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
Scale
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
