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    Home » Desserts

    No Bake Keto Pecan Cheesecake [with Video]

    Published: Sep 13, 2019 · Updated: May 17, 2022 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.
    4.67 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 0 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
    • ¼ cup erythritol low carb sweetener

    FILLING

    • 16 oz cream cheese softened at room temperature
    • 1 ¼ cup heavy cream
    • ¼ cup erythritol 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, 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 erythritol 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/
    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.

    More Desserts

    • Keto Mini Cheesecakes
    • Keto Snowball Cookies
    • Keto Mince Pies
    • Keto Candied Peel

    Reader Interactions

    Comments

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      Recipe Rating




    1. Jen

      December 23, 2022 at 2:22 pm

      Why isn't Irish cream whiskey added to this?

      Reply
      • Angela Coleby

        December 28, 2022 at 10:55 am

        You could!

        Reply
    2. Monica

      December 16, 2021 at 9:35 am

      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

        December 16, 2021 at 11:06 am

        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
    3. Bonnie

      September 24, 2021 at 6:26 pm

      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

        September 24, 2021 at 7:46 pm

        Happy you enjoyed it!

        Reply
    4. Veda

      September 12, 2021 at 9:54 pm

      How long will this be good in the fridge?

      Reply
      • Angela Coleby

        September 14, 2021 at 7:04 pm

        Up to 5 days.

        Reply
    5. Lyn Francis

      July 03, 2021 at 2:07 am

      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

        July 03, 2021 at 1:51 pm

        Love the idea of home made cream cheese!

        Reply
    6. Lyn Francis

      July 01, 2021 at 1:02 am

      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

        July 01, 2021 at 7:41 pm

        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
    7. Moira Taylor

      April 05, 2021 at 9:41 am

      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

        April 06, 2021 at 8:55 am

        Delighted you enjoyed the recipes!

        Reply
    8. Amber

      February 19, 2021 at 11:54 pm

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

      Reply
      • Angela Coleby

        February 22, 2021 at 2:02 pm

        Yes you can but the flavour would be slightly different.

        Reply
    9. Caitlin

      January 24, 2021 at 11:59 pm

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

      Reply
      • Angela Coleby

        January 25, 2021 at 10:22 am

        Yes you can.

        Reply
    10. 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
    11. 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
    12. 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
    13. 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
    14. 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
    15. 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
    16. tracy

      January 22, 2020 at 3:21 pm

      Yum!

      Reply
    17. 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
    18. 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
    19. 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
    20. 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
    21. 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
    22. 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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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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