no-bake pecan pie cheesecake

No-Bake Pecan Pie Cheesecake

A decadent holiday delicacy!

This delicious no-bake pecan pie cheesecake is all you need when your oven is crowded during the holidays! While the buttery base beautifully complements the creamy, velvety cream cheese filling, those ooey-gooey crunchy pecans send this decadent dessert over the top!

The little bonuses we all love? It’s 100% no-bake, a crowd-pleaser, AND you can whip it up in under 30 minutes! There is no baking for an hour, no water bath, and certainly no worries whether it’s all jiggle-jiggly! All you need to do is mix, spread, and chill! Y’all, THIS IS the dessert to serve at your next holiday party!

no-bake pecan pie cheese cake

Easy-Peasy Ingredients!

Graham Cracker Crust

You guys! It doesn’t get easier than a graham cracker base! Grind your favorite graham cracker sheets, add some cinnamon and brown sugar, and mix in melted butter for a buttery delicacy!

Cheesecake Filling

I love how creamy, smooth, and velvety this filling turned out! It’s vital to use room-temperature cream cheese and sour cream, but it’s of the utmost importance to use cold heavy whipping cream. I also used powdered sugar, vanilla extract, and a bit of lemon juice to offset the flavor of this filling.

Pecan Pie Topping

This no-bake pecan pie topping is seriously EVERYTHING! It is prepared in 5 minutes and adds flavor and texture to this cheesecake! Melt some butter with brown sugar over low heat and add heavy whipping cream, salt, cinnamon, and pecans. Next, remove from the heat and stir in vanilla extract until it’s all coated. Et voilà!

Pecan Pie Cheesecake – a Holiday Delicacy!

Trust me; you will want to add this to your dinner table this holiday season! Because who doesn’t love pecan pies, and who doesn’t fancy a creamy, decadent cheesecake? Combine them both to make the most delicious dessert of all! Bon appétit!

no-bake pecan pie cheesecake

No-Bake Pecan Pie Cheesecake

Laila Benjelloun Bailey
This delicious no-bake pecan pie cheesecake is all you need when your oven is crowded during the holidays! While the buttery base beautifully complements the creamy, velvety cheesecake filling, those ooey-gooey crunchy pecans send this decadent dessert over the top!
5 from 1 vote
Prep Time 30 minutes
Cook Time 5 minutes
Inactive Time 6 hours
Total Time 6 hours 35 minutes
Course Dessert
Cuisine American
Servings 12 people


  • 9" Springform pan
  • Food processor
  • Rubber spatula


Graham Cracker Base

  • 2 cups graham cracker crumbs (the equivalent of 16 sheets, or 64 crackers)
  • 2 Tbsp light brown sugar
  • 1/4 tsp ground cinnamon (optional)
  • 6 Tbsp Unsalted butter, melted

Cream Cheese Filling

  • 16 oz cream cheese, room temperature
  • 1/4 cup sour cream, room temperature
  • 3/4 cup confectioners' sugar
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 – 1/2 cups heavy whipping cream, cold

Pecan Pie Topping

  • 6 Tbsp unsalted butter
  • 1/4 cup light brown sugar
  • 1/3 cup heavy cream
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • a pinch of salt
  • 1 – 1/2 cup whole pecans


Making the Graham Cracker Base

  • Crush the graham cracker sheets in a food processor until finely ground into crumbs; it should yield 2 cups of graham cracker crumbs. Combine the graham cracker crumbs with cinnamon, brown sugar, and melted butter in a small bowl. Mix with a fork until the texture resembles wet sand.
  • Carefully spoon the crust mixture into a springform pan. Using a wine cork or the back of a spoon, tightly press the crust into the bottom of the pan. Next, freeze your crust base for 15 minutes as you prepare the filling.

Making the Cream Cheese Filling

  • Using a stand or electric hand mixer, whip the cold heavy cream on medium-high for 4-5 minutes or until stiff peaks are reached. Set it aside.
  • Beat the room-temperature cream cheese with powdered sugar until soft and creamy. Add the lemon juice, sour cream, and vanilla extract. Beat until it’s all combined and there are no chunks of cream cheese. Next, gently beat in the whipped cream on a low setting for 30-45 seconds. Please do not overbeat; if the whipped cream is still not combined after 45 seconds, gently fold it using a rubber spatula.
  • Spread the whole filling over the frozen graham crackers and smooth it using the spatula. Cover with a cling film and refrigerate your cheesecake overnight. You may also refrigerate it for 6-8 hours or up to 24 hours before serving.

Preparing the Pecan Pie Topping

  • Melt the butter and brown sugar in a saucepan over low heat until bubbling (about 2 minutes). Add the heavy cream, cinnamon, salt, and pecans using a rubber spatula, and fold them until completely coated. Remove the pan from the heat and add in the vanilla extract. Stir the mixture until it’s all combined, and allow it to cool to room temperature before scraping it over the cheesecake (10-15 minutes).
  • You make the pecan topping up to one hour ahead of time. Remove the cheesecake from the springform pan and spread the cooled pecan topping over the top. For clean cuts, rinse your knife with warm water and wipe it with a paper towel between slices. Store the cake in the fridge, covered, for up to 5 days.
Keyword nobake cheesecake, nobake pecan pie, nobake pecan pie cheese, pecan pie cheesecake

Looking for more holiday desserts? Check this delicious Carrot Bundt Cake out!
Carrot Bundt Cake with Cream Cheese Frosting
This scrumptious mega-moist treat has the right amount of autumnal spices, a decadent vanilla cream cheese frosting, and crunchy toasted pecans scattered over the top! Oh. My. Cakeness!
Check out this recipe
Carrot Bundt Cake

Did you make this pecan pie cheesecake? Tag @petitapron on Instagram so we can find you!

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