No-Bake Pecan Pie Cheesecake Bars Recipe:
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted
- 2 tbsp granulated sugar
- Pinch of salt
Cheesecake Layer:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Pecan Pie Topping:
- 1/3 cup light brown sugar, packed
- 1/3 cup light corn syrup
- 2 tbsp unsalted butter
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup chopped pecans
Instructions
1. Prepare the Crust:
- In a medium bowl, mix graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt until evenly combined.
- Press the mixture firmly into a 8x8 pan lined with parchment paper. Chill in the refrigerator for 20–30 minutes to set.
2. Make the Cheesecake Layer:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and vanilla extract, and mix until creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Spread the cheesecake filling evenly over the chilled crust. Refrigerate while preparing the topping.
3. Prepare the Pecan Pie Topping:
- In a saucepan, combine brown sugar, corn syrup, and butter. Cook over medium heat until the sugar dissolves and the mixture is smooth, stirring constantly.
- Remove from heat, stir in vanilla extract, salt, and chopped pecans. Let the mixture cool to room temperature.
- Once cooled, spread the pecan topping evenly over the cheesecake layer.
4. Chill and Set:
- Refrigerate the bars for at least 4–6 hours or until fully set (overnight is best).
5. Slice and Serve:
- Use the parchment paper to lift the bars out of the pan, slice, and serve chilled.