Name: No-bake maple cheesecake with a pecan crust Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 5 h 25 min
Cuisine: American
Ingredients: 120 g Digestive biscuits; 80 g pecans; 120 g salted butter; 600 g cream cheese; 240 ml pure maple syrup (1 cup); 400 ml whipping cream; 3 gelatin sheets (or equivalent alternative); 50 ml whipping cream (for gelatin mixture); 60 g pecans; 1 tbsp maple syrup; 100 ml whipping cream; 2 tbsp maple syrup

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If you are searching for a dessert that is effortlessly elegant and delightfully indulgent, this No-bake maple cheesecake with a pecan crust is your new best friend. Imagine a luxuriously creamy cheesecake layered on top of a crunchy, buttery pecan crust, all sweetened naturally with the rich, complex flavor of pure maple syrup. No oven required, just a few simple steps that lead to a showstopping dessert full of autumnal charm and satisfying textures. It’s perfect for impressing guests or treating yourself on a cozy evening, and it balances sweetness and nuttiness in every heavenly bite.

No-bake maple cheesecake with a pecan crust Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because of its simple, high-quality ingredients that each play a vital role. From the buttery pecan crust that adds a wonderful crunch, to the smooth cream cheese and luscious maple syrup defining the cheesecake’s soul, every component works together to create a perfect harmony of flavor and texture.

Digestive biscuits (120 g): The base for the crust providing a subtle, crumbly texture and mild sweetness.
Pecans (80 g + 60 g): Chopped and crushed pecans bring a toasty, nutty crunch to the crust and garnish.
Salted butter (120 g): Melted butter binds the crust ingredients and adds rich flavor and moisture.
Cream cheese (600 g): The creamy, tangy heart of the cheesecake that creates its luscious texture.
Pure maple syrup (240 ml + 3 tbsp): Adds natural sweetness with deep caramel notes that elevate the entire dessert.
Whipping cream (400 ml + 100 ml): Whipped to fluffy peaks to lighten the cheesecake and to create the whipped maple topping.
Gelatin sheets (3 sheets or equivalent): Essential to set the cheesecake firmly without baking.

How to Make No-bake maple cheesecake with a pecan crust

Step 1: Prepare the Pecans and Crust

Start by combining the digestive biscuits and pecans in a food processor until finely crushed – this creates the perfect textured base. While this mixture is ready, melt the salted butter so it can soak into the crumbs, binding everything together. Press this mixture firmly into the base of a springform pan lined with baking paper; refrigerate to help it set as you move on to crafting the cheesecake filling.

Step 2: Set the Gelatin

Soak the gelatin sheets in cold water for about 5 minutes – this softens them for melting. Warm 50 ml of the whipping cream gently and remove it before it boils. Drain the gelatin from its water and stir it into the warm cream until fully dissolved. Allow this mixture to cool to room temperature; this step ensures your filling will set beautifully without clumps.

Step 3: Combine the Cheesecake Filling

In a bowl, blend the cream cheese and maple syrup thoroughly until smooth using a hand mixer. In a separate bowl, whip 400 ml of the cream until you form stiff peaks – this adds airy lightness to the rich cheese mixture. Once the gelatin mixture is cool, fold it into the cream cheese blend gently but thoroughly, then carefully fold in the whipped cream to maintain that luscious fluffiness.

Step 4: Chill the Cheesecake

Pour the creamy mixture over the chilled pecan crust, smoothing the top with a spatula. Refrigerate for at least 5 hours, though letting it rest overnight yields the best texture and flavor. This resting period lets all those incredible flavors meld and the cheesecake firm up perfectly.

Step 5: Prepare the Pecan Maple Garnish

For an irresistible finishing touch, chop the remaining pecans and toss them with 1 tablespoon of maple syrup. Spread this mixture evenly on a baking tray lined with parchment paper and bake at 200°C for just 5 minutes – they’ll caramelize beautifully. Be sure to let them cool completely before adding to your cheesecake to avoid melting the silky surface.

Step 6: Maple Whipped Cream Topping

Whip 100 ml of whipping cream with 2 tablespoons of maple syrup until firm peaks form. This maple-infused whipped cream is perfect for piping or dolloping atop the cheesecake, complementing the nutty crust and sweet filling with airy sweetness.

How to Serve No-bake maple cheesecake with a pecan crust

Garnishes

A sprinkle of the baked maple pecans on top brings a delightful crunch and a glossy finish, while a dollop or swirl of maple whipped cream adds a creamy contrast. For an extra touch, consider a light dusting of cinnamon or grated dark chocolate to enhance the warm flavors.

Side Dishes

This cheesecake pairs wonderfully with fresh seasonal fruit like sliced pears or apples, which add a refreshing balance. A cup of robust coffee or spiced chai tea also complements the rich maple and pecan flavors beautifully, making for a cozy dessert break.

Creative Ways to Present

For a party, try serving individual cheesecake portions in clear glasses layered with crushed pecan crumbs and a drizzle of maple syrup. Alternatively, cut neat slices and adorn each with a sprig of fresh mint or edible flowers, turning your no-bake maple cheesecake with a pecan crust into a centerpiece worth sharing—and photographing!

