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This no-bake butter pecan cheesecake puts pecans in every single layer. I spent enough fall afternoons as a kid picking pecans up off our front yard to have opinions about how they get used, and these get the royal treatment: toasted in brown butter until they smell like toffee. They go into a Pecan Sandies crust, get folded through a creamy brown sugar filling, and topped with more, all in a soft, buttery praline. Every bite tastes like a scoop of butter pecan ice cream turned into a slice of cheesecake.
When it comes to ice cream, I’m Team Chocolate all the way…except for the occasional deviation to butter pecan. I love the pecans mixed with buttery, creamy ice cream, and that’s exactly what you get with this dessert. It’s got all those butter pecan flavors in an easy no-bake cheesecake, and the topping — this topping is like biting into a praline on Bourbon Street.
We’ve leaned hard on the browned butter aspect too. We not only tossed the pecans with browned butter, but we also used some in the crust. Browning butter gives it such a nutty, toasty flavor that’s so much more complex than regular melted butter.
Testing results for butter pecan cheesecake
- I learned during testing that it’s important to let the pecans cool completely before adding them to the crust or filling, and to let the praline topping cool completely before topping the cheesecake. Either mistake can cause the filling to soften too much.
- If making ahead, I found that it’s better to chill the cheesecake and the topping separately. Then let the topping come to room temperature before spreading it on the cheesecake.
I hope you make this recipe. I think you’ll love it!
Why this butter pecan cheesecake needs no oven
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
This no-bake pecan cheesecake sets without an oven, a water bath, or gelatin. Cold heavy whipping cream, beaten to stiff peaks and folded into full-fat block cream cheese, gives the filling enough structure to slice once chilled.
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Whip the cream to stiff peaks, when the peak stands straight up on the beaters instead of curling over. Stop as soon as you get there, because overwhipped cream turns grainy. It’s the same whipped cream I use for my caramel apple cheesecake with a graham cracker crust.
Let the cream cheese soften completely to room temperature, or it will leave small lumps. Use full-fat block cream cheese, too. Reduced-fat and spreadable tub cream cheese hold more moisture, and the filling may not set as firmly. The cream is the opposite: put it in a chilled bowl straight from the refrigerator.
Let the toasted pecans cool completely before adding them to the crust or the filling. Warm pecans soften the filling and weaken the whipped cream that holds it up.
Six hours in the refrigerator is the minimum, but an overnight chill gives you the firmest texture and the cleanest slices.
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Tools for a no-bake cheesecake
A springform pan lets this cheesecake come out in one piece, and an offset spatula gives the filling a smooth top. A hand mixer handles both the cream cheese and the whipped cream.
Browned butter goes in every layer
This browned butter cheesecake starts in one skillet. Six tablespoons of butter cook until the milk solids turn golden brown and the butter smells nutty. One tablespoon goes back into the pan to toast the pecans, and the other five bind the crust. The praline topping browns its own 3 tablespoons in a small saucepan, so you get that nutty flavor from the bottom of each slice to the top.
Pecan Sandies: One 11.3-ounce package gives you the 2 cups of fine crumbs for the crust. Mixed with some of the toasted pecans, they make a cheesecake with pecan crust that tastes like a butter cookie. A food processor crushes them fastest, but a rolling pin works, too.
Pecans: Toast all 2 cups at once, then chop and measure them after they cool. Half a cup goes into the crust, three-quarters of a cup into the filling, and the last three-quarters of a cup into the topping.
My brown butter pretzel crust for no-bake fillings uses browned butter too, with crushed pretzels for a sweet-and-salty base.
Let the praline topping cool first
This cheesecake with pecan topping gets a praline made from browned butter, brown sugar, cream, vanilla, and the roughly chopped browned butter pecans. It should stay soft and spoonable rather than set firm.
As it cools, the topping thickens, softens, and loses its gloss. That’s how a praline topping is supposed to look, so don’t expect a pourable caramel sauce.
Spoon it on only when it’s completely cool, since warm topping will soften the chilled filling. You can make it ahead, keep it in the refrigerator, and then let it come back to room temperature so it spreads easily.
