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No-Bake Keto Pecan Pie Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 88 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Carb

Description

This No-Bake Keto Pecan Pie Cheesecake is a rich and creamy dessert featuring a chocolate almond crust, a luscious pecan-studded cream cheese filling, and a sugar-free maple syrup twist. Perfectly suited for keto diets, it requires no baking and comes together quickly, then chills to set into a decadent treat that’s low-carb and full of flavor.

Ingredients

Crust

  • 1 1/2 cups almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup melted butter
  • 1 tbsp sweetener of choice

Filling

  • 8 oz cream cheese, softened
  • 1/2 cup heavy cream
  • 1/2 cup chopped pecans
  • 1/4 cup sugar-free maple syrup

Instructions

  1. Prepare the crust: Combine almond flour, cocoa powder, melted butter, and sweetener in a mixing bowl. Stir until the ingredients are well combined and form a crumbly mixture suitable for the crust.
  2. Form the crust: Press the crust mixture firmly into the bottom of a pie dish or tart pan, creating an even layer to serve as the cheesecake base.
  3. Chill the crust: Place the pie dish with the crust into the refrigerator and chill for 30 minutes so it can set and firm up before adding the filling.
  4. Make the filling: In a separate mixing bowl, beat the softened cream cheese and heavy cream together until smooth and creamy, ensuring no lumps remain.
  5. Add pecans and syrup: Gently fold in the chopped pecans and sugar-free maple syrup into the creamy mixture, blending evenly throughout the filling.
  6. Assemble cheesecake: Pour the cream cheese filling over the chilled crust and spread it out evenly using a spatula for a smooth finish.
  7. Final chilling: Refrigerate the assembled cheesecake for at least 3 hours, or until firm enough to slice and serve.

Notes

  • Use a keto-friendly sweetener such as erythritol or stevia to keep the dessert low-carb.
  • For best results, ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
  • Chilling times are important to help the cheesecake set properly without baking.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Optional: toast the pecans lightly for extra flavor before adding to the filling.

Find it online: https://slsrecipes.com/no-bake-keto-pecan-pie-cheesecake-recipe/