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best recipe for No-Bake Pecan Pie Cheesecake

No-Bake Pecan Pie Cheesecake

This easy to make No-Bake Pecan Pie Cheesecake is rich and decadent making it the perfect dessert for any holiday or occasion.
Course Dessert
Cuisine American
Keyword cheesecake, no-bake, pecan, pie
Prep Time 20 minutes
Cook Time 5 minutes
Cool 6 hours
Total Time 6 hours 25 minutes
Servings 8


Cheesecake Crust

  • 20 gingersnap cookies
  • ¼ cup butter melted

Cheesecake Filling

  • 16 oz cream cheese room temperature
  • 3/4 cup granulated sugar
  • ½ tsp allspice
  • ½ tsp salt
  • 1 tsp vanilla extract
  • ½ cup heavy cream

Pecan Pie Topping

  • ½ cup packed dark brown sugar
  • ¼ cup butter room temperature
  • ¼ cup heavy cream
  • ¼ cup light corn syrup
  • 1 tsp vanilla extract
  • 2 cups pecans quartered


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

To make the crust

  • Process the gingersnap cookies in a food processor to fine crumbs.
  • Add the melted butter and process until combined and the mixture looks like wet sand.
  • 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.
  • Place in the freezer for 15 minutes while you prepare the filling.

To make the filling

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

To make the Pecan Pie Topping

  • 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.
  • Add the heavy cream, light corn syrup, and vanilla and mix till combined.
  • Add in the pecans and mix to coat well.
  • Leave to cool. The mixture will thicken as it cools
  • When ready to serve, remove cheesecake from the pan and pour the pecan pie topping over the cooled cheesecake.