If you’re looking for a dessert that’s both indulgent and easy to make, look no further than this No-Bake Maple Pecan Cheesecake. With its creamy filling and crunchy pecan topping, this cheesecake is a delightful way to satisfy your sweet tooth without turning on the oven. Perfect for gatherings or a cozy night in, it’s a true crowd-pleaser.
Imagine sinking your fork into a slice of this rich cheesecake, where the flavors of maple and pecan blend seamlessly. The creamy texture, combined with the earthy crunch of pecans, creates a harmonious balance that will leave you wanting more. Plus, the no-bake aspect means you can whip it up in no time, making it ideal for last-minute desserts.
This No-Bake Maple Pecan Cheesecake not only looks stunning but also delivers a symphony of flavors that will impress your guests. Whether it’s a holiday celebration or a casual get-together, this cheesecake will be the star of the dessert table.
Delightful No-Bake Maple Pecan Cheesecake Recipe
This cheesecake features a creamy, velvety filling infused with maple flavor, all resting on a buttery graham cracker crust. It’s topped with caramelized pecans that add a delightful crunch and rich, nutty flavor, making each bite truly enjoyable.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ½ cup pure maple syrup
- 1 cup pecans, chopped
- ¼ cup brown sugar
- 1 tablespoon butter, for pecans
Instructions
- Prepare the Crust: In a bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Chill in the refrigerator while preparing the filling.
- Make the Filling: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined. In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Finally, fold in the maple syrup until fully incorporated.
- Assemble the Cheesecake: Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until set.
- Prepare the Pecan Topping: In a skillet, melt 1 tablespoon of butter over medium heat. Add chopped pecans and brown sugar, stirring until the pecans are caramelized and fragrant. Remove from heat and let cool slightly.
- Serve: Once the cheesecake is set, remove it from the springform pan and top with the caramelized pecans. Slice and enjoy this delightful No-Bake Maple Pecan Cheesecake!
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 350kcal
- Fat: 25g
- Protein: 4g
- Carbohydrates: 30g
