This Pecan Pie Dip is a delicious combination of creamy no bake cheesecake and gooey pecan pie filling! It takes only minutes to whip up, is the perfect party snack, and you get all the flavor of pie without the hassle.
Serve it with pie crust chips or your favorite dippers.
We are pretty famous for pie dips here. So make my Chocolate Peanut Butter Pie Dip, Pumpkin Pie Dip, Caramel Apple Pie Dip, Cranberry Pie Dip, and this Gingerbread Pie Dip too while you’re at it. You will LOVE them!
I am super excited to share my delicious and easy Pecan Pie Dip! This recipe went absolutely crazy viral on Instagram, Pinterest, and Facebook in 2022. It continues to be an all time favorite here at Entirely Elizabeth, and for good reasons because it is worth the hype.
Pecans are a favorite in our family, and apparently in many of your families as well, but sometimes we get a little bored with the classic Pecan Pie. So, turning this classic dessert into a creamy and irresistible dip was a no brainer.
This pecan dip comes together in minutes and is the perfect dessert or snack for all fall holidays and occasions. I like to serve mine with Pie Crust Cookies to round out the pecan pie experience, but you can use whatever your dipping preference may be.
The combination of pecans, cheesecake, and caramel notes make this dip seriously addicting. I guarantee you and your guests will go nuts for this Pecan Pie Dip!
Let’s Make It Together! Watch This Quick Video Tutorial:
Why You’ll LOVE My Pecan Pie Dip Recipe
- Everything you love about Pecan Pie without the hassle of pie: crustless, no bake, and a generous amount of cheesecake filling.
- It can be made ahead of time making it the perfect dish to serve for the holidays. It tastes even better the next day in my opinion!
- Only 10 simple ingredients needed, and most of them are already in your pantry.
If you are craving more pecan recipes then you have to try my Pecan Upside Down Cake or this No Bake Turtle Pie with a pecan crust!
Ingredients for Pecan Pie Dip
There are two delicious parts to this pecan dip, no bake cheesecake bottom and a pecan pie filling on top.
Pecan Pie Filling
- Chopped Pecans: I recommend buying pecan halves that are unsalted and lightly roasted pecans. When you chop them, don’t go overboard, you want them in bite sized pieces that are not too big and not too small.
- Brown Sugar: You can use light or dark brown sugar, whichever you have on hand.
- Corn Syrup: Light corn syrup is best in this recipe. I find the dark corn syrup to be a bit too molasses-ey for this.
- Unsalted Butter: Cut the butter into cubes so it will evenly melt into your mixture. If you only have salted butter, just omit the salt in the recipe.
- Egg: The filling needs a binder and this does a great job at it. It doesn’t need to be at room temperature either.
- Vanilla Extract: For another flavor note in our filling.
- Salt: This helps to cut through the sweet a bit.
No Bake Cheesecake
- Cream Cheese: This should be softened so you do not get large lumps as you mix. I recommend full fat cream cheese for this, reduced fat leaves an odd taste.
- Cool Whip: You can use this or you can make your own whipped cream.
- Powdered Sugar: This gives the dip subtle sweetness and stability.
Equipment Needed
- Serving Dish. I used a small rectangle dish, it is an 10.5 x 7.5 by Staub. Anything similar will work great for this pecan dip.
- Small Saucepan for making the pecan filling. Stainless steel pans are best for making sticky stuff like this.
- Hand Mixer with the whisk attachment for making the cheesecake layer. I love my 9-speed KitchenAid, it does a great job incorporating cheesecakes.
How To Make Pecan Pie Dip
This is a short summary of the steps, the recipe card below will have more details.
- Cook the Pecan Pie Topping on the stove.
- Whip together the No Bake Cheesecake using a hand mixer or stand mixer.
- Construct the Pecan Pie Dip.
- Refrigerate for 30 minutes. This not only helps the flavors to deepen and further develop, but it tastes even better.
- Serve with your favorite dippers. I give some examples in the next section.
What Dippers to Serve With Pecan Pie Dip
Because this pecan dip is sweet, salty, and creamy it tastes great with a lot of different dippers. Here are a few of my favorites!
- pie crust cookies (my go to recipe)
- sliced apples or other fruits
- grapes
- shortbread or other cookies
- pretzels
- graham crackers
- or eat it by the spoonful (I won’t judge)
Frequently Asked Questions (FAQ’s)
This is most likely because your cream cheese was too cold which kept it from becoming light and fluffy when whipped. Another reason may be because you did not whip the mixture for long enough or well enough.
Yes, it can be made the day before you plan on serving it. Just make sure you store it in an airtight container in the refrigerator. The pecan pie filling will slightly harden overnight, just set it out at room temperature an hour before you plan on serving it.
This recipe yields around 2 cups of dip which will feed 8 to 10 people (if they eat a 1/4 cup serving). Doubling this recipe will feed 16 to 20 people and tripling it 24 to 28. I recommend spreading this dip in a large, shallow dish. This makes it easier for party guests to serve themselves.
