while you prepare the pecan pie topping.
- Prepare pecan pie topping by combining butter and brown sugar in a small saucepan over medium heat, stirring to combine as the butter melts.
- Continue cooking for about 2 minutes, or until the brown sugar has dissolved completely.
- Remove from heat and stir in the heavy whipping cream and vanilla extract to combine. Stir in the pecans.
- Let the topping cool slightly in the pan for about 3-5 minutes, then remove the pie from the refrigerator and pour the topping over it.
- Cover the pie with the plastic lid it came with, then return to the fridge to chill for 6 hours (or overnight) before serving.
Notes
- Keep pie refrigerated until serving, then let it sit out for about 5 minutes before slicing.
- This cheesecake keeps well in the refrigerator for 3-5 days, so it’s a great make-ahead dessert.
Nutrition
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