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.

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.

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/

OTHER LOW CARB CHEESECAKES TO TRY!

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No Bake Keto Pecan Cheesecake

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

3.39 from 13 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

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
• 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 see recipe for this
• 1/2 teaspoon salt

US Customary – Metric

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 and light.
• 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.

Notes

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: 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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