Cheesecake, cheesecake, cheesecake! Oh how I love thee. Especially this insanely easy maple pecan cheesecake recipe. It has all the creamy, rich maple flavor of a classic maple pecan cheesecake, but there’s no oven, no springform pan, no water bath and no waiting hours for it to set. Just 4 ingredients and 10 minutes.
Growing up, my mum’s sickly sweet cold cheesecake with the buttery biscuit base was easily my favorite dessert.
Whenever I see a pack of cream cheese with its silvery foil wrapper, my mind automatically goes to cheesecake OR this unusual melt-in-the-mouth savory cheesecake creation.
But I digress. When the urge for cheesecake strikes, it’s handy to have a speedy recipe that will hit the spot without needing hours to set.
Today I have just the recipe for you!
So easy you don’t even need to get your food processor out. All you need is 4 ingredients and your stick blender.
Why You’ll Love This Maple Pecan Cheesecake
- 10 minutes – no baking, no crust to make and no chilling required.
- 4 ingredients – cream cheese, heavy cream, real maple syrup and toasted pecans.
- Not too sweet – just 2 teaspoons of maple syrup per serve. I tested these when I was wearing my continuous glucose monitor and there weren’t any crazy spikes.
- Perfect for entertaining – serve in little glasses or teacups. Lovely for Thanksgiving or Christmas as a quick alternative to pecan pie.
Ingredients
- Cream cheese – full fat is best. Let it come to room temperature for an hour or two if you can, as it makes blending much easier.
- Heavy cream – also called whipping cream. It lightens the cheesecake filling and gives it a mousse-like texture.
- Real maple syrup – pure maple syrup, not ‘pancake syrup’. It’s what gives the cheesecake its lovely maple flavor.
- Toasted pecans – for crunch. See below for how to toast them.
How to Make Maple Pecan Cheesecake
Chop the cream cheese and place it in a medium bowl with the heavy cream and maple syrup. Blend with a stick blender until smooth, scraping down the sides of the bowl if needed. Coarsely chop most of the pecans and divide between small glasses. Spoon over the cheesecake mixture and top with the remaining pecan halves. Full recipe below.
I know 3 is a funny serving quantity, but I like to use the whole packet of cream cheese. Feel free to reduce if that makes life easier for you.
10-Minute Maple Pecan Cheesecake
Ingredients
- 8 oz cream cheese 250g, softened
- 1/2 cup heavy whipping cream
- 2 tablespoons real maple syrup
- 2 oz toasted pecans 60g
Instructions
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If you have time, take the cream cheese out of the fridge about 2 hours ahead so it comes to room temperature.
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Chop the cream cheese and place in a medium bowl with the cream and maple syrup. Using a stick blender, blend until the mixture is lovely and smooth.
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Keep 6 pecan halves to serve. Coarsely chop the rest. Divide the chopped pecans between 3 small glasses or pretty teacups. Spoon over the cheesecake mixture. Top with the remaining pecan halves.
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Serve immediately, or chill until you're ready to eat (although if they're in the fridge for more than a few hours, the nuts will start to lose their crunch). If you like things sweeter, a drizzle of maple syrup is all you need.
Recipe Video
NET CARBS: 13g/serve
Variations & Substitutions
honey + almond – substitute honey for the maple syrup and almonds for the… you guessed it :)
berry cheesecake – skip the maple syrup and nuts. Instead, serve the cream cheese mixture topped with fresh berries. You could add 1/2 teaspoon vanilla extract to the mixture if you like.
cherry + chocolate – use the berry cheesecake variation but serve drizzled with chocolate sauce. If you want to make it really pretty, drizzle some of the sauce in the glass first, then top with the cream cheese mixture.
lemon + macadamia – replace half the cream with lemon juice. Serve with roasted macadamias. Yum! You might need a pinch of sugar or stevia.
apricot + walnut – chop 6 dried apricots and stir into the cream cheese mixture.
mango + coconut – serve with chopped fresh mango and toasted shaved coconut. Use coconut cream instead of the heavy cream.
pecan pie vibes – add a pinch of cinnamon and swap 1 tablespoon of the maple syrup for dark brown sugar.
dairy-free – use this Cashew ‘Nut Sauce’ without the garlic, and using lemon juice instead of the vinegar as your base. Then add the maple syrup and pecans as per the recipe.
different nuts – all nuts will work here, just choose according to taste.
different sweetener – powdered sugar, stevia, monk fruit, honey, brown sugar or date syrup. Just adjust quantities to taste.
How to Toast Pecans
Spread the pecans on a baking sheet and toast in a 350°F (180°C) oven for 5-8 minutes. Or stir them in a dry frying pan over medium heat for a few minutes. They’re ready when they smell nutty and are a shade darker. Let them cool on a rack or plate so they stay crunchy.
Want a Crust?
For a cheesecake crust, crush 3-4 graham crackers (or digestive biscuits) and mix with 1-2 tablespoons melted butter and a pinch of salt. Press into the bottom of each glass before adding the cheesecake mixture. For a low carb crust, use chopped pecans mixed with a little melted butter.
Maple Pecan Topping
For an extra special maple pecan topping, warm 2 tablespoons maple syrup and 1 tablespoon unsalted butter in a small saucepan over medium heat. Stir in the toasted pecans and a pinch of salt and simmer for a minute until glossy, like a quick caramel sauce. Let cool a little, then spoon over the cheesecake.
No-Bake vs Baked Maple Pecan Cheesecake
A traditional baked maple cheesecake recipe uses cream cheese, sour cream, large eggs, dark brown sugar and vanilla extract, poured over a graham cracker crust in a 9-inch springform pan. It’s baked in a water bath, then chilled in the refrigerator for hours (usually overnight) before you can slice it.
It’s delicious, but it’s a lot of work! This 10-minute version gives you the same flavors in a fraction of the time. It’s softer and more mousse-like than a baked cheesecake, so it’s best served in glasses rather than as a cake.
Is It Better to Use Sour Cream or Heavy Cream for Cheesecake?
In baked cheesecakes, sour cream adds tang and a softer, creamier texture. In this no-bake version, heavy cream works best because it makes the mixture light and smooth. If you like a tangier cheesecake, you can replace half the cream with sour cream or Greek yogurt.
Problem Solving Guide
bland – add more maple syrup.
lumpy – not mixed enough. Keep going with the stick blender – it will get there. Next time make sure the cream cheese is at room temperature (or soften it in the microwave for a few seconds). And don’t stress about a few lumps – you won’t notice them with the pecans.
no stick blender – use a food processor, a whisk, or a fork to mash the cream and cheese together. It won’t turn out as smooth but will still be delicious.
Prepare Ahead
Yes! Just make the cream cheese mixture but keep the nuts separate so they stay crunchy. Leftovers will keep covered in the refrigerator for 3-4 days. To serve, sprinkle with the nuts.
Waste Avoidance Strategy
cream cheese – keeps for weeks unopened in the fridge, or you can freeze it.
cream – unopened cartons will generally keep in the fridge for 1-2 weeks. If you need to store it for longer, pop it in the freezer in a sealed container.
maple syrup / pecans – keep them in the pantry.
More 5-Ingredient Desserts
- Peanut Butter Cheesecake
- Cottage Cheese ‘Rice’ Pudding
- Heavenly Chocolate Olive Oil Cake
- Quick Raspberry Yogurt Mousse
- Maple Syrup Substitutes
In your corner,
Jules from Stonesoup xx
(Your favourite Australian Food Scientist)
See my bio
Looks like a great recipe. What are the nutritional values? Must have these values. Husband is diabetic
13g net carbs / serve Yolanda :)