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No-Bake Keto Pecan Pie Cheesecake topped with pecans and whipped cream

No-Bake Pecan Pie Cheesecake

A delightful no-bake cheesecake with a buttery almond flour crust and fluffy cream cheese filling, dotted with chopped pecans for a sweet pecan pie experience without the oven work.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 slices
Course: Cheesecake, Dessert, No-Bake
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups almond flour
  • 1/4 cup butter, melted
  • 1/4 cup sugar-free maple syrup
For the filling
  • 16 oz cream cheese, softened Make sure it's fully softened for best texture.
  • 1/2 cup heavy cream
  • 1/2 cup sugar-free sweetener Adjust sweetness to taste.
  • 1 cup pecans, chopped Can swap for another chopped nut if desired.
  • 1 teaspoon vanilla extract

Method
 

Preparation of crust
  1. In a mixing bowl, combine the almond flour, melted butter, and sugar-free maple syrup. Stir until the mixture looks evenly moistened and crumbly.
  2. Press the crust mixture into a pie pan, ensuring it’s packed evenly across the bottom.
Making the filling
  1. In a separate bowl, beat the softened cream cheese until completely smooth with no visible lumps.
  2. Add the heavy cream, sugar-free sweetener, and vanilla extract to the cream cheese. Mix until the filling is fluffy and holds soft peaks.
  3. Gently fold in the chopped pecans until evenly distributed.
Final assembly
  1. Pour the filling into the prepared crust and smooth the top with a spatula.
  2. Refrigerate for at least 4 hours, or until set.
  3. Slice and serve chilled, optionally garnished with additional pecans.

Notes

For neat slices, serve directly from the fridge. Clean the knife between cuts for clean edges. Can be made a day ahead for convenience.