Need a new dessert for your next get-together? This 25-minute No Bake Pecan Pie Dip is the answer. It has a caramel pecan pie topping and a creamy, rich cheesecake base. The best part is that you can prep ahead of time, so there is no rushing the day of your party.
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Pecan pie has a special place in every Texan's heart, and now, with this easy pecan pie dip, you can have your pecan pie filling with less effort (and more fun).
Serve it with graham crackers, vanilla wafers, and apple slices for a fun appetizer your family and friends will LOVE.
If you're looking for more tasty treats to bring to your next potluck or holiday gatherings, try these Churro Cheesecake Bars. If you're looking for smoothing, more savory, try this Jalapeño Popper Dip or Little Smokies Pigs In A Blanket.
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Ingredients & Substitutions
- Pecans - For this dip, you'll want to use chopped pecans. Whole or halved pecans can make scooping tricky and messier. If you can’t find chopped pecans, chop whole pecans in a food processor or place them in a freezer bag and crush them with a rolling pin.
- Unsalted Butter, Brown Sugar, and Heavy Cream - These Ingredients make up the camel sauce for the pecan pie dip. You could substitute the brown sugar for white sugar, but the flavor will vary a little.
- Vanilla Extract - Add it to the cheesecake and the pecan filling to bring out those classic pecan cheesecake flavors
- Cream Cheese - Full-fat cream cheese will give you a creamier, more decadent dip, but you can also use low-fat cream cheese.
- Whipped Topping - Makes the cheesecake base smooth, creamy, and easy to dip into.
- Confectioners Sugar - Confectioners sugar is finer and gives the cheesecake base a smooth finish. White sugar will give you a slightly gritter texture.
- Sour Cream - Makes the cheesecake base smooth and creamy and gives it that classic cheesecake tang.
Full ingredient list with quantities in the recipe card below
How to Make Pecan Pie Cheesecake Dip
Step 1 | Make Pecan Pie Topping
Melt butter, brown sugar, and cream over medium heat in a medium saucepan, stirring occasionally. Bring to a simmer for 1–2 minutes. Remove from heat and stir in pecans, salt, and vanilla. Cool for 10 minutes.
Step 2 | Make Cheesecake Dip
While the pecan pie topping cools, combine the softened cream cheese, whipped topping, confectioners' sugar, sour cream, and vanilla extract in a medium mixing bowl. Beat with an electric mixer until smooth.
Step 3 | Assemble
Spread the cheesecake mixture evenly in the bottom of a 9x9-inch dish. Top with the pecan pie topping.
Step 4 | Serve
Refrigerate for 30 minutes or until ready to serve. Take it out of the fridge at least 15 minutes before serving to allow the pecan caramel sauce to soften up. Can be made up to 1 day in advance.
Tips
When you make the cheesecake filling, your cream cheese needs to be at room temperature. Cold cream cheese will give you a lumpy filling.
If you forgot to set it out beforehand, cut the bar into four pieces and microwave it for 10-20 seconds. You want it to be soft, not melted.
Why You'll Love No-Bake Pecan Pie Dip
- 30 Minutes to Make - There are two parts to this dip: the pecan pie topping and the no-bake cheesecake base. You can make both in 30 minutes and then serve the dip immediately or refrigerate it later.
- Fun and Unique - If you want to take something fun and unique to your next get-together, desert dips are the way to go. They are not common, but they are super fun to eat!
- Classic Pecan Pie Flavor in Half the Time - This sweet dip gives you the classic flavors of pecan pie in just 25 minutes.
Variations
- Mini Chocolate Chips - After pouring the pecan topping on top of the cheesecake, sprinkle on ½ cup of mini chocolate chips.
- Shredded Coconut - replace ½ cup of the chopped pecans with ½ cup of sweetened shredded coconut for a fun twist.
How to Store
Refrigerated in an airtight container for up to 4 days. I do not recommend freezing this dip.
Common Questions
This is a rich double-layer dip, so I would say it could serve 12 people pretty easily. Double and make it in a 9x13 pan for 24 people or half it to serve 6 people (or just you 😉), and make it in a loaf pan.
Sure can! Make this the day before your event and refrigerate. Take it out of the fridge at least 30 minutes before serving to allow the pecan caramel topping to soften up.
Dippers
- Graham Crackers
- Vanilla Wafers or Biscoff Cookies
- Apple Slices
- Pretzels (the flat dipping kind)
Have you tried this recipe yet? I'd love to know how it turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ review below or tag @MeganVsKitchen on social.
No Bake Pecan Pie Dip (Cheesecake Dip)
Ingredients
Pecan Pie Topping
- 6 tablespoons salted butter
- ¾ cup brown sugar light or dark
- ⅓ cup heavy cream
- 2 cups chopped pecans
- ½ teaspoon salt
- 2 teaspoons vanilla extract
No-Bake Cheesecake
- 8 ounces full-fat cream cheese softened to room temperature
- 4 ounces whipped topping like Cool Whip
- 1 cup confectioners’ sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
Dippers
- Graham Crackers, Vanilla Wafers, Apple Slices, Pretzels
Instructions
- In a medium saucepan, add the butter, brown sugar, and heavy cream. Cook over medium heat, stirring occasionally, until the butter is melted and everything is combined.
- Bring the mixture to a simmer, then stop stirring. Let it simmer for 1–2 minutes.
- Remove from heat and stir in the chopped pecans, salt, and vanilla extract. Let the topping cool for about 10 minutes.
- While the pecan pie topping cools, combine the cream cheese, whipped topping, confectioners' sugar, sour cream, and vanilla extract in a medium bowl. Beat with an electric mixer until smooth.
- Spread the cheesecake mixture evenly in the bottom of a 9x9-inch dish. Top with the pecan pie topping.
- Refrigerate for 15 minutes or until ready to serve.* It can be made up to 1 day in advance.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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Lyn says
Love this dip. I’m making it for all my upcoming holiday gatherings. I like eating the dip on graham crackers.