Craving the rich flavors of pecan pie and creamy cheesecake but can’t decide between the two? Why not combine them into one irresistible treat with these Mini Pecan Pie Cheesecakes! Each bite-sized cheesecake features a crunchy graham cracker crust, a smooth cheesecake layer, and a gooey pecan pie topping. These mini cheesecakes are perfect for holidays, parties, or anytime you want a crowd-pleasing dessert. Get ready to indulge in this decadent fusion of two classic desserts!
What are Mini Pecan Pie Cheesecakes?
Mini Pecan Pie Cheesecakes are delicious bite-sized cheesecakes that combine the creamy texture of cheesecake with the rich, buttery, caramel-like flavor of pecan pie. They have a simple graham cracker crust, a tangy and creamy cheesecake filling, and are topped with a sweet, gooey pecan topping. These mini treats are baked in a muffin tin, making them the perfect handheld dessert for any occasion.
Ingredients List for Mini Pecan Pie Cheesecakes
Here’s everything you’ll need to create these indulgent Mini Pecan Pie Cheesecakes:
For the Crust:
- Graham Cracker Crumbs: 1 cup (about 8 whole graham crackers, crushed)
- Unsalted Butter: 4 tablespoons, melted
- Granulated Sugar: 2 tablespoons
For the Cheesecake Layer:
- Cream Cheese: 16 oz (2 blocks), softened to room temperature
- Granulated Sugar: ½ cup
- Eggs: 2 large eggs, room temperature
- Vanilla Extract: 1 teaspoon
- Sour Cream: ¼ cup (adds creaminess and tang)
- All-Purpose Flour: 1 tablespoon (helps to stabilize the cheesecake)
For the Pecan Pie Topping:
- Brown Sugar: ⅔ cup (light or dark)
- Butter: 4 tablespoons, unsalted
- Heavy Cream: ¼ cup
- Pecans: 1 cup, roughly chopped
- Vanilla Extract: 1 teaspoon
- Salt: ¼ teaspoon (optional, balances sweetness)
Substitutions and Variations
There are a few ways to tweak this recipe to suit your taste or dietary needs:
- Crust: You can use digestive biscuits, vanilla wafers, or gingersnaps instead of graham crackers for a different flavor. A gluten-free cookie crumb option will work too if you need a gluten-free crust.
- Nuts: Swap pecans for walnuts or almonds if you prefer.
- Dairy-Free Version: Use dairy-free cream cheese and sour cream to make these cheesecakes dairy-free.
- Bourbon Pecan Topping: Add 1 tablespoon of bourbon to the pecan pie topping for a boozy twist.
Step-by-Step Cooking Instructions

Let’s break down the steps to make these Mini Pecan Pie Cheesecakes:
Step 1: Prepare the Crust
- Preheat the Oven:
- Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners for easy removal.
- Make the Crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
- Spoon about 1 tablespoon of the crumb mixture into each muffin cup and press it down firmly using the back of a spoon or the bottom of a small glass to form an even layer.
- Bake the Crust:
- Bake the crusts in the preheated oven for 5-6 minutes, just until set. Remove and set aside to cool slightly while you prepare the cheesecake filling.
Step 2: Make the Cheesecake Filling
- Beat the Cream Cheese:
- In a large mixing bowl, beat the softened cream cheese and sugar together on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add the Eggs and Vanilla:
- Add the eggs, one at a time, mixing on low speed until just combined. Then mix in the vanilla extract, sour cream, and flour, making sure the mixture is smooth and free of lumps.
- Fill the Muffin Cups:
- Divide the cheesecake filling evenly between the muffin cups, filling them almost to the top (leave a little room for the pecan topping). Use a spoon or piping bag for neat filling.
- Bake the Cheesecakes:
- Bake the cheesecakes for 18-20 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and allow them to cool to room temperature. Then refrigerate the cheesecakes for at least 2 hours (or overnight) to fully set.
Step 3: Make the Pecan Pie Topping
- Melt the Butter and Sugar:
- In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and salt. Bring the mixture to a gentle simmer and cook, stirring constantly, for 3-4 minutes until slightly thickened.
- Add the Pecans and Vanilla:
- Stir in the chopped pecans and vanilla extract, and cook for another 1-2 minutes, until the mixture is well combined and glossy. Remove from heat and let cool slightly.
Step 4: Assemble the Mini Pecan Pie Cheesecakes
- Top the Cheesecakes:
- Once the cheesecakes are fully chilled, spoon a generous amount of the pecan pie topping over each cheesecake, making sure to cover the surface.
- Chill Before Serving:
- Return the cheesecakes to the fridge for at least 30 minutes to allow the topping to set before serving.
How to Make Mini Pecan Pie Cheesecakes: A Step-by-Step Guide
- Step 1: Prepare the graham cracker crust and pre-bake it for a crunchy base.
- Step 2: Make the smooth cheesecake filling and bake until set.
- Step 3: Prepare the rich pecan pie topping and spoon it over the cooled cheesecakes.
- Step 4: Chill the cheesecakes to set before serving.
Common Mistakes to Avoid
- Overbeating the Cheesecake Filling: Overbeating the cheesecake filling can incorporate too much air, causing the cheesecakes to puff up and then crack as they cool. Mix until just combined.
