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No Bake Keto Pecan Cheesecake

no bake keto pecan cheesecake

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This no bake keto cheesecake with a pecan crust is light, creamy 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 task.

no bake pecan cheesecake

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.


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

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!

Low Carb Caramel Sauce

The recipe for the caramel sauce is here:


no bake pecan cheesecake

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no bake keto pecan cheesecake

No Bake Keto Pecan Cheesecake

A light creamy cheesecake on a pecan base, topped with pecans in a caramel sauce.
3.71 from 57 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Cheesecake recipe, pecan recipes
Prep Time: 30 minutes
Chilling time: 3 hours
Servings: 10 slices
Calories: 406kcal
Author: Angela Coleby



  • 2 cups pecans
  • 6 tablespoons butter unsalted
  • 1 teaspoon vanilla extract
  • 1/4 cup erythritol low carb sweetener


  • 16 oz cream cheese softened
  • 1 1/4 cup heavy cream
  • 1/4 cup erythritol low carb sweetener
  • 1 teaspoon vanilla


  • 1 1/2 cups pecans
  • 1/4 cup low carb caramel sauce see recipe for this
  • 1/2 teaspoon salt


  • 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


  • 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, erythritol 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


  • Place the cream cheese in a bowl and whisk until smooth.
  • Add the cream, erythritol and vanilla and continue to whisk until the mixture is smooth, thick and creamy.
  • Spoon the cream cheese mixture over the base evenly.


  • 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.


The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1slice | Calories: 406kcal | Carbohydrates: 5.9g | Protein: 4g | Fat: 43g | Fiber: 3.7g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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  • Reply
    Shannon Whittle
    January 26, 2020 at 2:38 pm

    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
    January 22, 2020 at 3:21 pm


  • Reply
    Teri McNeel
    January 19, 2020 at 4:35 pm

    Have you ever used monkfruit sweetner?

    • Reply
      Angela Coleby
      January 19, 2020 at 8:26 pm

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

    • Reply
      January 27, 2020 at 3:03 pm

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

      • Reply
        Angela Coleby
        January 28, 2020 at 10:59 am

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

  • Reply
    Valeria Dombiak-Woelfel
    December 26, 2019 at 3:52 pm

    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
      December 26, 2019 at 6:32 pm

      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
        January 12, 2020 at 1:00 pm

        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
          January 12, 2020 at 5:27 pm

          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
    December 14, 2019 at 10:11 pm

    Can this be frozen?

    • Reply
      Angela Coleby
      December 14, 2019 at 10:29 pm

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

  • Reply
    September 28, 2019 at 12:44 am

    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
      September 28, 2019 at 8:07 am

      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
    September 18, 2019 at 7:47 am

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

    • Reply
      Angela Coleby
      September 18, 2019 at 9:17 am

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

  • Reply
    September 16, 2019 at 1:15 pm

    I don’t see the recipe for the caramel sauce

  • Leave a Reply