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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/
OTHER LOW CARB CHEESECAKES TO TRY!
Watch the video
No Bake Keto Pecan Cheesecake
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
Nutrition
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Can you use mascarpone instead of cream cheese or a combination of both. Thanks
Absolutely! I'd lean to a mixture of both! Hope you enjoy it!
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. 🙂
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Did you use classic monkfruit or powdered?
Either works but I prefer powdered
Yum!
Have you ever used monkfruit sweetner?
I've used the monkfruit and erythritol blend which I like.
Wondering if all of the pecans are supposed to be toasted? Even the ones for the topping?
I toasted mine but it's a matter of personal taste. You could happily use untoasted.
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?
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!
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 ?
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).
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.
Can this be frozen?
Good question. I would freeze this without the topping. Then add the topping when ready to serve.
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.
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!
What consistency is the sweetner? There's granulated, confectionary, brown.
I used granular erythritol but the brown would be just as delicious too.
I don’t see the recipe for the caramel sauce
Here you go! https://divaliciousrecipes.com/easy-sugar-free-caramel-sauce/
What low carb sweetener did you use for your caramel sauce?
I used brown/golden erythritol.