This No-Bake Keto Pecan Pie Cheesecake combines the best of two worlds: the rich, creamy texture of cheesecake and the warm, comforting flavors of pecan pie. It’s a keto-friendly, low-carb dessert that’s perfect for anyone on a sugar-free or low-carb diet, and it comes together effortlessly without needing to turn on your oven.
Why You’ll Love This Recipe
If you love pecan pie but want a low-carb alternative, this No-Bake Keto Pecan Pie Cheesecake is the perfect solution. The combination of creamy cheesecake with a nutty, caramel-like flavor from the pecans and sugar-free maple syrup creates a dessert that’s rich, decadent, and satisfying. It’s quick to prepare, requiring just a few simple ingredients, and it’s completely sugar-free and gluten-free, making it suitable for a variety of dietary preferences. The best part? It requires no baking, so you can have a delicious dessert ready in just a few hours.
Ingredients
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1 1/2 cups almond flour
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1/4 cup unsweetened cocoa powder
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1/4 cup melted butter
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1 tbsp sweetener of choice
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8 oz cream cheese, softened
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1/2 cup heavy cream
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1/2 cup chopped pecans
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1/4 cup sugar-free maple syrup
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Combine the almond flour, cocoa powder, melted butter, and sweetener in a mixing bowl. Stir until well combined to form the crust mixture.
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Press the mixture firmly into the bottom of a pie dish or a tart pan, forming an even layer.
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Place the pie dish in the fridge and chill for about 30 minutes to allow the crust to set.
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In a separate bowl, beat the softened cream cheese and heavy cream together until smooth and creamy.
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Fold in the chopped pecans and sugar-free maple syrup, stirring until fully combined.
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Pour the cream cheese filling over the chilled crust and smooth it into an even layer.
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Refrigerate the cheesecake for at least 3 hours or until it’s firm enough to slice.
Servings and Timing
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Prep Time: 15 minutes
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Cooking Time: 3 hours (chill time)
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Total Time: 3 hours 15 minutes
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Servings: 8
Variations
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Add extra flavor: For a more robust flavor, you can add a teaspoon of vanilla extract to the cheesecake filling.
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Nut-free option: Replace the pecans with unsweetened coconut flakes if you have nut allergies.
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Chocolate lovers: Drizzle sugar-free chocolate syrup over the top before serving for a chocolaty twist.
Storage/Reheating
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Storage: Keep any leftovers in an airtight container in the refrigerator for up to 4-5 days.
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Reheating: Since this is a no-bake cheesecake, there’s no need to reheat it. Serve it chilled straight from the fridge.
FAQs
1. Can I use a different sweetener for this recipe?
Yes, you can use any keto-friendly sweetener of your choice, such as erythritol, monk fruit, or stevia. Just adjust the quantity according to your sweetness preference.
2. How can I make the crust gluten-free?
The crust in this recipe is already gluten-free since it uses almond flour instead of traditional wheat flour.
3. Can I use a different type of nut for the cheesecake filling?
Absolutely! While pecans are the classic choice for pecan pie, you can use walnuts, almonds, or even macadamia nuts if you prefer.
4. How do I make this recipe dairy-free?
To make it dairy-free, substitute the cream cheese with a dairy-free cream cheese alternative and use coconut cream instead of heavy cream.
5. Can I freeze the cheesecake?
Yes, you can freeze this cheesecake! Just cover it tightly and freeze for up to 2 months. Let it thaw in the fridge before serving.
6. What can I use instead of heavy cream?
You can substitute the heavy cream with full-fat coconut milk for a dairy-free version, or use a low-carb heavy cream alternative if you prefer.
7. How do I know when the cheesecake is set and ready?
After refrigerating for 3 hours, the cheesecake should be firm enough to hold its shape when sliced. If it’s still too soft, let it chill a little longer.
8. Can I make this dessert ahead of time?
Yes! This no-bake cheesecake is perfect for preparing ahead of time. Make it the day before you need it and keep it refrigerated until you’re ready to serve.
9. Can I use a pre-made crust?
If you’re short on time, you can use a store-bought keto-friendly crust, but homemade almond flour crust will give you the best flavor and texture.
10. Is this recipe suitable for someone following a low-carb or keto diet?
Yes, this recipe is low-carb, keto-friendly, and sugar-free, making it a great option for those following a ketogenic lifestyle.
Conclusion
This No-Bake Keto Pecan Pie Cheesecake is the perfect dessert for anyone following a keto diet or looking for a delicious low-carb treat. With a rich, creamy filling and a nutty, sweet crust, it’s a dessert that’s sure to satisfy your cravings without derailing your diet. Best of all, it’s quick and easy to prepare, requiring no baking at all!
Print
No-Bake Keto Pecan Pie Cheesecake
This No-Bake Keto Pecan Pie Cheesecake combines the creamy richness of cheesecake with the warm, nutty flavors of pecan pie, all while being keto-friendly and low-carb. Easy to prepare with just a few simple ingredients, this sugar-free and gluten-free dessert is perfect for anyone following a keto or low-carb diet. No baking required—just chill and enjoy!
- Total Time: 3 hours 15 minutes
- Yield: 8 servings
Ingredients
1 1/2 cups almond flour
1/4 cup unsweetened cocoa powder
1/4 cup melted butter
1 tbsp sweetener of choice
8 oz cream cheese, softened
1/2 cup heavy cream
1/2 cup chopped pecans
1/4 cup sugar-free maple syrup
Instructions
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Combine almond flour, cocoa powder, melted butter, and sweetener in a mixing bowl. Stir until well combined to form the crust mixture.
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Press the mixture into the bottom of a pie dish or tart pan, forming an even layer.
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Place the pie dish in the fridge and chill for 30 minutes to set the crust.
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In a separate bowl, beat the softened cream cheese and heavy cream until smooth and creamy.
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Fold in chopped pecans and sugar-free maple syrup, stirring until fully combined.
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Pour the cream cheese filling over the chilled crust and smooth it out evenly.
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Refrigerate the cheesecake for at least 3 hours or until firm enough to slice.
Notes
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Extra Flavor: Add a teaspoon of vanilla extract to the cheesecake filling for enhanced flavor.
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Nut-Free Option: Swap pecans with unsweetened coconut flakes for a nut-free version.
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Chocolate Lovers: Drizzle sugar-free chocolate syrup on top before serving for an extra chocolaty twist.
- Prep Time: 15 minutes
- Cook Time: 3 hours (chill time)
- Category: No-Bake Desserts, Keto, Gluten-Free Desserts
- Method: No-Bake
- Cuisine: Keto, Low-Carb, American
- Diet: Gluten Free
