NO BAKE CHOCOLATE PECAN CHEESECAKE

Indulge in the ultimate dessert experience with this delicious, decadent No Bake Chocolate Pecan Cheesecake recipe. It is a rich creamy dessert that combines timeless and modern flavours into one. It has a buttery, nutty, chocolaty crust that crumbles perfectly with each bite, forming the base for an irresistible fusion of taste and textures. The cheesecake filling is velvety smooth, made with cream cheese, dark chocolate, icing sugar and whipped cream. The top is dotted with whole pecans and melted chocolate. Each bite delivers a balance of creamy, crunchy and chocolaty flavours and multiple textures.

This dessert is as visually stunning as it is delicious. Perfect for celebrations or any moment that calls for a little extra indulgence, this No Bake Chocolate Pecan Cheesecake is sure to become the centerpiece of any table and a highlight of a dessert lover’s dream. Comforting, hearty and indulgent.

WHAT YOU’LL LOVE ABOUT THIS RECIPE

• No bake dessert
• Quick and easy to make
• Requires no preparation
• Can be customised
• Eggless

INGREDIENTS USED IN MAKING NO BAKE CHOCOLATE PECAN CHEESECAKE

• CHOCOLATE BISCUITS

A cheesecake is incomplete without a biscuit base. Chocolate biscuits add a rich, cocoa flavour to the crust of the cheesecake, enhancing its overall taste profile. The combination of chocolate and almonds creates a decadent and indulgent flavour experience. Crushed chocolate biscuits provide a crunchy and crumbly texture to the crust, contrasting with the smooth and creamy filling of the cheesecake.

• MELTED BUTTER

Melted butter serves as a binding agent for the crust. When combined with crushed chocolate biscuits, it creates a mixture that sticks together, helping to form a cohesive and solid base for the cheesecake.

• PECANS

Pecans bring a delightful crunch and nutty warmth to the cheesecake, elevating its texture and flavor profile. Their buttery richness complements the smooth, creamy base of chocolate adding a satisfying contrast to each bite. Whether left in large chunks for a bold crunch or finely chopped for a more subtle texture, the pecans infuse the cheesecake with a toasty, earthy flavor that pairs perfectly with the sweetness of the chocolate, the creaminess of the cream cheese and the airiness of the whipped cream.

• CREAM CHEESE

Cream cheese is the heart of any cheesecake, bringing a rich, creamy texture and a subtle tang that balances sweetness perfectly. In the No Bake Chocolate Pecan Cheesecake, cream cheese forms the silky filling, complementing the chocolatey biscuit base. Its smooth consistency ensures the cheesecake is luscious and indulgent, while its mild flavor allows the other ingredients—like the biscuit base to shine. 

• WHIPPED CREAM

Whipped cream is the secret ingredient that adds lightness and a luxurious texture to cheesecake fillings. It’s folded into the cream cheese mixture to create a smooth, airy consistency that balances the richness of the base. The whipped cream softens the overall density of the cheesecake, making each bite feel indulgent yet light.

• ICING SUGAR

Icing sugar is the subtle sweetener that brings balance and harmony to a cheesecake filling. It blends seamlessly into the cream cheese and whipped cream, ensuring a smooth, lump-free texture while adding just the right amount of sweetness. Unlike granulated sugar, icing sugar dissolves effortlessly, creating a creamy, velvety consistency without any graininess.

• DARK CHOCOLATE

Dark chocolate in the filling of the cheesecake adds a rich, decadent layer of flavor that deepens the overall taste of the dessert. When melted and incorporated into the cream cheese and whipped cream mixture, dark chocolate brings a smooth, velvety texture and a slightly bitter note that balances the sweetness of the icing sugar and the richness of the cream cheese. 

EQUIPMENTS USED IN MAKING NO BAKE CHOCOLATE PECAN CHEESECAKE

Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.

A blender is required to crush the biscuits too. You can use a zip lock pouch and rolling pin too to crush the biscuits.

An electric beater is necessary to blend all the ingredients into a smooth cheesecake batter.

I have made this cheesecake in a 6 inch springform pan.

You also need spatulas to do the mixing and to scrape the bowls.

TIPS TO KEEP IN MIND FOR MAKING THE NO BAKE CHOCOLATE PECAN CHEESECAKE

1. Crush the biscuits finely for a smoother, more even base. You can use a food processor or place the biscuits in a ziplock bag and crush them with a rolling pin. After pressing the crushed biscuits and butter mixture into the pan, chill the base in the fridge. This helps the crust firm up and hold its shape when you add the filling.
2. Make sure your cream cheese is at room temperature before mixing it. Cold cream cheese can create lumps in the filling, so softening it ensures a smoother texture.
3. When whipping the cream, don’t overwhip it. Soft peaks are ideal for folding into the cream cheese mixture, as this creates a light and airy filling. Overwhipping can cause the cream to become too stiff.
4. When combining the cream cheese, whipped cream, and icing sugar, mix just until smooth. Overmixing can cause the filling to become too soft or runny, which may affect the texture of the cheesecake.
5. After assembling the cheesecake, chill it for at least 4 hours, or preferably overnight. This allows the flavors to set and the filling to firm up, making it easier to slice and serve.

RELATED RECIPES FROM THE BLOG

1. NO BAKE BOURBON BISCUIT CHEESECAKE
2. NO BAKE MANGO CHEESECAKE
3. NO BAKE BISCOFF CHEESECAKE

NO BAKE CHOCOLATE PECAN CHEESECAKE

 

Save Print

Ingredients

• FOR THE BASE
• 20 chocolate biscuits (with the cream)
• ¼ cup pecans
• ¼ cup butter, melted
• FOR THE FILLING
• ¾ cup cream cheese, softened
• ¾ cup dark chocolate, melted
• 3 tbsp icing sugar
• 1 cup whipped cream
• FOR THE GARNISH
• 30-35 pecans
• ¼ cup melted dark chocolate

Instructions

1. For the base, blend the chocolate biscuits with the cream filling with pecans and melted butter till the dough comes together and resembles wet sand.
2. Press it down in a 6-inch springform pan and let the base set in the fridge for 10-15 minutes.
3. For the filling, add the softened cream cheese, melted dark chocolate, icing sugar and whipped cream in a bowl. With an electric beater, beat the mixture till everything is well combined.
4. Pour the filling on the chocolate base and let it set in the fridge for 4-5 hours or until the cheesecake is set.
5. Demould the cheesecake and arrange pecans on top in a single layer. Pour over the melted chocolate.

3.5.3251

If you like my No Bake Chocolate Pecan Cheesecake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!