Name: No-Bake Keto Pecan Pie Cheesecake
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 2 cups Ground Pecans; 1/2 tsp Vanilla Extract; 1/8 tsp Almond Extract; 6 tbsp Butter (melted ); 1/4 cup Swerve Confectioners Sugar Substitute; 16 ounces 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 Whipping Cream; 1/3 cup Swerve Brown Sugar Substitute; 1/2 tsp Vanilla Extract; 1/4 tsp Cinnamon; 1 1/2 cups Chopped Pecans

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This incredible no-bake keto pecan pie cheesecake has a cream cheese filling on top of a salty keto pecan crust. Surprisingly, it only has 4g net carbs per serving!

Pecan Pie Cheesecake

Pecan pie is a dessert that just fits in with other holiday pies. I love the almost sweet taste of pecans, and how well they pair with other sweet and salty recipes. We also love this Keto Pumpkin Carrot Cake!

I’ve made other cheesecake recipes with other types of crust, but there is something so refreshingly different about this recipe. It really does taste like a combination of a pecan pie and cheesecake!

No-Bake Pecan Pie Cheesecake

One of my favorite things about this cheesecake is that it is a no-bake recipe. When things are crazy busy and you don’t want to mess with baking something, reach for this recipe.

All you do is mix everything together and store it in the refrigerator! Keep it in an airtight container in the refrigerator and it will stay fresh for up to a week. I wouldn’t keep it longer than a week because the filling quality will start to deteriorate.

Keto Pecan Pie Cheesecake

This low-carb pie is perfect for holiday parties or to enjoy with your family as you watch Christmas movies! Since there are just 4g net carbs per serving, you can afford to indulge in a slice!

There are three parts to this amazing cheesecake: the pecan crust, the cheesecake filling, and the pecan crumble topping. The fact that this qualifies as low-carb is just shocking!

If you are going to make this cheesecake for a holiday party, then make it into bars instead! Place all the ingredients in a casserole dish and then cut it into single-serve bars. Set them out in cupcake liners and they are ready for guests to grab and snack on! It’s easy and fun.

Keto Pecan Cheesecake

I used two different types of sugar-free sweeteners in this recipe. For the crust, I used the confectioner’s sugar substitute. It combines the best with the other ingredients.

Then, I used the same kind of sweetener in the cheesecake filling too. A sweetener like a confectioner’s sugar substitute will make the filling even more fluffy and light.

For the topping, I used Swerve brown sugar substitute. It crystallizes better and has a deeper flavor profile, which elevates all the flavors of the pecan topping.

Keto Cheesecake With Pecan Crust

Save this recipe even if it is just so you can make the pecan crust again. It’s a delicious gluten-free pie crust that you can use in other low-carb pie recipes too!

You can even make the pecan crust ahead of time and freeze it. Just bake it in an aluminum pie plate, wrap it up tightly in aluminum foil, and store it in the freezer for up to 6 months. Then, when you are ready to make a no-bake pie, you just have to let the crust thaw and add your filling.

Nothing could be easier!

Easy N0-Bake Keto Pecan Pie Cheesecake Recipe

Here it is! The entire recipe for this no-bake keto pecan pie cheesecake is in the printable recipe card, just a little bit further below. First, I have some step-by-step photos that I hope help you out. Don’t forget to save this to your keto dessert ideas board on Pinterest so you can find it later!

Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 12
Net Carbs: 4 net carbs per serving

Ingredients:

For the crust:

Ground pecans
Vanilla extract
Almond extract
Melted butter
Swerve confectioners sugar sweetener

For the filling:

Cream cheese
Swerve confectioners sugar substitute
Vanilla extract
Heavy whipping cream
Cinnamon

For the topping:

Butter
Heavy whipping cream
Swerve brown sugar substitute
Vanilla extract
Cinnamon
Chopped pecans

Instructions:

1. Combine the ingredients for the crust in a bowl.

2. Press the crust into a well-greased 9-inch springform pan, and chill In the freezer while you prepare the filling.

3. Combine the cream cheese, ⅓ cup sweetener vanilla extract, and cinnamon for the filling in a mixing bowl, and blend until smooth.

4. Add in the heavy whipping cream, and beat until smooth and fluffy.

5. Spread the filling over the crust mixture. Chill for 4 hours in the fridge.

6. In a saucepan over medium heat, melt the butter.
7. Add in the brown sugar swerve and 2 tbsp heavy whipping cream. Bring to a low boil, and simmer until dark brown.

8. Remove from the heat, and stir in the vanilla, cinnamon, and pecans.

9. Pour the topping over the cheesecake, and chill another 30 minutes before serving,

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