No Bake Pecan Pie Cheesecake

close up of pecan pie cheesecake slices

5 from 9 reviews

These easy no-bake pecan pie cheesecake bars are the one dessert you need at your table this Thanksgiving. With a crisp caramel and pecan topping, a tangy cheesecake filling and a spicy gingersnap crust, this recipe is every bit as delicious as it is a snap to make!



For the crust:

For the cheesecake:

For the pecan topping:


  1. In a food processor, blend gingersnap cookies until finely crushed. Measure out 2 1/2 cups into a bowl.
  2. Add the melted butter and stir until crumbs are evenly coated.
  3. Press crumbs into a parchment paper lined 8″x8″ square cake pan. Refrigerate.
  4. In the bowl of a stand mixer, beat the softened cream cheese until smooth, scraping down the sides as you go.
  5. Add the powdered sugar, cinnamon, nutmeg, cloves and vanilla. Continue beating until smooth.
  6. In a separate bowl, whip the heavy cream until stiff peaks form.
  7. Fold the whipped cream into the cream cheese mixture, gently folding until mostly lump free.
  8. Spread the filling over the prepared crust and refrigerate until firm (about 2-4 hours).
  9. In a saucepan, combine all of the ingredients for the pecan topping except the pecans.
  10. Bring to a gentle boil and then cook until a candy thermometer registers 235F.
  11. Once the mixture reaches 235F, remove it from the heat and stir in the chopped pecans.
  12. Let sit at room temperature until no longer hot, then pour over the cheesecake.
  13. Refrigerate until the pecan topping is firm (at least 1-2 hours).



Keywords: pecan pie cheesecake, no bake cheesecake, pecan cheesecake recipe