When you are ready to serve it, make the pecan pie topping to pour it over the cheesecake. To beat the heat, I have been making more and more no-cook desserts. Fresh berries with a dollop of this raw cheesecake filling is my favorite way to end the day. I can’t get enough of this cheesecake filling! If you make any part of this layered treat, it must, must be the filling! Raw, vegan, healthy, it tastes JUST like cheesecake.
If she isn’t in the Delish kitchens, you’ll most likely find her out on the town looking for the next food trends in the US and on her travels abroad. Please see our FAQ page for many answers to common questions. Karen Kelly, a food and travel writer, is the founder of Seasonal Cravings.
Read more about apple pecan cheesecake here.
Combine all of the ingredients for the pecan pie filling in a saucepan. Bring the mixture to a boil, stirring constantly. For the smoothest, fluffiest cheesecake, softened cream cheese is essential. It is equally important to have room temperature ingredients—adding a bunch of cold eggs to that beaten cream cheese will cause it to clump! If you’re short on time or forgot to set the cream cheese out to soften, read up on some nifty ways to soften cream cheese.
A Pie-Like Crust
I have a few healthy snacks up my sleeve, but I have a few utterly unhealthy sugar overload snacks up my sleeve as well. These Cinnabon Cinnamon Roll Cheesecake Shooters are one of the latter, and man, are they GOOD.
I recommend storing the topping separately from the cheesecake. The cheesecake can be stored, covered for 3-5 days before the texture begins to change. It can also be frozen, if well wrapped, for up to 3 months. Pecan Pie Cheesecake Bars, Vegan and Gluten-Free!
For the topping
As with all cheesecakes, this one needs time for preparation and refrigeration. Butter Pecan Cheesecake does need to be refrigerated for at least 4 hours before serving but it’s better if you let it chill overnight. Melt together the sugar, whipping cream, butter, and corn syrup.
This no-bake Pecan Pie Cheesecake is the perfect blend of two delicious desserts! This decadent treat is one part pecan pie, one part cheesecake – giving it an irresistible combination of crunchy, creamy, sweet and salty flavors. A shout-out to all pumpkin lovers – there’s a new easy pumpkin dessert in town! This delicious pumpkin cheesecake with chocolate graham crust is easy to prepare. The pumpkin cheesecake filling has the wonderful flavors of pumpkin, spices, vanilla, and cream cheese blended beautifully. You’ll want to use apples that hold their shape relatively well when baked.
Make this protein strawberry cheesecake and indulge in your cravings guilt-free. It’s easy, deliciously creamy, and packed with protein. When you’re ready to serve it, remove the sides of the pan and transfer to a large plate or serving platter. Here’s how to dramatically dress up a block of cream cheese with caramel and pecans. When the cheesecake is done, turn the oven off, crack open the oven door, and leave the cheesecake inside for at least 1 hour. After the cheesecake has cooled in the oven for at least 1 hour (or even longer), you can take it out and let it finish cooling at room temperature.
Have a roasting pan with hot water ready to receive the well-wrapped cheesecake and bake. Then, give the cheesecake a chance to chill and set up overnight. The next day, make a simple stovetop caramel sauce for the pecan topping. Spoon and spread the “pecan pie filling” on top of the chilled cheesecake and viola! A memorable and beautiful dessert sure to amaze and delight at any event.
Chocolate Strawberry No Bake Cheesecake Bites
Priscilla is a certified health and detox coach from the Institute of Integrative Nutrition and holistic nutrition student at Pacific Rim College. She has a certificate in Plant-Based Nutrition from Cornell University and certified in raw cuisine from Matthew Kenney Academy. She also works with clients all over the world as a holistic nutrition consultant and detoxification expert. Instead, tightly wrap your leftovers with plastic (or saran) wrap or store them in an airtight container. Kept in the refrigerator, cheesecake will last for up to 5 days. Combine the crust ingredients and press the mixture into the bottom and up the sides of the springform pan.
