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.

Ingredients

Scale

Crust

120 g Digestive biscuits
80 g pecans
120 g salted butter

Cheesecake Filling

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)

Decoration

60 g pecans
1 tbsp maple syrup
100 ml whipping cream
2 tbsp maple syrup

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

Nutrition

Serving Size: 1 slice (approx. 1/10 of cake)
Calories: 420 kcal
Sugar: 28 g
Sodium: 180 mg
Fat: 32 g
Saturated Fat: 15 g
Unsaturated Fat: 14 g
Trans Fat: 0.5 g
Carbohydrates: 24 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 95 mg

Keywords: no bake cheesecake, maple cheesecake, pecan crust, easy cheesecake recipe, no bake dessert, maple syrup dessert