More pecan desserts for the table
Set this cheesecake out next to a Southern pecan pie with cane syrup, and nobody at the dessert table has to choose just one pecan dessert. For more ways to use a bag of pecans, browse my Southern pecan recipes from pies to candy.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Butter Pecan Cheesecake Recipe
Equipment
Ingredients
Browned Butter
- 6 tablespoons unsalted butter
Browned Butter Pecans
- 1 tablespoon browned butter
- 2 cups pecan halves
- ¼ teaspoon kosher salt
Crust
- 2 cups Pecan Sandies cookies finely crushed, one 11.3-ounce package
- ½ cup browned butter pecans finely chopped, measured after chopping, from above
- 1 pinch kosher salt
- 5 tablespoons browned butter from above
Cheesecake Filling
- 24 ounces full-fat cream cheese softened to room temperature
- ½ cup packed light brown sugar
- ¼ cup powdered sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 1 cup heavy whipping cream cold
- ¾ cup browned butter pecans finely chopped, measured after chopping, from above
Praline Topping
- 3 tablespoons unsalted butter
- ½ cup packed light brown sugar
- ⅓ cup heavy whipping cream
- ½ teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- ¾ cup browned butter pecans roughly chopped, measured after chopping, from above
Instructions
- Spray the bottom and sides of a 9-inch springform pan lightly with nonstick baking spray, then line the bottom with parchment paper.
Browned Butter Pecans
- Melt 6 tablespoons unsalted butter in a large skillet over medium heat. Keep cooking until the milk solids turn golden brown and the butter smells nutty, swirling the pan often. Pour the browned butter into a heat-safe bowl.
- Return 1 tablespoon browned butter to the skillet and add 2 cups pecan halves and 1/4 teaspoon kosher salt. Cook over medium-low heat for 2 to 4 minutes until the pecans are fragrant and lightly toasted. Stir them often.
- Transfer the pecans to a plate and let them cool completely.
- Chop the cooled pecans and measure them into three portions: 1/2 cup finely chopped for the crust, 3/4 cup finely chopped for the filling, and 3/4 cup roughly chopped for the topping.
Crust
- Stir together 2 cups Pecan Sandies cookies, 1/2 cup browned butter pecans, and 1 pinch kosher salt in a medium bowl.
- Add 5 tablespoons browned butter and stir until the crumbs are evenly moistened and look like wet sand.
- Press the mixture firmly into the bottom of the prepared pan and about 3/4 to 1 inch up the sides. Refrigerate the crust while you make the filling.
Cheesecake Filling
- Beat 24 ounces full-fat cream cheese in a large mixing bowl until completely smooth and creamy, about 2 minutes.
- Add 1/2 cup packed light brown sugar, 1/4 cup powdered sugar, 2 teaspoons vanilla extract, and 1/4 teaspoon kosher salt. Beat until smooth and fully combined, scraping down the bowl as needed.
- In a separate chilled bowl, beat 1 cup heavy whipping cream until stiff peaks form.
- Fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Gently fold in the rest of the whipped cream just until it disappears into the filling.
- Fold in 3/4 cup browned butter pecans.
- Spoon the filling over the chilled crust and spread it evenly, smoothing the top with an offset spatula.
- Cover and refrigerate for at least 6 hours, or overnight, until thoroughly chilled and firm.
Praline Topping
- Melt 3 tablespoons unsalted butter in a small saucepan over medium heat. Keep cooking until the butter turns golden brown and smells nutty.
- Carefully add 1/2 cup packed light brown sugar and 1/3 cup heavy whipping cream, and whisk until smooth.
- Bring the mixture to a gentle simmer and cook for 2 to 3 minutes, stirring often. It will bubble and begin to thicken.
- Remove the pan from the heat and stir in 1/2 teaspoon vanilla extract, 1/8 teaspoon kosher salt, and 3/4 cup browned butter pecans.
- Let the topping cool completely. It will thicken and lose some of its shine as it cools. Cover and refrigerate the topping until the cheesecake has chilled for several hours.
- Bring the topping back to room temperature before using it, so it is soft and spoonable.
Finish the Cheesecake
- After the cheesecake has chilled for at least 6 hours, or overnight, run a thin knife around the inside edge of the pan to loosen it, then release and remove the outer ring. Slide an offset spatula under the crust to loosen it from the bottom of the pan, pull out the parchment paper, and move the cheesecake to a serving platter.
- Spread the cooled, room-temperature praline topping over the cheesecake, letting some of the pecans reach the edges.
- Run a large knife under hot water and wipe it dry before each cut for the cleanest slices. Keep the cheesecake refrigerated until serving.
Nutrition
Questions and tips
Storage
Cover the cheesecake and keep it in the refrigerator for up to 4 to 5 days. The filling has cream cheese and whipped cream, so it shouldn’t sit at room temperature.
Yes. Graham crackers, shortbread cookies, or another crisp pecan or butter cookie can work, though the flavor changes and you may need a little more or less butter. Pecan Sandies match the butter pecan flavor best.
A 9-inch springform pan is the easiest way to release the chilled cheesecake in one piece. A deep 9-inch pie plate works for a more casual dessert, but you’ll serve it straight from the dish.
Yes, but freeze it without the praline topping. Wrap the chilled cheesecake well and freeze it for up to 1 month. Thaw it overnight in the refrigerator, then add the topping before serving.
