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No-Bake Pecan Pie Cheesecake Dip

No-bake pecan pie cheesecake dip layers fluffy cream cheese with buttery maple pecans. A quick make-ahead dessert dip for Thanksgiving parties.
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Prep Time 20 minutes
Cook Time 5 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup cold heavy whipping cream
  • 1 cup chopped pecans
  • 3 tablespoons unsalted butter
  • 1/3 cup packed light brown sugar
  • 2 tablespoons maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1 pinch kosher salt
  • Apple slices pretzels or graham crackers, to serve

Equipment

  • Hand mixer (for whipping filling)
  • Two mixing bowls (for cream cheese and cream)
  • Small skillet (for pecan topping)
  • Shallow serving dish (for presentation)

Method
 

  1. Step 1: Beat softened cream cheese, powdered sugar and vanilla in a medium bowl until smooth.
  2. Step 2: In a separate chilled bowl, whip the heavy cream to medium-stiff peaks. Fold it gently into the cream cheese mixture. Spread into a shallow serving bowl and refrigerate.
  3. Step 3: Toast chopped pecans in a dry skillet over medium-low heat for 2 minutes, stirring constantly. Transfer to a plate.
  4. Step 4: Melt butter and brown sugar in the skillet. Stir in maple syrup, cinnamon and salt; simmer gently for 1 minute. Return pecans and stir to coat.
  5. Step 5: Cool the topping until warm, not hot, about 20–30 minutes. Spoon over the chilled cheesecake base and serve with dippers.
  6. Tip: Make sure the cream cheese is soft to prevent lumps.

Notes

Cool the pecan topping fully enough that it will not melt the whipped filling.
Estimated calories are per serving of dip, not including dippers.