No Bake Keto Pecan Cheesecake [with Video] - Divalicious Recipes (2024)

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Gluten FreeEgg FreeLow CarbVegetarian

This no bake keto cheesecake with a keto pecan crust is light, creamy and topped with crunchy pecans in a caramel sauce. Cheesecake does not get better than this!

Toasting the pecans prior to making this low carb cheesecake is essential to bring out an extra flavor. I dry fry mine in a pan, but you could toast them in an oven too. Add butter to them if you like your pecans with a buttery taste.

No Bake Keto Pecan Cheesecake [with Video] - Divalicious Recipes (1)

The light creamy vanilla cheesecake is complimented by the caramel pecans and the buttery pecan base. This is a cheesecake that you will make again and again and would be perfect for the holidays too!

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I was having a Sunday in the kitchen and cooked many dishes but had no dessert. We were stuffed after our meal, but I was still restless in the kitchen and wanted to make something else for the next day. I wanted to do something with my low carb caramel sauce and ended up making this no bake keto pecan cheesecake. It was so easy to make and was assembled in less than 30 minutes.

Jump to:
  • INGREDIENTS
  • HOW TO MAKE NO BAKE PECAN CHEESECAKE
  • Storage
  • Low Carb Caramel Sauce
  • OTHER LOW CARB CHEESECAKES TO TRY!
  • Watch How To Make It
  • No Bake Keto Pecan Cheesecake

INGREDIENTS

Grab your bag of pecans and it's a start to making a great cheesecake.

No Bake Keto Pecan Cheesecake [with Video] - Divalicious Recipes (2)
  • Pecans - we toast them to bring out their flavor.
  • Low carb sweetener - brown monkfruit is our favorite but any other low carb sweetener can be used.
  • Cream cheese - use softened at room temperature to ensure that there are no lumps.
  • Heavy cream - or whipping cream
  • Keto Caramel Sauce - we use our own homemade recipe but store bought sugar free sauce could be use. Always check the labels for hidden sugars though.

HOW TO MAKE NO BAKE PECAN CHEESECAKE

As this cheesecake is a no bake cheesecake, it needs to firm in the fridge for a few hours, ideally overnight. It would make a great keto dessert to make ahead. I can confirm that it makes a great breakfast cheesecake too! We enjoyed a slice the next morning and it was devoured by the Chief Taster who is not normally the biggest fan of pecans.

No Bake Keto Pecan Cheesecake [with Video] - Divalicious Recipes (3)

Grind toasted pecans in a food processor.

No Bake Keto Pecan Cheesecake [with Video] - Divalicious Recipes (4)

Mix with butter and press into a bottom of an 8 inch cake tin.

No Bake Keto Pecan Cheesecake [with Video] - Divalicious Recipes (5)

Top with cheesecake mixture.

No Bake Keto Pecan Cheesecake [with Video] - Divalicious Recipes (6)

Scatter toasted pecans and drizzle with sugar free caramel sauce, then chill.

Storage

Store the pecan cheesecake in the fridge and it should last up to 5 days.

No Bake Keto Pecan Cheesecake [with Video] - Divalicious Recipes (7)

Low Carb Caramel Sauce

The recipe for the caramel sauce is here: https://divaliciousrecipes.com/easy-sugar-free-caramel-sauce/ . I use it for my no bake turtle cheesecake too!

No Bake Keto Pecan Cheesecake [with Video] - Divalicious Recipes (8)

OTHER LOW CARB CHEESECAKES TO TRY!

If you enjoy the flavor of pumpkin and pecan, try our keto pumpkin cheesecake bars.

No Bake Keto Pecan Cheesecake [with Video] - Divalicious Recipes (9)
No Bake Keto Pecan Cheesecake [with Video] - Divalicious Recipes (10)
No Bake Keto Pecan Cheesecake [with Video] - Divalicious Recipes (11)
No Bake Keto Pecan Cheesecake [with Video] - Divalicious Recipes (12)

Watch How To Make It

No Bake Keto Pecan Cheesecake [with Video] - Divalicious Recipes (13)

No Bake Keto Pecan Cheesecake

Angela Coleby

A light creamy cheesecake on a pecan base, topped with pecans in a caramel sauce.

4.67 from 9 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 0 minutes mins

Chilling time 3 hours hrs

Course Dessert

Cuisine American, gluten free

Servings 10 slices

Calories 406 kcal

Ingredients

BASE

  • 2 cups pecans
  • 6 tablespoons butter, unsalted
  • 1 teaspoon vanilla extract
  • ¼ cup monkfruit or other low carb sweetener

FILLING

  • 16 oz cream cheese softened at room temperature
  • 1 ¼ cup heavy cream
  • ¼ cup monkfruit or other low carb sweetener
  • 1 teaspoon vanilla

TOPPING

  • 1 ½ cups pecans
  • ¼ cup low carb caramel sauce
  • ½ teaspoon salt

Instructions

  • Toast the pecans by placing them in a heavy bottomed pan on a medium heat for about 5-8 minutes. Keep turning them so that they do not burn. Set aside to cool

BASE

  • Place the pecans in a food processor and blitz until the nuts are ground. Be careful not to over process as you will end up with pecan butter.

