Caramel Pecan No-Bake Cheesecake

Bite missing from slice of Caramel Pecan Shortbread No-Bake Cheesecake

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4.89 from 9 votes

Caramel Pecan No-Bake Cheesecake

Prep Time 20

Chill Time 4

Total Time 4 20

Servings

Calories 373kcal

Author Stacey Little

Ingredients

1 (17.2-ounce) family size package Pecan Sandies Shortbread Cookies (32 cookies)
1/2 cup unsalted butter (melted)
1/2 teaspoon salt (optional)
2 (8-ounce) blocks cream cheese (room temperature)
1 cup powdered sugar
1 (16-ounce) container frozen whipped topping (Cool Whip) (thawed)
1 teaspoon vanilla extract
1 (12.25-ounce) jar caramel sauce or ice cream topping (about 1 cup)

Instructions

Use a food processor or food chopper to crush the cookies into crumbs. Optionally, you can place the cookies in a large ziptop bag and crush them using a meat mallet or rolling pin. Reserve 1 cup of the crumbs for the topping and set aside.
In a large bowl, combine the crushed cookies with the melted butter and salt. Stir to combine, ensuring the cookie crumbs are well coated. Pour the mixture evenly into a 9x13-inch baking dish and firmly press to create the crust. I like to use the bottom of a 1/2-cup dry measuring cup for this. Place in the fridge to allow the crust to firm up.
Use a mixer to combine the cream cheese and sugar until smooth and well blended. Gradually add the whipped topping and mix after each addition - being sure to scrape down the sides of the bowl. Add the vanilla and mix well.
Spread the mixture evenly over the chilled crust. Pour the caramel sauce over the top of the cheesecake filling and then sprinkle the reserved 1 cup of cookie crumbs over the top. Cover and refigerate to allow the cheesecake to set. Slice and serve. Store covered in the refrigerator.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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