No-bake maple cheesecake with a pecan crust Recipe
If you are looking for a dessert that feels like a warm hug on a chilly day, the no-bake maple cheesecake with a pecan crust is an absolute must-try. This luscious cheesecake marries the rich, creamy texture of cream cheese with the natural sweetness of pure maple syrup, all set on a crunchy, buttery pecan crust. It’s an incredibly satisfying treat that blends subtle nuttiness with the delicate maple flavors, all without ever turning on your oven for the baking part. Whether you are making it for a cozy family gathering or just to indulge yourself, this cheesecake offers a perfect balance of simplicity and sophistication that will have everyone asking for seconds.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating the perfect harmony of flavors and textures. The pecans and digestive biscuits provide a wonderfully crunchy and nutty base, while the cream cheese and whipping cream deliver that signature creamy mouthfeel. Maple syrup brings natural sweetness and a depth of flavor that elevates the entire cheesecake to a delectable treat.
- 120 g Digestive biscuits: These form the crunchy base with a hint of sweetness and slight saltiness that balances the cheesecake.
- 80 g pecans: Adds a toasty, nutty crunch to the crust that complements the sweet filling perfectly.
- 120 g salted butter: Melted to bind the crust ingredients together, bringing richness and flavor.
- 600 g cream cheese: The creamy, tangy heart of the cheesecake that gives it a smooth texture.
- 240 ml pure maple syrup (1 cup): Provides natural sweetness with a complex maple flavor, making this cheesecake truly special.
- 400 ml whipping cream: Whipped into soft peaks to lighten and aerate the filling.
- 3 gelatin sheets: Helps the cheesecake set perfectly without baking.
- 100 ml whipping cream: Reserved for decorating with a lovely maple-infused topping.
- 60 g pecans: Chopped for toffee-maple topping to create delightful texture contrasts.
- 2 + 1 tbsp maple syrup (divided): Used in the cream and topping for an added maple punch and sweetness.
How to Make No-bake maple cheesecake with a pecan crust
Step 1: Prepare the Pecan Crust Base
Start by combining the digestive biscuits and pecans in a food processor and pulse until they are finely crushed. The mix should have a nice, sandy texture that will hold together when pressed down. Next, melt the salted butter in a small saucepan and pour it over the biscuit and pecan crumbs. Stir everything until it’s fully combined, making sure the mixture is evenly coated with butter. Press this mixture firmly into the bottom of a springform pan lined with baking paper, creating an even layer. Pop it in the fridge to chill while you prepare the cheesecake filling. This base is essential as it offers a nutty crunch that perfectly contrasts with the creamy filling.
Step 2: Make the Maple Cheesecake Filling
Begin by soaking the gelatin sheets in cold water for about 5 minutes to soften them. While waiting, gently warm 50 ml of the whipping cream in a small saucepan over low heat – take care not to let it boil. Remove from the heat and stir in the softened gelatin until it dissolves completely. Let this mixture cool down to room temperature to avoid curdling the cream cheese. In a separate bowl, beat the cream cheese and maple syrup together with a hand mixer until they form a smooth, luscious blend. In another clean bowl, whip the remaining 400 ml of whipping cream until stiff peaks form. Once your gelatin mixture is cool, fold it into the cream cheese mixture slowly, then gently fold in the whipped cream. The folding technique is important here to maintain the airiness and ensure a creamy, melt-in-your-mouth texture.
Step 3: Assemble and Set
Pour the luscious maple cheesecake filling over the chilled pecan crust, smoothing the top with a spatula. Cover the pan with cling film or a lid and place it in the refrigerator for at least 5 hours, but ideally overnight. This slow chilling allows the gelatin to work its magic and the flavors to meld beautifully. Patience here is key—you’ll be rewarded with a perfectly firm and creamy cheesecake that holds its shape when sliced.
Step 4: Add the Maple Pecan Topping and Whipped Cream
While your cheesecake is setting, preheat the oven to 200°C (about 400°F). Toss the chopped pecans with 1 tablespoon of maple syrup and spread them out on a baking sheet lined with parchment paper. Bake for 5 minutes, just until they’re toasted and the syrup has caramelized slightly. Let them cool completely to avoid melting the cheesecake topping. Next, whip together the remaining 100 ml of cream with 2 tablespoons of maple syrup to stiff peaks. Use this to pipe or dollop beautiful swirls on top of your set cheesecake, then sprinkle the cooled maple pecans generously over the top for that irresistible crunch and gloss.
How to Serve No-bake maple cheesecake with a pecan crust
Garnishes
Enhance your no-bake maple cheesecake with a pecan crust by adding simple yet elegant garnishes like a dusting of powdered sugar, a drizzle of warm maple syrup, or even a few extra toasted pecans for contrast. Fresh fruit like sliced pears or figs introduces a juicy freshness that pairs beautifully with the buttery crust and sweet filling.
Side Dishes
This cheesecake pairs wonderfully with a cup of freshly brewed coffee or a smooth, lightly spiced chai tea. For those who enjoy wine, a sweet Riesling or a buttery Chardonnay can complement the maple’s sweetness and the nuttiness of the crust, making your dessert experience even more delightful.
Creative Ways to Present
Take your presentation up a notch by serving individual portions in clear glasses or jars layered with pecan crust crumbs and dollops of the cheesecake filling. Alternatively, top the whole cake with a cascade of edible flowers or gold leaf for a stunning, sophisticated centerpiece that will wow any guest.
Make Ahead and Storage
Storing Leftovers
This no-bake maple cheesecake with a pecan crust keeps beautifully in the fridge for up to 3 days. Keep it tightly covered or in an airtight container to preserve freshness and prevent it from absorbing other odors. The flavors actually enhance after resting a day, so leftovers are just as lovely as the first slice.
