No-Bake Pecan Cheesecakes
No-Bake Pecan Cheesecakes
Ingredients
For the Biscuit Base
- 1 1/4 cups plain biscuits, crushed into fine crumbs (such as graham crackers or digestive biscuits)
- 2 1/2 tablespoons salted butter, melted
For the Cheesecake Filling
- 1 1/2 cups cream cheese, softened
- 1 1/2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 2/3 cup heavy cream, cold
For the Pecan Caramel Topping
- 4 tablespoons butter
- 1/3 cup soft light brown sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup heavy cream
- 3/4 cup pecans, chopped
- heavy cream, extra, as needed, for loosening
- sea salt, for garnish (optional)
Instructions
- 1
Prepare the biscuit base: Crush the plain biscuits into fine crumbs using a food processor or by sealing them in a bag and bashing with a rolling pin. In a medium bowl, combine the crushed biscuit crumbs with the melted salted butter, mixing until evenly coated.
⏱️ 5 min
- 2
Divide the biscuit mixture evenly among four small cups or ramekins. Press the mixture down gently and firmly with the back of a spoon to create a compact base. Set aside.
⏱️ 2 min
- 3
Prepare the cheesecake filling: In a large bowl, add the softened cream cheese, powdered sugar, and vanilla extract. Whisk with an electric mixer until the mixture is smooth and creamy, ensuring no lumps remain.
⏱️ 5 min
- 4
In a separate, chilled bowl, pour the cold heavy cream. Whisk with an electric mixer on high speed until soft peaks form. Be careful not to over-whisk, as it can turn grainy.
⏱️ 3 min
- 5
Gently fold the whipped heavy cream into the cream cheese mixture until just combined and lightened. Avoid overmixing to maintain the airy texture.
⏱️ 2 min
- 6
Spoon the cheesecake filling evenly over the biscuit bases in each cup or ramekin, smoothing the top with the back of a spoon or an offset spatula. Place the cheesecakes in the refrigerator to chill while you prepare the topping, or until ready to serve.
⏱️ 3 min
- 7
Prepare the pecan caramel topping: In a small saucepan over medium heat, melt the butter. Add the soft light brown sugar and stir continuously until it is fully melted and combined with the butter, forming a smooth caramel sauce.
⏱️ 2 min
- 8
Stir in the vanilla extract and 1/3 cup of heavy cream. Continue to cook for 1 to 2 minutes, stirring constantly, until the sauce becomes glossy and slightly thickened. Remove from heat.
⏱️ 2 min
- 9
Stir the chopped pecans into the warm caramel sauce. If the mixture appears too thick, add a splash more heavy cream, as needed, to achieve a pourable consistency.
⏱️ 1 min
- 10
To serve, spoon the warm pecan caramel topping generously over each chilled cheesecake. Garnish with a sprinkle of sea salt, if desired, to enhance the flavors. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Pecan Cheesecakes
Ingredients
For the Biscuit Base
- 1 1/4 cups plain biscuits, crushed into fine crumbs (such as graham crackers or digestive biscuits)
- 2 1/2 tablespoons salted butter, melted
For the Cheesecake Filling
- 1 1/2 cups cream cheese, softened
- 1 1/2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 2/3 cup heavy cream, cold
For the Pecan Caramel Topping
- 4 tablespoons butter
- 1/3 cup soft light brown sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup heavy cream
- 3/4 cup pecans, chopped
- heavy cream, extra, as needed, for loosening
- sea salt, for garnish (optional)
Instructions
- 1
Prepare the biscuit base: Crush the plain biscuits into fine crumbs using a food processor or by sealing them in a bag and bashing with a rolling pin. In a medium bowl, combine the crushed biscuit crumbs with the melted salted butter, mixing until evenly coated.
⏱️ 5 min - 2
Divide the biscuit mixture evenly among four small cups or ramekins. Press the mixture down gently and firmly with the back of a spoon to create a compact base. Set aside.
⏱️ 2 min - 3
Prepare the cheesecake filling: In a large bowl, add the softened cream cheese, powdered sugar, and vanilla extract. Whisk with an electric mixer until the mixture is smooth and creamy, ensuring no lumps remain.
⏱️ 5 min - 4
In a separate, chilled bowl, pour the cold heavy cream. Whisk with an electric mixer on high speed until soft peaks form. Be careful not to over-whisk, as it can turn grainy.
⏱️ 3 min - 5
Gently fold the whipped heavy cream into the cream cheese mixture until just combined and lightened. Avoid overmixing to maintain the airy texture.
⏱️ 2 min - 6
Spoon the cheesecake filling evenly over the biscuit bases in each cup or ramekin, smoothing the top with the back of a spoon or an offset spatula. Place the cheesecakes in the refrigerator to chill while you prepare the topping, or until ready to serve.
⏱️ 3 min - 7
Prepare the pecan caramel topping: In a small saucepan over medium heat, melt the butter. Add the soft light brown sugar and stir continuously until it is fully melted and combined with the butter, forming a smooth caramel sauce.
⏱️ 2 min - 8
Stir in the vanilla extract and 1/3 cup of heavy cream. Continue to cook for 1 to 2 minutes, stirring constantly, until the sauce becomes glossy and slightly thickened. Remove from heat.
⏱️ 2 min - 9
Stir the chopped pecans into the warm caramel sauce. If the mixture appears too thick, add a splash more heavy cream, as needed, to achieve a pourable consistency.
⏱️ 1 min - 10
To serve, spoon the warm pecan caramel topping generously over each chilled cheesecake. Garnish with a sprinkle of sea salt, if desired, to enhance the flavors. Serve immediately and enjoy!
⏱️ 2 min