  • In a bowl, mix the ground pecans, butter, low carb sweetener and vanilla.

  • Line a spring-form 8-inch cake tin with parchment paper.

  • Spoon the base mixture into the cake tin and spread evenly, pressing down so the base is firm. Place in the fridge to firm whilst you make the filling

FILLING

  • Place the cream cheese in a bowl and whisk until smooth.

  • Add the low carb sweetener and vanilla and continue to whisk until the mixture is smooth, thick and creamy.

  • In another whisk the cream until thick. Fold into the cream cheese mixture.

  • Spoon the cream cheese mixture over the base evenly.

TOPPING

  • Mix the pecans with the caramel sauce and salt until the pecans are evenly covered.

  • Spoon the pecans on top of the cheesecake.

  • Place in the fridge to firm for at least 3 hours. Ideally overnight.

Video

Notes

Caramel Sauce Recipe: https://divaliciousrecipes.com/easy-sugar-free-caramel-sauce/

Nutrition

Serving: 1sliceCalories: 406kcalCarbohydrates: 5.9gProtein: 4gFat: 43gFiber: 3.7g

The information shown is an estimate provided by an online nutrition calculator.

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Reader Interactions

Comments

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  1. Bernadette

    More than doubled the sugar because it was not sweet enough. . Did not use caramel sauce I used a little cherry pie filling. Ty!

    Reply

  2. Jen

    Why isn't Irish cream whiskey added to this?

    Reply

    • Angela Coleby

      You could!

      Reply

  3. Monica

    Hello! Firstly, this was DELICIOUS. I took it to a Christmas work thing and almost didn’t get a piece. I was asked to share the recipe 3 times, which I happily texted the link for.

    However, it was a bit embarrassing when it just kind of oozed into a pile of cheesecake pudding instead of standing up like a cheesecake. I didn’t realize the cream needed to be whipped.

    It might be a good idea to change that in the recipe, so others don’t make my mistake. I read in the comments (afterward) that the instruction was in the video, which I couldn’t get to play.

    All in all, though, it was delish, and I will be attempting it again!

    Thanks!!

    Reply

    • Angela Coleby

      Delighted it was enjoyed by all! I've amended the recipe card to whisk the cream separately and fold in. Originally I whisked all the ingredients in a bowl and that worked for me but not everyone. Hope your 2nd attempt goes well!

      Reply

  4. Bonnie

    This cheesecake is phenomenal. I especially love the pecan crust it's even more flavorful than graham cracker crust. I didn't use a springform pan I ended up using a regular pie pan and I would suggest that an 8 inch pie pan is too small I used a 9-inch and filled it completely full.

    Reply

    • Angela Coleby

      Happy you enjoyed it!

      Reply

  5. Veda

    How long will this be good in the fridge?

    Reply

    • Angela Coleby

      Up to 5 days.

      Reply

  6. Lyn Francis

    Thanks so much for those answers! Very helpful!!
    I am now making home made cream cheese to go in some of your recipes.(Really that’s just very thick yoghurt with the whey dripped out for hours. I use a Cuisipro yoghurt cheese maker so I don’t have to bother with cheese cloth -available on EBay and Amazon, I think.) Cheesecake coming up soon! Unbaked is good as you don’t lose the probiotics from the yoghurt ! Another pig like, beached whale situation is predicted!
    Thanks,again Lyn

    Reply

    • Angela Coleby

      Love the idea of home made cream cheese!

      Reply

  7. Lyn Francis

    Dear Angela , can’t stop reading your recipes!
    Just eaton a fulsome lunch of crepes with spinach mixture, then lemon and xylitol. I feel like a large whale reclining on the lounge! You’re right ,they are filling! More mixture left for tomorrow’s lunch , hooray!
    If you have time , a couple of questions :I assume your tablespoon measure is 15 ml? I think in Oz it always used to be 20ml which would make a difference with coconut flour? Also , do you find some coconut flour is stronger tasting than others?
    Many thanks for all your incredible recipes and entertaining bloggy stuff!
    Blessings , Lyn

    Reply

    • Angela Coleby

      Thank you so much for your kind words Lyn! The tablespoon measure would be 15ml as my measurements are in par with the US/UK. And definitely yes to the taste of coconut flour brands. Some are stronger in coconut taste and cook differently too. I prefer Bob Mills as I've never had a cooking "oops" with that! Happy baking!

      Reply

  8. Moira Taylor

    I made 2 one coconut and the other pecan. They were so easy and fantastic. My first no bake Keto cheese cakes.
    I wish I could add a picture.

