No Bake Pecan Pie Cheesecake Jars – easiest NO BAKE dessert! Combines creamy cheesecake and pecan pie served up in mini Mason jars for the ultimate holiday treat!
These NO BAKE Pecan Pie Cheesecake Jars are a decadent blend of creamy cheesecake with a pecan pie topping you’ll be thinking about long after it’s gone.
It’s the ultimate fall dessert recipe and could easily be your new favorite holiday dessert.
WHY YOU’LL LOVE THIS RECIPE:
- Quick and easy no bake dessert: whips up in minutes!
- Make ahead: for the perfect dessert this holiday season!
- Simple ingredients: from the local grocery store.
- Delicious: combines two great flavors: creamy cheesecake and caramel-pecan topping.
- Transports easily: bringing a dessert? This is it – pop on the lids and go!
- Mason jars: fun, festive presentation for your Pecan Pie Cheesecake!
- Versatile! In the summer, these No Bake Cheesecake Jars with fresh fruit are a treat!
HOT TIPS AND SUGGESTIONS::
- Use full fat cream cheese so the cheesecake sets completely.
- Bring cream cheese to room temp before whipping so the cheesecake isn’t lumpy.
- Chill cheesecake at least 2 hours, up to overnight before serving.
- Cool pecan pie topping to room temp so it doesn’t melt the cheesecake.
- Double the recipe – it’s easy – when you have a bigger crowd!
WHAT INGREDIENTS ARE NEEDED TO MAKE NO BAKE PECAN PIE CHEESECAKE JARS?
Crust:
- melted butter
- graham cracker crumbs
- granulated sugar
You will also need 6 8-ounce jars OR 10 6-ounce jars.
Cheesecake:
- heavy cream
- room temp full fat cream cheese
- granulated sugar
- vanilla extract
Pecan Pie Topping:
- chopped pecans
- butter
- light brown sugar
- heavy cream
- vanilla extract
- bourbon
- sea salt
optional: whipped cream topping for serving
HOW TO MAKE NO BAKE PECAN PIE CHEESECAKE JARS:
Crust:
Add butter to a medium mixing bowl. Microwave 10-20 seconds or until the butter is just melted.
Stir graham cracker crumbs into the melted butter (you want the consistency of wet sand).
Divide the crust mixture between the jars, gently pressing the crust down into the bottom with your fingers or the back of a spoon. Set aside.
Cheesecake:
Add cold heavy cream to a medium bowl.
Using an electric mixer (use whisk attachment if available), whip the heavy cream 4-5 minutes on medium speed until stiff peaks form then transfer whipped cream to the refrigerator.
To a separate bowl add softened cream cheese. Beat using a hand mixer on medium-high speed until it’s smooth and creamy.
Add sugar and vanilla. Remove whipped cream from the fridge and slowly blend with the cheesecake filling using a rubber spatula or spoon.
Add a generous layer of cream cheese mixture, dividing between the jars (leave room for the topping). Refrigerate at least 2 hours, up to overnight.
Pecan Pie Topping:
Add butter, brown sugar and bourbon to a medium saucepan over medium heat. Once it starts to boil, reduce heat to low and simmer 5-6 minutes stirring often until butter is completely melted. Note: give it the full 5-6 minutes so the bourbon cooks down and sugar isn’t grainy.
Remove from heat. Stir in heavy cream, vanilla extract and a pinch of salt. Add pecans, give it a good stir then cool to room temperature (topping will thicken as it cools).
CHEESECAKE JAR SERVING SUGGESTIONS:
Remove jars from the fridge. Spoon pecan caramel sauce over the cheesecake layer and (optional) add a dollop of whipped cream for a little extra indulgence.
SUBS AND VARIATIONS TO THIS RECIPE:
- Sub pecan sandies or pecan shortbread cookies crushed to fine crumbs.
- Sweeten cheesecake with maple syrup instead of sugar.
- Use dark brown sugar instead of light.
- Pecan halves can be used instead of chopped pecans.
- Another airtight container will work, but mason jars make a great presentation!
Enjoy!
Tried this NO BAKE Pecan Pie Cheesecake recipe? Leave a comment, ⭐⭐⭐⭐⭐ rating and TAG ME with a photo of yours on social media! @agoudalife or #agoudalife
No Bake Pecan Pie Cheesecake Jar
Equipment
- Mason jars six 8-ounce jars OR ten 6-ounce jars
Ingredients
crust:
- 3 1/2 tablespoons butter melted
- 1 cup graham cracker crumbs
- 1 tablespooon granulated sugar
cheesecake:
- 3/4 cup heavy cream
- 8 ounce full fat cream cheese softened to room temp
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
pecan pie topping:
- 1 1/2 cups pecans rough chopped
- 6 tablespoons butter
- 2/3 cup light brown sugar packed
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons bourgon
- pinch sea salt
- OPTIONAL: whipped cream for serving
Instructions
crust:
- Add butter to a medium mixing bowl. Microwave 10-20 seconds or until the butter is just melted. Stir graham cracker crumbs into the melted butter (you’re looking for the consistency of wet sand).
- Divide the crust mixture between the jars, gently pressing the crust down into the bottom of the jars with your fingers or the back of a spoon. Set aside.
cheesecake:
- Add cold heavy cream to a medium bowl. Using an electric mixer (use whisk attachment if available), whip the heavy cream 4-5 minutes on medium speed until stiff peaks form then transfer to the refrigerator.
- In a separate bowl add softened cream cheese. Beat using a hand mixer on medium-high speed until it’s smooth and creamy.
- Add sugar and vanilla. Remove whipped cream from the fridge and stir into the cheesecake filling using a rubber spatula or spoon.
- Add a generous layer of cream cheese mixture, dividing between the jars (leave room for the topping). Refrigerate at least 2 hours, up to overnight.
pecan pie topping:
- Add butter, brown sugar and bourbon to a medium saucepan over medium heat. Once it starts to boil, reduce heat to low and simmer 5-6 minutes stirring often until butter is completely melted. Be sure to give it the full 5-6 minutes so the bourbon cooks down and sugar isn’t grainy.
- Remove from the heat, stir in heavy cream, vanilla extract and a pinch of salt then add pecans. Cool to room temperature (topping will thicken as it cools).
- AFter cheesecake is chilled remove from the fridge. Spoon pecan pie topping over the top of each cheesecake. Optional: add a dollop of whipped cream and eat right away.