YES! Substitute the egg by making a slurry (whisk together 2 tablespoons of water and 1 teaspoon of cornstarch). This is going to help the pecan pie mixture thicken without using the egg.
More Sweet and Savory Dip Recipes You Might Enjoy:
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Pecan Pie Dip
EQUIPMENT
- hand mixer - with beater attachments
- serving dish - I used a 10.5 x 7.5 from Staub
- saucepan - small
INGREDIENTS
No Bake Cheesecake
- 8 ounces cream cheese - softened
- 4 ounces whipped cream - or Cool Whip
- 1 cup powdered sugar
INSTRUCTIONS
- To a small saucepan, add the chopped pecans, brown sugar, light corn syrup, cubed unsalted butter, egg, vanilla extract, and salt.
- Cook the mixture over medium heat, continually stirring and combining, until it begins to bubble and boil.
- Reduce the heat to a medium low simmer. Stir frequently, to avoid burning, until the filling has thickened (about 3 to 5 minutes).NOTE: It will thicken up as it cools, so don't worry if it seems a little too thin. Cooking it too long will make it too thick which is worse in my opinion.
- Remove pecan pie filling from the heat and allow it to cool. NOTE: It should not be hot (or it will melt the cream cheese mixture), but it also shouldn't be cold either (or it won't easily spread out onto the cream cheese mixture).
- With a whisk or stand mixer, whip together the softened cream cheese and powdered sugar until well combined and fluffy (about 3 to 5 minutes).
- Add the whipped cream and fold it in until fully incorporated.
- Into an 8×8 or similar sized serving dish, spread out the cream cheese mixture.
- Top with the cooled pecan pie topping and more chopped pecans. Refrigerate for at least 30 minutes (up to 2 days) before serving**.
VIDEO
RECIPE NOTES
Make It Egg Free:
- Substitute the egg by making a slurry (whisk together 2 tablespoons of water and 1 teaspoon of cornstarch). This is going to help the pecan pie mixture thicken without using the egg.
Storing Information:
- Refrigerated in an airtight container for up to 4 days.
- I do not recommend freezing this dip.
Dippers To Serve With Pecan Pie Dip:
- pie crust cookies (my go to recipe)
- sliced apples
- grapes
- shortbread or other cookies
- pretzels
- graham crackers
Serving For A Party:
- This recipe yields 2 cups of dip which will feed 8 to 10 people (1/4 cup serving). Doubling this recipe will feed 16 to 20 people and tripling it 24 to 28.
- I recommend spreading this dip in a large, shallow dish. This makes it easier for party guests to serve themselves.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
This is so good!! I had to share with others to the point I didn’t get enough for myself. I will triple it so that I have enough. This dip is go taste that I don’t think I will ever get enough. It does taste like pecan pie is my favorite pie. Keep on sharing these delicious recipes.
I simply need to know if the Cool Whip should be at room temperature before combining it with the room temperature cream cheese. My concern is the cream cheese will be lumpy if mixed with another ingredient that is cold. I have had that experience so many darned times. I bought Philadelphia Cream Cheese in order to make this dip, but I cannot monetarily afford throwing out the Cheese Cake component if the cream cheese has lumps throughout it. Please advise me. I would greatly appreciate your advice and I thank you in advance. (If you already addressed this issue, I apologize for apparently not reading your comments more closely.)
Hi Greer;
You are so sweet, thank you for question and comment. The cool whip (whipped cream) does not need to be at room temperature. Because of its density and consistency it will not affect the texture of the cheesecake.
Hope this helps! Please come back and let me know your thoughts. Merry Christmas.
~ Elizabeth
Hi! I have tried to print this recipe several times with no luck. There seems to be a glitch once you click on print. The printable page pops up for 1 second then disappears before having a chance to print. Is this fixable? Thanks in advance.
Hey Kimberly,
I have fixed the issue. Please try printing again and let me know.
Thank you!
~Elizabeth
Crazy delicious! So fun and everyone loves it! Perfect for holiday gatherings!
I made this for a recent family party and everyone loved it, even the kids of all ages! Making it for Thanksgiving.
This pecan pie dip recipe literally just took me just a few minutes to make! This is so ideal for those last-minute cravings or surprise guests. Thanks for sharing this hassle-free recipe!
Thoroughly impressed! I stumbled upon this recipe and thought it sounded fun and unique. I’ll be making this again for the holidays.
This dip was so dreamy! I had a hard time not eating it all before serving. I had to make another half batch! All the guests loved it. Thanks!
Making this this weekend….do you have to use brick cream cheese or is cream cheese out of the plastic container ok. I know some cheese cake recipes call for the brick because it’s a bit firmer.
Hey Julie;
You can use either in this recipe and have no issues. Because the cheesecake mixture is spread into a dish it doesn’t need to be super firm.
So go ahead and use the tub of cream cheese. Can’t wait for you to come back and share your thoughts.
