No-Bake Keto Pecan Pie Cheesecake

No-Bake Keto Pecan Pie Cheesecake

Description

This No-Bake Keto Pecan Pie Cheesecake is a rich, creamy, and indulgent dessert that’s perfect for satisfying your sweet cravings while keeping it low-carb. With a crunchy pecan crust, a velvety cheesecake filling, and a delicious caramelized pecan topping, this dessert is sugar-free, gluten-free, and keto-friendly. Best of all, no oven is required!

Ingredients

For the Crust:

• 1 ½ cups pecan halves (finely ground)
• 3 tbsp almond flour
• 3 tbsp melted butter
• 1 tbsp powdered erythritol (or monk fruit sweetener)
• ½ tsp cinnamon
• Pinch of salt

For the Cheesecake Filling:

• 16 oz cream cheese (softened)
• ½ cup powdered erythritol (or monk fruit sweetener)
• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• 1 tsp lemon juice

For the Pecan Pie Topping:

• 1 cup pecan halves
• ¼ cup butter
• ⅓ cup brown sugar substitute (like Swerve Brown or allulose)
• ¼ cup heavy cream
• ½ tsp vanilla extract
• Pinch of salt

Instructions

Step 1: Prepare the Crust

1. In a mixing bowl, combine ground pecans, almond flour, melted butter, sweetener, cinnamon, and salt.
2. Stir until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Refrigerate for at least 20 minutes while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat cream cheese and sweetener until smooth and fluffy.
2. Add vanilla extract and lemon juice, then mix well.
3. In a separate bowl, whip heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until smooth.
5. Spread the cheesecake filling over the crust evenly and smooth the top.
6. Refrigerate for at least 4 hours (or overnight) to set.

Step 3: Prepare the Pecan Pie Topping

1. In a small saucepan over medium heat, melt butter and stir in the brown sugar substitute.
2. Cook for 2-3 minutes, stirring constantly, until it starts to thicken.
3. Add heavy cream, vanilla extract, and salt, stirring continuously.
4. Simmer for another 2 minutes, then add pecan halves and coat them in the caramel sauce.
5. Let it cool slightly before pouring over the cheesecake.

Step 4: Serve and Enjoy

• Remove the cheesecake from the springform pan.
• Spoon the pecan pie topping over the cheesecake.
• Slice and enjoy!

Notes & Tips

✔ For a firmer crust – Toast the pecans before grinding for extra flavor. You can also freeze the crust for 30 minutes before adding the filling.
✔ Sweetener options – Use monk fruit, erythritol, or allulose for best results. Avoid xylitol as it may affect the texture.
✔ Dairy-Free Option – Use coconut cream instead of heavy whipping cream and dairy-free cream cheese.
✔ Storage – Store in the fridge for up to 5 days or freeze for up to 2 months.

Servings & Nutritional Info

Serving Size: 1 slice (out of 12)

• Calories: 350
• Fat: 34g
• Protein: 5g
• Carbs: 5g
• Fiber: 2g
• Net Carbs: 3g

Benefits of No-Bake Keto Pecan Pie Cheesecake

✅ Low-Carb & Keto-Friendly – Only 3g net carbs per slice, making it perfect for keto dieters.
✅ No Baking Required – Great for summer or when you don’t want to turn on the oven.
✅ Rich in Healthy Fats – Packed with pecans, butter, and cream cheese for sustained energy.
✅ Gluten-Free & Sugar-Free – No refined sugar or wheat, making it suitable for those with gluten intolerance.

Q&A Section

🔹 Can I make this ahead of time?
Yes! This cheesecake is best when refrigerated overnight, making it an excellent make-ahead dessert.

🔹 Can I use a different nut for the crust?
Yes! You can substitute walnuts or almonds instead of pecans.

🔹 How can I make this more firm?
If you prefer a firmer cheesecake, add ½ tsp gelatin dissolved in 1 tbsp hot water to the filling.

🔹 Can I use a different topping?
Yes! Try a sugar-free chocolate drizzle or whipped cream for variation.

Enjoy your No-Bake Keto Pecan Pie Cheesecake—the perfect combination of creamy, crunchy, and caramel-like goodness without the guilt! 🍰🥜