Caramel Pecan No-Bake Cheesecake

Caramel Pecan No-Bake Cheesecake is a creamy delight made with a Pecan Sandies base, rich cream cheese filling, and a drizzle of caramel on top. Every bite is a mix of nutty, sweet, and creamy goodness.

If you’re a fan of caramel and bananas like I am, you might also love trying out Caramelized Banana Pudding or these Banana Pudding Cheesecake Squares.

Ingredients List:

1 family size package (17.2-ounce) of Pecan Sandies Shortbread Cookies (32 cookies in total)
1/2 cup (1 stick) unsalted butter, melted
1/2 teaspoon salt (optional but recommended for flavor balance)
2 blocks (8-ounce each) cream cheese, at room temperature
1 cup powdered sugar
1 container (16-ounce) frozen whipped topping (like Cool Whip), thawed
1 teaspoon vanilla extract
1 jar (12.25-ounce) caramel sauce or ice cream topping (roughly 1 cup)

How to Make Caramel Pecan No-Bake Cheesecake:

1. Preparing the Cookie Base:

Start by crushing the Pecan Sandies Shortbread Cookies. You can use a food processor for a fine texture. If you don’t have one, place the cookies in a large zip-top bag and use a rolling pin or meat mallet to crush them.
From the crushed cookies, set aside 1 cup. We will use it later for the topping.

2. Making the Crust:

In a large bowl, mix together the crushed cookies (excluding the 1 cup you set aside), melted butter, and salt. Ensure the crumbs are well-coated with the butter.
Transfer this mixture to a 9×13-inch baking dish. Press it firmly to form a crust. Using the flat base of a glass or measuring cup can help in pressing it evenly.

3. Creamy Cheesecake Filling:

In a separate bowl, blend together the room temperature cream cheese and powdered sugar until smooth.
Gradually fold in the thawed whipped topping to this mixture. Mix well after each addition.
Add the vanilla extract and blend until everything is well combined.

4. Assembling the Cheesecake:

Gently spread the cream cheese mixture over the cookie crust, ensuring an even layer.
Drizzle the caramel sauce uniformly over the cream cheese layer.
Finish by sprinkling the reserved 1 cup of cookie crumbs on top.

5. Setting and Serving:

Cover your baking dish with plastic wrap or a lid.
Refrigerate for a few hours until the cheesecake is set and firm.
Once set, slice into desired portions and serve chilled.

Caramel Pecan No-Bake Cheesecake: FAQs and Common Issues

Can I use a different type of cookie for the base?

Yes, while Pecan Sandies Shortbread Cookies are recommended for their unique flavor, you can use graham crackers or other cookies. Just adjust the butter if the consistency is too dry or wet.

My cheesecake filling seems too runny. What did I do wrong?

Ensure the cream cheese is at room temperature before mixing. Also, make sure the whipped topping is fully thawed but not melted. If it’s still runny, refrigerate for a longer time to help it set.

Can I add nuts or other toppings to this cheesecake?

Absolutely! You can sprinkle pecans, walnuts, or even chocolate chips on top for added texture and flavor.

How long does this no-bake cheesecake last in the fridge?

It’s best enjoyed within 3-4 days when stored in an airtight container in the refrigerator.

The cookie base is too hard and difficult to cut. How can I avoid this?

Don’t press the cookie crumbs into the dish too firmly. You need a firm press, but overdoing it might harden the base.

Other Delicious Recipes You May Also Enjoy!!

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