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 taste.
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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
- 2 cups pecans
- 6 tablespoons butter, unsalted
- 1 teaspoon vanilla extract
- ¼ cup monkfruit or other low carb sweetener
- 16 oz cream cheese softened at room temperature
- 1 ¼ cup heavy cream
- ¼ cup monkfruit or other low carb sweetener
- 1 teaspoon vanilla
- 1 ½ cups pecans
- ¼ cup low carb caramel sauce
- ½ teaspoon salt
- 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
- 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, low carb sweetener 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
- Place the cream cheese in a bowl and whisk until smooth.
- Add the low carb sweetener 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.
- 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.
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More than doubled the sugar because it was not sweet enough. . Did not use caramel sauce I used a little cherry pie filling. Ty!
Why isn't Irish cream whiskey added to this?
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!
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!
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.
Happy you enjoyed it!
How long will this be good in the fridge?
Up to 5 days.
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!
Love the idea of home made cream cheese!
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
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!
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.
Delighted you enjoyed the recipes!
Could you use walnuts instead of pecans? I’m allergic to pecans.
Yes you can but the flavour would be slightly different.
Are you supposed to cover the leftovers with plastic wrap in the fridge?
Yes you can.
This is really good!
Do you line the whole spring pan with parchment paper or just bottom
I line just the bottom. You could line the sides with parchment paper too.
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.
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.
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
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.