- Skipping the Cooling Time: Letting the cheesecakes cool completely and refrigerating them ensures they set properly. Don’t rush this step, as it helps the texture and flavor develop.
- Overcooking the Topping: Be careful not to cook the pecan topping too long, or it can harden when it cools. Cook just until thickened.
Serving and Presentation Tips
Here are some ways to serve and present your Mini Pecan Pie Cheesecakes to impress your guests:
- Serve on a Cake Stand: Arrange the mini cheesecakes on a cake stand or dessert platter for an elegant presentation.
- Garnish with Whipped Cream: Add a dollop of whipped cream on top of each cheesecake for extra indulgence.
- Sprinkle with Sea Salt: For a sweet and salty twist, sprinkle a few flakes of sea salt over the pecan topping.
How to Serve Mini Pecan Pie Cheesecakes
These mini cheesecakes are perfect for holiday gatherings, dinner parties, or as a sweet treat any time of year. Here’s how you can serve them:
- As Individual Desserts: Serve each guest their own mini cheesecake for a perfect portion-controlled dessert.
- On a Dessert Table: These cheesecakes are perfect for a dessert table at weddings, showers, or holiday gatherings, as they are easy to grab and enjoy.
- With a Side of Vanilla Ice Cream: For an extra indulgent treat, serve the cheesecakes alongside a scoop of vanilla ice cream.
Presentation Ideas for Mini Pecan Pie Cheesecakes
Elevate your presentation with these ideas:
- Use Decorative Liners: Bake the cheesecakes in decorative cupcake liners that match the theme of your event.
- Add a Caramel Drizzle: Drizzle caramel sauce over the cheesecakes for an added layer of sweetness and a glossy finish.
- Serve in Clear Jars: For a fun twist, bake the cheesecakes in mini mason jars for a rustic, charming presentation.
Mini Pecan Pie Cheesecakes Recipe Tips
- Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature before starting to ensure a smooth, lump-free filling.
- Pre-Bake the Crust: Don’t skip pre-baking the graham cracker crust. It helps create a sturdy base that won’t crumble when the cheesecakes are topped and served.
- Chill Thoroughly: Let the cheesecakes chill fully in the fridge to ensure the perfect texture. They taste best after resting for a few hours.
Frequently Asked Questions (FAQs)
Q: Can I make these cheesecakes ahead of time?
A: Yes! These mini cheesecakes can be made a day or two in advance. Store them in an airtight container in the fridge until you’re ready to serve.
Q: Can I freeze mini pecan pie cheesecakes?
A: Yes, you can freeze them without the topping. Wrap the cheesecakes tightly in plastic wrap and store in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge and add the pecan topping before serving.
Q: How do I prevent the cheesecakes from cracking?
A: Avoid overmixing the batter and overbaking the cheesecakes. Baking at a low temperature and letting them cool slowly will help prevent cracks.
Q: Can I use store-bought caramel sauce for the topping?
A: While homemade pecan pie topping is recommended for the best flavor, you can use store-bought caramel sauce and mix in chopped pecans for a quicker alternative.
Conclusion
These Mini Pecan Pie Cheesecakes combine the best of two classic desserts into one delightful bite. The creamy, tangy cheesecake paired with the rich, gooey pecan pie topping makes for a truly decadent treat that’s perfect for any occasion. With their beautiful presentation and crowd-pleasing flavor, these mini cheesecakes are sure to be a hit at your next gathering. Try this recipe and treat your friends and family to a dessert that’s equal parts indulgent and irresistible!
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Mini Pecan Pie Cheesecakes Recipe
- Total Time: 40 minutes
- Yield: 12 mini cheesecakes
- Diet: Vegetarian
Description
These Mini Pecan Pie Cheesecakes are a perfect fusion of creamy cheesecake and classic pecan pie flavors, all in a bite-sized treat. Featuring a buttery graham cracker crust, smooth cheesecake filling, and a rich, gooey pecan topping, these mini cheesecakes are great for holiday gatherings or any special occasion. Easy to make and bursting with flavor, they offer the best of both worlds in each delicious bite.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp unsalted butter (melted)
For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- ¼ cup sugar
- 1 large egg
- 1 tsp vanilla extract
For the Pecan Pie Topping:
- ½ cup chopped pecans
- ¼ cup brown sugar
- ¼ cup corn syrup
- 1 tbsp unsalted butter (melted)
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- Make the Crust:
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press about 1 tablespoon of the mixture into the bottom of each muffin liner.
- Bake for 5 minutes, then let cool slightly.
- Prepare the Cheesecake Filling:
- In a large bowl, beat softened cream cheese and sugar until smooth.
- Add the egg and vanilla extract, and mix until well combined.
- Spoon the cheesecake filling over the baked crust, filling each liner about ⅔ full.
- Bake:
- Bake for 15-17 minutes or until the centers are set.
- Remove from oven and allow to cool completely.
- Prepare the Pecan Pie Topping:
- In a small bowl, mix chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and salt.
- Spoon about 1 tablespoon of the pecan mixture over each cheesecake.
- Chill and Serve:
- Refrigerate the mini cheesecakes for at least 2 hours before serving.
Notes
- These cheesecakes can be made ahead and stored in the fridge for up to 3 days.
- For a twist, drizzle with caramel sauce or top with whipped cream before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 18g
- Sodium: 140mg
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