~Elizabeth
I usually only eat the filling out of pies. I know that’s weird, but I’ve just never been a fan of pie crust. So when I came across this recipe, I just knew I had to try it! SO good y’all! The combination of cream cheese and pecans is a winner in my book. This is for sure going on our Thanksgiving menu this year! Thanks for the great recipe.
Yum! We hosted a Friendsgiving last night, and this was our dessert. Everyone loved it. The rich pecan layer was to die for that cheesecake layer. It was almost like a pecan pie cheesecake but even faster and easier. Perfect way to end the meal!
This was absolutely delicious and so easy to make! We used Nilla Wafers as dippers and my whole family loved it. I’ll be making it again for Thanksgiving.
This one is good! Thank you! I’ve made several batches now for football parties and all have been devoured.
I was stressing out about what to bring to a fall themed brunch this past weekend and I saw this on instagram. It was such perfect timing and this recipe is right on my level, which is to say SUPER EASY. This pie dip was wiped clean at my Sunday brunch! Definitely saving this recipe for future get-togethers.
This surely satisfied my sweet tooth! It was so creamy and tasty! My kids even enjoyed dipping their cookies and pretzels in it. Been thinking of making it again this coming holiday.
I saw this recipe on Instagram the other day and decided to try it. My best friend brings me a big bag of pecans every year and I’m always looking for new ways to use them. This recipe was definitely a winner. You had me at cream cheese and no bake! Love that! This will be featured on our Thanksgiving menu this year.
I made this dip for a party, and it disappeared in no time. It’s like having pecan pie without the crust!
Took this to a group event – it was a hit! Several requests for the recipe. It was quick & easy to make. I’ll definitely make it again. Thank you!
I just made a pecan pie dip by following your recipe and everyone loved it! Easy to make and packed with flavor, it was the perfect treat for our gathering. Can’t wait to make it again!
This was a delightful no-bake cheesecake recipe! The creamy layers and luscious pecan pie topping made it unbelievably tasty.
This dessert dip is delicious! We tried several of your serving suggestions and our favorites were the shortbread cookies and pretzels. We added 1/2 cup more pecans for the topping because we’re pecan obsessed 🙂
I love the sweet/salty combo of this dip with salted pretzels! But it’s great for parties because I can put out a variety of items for people to use to dip. I’m not much of a baker so I appreciate how forgiving this recipe is as compared to making a pie.
Made this for a ladies’ luncheon and they wiped it out! Def will be my go to dip! Thanks for the recipe!
question. Philly has a no bake cream cheese container. Could that be used. Bought one but. don’t know exactly what to use it. for. Thanks..
Hey Vicki;
Of course, the tub cream cheese with definitely work. Because it is already pre whipped, it will cut down on the time it takes to make this dip too.
~Elizabeth
I didn’t have corn syrup so I substituted it with maple syrup and it still turned out fantastic!! Such a great recipe!
Hi Lori;
I am so happy to hear this! Thank you for sharing it with me and others who will read your comment.
~Elizabeth
If using eggs, how long do you cook it on the stove?
Ouida;
All of the information is in the recipe card above. But it is about 3 to 5 minutes. Enjoy!
~Elizabeth
My family loved this. I just got the pecan mix a little to hard, but it was still go.
Hi Ann!
So glad you all enjoyed it. I am going to put a note in the recipe about this so it doesn’t happen to others. Thank you for the feedback.
~Elizabeth
Stupidly delicious!!!! I’ve made Pecan pie and Pecan pie cheesecake but this is so quick and easy!!!
On Instagram and saw the recipe for the pumpkin pie dip and then located the pecan pie dip. Was looking for a quick alternative to making pies for Thanksgiving. Did both recipes and both turned out great and super easy to put together. A hit with family and in particular with kids ages 5 through 17. Will be doing pie dips for Christmas dinner this year as well.
Holy moly!!!!! THE ABSOLUTE BEST THING IVE EVER HAD!!!! I am not a cream cheese fan and I almost ate the whole batch!!! Just made it again tonight for thanksgiving tmrw!!!! Can’t wait to dig in again!!!!
What size pan do you use?
Hey Leslie;
I recommend using an 8×8 or a 9×6 for this recipe.
~Elizabeth
This pecan pie dip is so delicious 🤤 it is so easy and fun to make and the pie crust chips are so delicious with the dip !! I will be making this for thanksgiving every one will love it 😍
Y’all HAVE to try this recipe! It will be a hit at your next party. I doubled the recipe and honestly I probably should have tripled it. It was gone before I knew it. I’ve already been requested to make one for my friends birthday “cake”!! 😂 It’s better after a day or two so go ahead and make it early!
Absolutely delicious! I plan to make this again for Thanksgiving AND Christmas! Love this recipe and plan to try more because this one was so very good!
Excellent Pecan Pie dip!!
Throughly enjoyed it.
Enjoy your recipes! Do you have a recipe book?
Hey there!
I do not at this time. My recipes are just here on my blog. I am so glad you are enjoying the recipes.
~Elizabeth