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No Bake Keto Pecan Cheesecake [with Video]

Published: Sep 13, 2019 · Updated: Nov 17, 2020 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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Gluten FreeEgg FreeLow CarbVegetarian

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

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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.

LOW CARB 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

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

no bake pecan cheesecake

OTHER LOW CARB CHEESECAKES TO TRY!

tiramisu cheesecake
Tiramisu Cheesecake
coconut cheesecake
Coconut Cheesecake Bars
Coconut Raspberry Cheesecake
peanut butter brownie cheesecake
Peanut Butter Brownie Cheesecake

Watch How To Make It

no bake keto pecan cheesecake

No Bake Keto Pecan Cheesecake

Angela Coleby
A light creamy cheesecake on a pecan base, topped with pecans in a caramel sauce.
4.58 from 7 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Chilling time 3 hrs
Course Dessert
Cuisine American
Servings 10 slices
Calories 406 kcal

Ingredients
 
 

BASE

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

FILLING

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

TOPPING

  • 1 1/2 cups pecans
  • 1/4 cup low carb caramel sauce
  • 1/2 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, 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

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.

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/
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 http://nutritiondata.self.com 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.

Nutrition

Serving: 1sliceCalories: 406kcalCarbohydrates: 5.9gProtein: 4gFat: 43gFiber: 3.7g
Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

This post may contain affiliate links. Please read my disclosure policy for more information.

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Reader Interactions

Comments

  1. Cathy Junga

    December 24, 2020 at 7:14 pm

    This is really good!

    Reply
    • Angela Coleby

      December 28, 2020 at 1:19 pm

      Thank you!

      Reply
  2. Jennie

    December 24, 2020 at 6:38 pm

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

    Reply
    • Angela Coleby

      December 28, 2020 at 1:20 pm

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

      Reply
  3. Joene

    October 09, 2020 at 10:59 pm

    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
  4. Michele V

    September 27, 2020 at 10:41 am

    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
  5. Asad Mammood

    September 17, 2020 at 12:59 pm

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

    Reply
    • Angela Coleby

      September 17, 2020 at 1:12 pm

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

      Reply
  6. 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
    • Angela Coleby

      January 28, 2020 at 11:00 am

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

      Reply
    • Candice

      January 28, 2020 at 4:48 pm

      Did you use classic monkfruit or powdered?

      Reply
      • Angela Coleby

        January 28, 2020 at 7:15 pm

        Either works but I prefer powdered

        Reply
  7. tracy

    January 22, 2020 at 3:21 pm

    Yum!

    Reply
  8. 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
    • Michele

      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
  9. 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
        • Kim

          July 25, 2020 at 12:40 am

          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
  10. Tammy

    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
  11. Sandra

    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
  12. Wendy

    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
  13. Stephanie

    September 16, 2019 at 1:15 pm

    I don’t see the recipe for the caramel sauce

    Reply
    • Angela Coleby

      September 17, 2019 at 9:37 am

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

      Reply
      • Lily

        February 14, 2020 at 9:59 pm

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

        Reply
        • Angela Coleby

          February 16, 2020 at 8:25 am

          I used brown/golden erythritol.

          Reply

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