Freezing
You can freeze the cheesecake in an airtight container for up to one month. Be sure to thaw it slowly in the refrigerator overnight before serving to maintain that perfect creamy texture. Note that while the cheesecake freezes well, the whipped topping may lose some of its fluffiness after thawing; you can refresh it with new maple whipped cream if desired.
Reheating
This dessert is best enjoyed chilled, so reheating is not recommended. However, if you want to warm it slightly for comfort, allow it to come to room temperature naturally before eating, but avoid any direct heat that might cause the gelatin to break down and affect the texture.
FAQs
Can I use a different type of nut for the crust?
Absolutely! While pecans lend a wonderful flavor and crunch, walnuts or almonds are fantastic alternatives. Just toast them lightly for the best flavor, and be sure to crush them finely to mimic the texture of the original crust.
What if I don’t have gelatin sheets?
No worries—gelatin powder works just as well. Use about 2 teaspoons of powdered gelatin, bloom it in cold water, and then dissolve it in the warmed cream as instructed. Just be sure to measure accurately for the cheesecake to set correctly.
Is this cheesecake suitable for vegetarians?
If you use gelatin, it may not be vegetarian-friendly depending on the source. In that case, you can substitute with agar-agar, a plant-based gelling agent, keeping in mind the setting times and ratios differ slightly.
Can I make this no-bake maple cheesecake with a pecan crust ahead of time?
Definitely! In fact, it tastes even better after sitting overnight as the flavors meld beautifully. Just be sure to keep it well-covered in the refrigerator until serving.
How can I make my maple whipped cream more stable?
To keep your maple whipped cream from deflating too quickly, you can add a small amount of powdered sugar or a stabilizer like cream of tartar while whipping, or use heavy whipping cream with a higher fat content.
Final Thoughts
This no-bake maple cheesecake with a pecan crust is one of those recipes that feels both simple and indulgent at the same time—it’s the kind of dessert that brings warmth to any occasion. Whether you’re new to cheesecake making or a seasoned dessert lover, this recipe is a delightful way to enjoy sweet, nutty, and creamy goodness without needing to turn on the oven. Give it a try, and trust me, it will quickly become a favorite in your dessert rotation!
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No-bake maple cheesecake with a pecan crust Recipe
- Total Time: 5 hours 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and creamy no-bake maple cheesecake featuring a crunchy pecan and digestive biscuit crust, topped with whipped maple cream and caramelized pecans. This delightful dessert combines the smooth sweetness of pure maple syrup with the nutty aroma of pecans, making it a perfect treat for any occasion.
Ingredients
Crust
- 120 g Digestive biscuits
- 80 g pecans
- 120 g salted butter
Cheesecake Filling
- 600 g cream cheese
- 240 ml pure maple syrup (1 cup)
- 400 ml whipping cream
- 3 gelatin sheets (or equivalent alternative)
Decoration
- 100 ml whipping cream
- 60 g pecans
- 2 + 1 tbsp maple syrup (divided)
Instructions
- Prepare the pecan crust base: Combine the Digestive biscuits and pecans in a food processor and pulse until finely crushed. Melt the salted butter in a small saucepan. Add the melted butter to the biscuit mixture and stir well to combine. Distribute this mixture evenly over the bottom of a springform pan lined with baking paper, pressing down firmly to form a compact crust. Refrigerate while preparing the cheesecake filling.
- Soften gelatin: Soak the gelatin sheets in cold water for about 5 minutes until soft. Warm 50 ml of cream in a small saucepan, removing it from heat before it boils. Drain the gelatin sheets and dissolve them into the hot cream. Allow this mixture to cool to room temperature.
- Mix cheesecake filling: In a bowl, combine the cream cheese and 240 ml of pure maple syrup and blend using a hand mixer until smooth and well combined. In a separate bowl, whip 400 ml of whipping cream to stiff peaks.
- Combine gelatin with filling: Once the gelatin mixture is cooled, stir it into the cream cheese and maple syrup mixture. Then gently fold in the whipped cream, ensuring everything is well incorporated without deflating the cream.
- Assemble cheesecake: Pour the prepared cheesecake filling over the chilled pecan biscuit crust in the springform pan, smoothing the top. Refrigerate the cheesecake for a minimum of 5 hours, preferably overnight, to fully set.
- Prepare pecan decoration: Chop 60 g of pecans and toss them with 1 tablespoon of maple syrup. Spread the mixture evenly on a baking tray lined with baking paper. Bake in a preheated oven at 200°C (392°F) for 5 minutes until caramelized. Let the pecans cool completely before decorating.
- Whip maple cream for topping: Combine 100 ml whipping cream with 2 tablespoons of maple syrup and beat to stiff peaks. Pipe or dollop the whipped maple cream atop the set cheesecake as desired.
- Decorate and serve: Finish the cheesecake by sprinkling the cooled caramelized pecans over the whipped maple cream topping. Serve chilled and enjoy your no-bake maple cheesecake with pecan crust!
Notes
- Ensure the gelatin mixture is fully cooled before adding to prevent clumps in the cheesecake filling.
- Using salted butter in the crust adds a nice balance to the sweetness.
- The cheesecake must be refrigerated for at least 5 hours to properly set; overnight setting yields best texture.
- Caramelized pecans should be completely cooled before adding to avoid melting the whipped cream or softening the crust.
- For a gelatin alternative, use agar-agar powder as per package instructions.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 410 kcal
- Sugar: 25 g
- Sodium: 190 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
Keywords: no bake cheesecake, maple cheesecake, pecan crust, no bake dessert, creamy cheesecake, maple syrup dessert, pecan dessert
