No-Bake Pecan Pie Dip
This no-bake pecan pie dip is a rich, creamy dessert that captures all the flavors of a classic pecan pie—without the need for baking. The silky cheesecake layer is topped with a gooey, caramelized pecan topping that’s perfect for scooping with fresh fruit, graham crackers, or pretzels. It’s an easy, crowd-pleasing treat ideal for holiday parties or casual gatherings.
Servings: 10
Calories: 340kcal
Ingredients
Cheesecake Layer:
- 8 ounces cream cheese softened
- 4 ounces whipped topping
- 1 cup powdered sugar
Pecan Topping:
- ½ cup brown sugar
- 3 tablespoons cold butter diced
- ⅓ cup light corn syrup
- 1 cup chopped pecans
- 1 large egg
- 1½ teaspoons vanilla extract
- ¼ teaspoon kosher salt
Serving Suggestions:
- Apple slices
- Pretzel crisps
- Graham crackers
Instructions
Prepare the Cheesecake Base:
- In a mixing bowl, beat the cream cheese, whipped topping, and powdered sugar together until smooth and fluffy. Spread the mixture evenly in a serving dish and refrigerate while preparing the topping.
Cook the Pecan Topping:
- In a medium saucepan over medium heat, combine the brown sugar, butter, corn syrup, chopped pecans, egg, vanilla extract, and salt. Stir constantly until the mixture comes to a gentle boil. Cook for 1 minute, then remove from heat.
Assemble & Serve:
- Allow the pecan topping to cool for about 10 minutes. Stir gently, then pour it over the chilled cheesecake base.
- Serve immediately or refrigerate until ready to serve. Enjoy with your favorite dippers.
- Notes
- Let dip sit at room temperature for a few minutes before serving for a softer, creamier texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For extra indulgence, drizzle with caramel sauce before serving.