No Bake Cheesecake

I needed a quick simple cheesecake and didn’t have time for it to cool and set. I think this turned out as good or better. This has become a common dessert to take to parties and potlucks, even camping.

Use the crust below or use cookies or granola for a different taste or texture. Especially yummy with peanut butter cookies.

No Bake Cheesecake


Pecan Crust

  • 1 cup pecans
  • 1 cup almond flour
  • 1/4 cup sweetener
  • 4 Tablespoons butter, melted
  • 2 teaspoons cinnamon


  • 2 packages (16 oz) cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 2/3 cup sweetener
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon lemon extract


Pecan Crust:

  • Add everything except the butter to food processor and pulse to crumb texture
  • Add butter and pulse until mixed well, do not over process.
  • Pour out unto a lined or grease pan and bake at 350 for 10 minutes…mix up and bake another 5 minutes
  • Set aside to cool

Cheesecake Layer:

  • In a medium bowl, beat the cream cheese and heavy cream with a hand mixer until smooth. Add the vanilla, lemon and sweetener and mix again until thoroughly combined making sure to scrape the bowl.

To Serve – Individual Servings

  • Place 2 Tbsp of the crust mix in the bottom of container (ramekins, bowls, small dessert cups)
  • Top with 1/4-1/3 cup of cheesecake mix. (I didn’t measure this, just eyeballed it.)
  • Chill for an hour or so.

Topping options:

  • Fresh berries
  • Whipped cream
  • Peanut butter sauce – Peanut butter, butter and cream melted and mixed.
  • SF chocolate sauce

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