This post is produced in partnership with Williams Sonoma Canada
Looking for a seasonal dessert but don’t have room in your oven for one more thing these holidays? This no-bake cheesecake can be made ahead of time and popped in the freezer just as you start your main meal so it’s ready to serve for dessert. Topped with caramelized pecans, it’s an easy, seasonal centerpiece for your holiday table!
It starts with a simple (no-bake) graham cracker crust that you make and freeze until you are ready to fill it. Then you make a decadent cheesecake filling and add some pumpkin purée.
While the cheesecake is chilling in the fridge (6 hours to overnight), you caramelize some pecans with maple syrup with a pinch of salt. By the time your cheesecake is chilled, they’ll be ready to roughly chop. As you’re sitting down to the main meal, you can pop the cheesecake in the freezer for a fabulous texture. Just before you serve it, scatter the caramelized pecans across each slice.
The best part about this is how hands off it is – none of the steps is really difficult and there is so much down time you can dedicate to other parts of the meal. It also doesn’t take up valuable oven real estate! Winning all round!
For the base:
For the pumpkin cheesecake:
For the caramelized pecans:
Make the base
Make the pecans
Make the cheesecake filling
Assemble and chill
What about you – are you team pie or cheesecake?
Disclosure: I received compensation for working with products from and developing recipes for Williams Sonoma Canada. All opinions 100% my own.
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