Description
Maple Pecan Cheesecake Delight is a lusciously creamy, no-bake dessert layered with a buttery graham cracker crust, maple-infused cheesecake filling, silky vanilla pudding, fluffy whipped topping, and a crown of toasted pecans and maple syrup. Perfect for holiday gatherings or anytime you crave an elegant, fuss-free sweet treat with melt-in-your-mouth texture and irresistible flavors.
Ingredients
Scale
For the Crust
- 2 cups graham cracker crumbs
- 1/4 cup melted butter
For the Cheesecake Layer
- 1 container no-bake cheesecake filling (store-bought, near the cream cheese section)
- 1 teaspoon maple extract
For the Pudding Layer
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 1/2 cups cold milk
For the Topping
- 1 container Cool Whip or homemade whipped cream
- 1/2 cup toasted chopped pecans
- Maple syrup, for drizzling
Instructions
- Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs and melted butter until the mixture resembles wet sand and is fully combined.
- Chill the Crust: Press the crumb mixture firmly into the bottom of a 13×9-inch dish to form an even layer. Refrigerate for 10 minutes to set the crust.
- Make the Maple Cheesecake Layer: In a separate bowl, stir the maple extract into the no-bake cheesecake filling until the mixture is smooth and the flavor is evenly distributed.
- Spread the Cheesecake Filling: Evenly spread the maple-infused cheesecake mixture over the chilled graham cracker crust, using a spatula to smooth the top.
- Prepare the Vanilla Pudding: In a clean bowl, whisk together the instant vanilla pudding mix and cold milk until thickened and creamy, about 2 minutes.
- Layer the Pudding: Carefully spread the vanilla pudding over the cheesecake layer, making sure to create an even, smooth layer.
- Add Whipped Topping: Generously spread a layer of Cool Whip or homemade whipped cream over the pudding, smoothing it all the way to the edges.
- Chill the Dessert: Place the entire dish in the refrigerator and chill for at least 1 hour, or until the dessert is fully set and firm.
- Finish & Serve: Just before serving, sprinkle the top with toasted chopped pecans and drizzle liberally with maple syrup. Slice into squares and enjoy chilled.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.
- For a homemade whipped cream alternative, beat 1 cup cold heavy cream with 2 tablespoons powdered sugar until soft peaks form.
- This dessert can be made a day ahead; just wait to add pecans and maple syrup until serving.
- Maple extract provides a strong maple flavor; use pure maple syrup for a milder touch in the cheesecake layer if desired.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/12 of recipe)
- Calories: 385
- Sugar: 24g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg