25-Minute No Bake Pecan Pie Dip

Pecan Pie Dip with pretzels, graham crackers, and apples

https://meganvskitchen.com/no-bake-pecan-pie-dip/

25-Minute No Bake Pecan Pie Dip

This 25-minute No Bake Pecan Pie Dip is what you need. It has the flavors of nutty caramel pecan pie and creamy, rich cheesecake.

Total Time 25

Servings Servings

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

*If your dip has been in the fridge for a few hours, take it out of the fridge at least 15 minutes before serving to allow the pecan caramel sauce to soften up.

Nutritional information does not include information for the dippers.

Double it and make it in a 9x13 pan for 24 people, or half it to serve 6 people, and make it in a loaf pan.

Nutrition