No-Bake Pecan Pie Cheesecake
A rich and creamy no-bake pecan pie cheesecake layered in a graham cracker crust, topped with whipped cream, caramel, and toasted pecans.
8 Servings
Ingredients
- 8 oz cream cheese room temperature
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream whipped to stiff peaks (divided)
- 1 9-inch prepared graham cracker crust
- 1/4 cup pecan halves toasted and cooled
- 1/2 cup caramel sauce
Instructions
Prepare the cheesecake base:
- In a large mixing bowl, beat the cream cheese with an electric mixer until light, smooth, and fluffy. Scrape the sides and bottom of the bowl as needed to ensure even consistency.
Incorporate sugar and vanilla:
- Gradually add the powdered sugar and vanilla extract to the cream cheese mixture. Continue mixing until fully combined and silky in texture.
Fold in whipped cream:
- Gently fold in 1 cup of the whipped cream into the cream cheese mixture. Use a spatula and take care not to deflate the whipped cream, as this provides the light texture for the cheesecake filling.
Fill the crust:
- Transfer the cheesecake filling into the prepared graham cracker crust. Smooth the surface evenly with a spatula. Cover and place in the freezer for a minimum of 4 hours to set.
Add toppings before serving:
- Once firm, spread the remaining whipped cream on top of the cheesecake. Garnish with toasted pecan halves and drizzle with caramel sauce immediately before serving.
Notes
To prepare this cheesecake gluten-free, substitute the standard graham cracker crust with a certified gluten-free graham cracker crust or almond flour crust. Ensure that the caramel sauce used is also labeled gluten-free.