If you’re craving something decadent, creamy, and irresistibly delicious, this Pecan Pie No-Bake Frozen Cheesecake is the answer! Imagine the rich, sweet flavor of classic pecan pie with a cheesecake’s cool, creamy texture — all without the need for baking! It’s the perfect dessert for any occasion, whether hosting a holiday dinner, family gathering, or just indulging in a sweet treat.

Unleash Your Creativity with Pecan Pie No-Bake Frozen Cheesecake. Are you ready to elevate your dessert game with a delightful twist on two classic favorites? Imagine the rich flavors of pecan pie and the creamy deliciousness of cheesecake coming together in one irresistible creation. Get ready to impress your loved ones with a Pecan Pie No-Bake Frozen Cheesecake that will take your baking skills to a whole new level.

How to Make Pecan Pie No-Bake Frozen Cheesecake

In this article, we will guide you through the steps of gathering your ingredients, preparing the pecan crust, layering the cheesecake filling, adding the pecan pie topping, and freezing and serving your masterpiece. Whether you’re aiming to create the ultimate holiday dessert or simply craving a sweet treat that combines two beloved desserts, this recipe has got you covered. Get ready to unleash your creativity in the kitchen and leave everyone begging for more with these seven layers of heaven.

LAYER #1 OF THE NO-BAKE PECAN PIE CHEESECAKE- THE CRUST-the full printable recipe is below in the recipe card

1¾ cups graham cracker crumbs
¼ cup light brown sugar
1/3 cup unsalted butter, melted

LAYER #2 OF THE NO-BAKE PECAN PIE CHEESECAKE- THE PECAN PIE FILLING

1½ cups pecans, chopped
2/3 cup dark brown sugar, firmly packed
2/3 cup light corn syrup
1/3 cup unsalted butter, sliced
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon kosher salt

LAYER #3 OF THE NO-BAKE FROZEN CHEESECAKE- THE VANILLA CHEESECAKE FILLING

3 (8 ounce) blocks cream cheese, room temperature
1½ cups powdered sugar
2 teaspoons vanilla extract
2 cups heavy whipping cream, divided
1 teaspoon vanilla extract
1 cup powdered sugar

LAYER #4 OF THE NO-BAKE PECAN PIE CHEESECAKE-DULE DE LECHE OR CARAMEL

1 (13.4 ounces) can of Dulce de Leche
¼ cup heavy cream

LAYER #5 OF THE FREEZER CHEESECAKE-WHIPPED CREAM

Use the remaining whipped cream from the vanilla cheesecake

LAYER #6 OF THE FROZEN CHEESECAKE- CANDIED PECANS

2/3 cup pecan halves (about 30)
2 tablespoons water
2 tablespoons granulated sugar

LAYER #7 OF THE PECAN PIE NO-BAKE CHEESECAKE- CARAMEL DRIZZLE

Use the remaining caramel from the caramel layer

REFER TO THE RECIPE CARD FOR HOW TO MAKE THE DIFFERENT LAYERS AND HOW TO PUT ALL THE LAYERS TOGETHER PRINTABLE INSTURCTIONS

How to Freeze Your No-Bake Cheesecake

Once your cheesecake has been completely assembled, place it in a freezer-safe container with a tight-fitting lid. The FROZEN NO-BAKE PECAN PIE CHEESECAKE is complete and ready to be served fresh from the freezer. It will stay fresh in the freezer for up to three months. I DO NOT RECOMMEND DEFROSTING THIS CHEESECAKE BEFORE SERVING.

HOW TO SAFELY TRANSPORT YOUR FROZEN PECAN PIE CHEESECAKE

I DON’T RECOMMEND taking your cheesecake on a road trip. But you can take it to a house in the same town. I feel I should note that nothing bad will happen if the cheesecake defrosts as long as it stays at a food-safe temperature. It is recommended that dairy-based foods be left out at room temperature for no longer than 2 hours. WHAT WILL HAPPEN is your cheesecake will become too soft and slowly start to droop and lose its structure. For your cheesecake to be at its best, it should be served frozen.

