Some desserts are so indulgent that they feel like a little holiday hug in every bite. My No-Bake Keto Pecan Pie Cheesecake is exactly that. Imagine the rich creaminess of cheesecake, the nutty crunch of pecans, and a caramel-like topping—all while staying low-carb and keto-friendly. Best of all, you don’t even need to turn on the oven. This dessert feels luxurious enough for a celebration, yet simple enough to whip up on a busy weeknight.
Why You’ll Love It
- Low-carb & keto-friendly – only 4g net carbs per slice
- No-bake convenience – easy to prepare, no oven required
- Holiday-ready flavor – pecans, cinnamon, and caramel notes
- Creamy yet light – fluffy cheesecake filling with a nutty crust
- Perfect for entertaining – looks impressive, but simple to make
- Make-ahead dessert – keeps well in the fridge for up to a week
Time Needed
- Prep Time: 30 minutes
- Cook Time: 10 minutes (for topping)
- Total Time: 40 minutes + chill time
- Servings: 12 slices
Ingredients
For the crust:
- 2 cups ground pecans
- ½ tsp vanilla extract
- ⅛ tsp almond extract
- 6 tbsp melted butter
- ¼ cup Swerve confectioners sugar substitute
For the cheesecake filling:
- 16 oz cream cheese, softened
- ⅓ cup Swerve confectioners sugar substitute
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- ½ tsp cinnamon
For the pecan topping:
- 4 tbsp butter
- 2 tbsp heavy whipping cream
- ⅓ cup Swerve brown sugar substitute
- ½ tsp vanilla extract
- ¼ tsp cinnamon
- 1 ½ cups chopped pecans
Step-by-Step Instructions
- Make the crust
Mix ground pecans, extracts, melted butter, and sweetener until crumbly. Press into a greased 9-inch springform pan. Freeze while preparing filling. - Prepare the filling
Beat softened cream cheese, sweetener, vanilla, and cinnamon until smooth. Add heavy whipping cream and whip until fluffy and creamy. - Assemble the cheesecake
Spread filling evenly over the chilled crust. Refrigerate at least 4 hours, or until set. - Cook the topping
In a saucepan, melt butter. Add Swerve brown sugar substitute and cream. Simmer until it thickens into a caramel-like sauce. - Finish with pecans
Stir in vanilla, cinnamon, and chopped pecans. Cool slightly, then pour over chilled cheesecake. - Chill again
Let the cheesecake set for 30 minutes before slicing. Serve cold.
Variations to Try
- Pumpkin Spice Twist – add pumpkin purée and spice blend to the filling.
- Chocolate Drizzle – melt sugar-free chocolate and drizzle over the pecan topping.
- Mini Cheesecakes – make in cupcake liners for portion-controlled treats.
- Coconut-Pecan Fusion – sprinkle toasted coconut into the pecan topping.
Tips from Chef Emma
- Chill the crust in the freezer so it firms up quickly.
- Use room-temperature cream cheese for a silky filling.
- Don’t overcook the topping—remove from heat as soon as it thickens.
- For clean slices, wipe your knife between each cut.
Nutrition Info per Serving
- Calories: 405
- Net Carbs: 4g
- Carbs: 6g
- Fat: 41g
- Protein: 6g
- Fiber: 2g
- Sodium: 90mg
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! You can prepare the whole cheesecake up to 2 days in advance. Just cover tightly and refrigerate.
Q: Can I freeze No-Bake Keto Pecan Pie Cheesecake?
A: Absolutely. Wrap slices individually in plastic wrap, freeze up to 2 months, and thaw in the fridge overnight.
Q: What sweetener works best?
A: Swerve or any erythritol-based sweetener is ideal. Powdered versions blend best in the filling.
Q: Can I substitute almonds for pecans?
A: Yes, though the flavor will be slightly different. Pecans add a buttery depth that makes this dessert shine.
Conclusion / Final Thoughts
This No-Bake Keto Pecan Pie Cheesecake is a true showstopper. With its nutty crust, creamy filling, and glossy pecan topping, it feels like a decadent holiday dessert without the guilt. Perfect for Thanksgiving, Christmas, or any time you want to impress your guests, this recipe proves that keto treats can be just as indulgent as traditional desserts. Slice it up, savor slowly, and don’t forget to save this recipe to your favorite keto dessert board!
Print
No-Bake Keto Pecan Pie Cheesecake
- Total Time: 40 minutes
- Yield: 12 slices 1x
Description
This No-Bake Keto Pecan Pie Cheesecake combines a crunchy pecan crust, creamy cheesecake filling, and caramelized pecan topping—all with just 4g net carbs per slice!
Ingredients
- 2 cups ground pecans
- 1/2 tsp vanilla extract
- 1/8 tsp almond extract
- 6 tbsp melted butter
- 1/4 cup Swerve confectioners sugar substitute
- 16 oz cream cheese, softened
- 1/3 cup Swerve confectioners sugar substitute
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 tsp cinnamon
- 4 tbsp butter
- 2 tbsp heavy cream
- 1/3 cup Swerve brown sugar substitute
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1 1/2 cups chopped pecans
Instructions
- Mix crust ingredients and press into greased springform pan. Freeze while preparing filling.
- Beat cream cheese, sweetener, vanilla, and cinnamon until smooth. Add whipping cream and whip until fluffy. Spread over crust. Chill 4 hours.
- Melt butter in saucepan. Add Swerve brown sugar and cream. Simmer until thickened.
- Stir in vanilla, cinnamon, and pecans. Cool slightly, then pour over cheesecake. Chill 30 minutes before serving.
Notes
Chill crust before filling for best results. Use powdered sweetener in filling for smooth texture. Make ahead for holidays or freeze slices for quick keto treats.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 405
- Sugar: 2g
- Sodium: 90mg
- Fat: 41g
- Saturated Fat: 18g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: keto cheesecake, pecan pie cheesecake, no-bake keto dessert, low-carb holiday dessert