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Perfect No-Bake Bourbon Pecan Praline Cheesecake

no-bake bourbon pecan praline cheesecake - featured image
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A no-bake cheesecake featuring a crisp graham cracker crust, creamy bourbon-infused filling, and a crunchy pecan praline topping. Perfect for summer parties and easy to prepare without an oven.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) light brown sugar
  • Pinch of salt
  • 16 oz (450g) cream cheese, softened
  • ½ cup (120ml) heavy cream, cold
  • ¾ cup (90g) powdered sugar
  • 2 tablespoons (30ml) bourbon whiskey
  • 1 teaspoon vanilla extract
  • 1 cup (120g) pecans, roughly chopped
  • ½ cup (100g) granulated sugar
  • 2 tablespoons (30g) unsalted butter
  • Pinch of sea salt

Instructions

  1. Make the crust: Combine graham cracker crumbs, melted butter, brown sugar, and a pinch of salt in a bowl. Mix until the crumbs are evenly coated and stick together when pressed. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer about ½ inch thick. Chill in the fridge for about 15 minutes.
  2. Prepare the pecan praline topping: In a small saucepan over medium heat, melt butter and sugar together. Stir constantly until the sugar dissolves and the mixture bubbles and turns golden brown (about 5-7 minutes). Quickly add the chopped pecans and a pinch of sea salt, stirring to coat evenly. Spread the praline mixture on parchment paper to cool and harden.
  3. Whip the filling: In a large bowl, beat the softened cream cheese until smooth and creamy (about 2 minutes). Gradually add powdered sugar, continuing to beat until fully incorporated. Add bourbon and vanilla extract, mixing on low speed just until blended. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture with a spatula, keeping the filling airy and light.
  4. Assemble the cheesecake: Pour the filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the filling set properly.
  5. Finish with praline: Just before serving, crumble the pecan praline topping over the cheesecake.

Notes

For gluten-free, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs. For dairy-free, use coconut cream and vegan cream cheese alternatives. Chilling the crust before adding filling prevents sogginess. Folding whipped cream gently keeps filling light. Watch sugar carefully when making praline to avoid burning. Overnight chilling improves flavor and texture.

Nutrition

Keywords: no-bake cheesecake, bourbon cheesecake, pecan praline, summer dessert, easy cheesecake, no oven dessert, party dessert

Find it online: https://tastypierecipes.com/perfect-no-bake-bourbon-pecan-praline-cheesecake-easy-recipe-for-summer-parties/