If you’ve ever wished for the comfort of a classic pecan pie and the creamy richness of cheesecake—without turning on your oven or straying from your low-carb lifestyle—this No-Bake Keto Pecan Pie Cheesecake is your sweet spot! It’s a stunning blend of nutty, maple-like pecan topping crowning a velvety cheesecake layer, all on a press-in almond flour crust. This fuss-free recipe is here to deliver holiday-worthy flavor with a keto-friendly twist, all while saving you time and kitchen stress.

No-Bake Keto Pecan Pie Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about No-Bake Keto Pecan Pie Cheesecake is just how approachable the ingredients are, yet each one plays an important role. From providing that classic, toasty base to securing creamy decadence and sweet, crunchy perfection, here’s what you need—and why you’ll love using it.

Almond flour: Brings out a buttery, slightly nutty flavor in the crust without the carbs of regular flour.
Powdered erythritol: Adds sweetness without the sugar spike; choose powdered for a smooth, grit-free texture.
Unsalted butter (melted): Binds the crust and deepens the richness—go for real, grass-fed butter if you can.
Cinnamon: Elevates the crust with a warm, familiar aroma reminiscent of classic pecan pie.
Cream cheese (softened): The heart of your cheesecake layer—ensure it’s fully softened so your filling will be velvety and lump-free.
Vanilla extract: Enhances both the cheesecake and topping with cozy, bakery-style notes.
Heavy whipping cream: Folds into the filling to create a fluffy, luxurious texture.
Chopped pecans: The hero of the topping; toast them lightly for even deeper flavor if desired.
Butter (for the topping): Draws out the pecan’s natural oils and builds a luscious, glossy sauce.
Brown sugar substitute: Offers that essential molasses-like note for true pecan pie taste, minus the carbs—brown erythritol or allulose work beautifully.
Pinch of salt: Just enough to balance sweetness and bring the pecan topping to life.

How to Make No-Bake Keto Pecan Pie Cheesecake

Step 1: Make the Almond Flour Crust

Start by combining the almond flour, powdered erythritol, melted butter, and cinnamon in a mixing bowl. Stir until the mixture forms a crumbly dough that holds when pressed. Using clean hands or the flat bottom of a measuring cup, press this mixture evenly into the base of an 8-inch springform pan lined with parchment. This becomes the foundation for our No-Bake Keto Pecan Pie Cheesecake, providing a subtly sweet, nutty bite with just the right amount of crunch.

Step 2: Prepare the Creamy Cheesecake Layer

In a clean bowl, beat the softened cream cheese until completely smooth—no lumps in sight! Gradually add the powdered erythritol and vanilla extract, and continue mixing. Pour in the heavy whipping cream, then beat the mixture until it’s fluffy and well-combined. Spread this luscious filling over the almond crust, smoothing out the top with a spatula for a neat, bakery-style look.

Step 3: Chill the Cheesecake

Patience pays off here! Cover the pan with plastic wrap and place it in the fridge for at least four hours. This chilling stage allows the filling to firm up, and the flavors to meld together. For best results, let the No-Bake Keto Pecan Pie Cheesecake sit overnight—the texture becomes even dreamier and more set.

Step 4: Make the Pecan Pie Topping

In a small saucepan, melt the butter over medium heat. Stir in the brown sugar substitute and let the mixture gently simmer for 2 to 3 minutes; it should thicken slightly and become glossy. Take the pan off the heat and stir in the chopped pecans, vanilla extract, and that crucial pinch of salt. Let it cool just a bit—you want it pourable but not so hot that it melts your chilled cheesecake.

Step 5: Assemble and Finish

Once your cheesecake is thoroughly chilled, spoon the pecan topping evenly across the top. Gently spread it so every slice gets a glorious pecan crown. Return to the fridge until you’re ready to serve. The result is a No-Bake Keto Pecan Pie Cheesecake that delivers big on flavor and looks like it came straight from a fancy bakery.

How to Serve No-Bake Keto Pecan Pie Cheesecake

Garnishes

Give your cheesecake a little extra love with a handful of toasted pecan halves or a dusting of cinnamon over the pecan layer. If you’re feeling festive, a drizzle of sugar-free caramel or a dollop of whipped cream is the perfect finishing touch—it’s all about adding visual flair and a pop of indulgence!