Make Ahead and Storage

Storing Leftovers

This cheesecake keeps well refrigerated for up to 4 days. Cover tightly with plastic wrap or place it in an airtight container to prevent drying and protect those delicate flavors. The crust holds its texture nicely when stored properly.

Freezing

If you want to make this dessert in advance, it freezes beautifully. Wrap the entire cheesecake (or cut slices individually) in plastic wrap and then foil for extra protection. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best results.

Reheating

Because this is a no-bake cheesecake, reheating is not necessary or recommended. Serve it chilled for that perfect creamy texture and refreshing mouthfeel that defines a great cheesecake experience.

FAQs

Can I use a different type of nut for the crust?

Absolutely! Walnuts, almonds, or hazelnuts make excellent substitutes and bring their unique flavor profiles to the crust. Just toast them lightly before mixing for best results.

Is there a vegetarian alternative to gelatin?

Yes, you can use agar-agar powder as a plant-based gelatin substitute. Be sure to follow the package instructions for proper dissolution and set time.

Can I make this cheesecake sugar-free?

Maple syrup is the key sweetener here, but you can experiment with sugar-free maple-flavored syrups or other natural sweeteners. Just be mindful that it may alter the texture and flavor slightly.

How long does the cheesecake need to chill?

A minimum of 5 hours is necessary for the cheesecake to set, but overnight refrigeration will provide the best results in terms of texture and flavor melding.

Can this recipe be doubled?

Yes, doubling the recipe works well as long as you use an appropriately sized pan and adjust chilling times accordingly. Just be sure to maintain the proportions for the best balance of flavors.

Final Thoughts

This No-bake maple cheesecake with a pecan crust is truly a celebration of flavors and textures that’s surprisingly easy to create. Whether for a special occasion or an everyday treat, it’s a dessert that welcomes joyful moments and shared smiles. Give it a try, and I promise it’ll become one of your treasured go-to recipes to enjoy again and again.

No-bake maple cheesecake with a pecan crust Recipe

★★★★★

5.3 from 9 reviews

Author: Harry
Total Time: 5 hours 25 minutes (including chilling time)
Yield: 10 servings 1x
Diet: Vegetarian

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Description

This no-bake maple cheesecake with a pecan crust is a rich, creamy dessert combining the smoothness of cream cheese and the natural sweetness of pure maple syrup. The crunchy pecan and digestive biscuit crust adds texture and a nutty flavor base, making it an elegant yet effortless treat perfect for special occasions or a sweet indulgence at any time.

Instructions

Make the pecan crust base: Combine the Digestive biscuits and pecans in a food processor and pulse until finely crushed. Melt the salted butter in a small saucepan. Add the melted butter to the biscuit mixture and stir well to combine. Press this mixture evenly over the bottom of a springform pan lined with baking paper. Refrigerate to firm up while preparing the filling.
Prepare gelatin: Soak the gelatin sheets in cold water for about 5 minutes. Meanwhile, warm 50 ml of whipping cream in a small saucepan just until it begins to steam and remove from heat before boiling. Drain the gelatin sheets and dissolve them completely in the hot cream. Let this mixture cool to room temperature.
Make the cheesecake filling: Using a hand mixer, blend the cream cheese with maple syrup until smooth and combined. In a separate bowl, whip 400 ml of whipping cream to stiff peaks. Once the gelatin mixture has cooled, stir it into the cream cheese mixture. Gently fold in the whipped cream until fully incorporated.
Assemble and chill: Pour the cheesecake filling onto the prepared pecan crust and spread evenly. Refrigerate the assembled cheesecake for at least 5 hours, preferably overnight, to allow it to set properly.
Prepare pecan decoration: Chop the 60 g pecans and toss them with 1 tablespoon of maple syrup. Spread them evenly on a baking tray lined with baking paper and bake at 200°C (392°F) for about 5 minutes. Allow the glazed pecans to cool completely to prevent melting the cheesecake when decorating.
Make maple whipped cream topping: Combine 100 ml whipping cream with 2 tablespoons of maple syrup and beat until stiff peaks form. Pipe or dollop this maple whipped cream decoratively on top of the set cheesecake.
Serve: Add the cooled maple-glazed pecans on top of the whipped cream as a crunchy finishing touch. Slice and serve chilled for the best texture and flavor experience.

Notes

For easier gelatin measurement, 1 gelatin sheet equals approximately 2 teaspoons of powdered gelatin.
Ensure the gelatin mixture is cooled before mixing with cream cheese to prevent lumps.
Chilling the cheesecake overnight enhances the flavors and texture.
This cheesecake is best served cold and kept refrigerated until ready to enjoy.
For a nut-free version, substitute pecans in the crust and decoration with seed blends or omit entirely.

Prep Time: 20 minutes
Cook Time: 5 minutes (for pecan decoration)
Category: Dessert
Method: No-bake
Cuisine: American