Go Back
+ servings
Print

No-bake maple cheesecake with a pecan crust

A maple pecan no-bake cheesecake with a pecan digestive biscuit base. Almost entirely refined sugar free, this no-bake cheesecake is swettened with pure maple syrup. Candied pecans on top and in the base complement the maple flavour.
Course Dessert
Cuisine American
Prep Time 20 minutes
Resting time 5 hours
Servings 10 people
Author Eva

Ingredients

For the base

  • 120 g Digestive biscuits
  • 80 g pecans
  • 120 g salted butter

For the cheesecake

  • 600 g cream cheese
  • 240 ml pure maple syrup (1 cup)
  • 400 ml whipping cream
  • 3 gelatin sheets (or equivalent alternative)

For the decoration

  • 100 ml whipping cream
  • 60 g pecans
  • 2+1 tbsp maple syrup (divided)

Instructions

To make the pecan crust base

  • Combine the Digestive biscuits and pecans in a food processor and pulse until finely crushed. Melt the salted butter in a small saucepan. Add melted butter to biscuit mixture and stir to combine. Distribute mixture over the bottom of a springform pan lined with a sheet of baking paper and press down uniformly. Keep refrigerated until cheesecake mixture is ready.

To make the maple cheesecake filling

  • Soak the gelatin in cold water for about 5 minutes. Warm 50 ml of cream in a small saucepan and take away from heat before it boils. Drain gelatin and dissolve in hot cream. Let cool to room temperature.
  • Combine the cream cheese and maple syrup and mix with a hand mixer until combined. In another container, whip the cream to hard peaks.
  • When the gelatin mix has cooled, stir into cream cheese mixture. Lastly, fold in whipped cream. Pour cheesecake mix into pan over the pecan biscuit crust. Let set in the frige for a minimum of 5 hours (better overnight).

For the decoration

  • Chop the pecans and combine with 1 tbsp of maple syrup. Spread over an oven tray lined with baking paper and bake at 200°C for 5 minutes. Let cool completely before using on the cake, as they may melt the cheesecake if used hot.
  • Combine whipping cream and 2 tbsp of maple syrup and beat to hard peaks. Pipe onto cheesecake as desired.

Notes

For the decoration on my cake I used way less toasted pecans and maple whipped cream as in the recipe. The quantities given should allow for decoration of all the cake. Scale down accordingly if planning to make a smaller decoration, or just enjoy candied pecans and maple cream as a snack.