How to Make the Perfect Homemade Whipped Cream

Making your own whipped cream is a lot easier than you might think, and it tastes so much better than the store-bought version that comes in a tub.

Place a mixing bowl and whisk attachment in the freezer for 15 minutes. Add the heavy cream, vanilla, and sugar to the cold bowl. Start on low until the cream starts to thicken (making sure to scrape down the sides). Once the cream starts to thicken, turn the mixer on high. Whip until stiff peaks form. DO NOT OVERBEAT.

WHY IT’S IMPORTANT THAT WE DON’T OVERBEAT HEAVY CREAM

Your cream can become grainy and separated. If this happens, STOP BEATING, add a few tablespoons of fresh cream, and whisk it in by hand (this only works if the cream hasn’t started separating and forming small lumps of butter).
You’ve made butter instead of whipped cream! If you’ve gone this far, you might as well start over.

HOW TO TRANSFORM THIS DELICIOUS HOLIDAY DESSERT INTO A SEMI-HOMEMADE DESSERT

You can make all the layers from scratch (which I highly recommend) or pick and choose. You can use store-bought products or homemade ingredients. Below are some suggestions for using store-bought products.

LAYER #1 GRAMHAM CRACKER CRUST: Unfortunately, I DO NOT recommend using a pre-made graham cracker crust. This is a tall cheesecake and requires a springform pan.
LAYER #2 PECAN PIE FILLING: You can purchase a jar of pecan pie filling, although I don’t know why you would. Making homemade pecan pie filling is super easy, but if you find yourself in a time crunch, there are some store-bought options available.
LAYER #3 NO-BAKE VANILLA CHEESECAKE: Again, this filling is not as good as the homemade version. I recommend using two (24.3 ounces) tubs of the Philadelphia Cheesecake No-Bake Filling.
LAYER #4 DULCE DE LECHE: This is already a store-bought one with a little heavy cream added.
LAYER #5 WHIPPED CREAM: You’ll need 3 cups of defrosted Cool Whip Frozen Topping
LAYER #6 TOASTED CANDIED PECANS: Private Selection-Praline Pecans found at Walmart
LAYER #7 DULCE DE LECHE DRIZZLE: Already store-bought

The Ultimate Holiday Dessert-Two Favorite Desserts in One

For those who can never decide between pecan pie and cheesecake, the pecan pie no-bake frozen cheesecake offers the perfect solution. By combining the rich, nutty flavors of pecan pie with the creamy, indulgent texture of cheesecake, this dessert delivers the best of both worlds in every bite. Imagine the sweet, gooey caramelized pecans of a traditional pecan pie mingling with the smooth, luscious filling of a classic cheesecake. It’s a match made in dessert heaven that is sure to impress your guests and leave them craving more. By serving this delightful creation at your next gathering, you’ll be offering a delicious twist on two timeless desserts that are guaranteed to be a crowd-pleaser.

MORE PECAN PIE DESSERT RECIPES

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Trust me, it’s a crowd-pleaser. Whether you serve it for Thanksgiving, Christmas, or just a cozy evening with friends, this frozen cheesecake is the perfect way to combine two favorite desserts into one dreamy creation. Give it a try — your taste buds will thank you!💗Sheryl

Pecan Pie No Bake Frozen Cheesecake

Yield: One 9-inch Cheesecake

Ingredients

For the Graham Cracker Crust:

1¾ cups graham cracker crumbs
¼ cup light brown sugar
1/3 cup unsalted butter, melted

For the Pecan Pie Filling:

1½ cups pecans, chopped
2/3 cup dark brown sugar, firmly packed
2/3 cup light corn syrup
1/3 cup unsalted butter, sliced
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon kosher salt

For the No Bake Cheesecake Filling:

