This pecan pie dip is rich, creamy, sweet, and salty in the best way, and it comes together with simple ingredients in under 30 minutes.Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
The no-bake cheesecake layer keeps it light and creamy, and the pecan pie topping adds that caramel-like, buttery flavor that makes people go back for “one more scoop”.
In a small saucepan, combine chopped pecans, brown sugar, light corn syrup, cubed butter, egg, vanilla, and salt. Cook over medium heat, stirring constantly.
STEP 1: COOK THE PECAN PIE TOPPING
STEP 2: THICKEN THE TOPPING
Reduce heat to medium-low and keep stirring until thickened. Remove from heat and let it cool to room temperature. The topping should be warm but not hot.
STEP 3: MAKE THE NO-BAKE CHEESECAKE BASE
In a mixing bowl or stand mixer, beat softened cream cheese and powdered sugar until smooth and fluffy. Fold in whipped cream until fully combined.
STEP 4: ASSEMBLE THE DIP
Spread the cheesecake base evenly into an 8x8-inch dish (or similar size). Spoon the cooled pecan topping over the cream layer and sprinkle extra chopped pecans on top.
STEP 5: CHILL AND SERVE
Refrigerate at least 30 minutes (or up to 2 days) before serving so it firms up and scoops cleanly.
PRO TIPS
- Cool the topping before assemb;ing so not to melt the base
- Add mini chocolate chips for chocolate pecan pie dip
- Serve the dip with vanilla wafers, apple slices, or pretzels
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.