    Reply

    • Angela Coleby

      Delighted you enjoyed the recipes!

      Reply

  9. Amber

    Could you use walnuts instead of pecans? I’m allergic to pecans.

    Reply

  10. Caitlin

    Are you supposed to cover the leftovers with plastic wrap in the fridge?

    Reply

    • Angela Coleby

      Yes you can.

      Reply

  11. Cathy Junga

    This is really good!

    Reply

    • Angela Coleby

      Thank you!

      Reply

  12. Jennie

    Do you line the whole spring pan with parchment paper or just bottom

    Reply

    • Angela Coleby

      I line just the bottom. You could line the sides with parchment paper too.

      Reply

  13. Joene

    I didn’t watch the video so hadn’t whipped the cream before adding to the whipped cream cheese. My cake tasted good but the filling wasn’t firm. I loved the crust.

    Reply

  14. Michele V

    I used 18% cream which I always thought was heavy cream; I've learned it isn't! My cake did not set as well as it should have. Taste is great and I will make it again using heavy cream. Not in the instructions but in the video I can see that you need to whip the cream before folding it into the cream cheese. The caramel sauce did not set up correct either - due to the cream. 5 star recipe for sure - just don't make the mistake that I did. Thanks for posting a great keto GF cheesecake.

    Reply

  15. Asad Mammood

    Can you use mascarpone instead of cream cheese or a combination of both. Thanks

    Reply

    • Angela Coleby

      Absolutely! I'd lean to a mixture of both! Hope you enjoy it!

      Reply

  16. Shannon Whittle

    I made this, and I used monkfruit. I also didn't have a spring form pan. So i used parchment paper on the bottom and around the sides of a round cake pan. It turned out perfectly. Will for sure make this again. 🙂

    Reply

    • Angela Coleby

      Glad you enjoyed it! Thanks for dropping by!https://divaliciousrecipes.com/wp-admin/admin.php?page=mailerlite_status

      Reply

    • Candice

      Did you use classic monkfruit or powdered?

      Reply

      • Angela Coleby

        Either works but I prefer powdered

        Reply

  17. tracy

    Yum!

    Reply

  18. Teri McNeel

    Have you ever used monkfruit sweetner?

    Reply

    • Angela Coleby

      I've used the monkfruit and erythritol blend which I like.

      Reply

    • Michele

      Wondering if all of the pecans are supposed to be toasted? Even the ones for the topping?

      Reply

      • Angela Coleby

        I toasted mine but it's a matter of personal taste. You could happily use untoasted.

        Reply

  19. Valeria Dombiak-Woelfel

    It tasted really good but my filling did not set. it was too runny. left it overnight but as soon as I took it of the mold it spread all over. can you tell me what could I have done wrong?

    Reply

    • Angela Coleby

      Sorry to hear it didn't set. Perhaps it was not beaten enough. The cream needs to thicken as if it's been whipped. Hope it works out for you next time!

      Reply

      • Rosie watt

        It might be worth adjusting the recipe to say keep whisking until thick, as it just says smooth and light, that’s where I found myself confused too as I have made lots of cheesecakes before. Mine has turned out runny too, which is disappointing as I can’t resolve it now. On the plus, it tastes amazing, I even added some lemon zest and juice to the filling. Thanks ?

        Reply

        • Angela Coleby

          Adjusted! Like the addition of lemon zest and juice! Sadly, there were not in season when I made this (we can only purchase lemons when in season here).

          Reply

        • Kim

          I find if I use store brand cream cheese the end product is always a thinner consistency. I only use the name brand stuff even though it’s more expensive. It’s worth it.

          Reply

  20. Tammy

    Can this be frozen?

    Reply

    • Angela Coleby

      Good question. I would freeze this without the topping. Then add the topping when ready to serve.

      Reply

  21. Sandra

    You commented on the sugar free caramel sauce that it can crystallize and needed to be reheated to eat but how can you do this if it is mixed with the pecans and put on top of the cheesecake? Help! I am making this now to take to my sons house tomorrow and need advice.

    Reply

    • Angela Coleby

      I found that once the cheesecake was at room temperature the topping was fine. It may have been my super cold fridge. I hope your son enjoys the cheesecake!

      Reply

  22. Wendy

    What consistency is the sweetner? There's granulated, confectionary, brown.

    Reply

    • Angela Coleby

      I used granular erythritol but the brown would be just as delicious too.

      Reply

  23. Stephanie

    I don’t see the recipe for the caramel sauce

    Reply

    • Angela Coleby

      Here you go! https://divaliciousrecipes.com/easy-sugar-free-caramel-sauce/

      Reply

      • Lily

        What low carb sweetener did you use for your caramel sauce?

        Reply

        • Angela Coleby

          I used brown/golden erythritol.

          Reply

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