Mini Pecan Pie Cheesecakes
Mini Pecan Pie Cheesecakes feature creamy cheesecake filling, buttery graham crust, and caramelized pecan topping. These elegant, bite-sized treats are perfect for holidays, gatherings, or dessert platters. Their balanced sweetness and smooth texture make them irresistible.
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 3 tbsp granulated sugar
- 4 tbsp melted butter
For the Cheesecake Filling
- 8 oz cream cheese (softened)
- ¼ cup sugar
- 1 egg
- 1 tsp vanilla extract
For the Pecan Pie Topping
- ½ cup chopped pecans
- ⅓ cup brown sugar
- 2 tbsp butter
- 2 tbsp corn syrup or maple syrup
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 325°F (160°C).
- Line a mini muffin tin with paper liners.
- Mix graham crumbs, sugar, and melted butter.
- Press 1 tablespoon of crust mixture into each cup.
- Beat cream cheese, sugar, egg, and vanilla until smooth.
- Spoon cheesecake filling over crusts, about ¾ full.
- Bake for 15–18 minutes until centers are set.
- Cool completely, then chill for at least 2 hours.
- Prepare topping: heat butter, brown sugar, and syrup in a saucepan.
- Stir until thickened, then add pecans, vanilla, and salt.
- Spoon warm pecan topping over chilled cheesecakes.
- Chill again briefly before serving.
Notes
- Use full-fat cream cheese for the best texture.
- Do not overbake; cheesecakes should look slightly soft in the center.
- Chill desserts thoroughly to enhance flavour and firmness.
- Add a pecan half on top for decoration.
- Maple syrup adds deeper flavor than corn syrup.