No-Bake Pecan Pie Dip
This creamy and crunchy no-bake pecan pie dip is a perfect holiday treat! With a rich cheesecake base and a gooey pecan topping, it pairs beautifully with apple slices, pretzel crisps, or graham crackers for a delicious sweet-and-salty experience.
Servings: 10
Calories: 340kcal
Ingredients
Cheesecake Base
- 8 ounces cream cheese softened
- 4 ounces whipped topping
- 1 cup powdered sugar
Pecan Topping
- ½ cup brown sugar
- 3 tablespoons cold butter cut into small pieces
- ⅓ cup light corn syrup
- 1 cup chopped pecans
- 1 large egg
- 1½ teaspoons vanilla extract
- ¼ teaspoon kosher salt
For Serving
- Apple slices pretzel crisps, or graham crackers
Instructions
Prepare the Cheesecake Base:
- In a mixing bowl, beat the cream cheese, whipped topping, and powdered sugar with an electric mixer until smooth.
- Spread the mixture evenly in a pie plate or serving dish and refrigerate while preparing the topping.
Make the Pecan Topping:
- In a saucepan over medium-high heat, combine the brown sugar, butter, corn syrup, pecans, vanilla extract, egg, and salt.
- Stir constantly and bring the mixture to a gentle boil. Cook for 1 minute, then remove from heat.
Assemble & Serve:
- Let the pecan mixture cool for 10 minutes, then stir and pour over the chilled cheesecake layer.
- Serve immediately or refrigerate until ready to serve.
- Enjoy with apple slices, pretzel crisps, or graham crackers.
Notes
Texture Tip: Allow the dip to sit at room temperature for a few minutes before serving for a softer consistency.
Storage: Keep leftovers covered in the fridge for up to 3 days.
Serving Idea: Try with vanilla wafers or shortbread cookies for an extra indulgent twist.
Storage: Keep leftovers covered in the fridge for up to 3 days.
Serving Idea: Try with vanilla wafers or shortbread cookies for an extra indulgent twist.