Pecan Pie Cheesecake Jars

No Bake Pecan Pie Cheesecake Jars – easy, decadent dessert combines creamy cheesecake and pecan pie in single serve jars! Quick and easy, make ahead dessert perfect for the holidays!

These NO BAKE Pecan Pie Cheesecake Jars are a delicious blend of creamy cheesecake and pecan pie topping.

Quick and easy to make ahead – bonus – they transport easily. Just add the lids!

It’s the ultimate fall dessert recipe this holiday season.

Why I love this recipe:

1. Quick and easy no bake dessert: whips up in minutes!
2. Make ahead: for the perfect dessert this holiday season!
3. Simple ingredients: from the local grocery store.
4. Delicious: combines two great flavors: creamy cheesecake and caramel-pecan topping.
5. Transports easily: bringing a dessert? This is it – pop on the lids and go!
6. No cheesecake pan, springform pan or baking pan needed.
7. Mason jars: fun, festive presentation for your Pecan Pie Cheesecake!

Tips and suggestions:

• Use full fat cream cheese so the cheesecake sets completely.
• Bring cream cheese to room temp before whipping so the cheesecake isn’t lumpy.
• Chill cheesecake at least 2 hours, up to overnight before serving.
• Cool pecan pie topping to room temp so it doesn’t melt the cheesecake.
• Double the recipe – it’s easy – when you have a bigger crowd!

Ingredients needed for Pecan Pie Cheesecake Jars:

Crust:

• melted butter
• graham cracker crumbs
• granulated sugar

You will also need 6 8-ounce jars OR 10 6-ounce jars.

Cheesecake:

• heavy cream 
• room temp full fat cream cheese
• granulated sugar
• vanilla extract

Pecan Pie Topping:

• chopped pecans
• butter 
• light brown sugar
• heavy cream 
• vanilla extract
• bourbon
• sea salt

optional: whipped cream topping for serving

How to make No Bake Pecan Pie Cheesecake Jars:

Crust:

1. Melt butter in a medium mixing bowl in the microwave. 
2. Stir graham cracker crumbs into melted butter (you want the consistency of wet sand).
3. Divide crust mixture between jars.
4. Gently press crust into the bottom using your fingers or the back of a spoon. Set aside.

Cheesecake:

1. Add cold heavy cream to a medium bowl.
2. Use electric mixer (whisk attachment if available). Beat 4-5 minutes on medium speed until stiff peaks form then transfer whipped cream to the refrigerator.
3. In a separate bowl bear softened cream cheese until smooth and creamy.
4. Add sugar, vanilla and refrigerated whipped cream. Blend using a rubber spatula or spoon.
5. Divide cheesecake mixture between jars (leave room for topping).
6. Refrigerate at least 2 hours, up to overnight.

Pecan Pie Topping:

1. Add butter, brown sugar and bourbon to saucepan over medium heat. Bring to a boil, reduce heat to low. Simmer 5-6 minutes stirring often until butter is melted.
2. Be sure to give it the full 5-6 minutes so the bourbon cooks down and sugar isn’t grainy.
3. Remove from heat. Stir in heavy cream, vanilla extract and a pinch of salt. Stir in pecans, cool to room temp. It’ll thicken as it cools.

Serving suggestions:

Remove jars from the fridge. Spoon pecan caramel sauce over the cheesecake layer and (optional) add a dollop of whipped cream for a little extra indulgence.

Subs and variations to this recipe:

• Sub pecan sandies or pecan shortbread cookies crushed to fine crumbs.
• Sweeten cheesecake with maple syrup instead of sugar.
• Use dark brown sugar instead of light.
• Buy whole graham crackers and crust yourself.
• Add a pinch of cinnamon to pecan topping.
• Pecan halves can be used instead of chopped pecans.
• Use salted or unsalted butter – whatever you normally buy.
• Another airtight container will work, but mason jars make a great presentation!

Enjoy!