No Bake Chocolate Pecan Cheesecake
Indulge in the decadent flavors of this No Bake Chocolate Pecan Cheesecake, a show-stopping dessert that’s as easy to make as it is impressive. Featuring a buttery graham cracker and toasted pecan crust, this cheesecake is layered with a rich, velvety filling of chocolate-infused cream cheese and fluffy whipped cream. Topped with a glossy chocolate ganache and optional pecan garnishes, every bite is a luxurious blend of nutty crunch and creamy chocolate bliss. With no oven required and just 30 minutes of hands-on prep, this no-bake treat is perfect for special occasions or whenever you're craving something indulgent but simple. Serve it chilled for a refreshing, crowd-pleasing dessert that’s sure to wow your guests!
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 100 grams Pecans (toasted and finely chopped)
- 90 grams Unsalted butter (melted)
- 450 grams Cream cheese (room temperature)
- 120 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 200 grams Semi-sweet chocolate (melted and cooled)
- 240 ml Heavy cream (cold)
- 100 grams Semi-sweet chocolate (for ganache)
- 80 ml Heavy cream (for ganache)
- 50 grams Pecans (for topping, optional)
Instructions
Prepare the crust: In a food processor, pulse the graham crackers until they are fine crumbs. Add the toasted and finely chopped pecans, then pulse again to combine.
Transfer the crumb mixture to a bowl, pour in the melted butter, and stir until combined. The texture should resemble wet sand.
Press the crust mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed cup to press firmly. Place in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add in the powdered sugar and vanilla extract, and beat again until fully combined.
Slowly pour in the melted and cooled chocolate, beating until the mixture is smooth and evenly blended.
In a separate bowl, whip the cold heavy cream to stiff peaks using a hand or stand mixer. Gently fold the whipped cream into the chocolate cream cheese mixture in three additions, being careful not to deflate the whipped cream.
Pour the filling over the prepared crust, smoothing the surface with a spatula. Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight to set.
Once the cheesecake has set, prepare the ganache: Heat 80 ml of heavy cream in a small saucepan over low heat until just simmering. Pour it over the 100 grams of chopped chocolate and let sit for 2 minutes. Stir until smooth and glossy.
Pour the ganache over the top of the cheesecake, spreading it evenly. Optionally, sprinkle the top with additional pecans.
Refrigerate for another 30 minutes to allow the ganache to set. Remove the springform pan and transfer the cheesecake to a serving plate.
Slice and serve cold. Enjoy your rich, chocolatey, and nutty no-bake chocolate pecan cheesecake!
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 47.6 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 115 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 276 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
