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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.
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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.
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!
OTHER LOW CARB CHEESECAKES TO TRY!
Watch How To Make It
No Bake Keto Pecan Cheesecake
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 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
Nutrition
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- 31KShares
Amber
Could you use walnuts instead of pecans? I’m allergic to pecans.
Angela Coleby
Yes you can but the flavour would be slightly different.
Caitlin
Are you supposed to cover the leftovers with plastic wrap in the fridge?
Angela Coleby
Yes you can.
Cathy Junga
This is really good!
Angela Coleby
Thank you!
Jennie
Do you line the whole spring pan with parchment paper or just bottom
Angela Coleby
I line just the bottom. You could line the sides with parchment paper too.
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.
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.
Asad Mammood
Can you use mascarpone instead of cream cheese or a combination of both. Thanks
Angela Coleby
Absolutely! I'd lean to a mixture of both! Hope you enjoy it!
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. 🙂
Angela Coleby
Glad you enjoyed it! Thanks for dropping by!https://divaliciousrecipes.com/wp-admin/admin.php?page=mailerlite_status
Candice
Did you use classic monkfruit or powdered?
Angela Coleby
Either works but I prefer powdered
tracy
Yum!
Teri McNeel
Have you ever used monkfruit sweetner?
Angela Coleby
I've used the monkfruit and erythritol blend which I like.
Michele
Wondering if all of the pecans are supposed to be toasted? Even the ones for the topping?
Angela Coleby
I toasted mine but it's a matter of personal taste. You could happily use untoasted.
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?
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!
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 ?
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).
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.
Tammy
Can this be frozen?
Angela Coleby
Good question. I would freeze this without the topping. Then add the topping when ready to serve.
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.
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!
Wendy
What consistency is the sweetner? There's granulated, confectionary, brown.
Angela Coleby
I used granular erythritol but the brown would be just as delicious too.
Stephanie
I don’t see the recipe for the caramel sauce
Angela Coleby
Here you go! https://divaliciousrecipes.com/easy-sugar-free-caramel-sauce/
Lily
What low carb sweetener did you use for your caramel sauce?
Angela Coleby
I used brown/golden erythritol.