Pecan Pie Dip (No-Bake)

This easy Pecan Pie Dip is a no-bake dessert featuring a rich, creamy cheesecake base topped with a gooey, sweet pecan layer. It comes together in just minutes!

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🤎 Why You'll Love This Recipe

• Change up a classic. Instead of serving the same old boring pecan pie at a holiday dinner, make this recipe to wow guests.
• Great texture combo. If you love the filling in a pecan pie, you're going to go nuts over the easy recipe! It has a sweet, tangy cheesecake base with a gooey, sweet pecan topping.
• It's no-bake! There's no baking involved - it's as simple as stirring and pouring.

🥧 Ingredients

For Creamy Cheesecake Base

• 8 oz cream cheese - Make sure this is softened to room temperature before you're ready to blend.
• ½ cup heavy whipping cream - If you want to lighten this recipe up a bit, you can use whole milk instead!
• 1 cup powdered sugar - This needs to be powdered (not granulated) sugar to ensure a really smooth, creamy finish.

For Gooey Pecan Pie Topping

• ½ cup brown sugar
• ½ cup dark corn syrup - If you'd like, light corn syrup can be used instead. I like the depth of the dark corn syrup in this recipe, but if you want a lighter dessert, go with light corn syrup.
• 1 cup chopped pecans - It's a good idea to save a few pecans for serving; sprinkling a few on top of the completed dip is really pretty!
• 1 large egg - I know the egg sounds weird, but don't leave it out; this will thicken your pecan pie topping and make is extra rich.
• 1 tsp vanilla extract
• ¼ stick cold salted butter - Using cold butter will give you a really glossy and smooth topping. This is equal to about 2 tablespoons of butter.
• ½ tsp salt - Again, don't skip this; it's really going to bring out the sweetness in the dip (strange, I know - but it works).
• 1 tsp ground cinnamon - This gives the topping a little bit of a bite!

Possible Additions & Variations

• If you like chocolate chips in your pecan pie, you can add them to this recipe too! I recommend stirring them in after cooling the pecan pie topping so they don't completely melt.
• This recipe works with walnuts too.

Try more of my dessert dips: you'll love this fluffy pumpkin dip or my easy cream cheese fruit dip!

🌰 How to Make Pecan Pie Dip

1. MAKE CREAM CHEESE BASE. In a large bowl, use a hand mixer to combine 8 oz of softened cream cheese, ½ cup of heavy whipping cream, and 1 cup of powdered sugar until smooth. Spread the mixture in the bottom of a pie dish and refrigerate.
2. MAKE SWEET PECAN TOPPING. In a saucepan over medium heat, mix together ½ cup brown sugar, ½ cup dark corn syrup, 1 cup chopped pecans, 1 egg, 1 teaspoon vanilla extract, ¼ stick cold butter, ½ teaspoon salt, and 1 teaspoon ground cinnamon. Stir frequently and let it bubble. Reduce the heat to medium-low, allowing the pecan mixture to thicken for 5-10 minutes while stirring often.
3. CHILL. Let the pecan mixture cool for 5-10 minutes, then pour it over the cheesecake layer. Chill in the refrigerator for 30 minutes to an hour before serving.

🎥 Step-by-Step Recipe Video

🥨 Favorite Dippers

There are lots of options for dippers in this recipe - think outside the box! A few of my favorites...

• Apple slices
• Vanilla wafers
• Baked pie crust (just thaw a pie crust, cut into bite-sized pieces, poke with a fork, dust with cinnamon and sugar, and bake the dough flat on a cookie sheet for 12-14 minutes at 350 degrees.)
• Pretzel chips
• Shortbread cookies
• Graham crackers

🧊 Leftovers & Storage

STORAGE: I recommend covering your dish and storing the dip in the refrigerator. Enjoy this recipe within 3-4 days of making it. Make sure to cover the dish; the topping will dry out and other scents in your fridge can seep in and change the flavor of the dip.

FREEZING: This can be frozen. Make it in a disposable pie pan, wrap it tightly with plastic wrap, and freeze it for up to 6 months. When you're ready to enjoy it again, thaw it overnight in the refrigerator.

✅ Helpful Tips & Tricks

• Don't overcook your pecan pie topping. You'll want it to just bubble, then simmer over low heat. If it becomes a dark brown (almost black), it might be burned - taste test before pouring over your cream cheese base. (Be careful though; it's hot!)
• YIELD: This dip will serve around 10 guests.
• The pecan layer might look a little runny at first; it will thicken as it cools.
• This is a great make-ahead recipe - prep it up to 24 hours before you want to serve it. Just make sure your cover it in the refrigerator!

Let me know what you think! You can leave a comment 💬 or a review ⭐️ of this recipe in the comments below.

Pecan Pie Dip

By: Leslie Lambert

This easy Pecan Pie Dip is a no-bake dessert featuring a rich, creamy cheesecake base topped with a gooey, sweet pecan layer. It comes together in just minutes!

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Cook ModePrevent your screen from going dark

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chill Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 280 kcal

Ingredients

  

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Cheesecake Base

• ▢ 8 oz cream cheese (softened)
• ▢ ½ cup heavy whipping cream
• ▢ 1 cup powdered sugar

Pecan Pie Topping

• ▢ ½ cup brown sugar
• ▢ ½ cup dark corn syrup
• ▢ 1 cup chopped pecans
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ stick cold salted butter (2 tablespoons)
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon ground cinnamon

Instructions

 

• In a large bowl, use a hand mixer to blend 8oz softened cream cheese, ½ cup heavy whipping cream, and 1 cup of powdered sugar until smooth. Pour in the bottom of a pie dish and place in the refrigerator.
• In a saucepan over medium heat, combine ½ cup brown sugar, ½ cup dark corn syrup, 1 cup chopped pecans, 1 egg, 1 teaspoon vanilla extract, ¼ stick cold butter, ½ teaspoon salt, and 1 teaspoon ground cinnamon. Stir and allow to start bubbling; turn heat to medium-low for 5-10 minutes to allow the pecan mixture to thicken, stirring often.
• Cool the pecan mixture for another 5-10 minutes, then pour over cheesecake base. Allow dip to set in the refrigerator for 30 minutes to an hour before serving.

Notes

• Avoid overcooking the pecan pie topping—let it bubble briefly, then simmer on low heat. If it turns very dark brown (almost black), it may be burned. If this happens, check it for taste it before adding it to the cream cheese layer. (Careful, it's hot!)
• The pecan topping may seem a bit runny at first, but it will thicken as it cools.
• This recipe is perfect for making ahead—prepare it up to 24 hours in advance. Just be sure to cover it and store it in the refrigerator until you're ready to serve!
   

Nutrition Facts

Calories: 280kcalCarbohydrates: 40gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 29mgSodium: 337mgPotassium: 154mgFiber: 1gSugar: 38gVitamin A: 156IUVitamin C: 0.2mgCalcium: 118mgIron: 1mg

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