Often when the warmer weather rolls around, my mind goes to the fun summer shindigs where layered desserts are the desserts of choice – at least in our family. From my Oreo Delight, to my Blueberry Yum Yum, to my Pineapple Dream, I just love those 9×13 recipes that are quick, easy, and give you that sweetness for dessert that we crave so often.
And while this Caramel Pecan No-Bake Cheesecake might not have all the layers that the others I mentioned do, this one IS made in a 9×13-inch baking dish, is completely no-bake, and is the perfect dessert for those summer gatherings!
When it comes to making this dessert, it’s super easy! But a few tips never hurt, so let’s jump in…
Room temperature cream cheese is a must. And making sure to mix it well first is an even mustier. (Yes, I know that’s not correct usage of that word, but half y’all don’t read this stuff anyway! ????) Both of these steps allow the cream cheese to get softer which helps it to more evenly mix with the whipped topping. So, let it get to room temperature and then beat it good.
But don’t beat it too much when you add the whipped topping. Ok, can I just call it Cool Whip? We all know that’s what I’m talking about. You can actually beat the Cool Whip to the extent that it could collapse and turn into a runny mess, so mix it just enough to get it all combined.
For the crust (and topping), I used a family size package of the Keebler Pecan Sandies Shortbread Cookies to make it super easy. A standard size just didn’t give us enough crumbs for the crust and the topping. If you can’t find the family size, two of the regular size (I think they’re 11.3-ounce) packages will work. You’ll need 32 cookies in total to make this. And yes, the generic version of the cookies works just as well.
The additional salt in the crust is optional, but I find it helps to enhance the flavor and cuts through the sweetness of the dessert a bit. It’s entirely up to you whether to add it or not.
That hardest thing with this recipe is getting the crust pressed down into the baking dish – and even that isn’t hard. The trick is to make sure you get it pressed down good so the crust will stay together once you cut the pieces. For me, I like using the bottom of a 1/2-cup dry measuring cup to press it firmly down.
Another shortcut is using a jarred caramel sauce. You know… the kind you put on ice cream. Now I’ve seen some really great, fancier salted caramel sauces in the grocery store lately and any of those should work as well. You could also leave the caramel off entirely, but I don’t want to put crazy thoughts in your head. ????
Recipe Card
Caramel Pecan No-Bake Cheesecake
Ingredients
- 1 (17.2-ounce) family size package Pecan Sandies Shortbread Cookies (32 cookies)
- 1/2 cup unsalted butter (1 stick), melted
- 1/2 teaspoon salt (optional)
- 2 (8-ounce) blocks cream cheese, room temperature
- 1 cup powdered sugar
- 1 (16-ounce) container frozen whipped topping (Cool Whip), thawed
- 1 teaspoon vanilla extract
- 1 (12.25-ounce) jar caramel sauce or ice cream topping (about 1 cup)
Instructions
- Use a food processor or food chopper to crush the cookies into crumbs. Optionally, you can place the cookies in a large ziptop bag and crush them using a meat mallet or rolling pin. Reserve 1 cup of the crumbs for the topping and set aside.
- In a large bowl, combine the crushed cookies with the melted butter and salt. Stir to combine, ensuring the cookie crumbs are well coated. Pour the mixture evenly into a 9x-13-inch baking dish and firmly press to create the crust. I like to use the bottom of a 1/2-cup dry measuring cup for this. Set aside.
- Use a mixer to combine the cream cheese and sugar until smooth and well blended. Gradually add the whipped topping and mix after each addition - being sure to scrape down the sides of the bowl. Add the vanilla and mix well.
- Spread the mixture evenly over the crust. Pour the caramel sauce over the top of the cheesecake filling and then sprinkle the reserved 1 cup of cookie crumbs over the top. Cover and refigerate to allow the cheesecake to set. Slice and serve.
How about using real whipping cream, whipped? We don’t have “coo whip” where I live.
You could use a stabilized whipped cream as plain whipped cream has a tendency to collapse. If you Google that, it should give you a few different options.
Would the less fat cream cheese be ok to use?
Yes! This should work fine!
I have a family member with an allergy to pecans (tree nuts). What would you suggest to substitute for the Pecan Sandies? (I hate to have to change it, but also hate for her to not be able to eat dessert.)
You could use a plain shortbread (like Lorna Doones) or graham crackers. Actually, I think they make Sandies that don’t have pecans.
Stacy, can you use a springform for this?
I think you’d have too much filling and crust for it to fit in a standard sized springform pan.
Thanks, Stacey! I’m gonna try halving it for my first go-round. My mouth waters every time I think about it.
Enjoy!
Well, it was a hit the night before Thanksgiving! I halved it in an 8 by 8 pan, and there wasn’t one hint at a complaint! Thanks!
So glad to hear y’all enjoyed it!
I just finished making this cake but with half of all the ingredients and lactose-free dairy. We are 2 and the whole recipe would be too much. We wanted to eat a cheesecake, but we didn’t feel like 100 kl. Give cheese, I do not know, if I explain myself Tomorrow we will try it and it is sure to be delicious, very fresh. Reflection not complaint; If the people who have two fingers of forehead stay at home and if we get together in open places with a safe distance, why do bloggers continue to make recipes for many people? I leave it there. Thanks for sharing and take good care of yourself. Greetings from Guadalajara – Spain
I thin the hope is that one day things will return to normal. Thanks, Wendy!
I just found SOUTHERN BITE !!!
I Love cheesecake, caramel and pecans and will definitely make this for 4th of July!!!
Welcome, Karolyn! I sure hope you’ll enjoy this recipe!
Stacy, I will be making this with the addition of chopped pecans and mini milk chocolate chips on the top! Yum. Thanks for sharing the recipe with us. Phyllis
Sounds great! Let me know how it turns out for you!
Oh yeah? I use the word mustier too! I am going to try this recipe! Sure wish I could acquire your cooking skills. When I wanted to learn to cook growing up, my Mom found it hard to teach me because she never measured ingredients and I just had to know exact spoonfuls and cups!!!
Ha! Thanks, Jane! I sure hope you’ll enjoy it!
You’re a hoot. And just to let you know, some of us do read through a few of these now and then.
Will certainly try this recipe.
Ha! Thanks, Joyce!! 🙂
I think “mustier” is a word ????. Can’t wait to try this! Thanks, Stacey!
Ha! Thanks, Jen! Hope you enjoy!
Looking at the photos makes my mouth water! I’ve been making this same dessert for many years, with one difference…I scatter finely chopped roasted salted pecans (I prefer Planters) over the top of the caramel instead of cookie crumbs. It’s so good! Next time, I’ll add some crushed cookies to the top, alomg with my pecans.
Thanks for sharing your delcious recipes with us!
Love that idea to add even more pecan flavor! Thanks for sharing, Elizabeth!!