Side Dishes

Pair your No-Bake Keto Pecan Pie Cheesecake with a mug of rich, dark coffee or a cup of unsweetened almond milk for a simple, satisfying match. For special occasions, fresh berries or a crisp, tart fruit salad can offer a lovely contrast, balancing the decadent cheesecake with something light and refreshing.

Creative Ways to Present

Individual mini cheesecakes made in muffin tins look adorable at parties, while parfait glasses layered with the crust, filling, and pecan topping add a modern touch. For holidays, consider a sprinkle of edible gold dust or sugar-free chocolate shavings for that wow factor—this recipe is flexible and deserves to shine!

Make Ahead and Storage

Storing Leftovers

Store any leftover No-Bake Keto Pecan Pie Cheesecake covered in the refrigerator. Because the ingredients are fresh and the topping contains real butter, it’ll keep best for up to 4 days. Simply slice and serve straight from the fridge for an effortlessly luscious treat.

Freezing

You can absolutely freeze this cheesecake for longer storage. Wrap individual slices or the entire (uncut) cheesecake tightly in plastic wrap, then a layer of foil. Thaw overnight in the fridge before serving—this helps retain the creamy texture and keeps the pecan topping in great shape.

Reheating

Since this cheesecake is meant to be enjoyed cold, there’s no need to reheat it. If you do freeze and thaw, allow the slices to come up to fridge temperature so the filling and topping settle back into just the right consistency.

FAQs

Is this dessert truly keto-friendly?

Absolutely! The No-Bake Keto Pecan Pie Cheesecake is crafted using almond flour and keto-approved sweeteners, keeping net carbs very low without missing out on any flavor or richness.

Can I make this recipe dairy-free?

For a dairy-free version, use a lactose-free or plant-based cream cheese and swap in coconut cream for the heavy whipping cream. Use vegan butter in both the crust and the topping. The texture may vary but you’ll stay close to the original flavors.

Can I use other nuts in the topping?

Definitely! While classic pecan pie flavor is the star, toasted walnuts or chopped hazelnuts also work well. Just keep portion sizes similar for best results and even topping coverage.

What’s the best way to slice this cheesecake cleanly?

Dip a sharp knife into hot water, dry it off, and make each cut with a clean swipe—wiping the blade between slices helps you get those perfect bakery-style triangles.

How far ahead can I make No-Bake Keto Pecan Pie Cheesecake?

This dessert is perfect for prepping in advance! You can assemble it up to two days before your event. Wait to add the pecan topping until closer to serving, so it stays glossy and crunchy.

Final Thoughts

If you’re hunting for a make-ahead treat that feels both indulgent and wholesome, give this No-Bake Keto Pecan Pie Cheesecake a spot at your next gathering—or enjoy it as a solo celebration on a cozy night in. I promise, each slice is a sweet sign that keto desserts truly can be irresistible. Don’t wait to taste this simple but unforgettable favorite!

No-Bake Keto Pecan Pie Cheesecake Recipe

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4.5 from 12 reviews

Author: admin
Total Time: 4 hours 25 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in the rich, creamy goodness of this No-Bake Keto Pecan Pie Cheesecake. A luscious, low-carb dessert that combines the flavors of pecan pie with a smooth cheesecake layer, all without the guilt of traditional sugary treats.

Ingredients

Scale

For the crust:

1½ cups almond flour
¼ cup powdered erythritol
¼ cup unsalted butter (melted)
½ teaspoon cinnamon

For the cheesecake layer:

16 oz cream cheese (softened)
½ cup powdered erythritol
1 teaspoon vanilla extract
½ cup heavy whipping cream

For the pecan topping:

½ cup chopped pecans
¼ cup butter
¼ cup brown sugar substitute (like brown erythritol or allulose)
1 teaspoon vanilla extract
pinch of salt

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Instructions

Prepare the crust: In a mixing bowl, combine almond flour, powdered erythritol, melted butter, and cinnamon. Press the mixture into the bottom of a greased 8-inch springform pan.
Create the cheesecake layer: Beat softened cream cheese until smooth. Add erythritol, vanilla extract, and heavy cream. Spread over crust and chill.
Make the pecan topping: Melt butter, add sugar substitute, pecans, vanilla, and salt. Spoon over chilled cheesecake.