Mini Pecan Pie Cheesecakes combine the creamy, rich texture of cheesecake with the sweet, nutty flavors of classic pecan pie. These individual-sized cheesecakes are the perfect bite-sized treat for any holiday or special occasion. They’re easy to make, and you can even prepare them in advance for a hassle-free dessert experience.
Here’s a recipe for Mini Pecan Pie Cheesecakes:
Mini Pecan Pie Cheesecakes Recipe
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs (or crushed Nilla wafers or digestive biscuits)
- 2 tbsp brown sugar
- 1/4 tsp cinnamon (optional)
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream (optional for extra creaminess)
- 2 tbsp all-purpose flour
For the pecan pie topping:
- 1 cup pecan halves (lightly chopped if desired)
- 1/2 cup light brown sugar, packed
- 1/4 cup unsalted butter
- 2 tbsp heavy cream
- 1 tbsp vanilla extract
- 1/4 tsp salt
Instructions:
1. Preheat the Oven:
- Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper cupcake liners for easy removal.
2. Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, brown sugar, and cinnamon (if using). Stir in the melted butter and mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Divide the crust mixture evenly among the muffin tin cups (about 1 tablespoon per cup). Press the crumbs down firmly using the back of a spoon or your fingers to form a compact base.
- Bake the crusts in the preheated oven for 8-10 minutes until slightly golden. Remove from the oven and set aside to cool while you prepare the cheesecake filling.
3. Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy. This can be done using a hand mixer or stand mixer.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract, sour cream (if using), and flour. Mix until everything is well combined and smooth.
- Evenly divide the cheesecake filling among the muffin tin cups, pouring it over the cooled crust. Fill each cup almost to the top, but leave a little space for the pecan topping.
- Bake the cheesecakes for 18-20 minutes, or until the edges are set but the centers are still slightly jiggly. The cheesecakes will firm up as they cool. Once done, remove them from the oven and let them cool completely in the tin. Then, refrigerate for at least 2-3 hours or overnight.
4. Make the Pecan Pie Topping:
- In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, vanilla extract, and salt. Bring to a simmer, stirring frequently, and cook for 2-3 minutes until the sugar has dissolved and the mixture has thickened slightly.
- Stir in the pecans and cook for another 1-2 minutes, just until the pecans are toasted and well coated with the caramel mixture. Remove from heat and allow to cool for a few minutes before spooning over the chilled cheesecakes.
5. Assemble the Mini Pecan Pie Cheesecakes:
- Once the cheesecakes have chilled and the topping has cooled slightly, spoon about 1-2 tablespoons of the pecan pie topping onto each cheesecake. Spread it out evenly, ensuring that the pecans are distributed across the top.
- Return the cheesecakes to the fridge for another 30 minutes to allow the topping to set.
6. Serve:
- Once the cheesecakes are fully chilled and the pecan topping has set, remove them from the muffin tin and peel off the paper liners. Serve chilled or at room temperature.
- Garnish with additional chopped pecans, a drizzle of caramel, or whipped cream, if desired.
Tips:
- For extra richness: Use full-fat cream cheese for a creamier texture.
- Make them smaller: If you prefer even smaller individual servings, you can make mini cheesecakes using a mini muffin tin (just reduce the baking time for the crust and cheesecake filling).
- To make ahead: These mini cheesecakes can be prepared up to 2-3 days in advance. Just store them in an airtight container in the fridge.
- Leftover topping: If you have extra pecan topping, you can store it in an airtight container in the fridge for up to a week and use it for ice cream, waffles, or as a snack.
Storage:
- Leftovers: Store the Mini Pecan Pie Cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze the mini cheesecakes (without the pecan topping) for up to 1 month. Let them cool completely and place them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe container. When you’re ready to serve, thaw them in the fridge and add the pecan topping just before serving.