3 (8 ounce) blocks cream cheese, room temperature
1½ cups powdered sugar
2 teaspoons vanilla extract
2 cups heavy whipping cream, divided
1 teaspoon vanilla extract
1 cup powdered sugar

For the Toppings:

1 (13.4 ounce) can Dulce de Leche
¼ cup heavy cream
2/3 cup pecan halves (about 30)
2 tablespoons water
2 tablespoons granulated sugar

Instructions

For the Candied Pecans:

Add the pecans to a medium-high skillet, and occasionally stir and toast them. You'll know they're done when you can smell them. Keep a close watch; you don't want them to burn.
Turn off the heat and add the sugar and water. Stir until combined. Keep stirring. Turn the heat back on once the pan has cooled to finish cooking. Cook until the syrup thickens, the pecans are fully coated, and most of the moisture is absorbed.
Transfer to a piece of parchment paper to cool. NOTE: Using a utensil, separate pecans.

For the Graham Cracker Crust:

To a 9-inch springform pan, lightly grease the bottom and sides.
Mix the graham cracker crumbs, brown sugar, and melted butter in a medium bowl. Stir until combined.
Pour the crust mixture into the prepared pan. Press up the sides at least 1 inch and evenly press the bottom. Set aside.

For the Pecan Pie Filling:

Add the pecans, dark brown sugar, light corn syrup, butter, granulated sugar, and eggs in a medium saucepan.
Stir together before adding the pot to the stovetop.
Bring pecan mixture to a boil over medium-high heat, stirring frequently.
Reduce heat to medium-low and simmer, stirring constantly until thickened (about 6-8 minutes).
Take the pecan mixture off the heat and stir in the vanilla and salt.
Transfer the mixture to a bowl and refrigerate until cool (about 20 minutes), stirring a few times.
Once the pie filling has cooled and thickened, spoon onto the graham cracker crust and carefully spread.

For the Vanilla No Bake Cheesecake Filling:

Add the heavy cream, vanilla, and powdered sugar to a cold, large mixing bowl fitted with a whisk attachment.
Start the mixer on low until the cream starts to thicken (stopping to scrape down the sides). Once the cream starts to thicken, turn the mixer to high.
Whip until stiff peaks form.
Cover and place in the refrigerator until ready to use.
Add the cream cheese to a large mixing bowl. Beat until there are no lumps, and the cream cheese is smooth and fluffy.
Add the powdered sugar and vanilla and whip until combined.
Fold in the whipped cream, 1 cup at a time, for a total of 3 cups. TIP: Reserve the remaining whipped cream for the topping. Cover and refrigerate until ready to use.
Spoon cheesecake filling over the pecan pie filling and evenly spread.
Refrigerate at least 4 hours, preferably overnight.
Once the cheesecake has been set, release the sides of the pan.

For the Caramel Topping:

Spoon Dulce de Leche into a small pan.
On medium-low, heat the caramel (DO NOT BOIL).
Once the caramel is heated through, add the heavy cream. Stir to combine.
Transfer caramel to a bowl to cool for 10 minutes.
Carefully pour caramel into the center of the cheesecake. Using an offset spatula, evenly spread the caramel to the edge but not over the edge. NOTE: I USED ABOUT ¾
CUP. Reserve the remaining caramel for the drizzle.

Remaining Whipped Cream:

Smooth the remaining whipped cream over the caramel layer.

Candied Pecan Layer:

Chop pecans and sprinkle on top of the whipped cream layer.

Reserved Caramel:

When you're ready for this step, the caramel will most likely be cooled.
Transfer the leftover caramel back to the small saucepan, heat it (or microwave for 30 seconds), and then transfer the heated caramel to a squeeze bottle.
Add a caramel drizzle over the top of the pecans.

COVER AND FREEZE FOR 6 HOURS OR IDEALLY OVERNIGHT. SERVE FROZEN

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Frozen No-Bake Pecan Pie Cheesecake