Cheesecake cheesecake cheesecake! Oh how I love thee. Especially this insanely easy Quick Cheesecake.
Growing up my mums sickly sweet cold cheesecake with the buttery biscuit base was easily my favourite dessert.
Whenever I see a pack of Philadelphia cream cheese with its silvery foil pack, my mind automatically goes to cheesecake OR this unusual melt-in-the-mouth savoury cheesecake creation.
But I digress. When the urge for cheesecake strikes, it’s handy to have speedy recipe that will hit the spot without needing hours to set.
Today do 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.
Although if you do have time to take the cream cheese out of the fridge to soften an hour or two ahead it will make your life much easier.
And if you’re worried about the maple syrup – fear not! I tested these last time I had my continuous glucose monitor and there weren’t any crazy spikes. Just as you’d expect from the 2 teaspoons of maple syrup in each serve.
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
- 250 g cream cheese
- 1/2 cup heavy whipping cream
- 2 tablespoons maple syrup
- 60 g roast pecans
If you have time get the cream cheese out of the fridge about 2 hours ahead.
Chop cheese and place in a medium bowl with the cream and maple syrup. Using a stick blender, stab and blend until the mixture is lovely and smooth.
Keep 6 pecan halves to serve. Coarsely chop the rest. Divide chopped pecans between 3 small glasses or pretty tea cups. Spoon over the cheesecake mixture. Top with remaining pecan halves.
Serve immediately. Or you can chill until you're ready to eat - although if they are 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.
NET CARBS: 13g/serve
Variations & Substitutions Quick Cheesecake
honey + almond – easy 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. Top with the cream cheese mixture.
lemon + macadamia – replace 1/2 the cream with lemon juice. Serve with roast macadamias. Yum! You might need a pinch of sugar or stevia.
apricot + walnut – chop 6 dried apricots and stir into the cream cheese mixture. Or see how it goes if you blend them in with the stick blender.
mango + coconut – serve with chopped fresh mango and toasted shaved coconut. Use coconut cream instead of the whipping cream.
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 – icing (powdered) sugar, stevia, monk fruit, honey, brown sugar, vanilla extract, date syrup. Just adjust quantities according to taste.
Waste Avoidance Strategy
cream cheese – keeps for weeks in the fridge, you can freeze.
cream – unopened cartons will generally keep in the fridge for 1-2 weeks. If you need to store for longer, just pop in the freezer in a sealed container.
maple syrup / roast pecans – keep them in the pantry.
Problem Solving Guide
bland – more maple syrup.
lumpy – not mixed enough – keep going with the stick blender – it will get there. Next time make sure the cream cheese has time to soften (or blitz it in the microwave). And don’t stress about a few lumps – you won’t notice them with the texture from the pecans.
no stick blender – use a food processor – or a fork to mash the cream and cheese together – it won’t turn out as smooth but will still be delicious.
Prepare Ahead Quick Cheesecake
Yes! Just make the cream cheese mixture but keep the nuts separately. Leftovers will keep in the fridge for up to 1 week or can be frozen. To serve, sprinkle with the nuts.
More Recipes Like Quick Cheesecake
- Peanut Butter Cheesecake
- Heavenly Chocolate Olive Oil Cake
- Quick Raspberry Yoghurt Mousse
- Quick Strawberry Muffins
Have fun in the kitchen!