No-Bake Pecan Pie Cheesecake

What is the best way to store leftover pecan pie cheesecake?

Just keep it refrigerated for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.

Make sure to cover the pan with plastic wrap or foil before refrigerating.

Can this pecan pie cheesecake be frozen?

I recommend freezing the cheesecake before the topping is added. Leave the cheesecake in the pan, cover with plastic wrap and then foil. Freeze for up to 3 months.

When serving, make the pecan pie topping fresh and add to the thawed cheesecake.

simple no bake cheesecake recipe

HOW DO YOU MAKE Pecan Pie No-Bake Cheesecake?

1. Spray a 7-inch springform pan lightly with cooking spray.

Crust

1. Process the gingersnap cookies in a food processor to fine crumbs.
2. Add the melted butter and process until combined and the mixture looks like wet sand.
3. Pour the crust mix into the prepared 7-inch springform pan and press down with your fingers into the bottom of the pan and about halfway up the sides.
4. Place in the freezer for 15 minutes while you prepare the filling.

Filling

1. In a large bowl, using an electric hand whisk, whisk the cream cheese until smooth and creamy
2. Add the sugar, allspice, salt, and vanilla and whisk till combined.
3. In another bowl, whisk the whipping cream until stiff peaks form.
4. With a spatula, fold the whipped cream into the cheesecake batter until completely combined,
5. Pour the batter into the prepared crust.
6. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.

Pecan Pie Topping

1. In a medium saucepan, heat the butter and brown sugar over medium heat until the butter and sugar are melted, careful not to burn the butter. Turn of the heat.
2. Add the heavy cream, light corn syrup, and vanilla and mix till combined.
3. Add in the pecans and mix to coat well.
4. Leave to cool. The mixture will thicken as it cools
5. When ready to serve, remove cheesecake from the pan and pour the pecan pie topping over the cooled cheesecake.

no bake cream cheese desserts

Can I use whipped topping instead of heavy whipping cream?

Actually, I don’t advise making that substitution. The whipped topping has stabilizers in it, which keep it from melting like a traditional whipped cream.

So when it is used in a no-bake cheesecake recipe like this one, it ends up yielding a cheesecake that is thick, with a marshmallow-like texture, instead of a creamy one.

Can graham cracker crumbs be used for the crust?

Of course. If you don’t want to use gingersnap cookies, you can use about 9 full graham crackers (the rectangle) instead. You can also substitute another cookie that has a firm crumble.

Can I use another topping?

Oh yes, of course! Adding other toppings like chocolate sauce, fresh fruit, plain caramel sauce, crushed cookies and so much more.

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.

Can I use fat-free cream cheese?

Cheesecake isn’t really considered diet food. It is rich and creamy because of the full fat that is in not only the cream cheese but also in the heavy cream.

Because of this, I don’t recommend using a low-fat or fat-free product to make this recipe.

Do I have to use a springform pan?

Well, yes and no. If you want a traditional round and tall cheesecake like you see here, then the answer is yes. Without being able to remove the sides of the pan like you do with a springform, you won’t be able to remove the cheesecake and keep it in slices.

However, if you want to make this in a 9×13 shallow pan, that would work too. When working with a more shallow pan and cutting into bars instead of slices, the cheesecake is easier to remove and serve.

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

Why is my filling lumpy?

The lumpy filling comes from the cream cheese being too cold. When you add the other dry and room-temperature ingredients to the cold cream cheese, it won’t blend and emulsify with the ingredients completely, leaving little lumps of cream cheese speckled throughout the filling.

Products I love when making pecan pie no-bake cheesecake…

This pecan pie cheesecake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a no-bake cheesecake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cheesecake recipe.

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