Mini Pecan Pie Cheesecakes (Decadent, Bite-Sized Treats!)

These Mini Pecan Pie Cheesecakes are the perfect combination of two classic desserts: creamy, tangy cheesecake and sweet, nutty pecan pie! They’re individual-sized treats that are perfect for parties, holidays, or any time you’re craving a decadent and delicious dessert. I love how these mini cheesecakes have a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a rich, gooey pecan pie topping. They’re surprisingly easy to make, and they’re sure to impress your guests!

Why You’ll Love These Mini Pecan Pie Cheesecakes

• Two Desserts in One: Combines the best of cheesecake and pecan pie in a single, delicious bite.
• Creamy and Crunchy: The smooth cheesecake filling contrasts beautifully with the crunchy graham cracker crust and the nutty pecan topping.
• Individual Servings: Mini cheesecakes are perfect for portion control and easy serving.
• Make-Ahead Friendly: You can make these cheesecakes ahead of time and store them in the refrigerator.
• Perfect for Parties: They’re a great dessert for holidays, potlucks, or any gathering.

Ingredients for Mini Pecan Pie Cheesecakes

Here’s what you’ll need to make these decadent mini cheesecakes. The full list with measurements is in the recipe card below.

Graham Cracker Base

• Finely crushed graham crackers (Crumb)
• Light brown sugar (Sweetener)
• Ground cinnamon (Spice)
• Unsalted butter, melted (Fat)

Cheesecake Mixture

• Cream cheese, room temperature (Dairy)
• Granulated sugar (Sweetener)
• Pure vanilla extract (Flavoring)
• Cornstarch (Thickener)
• Sour cream (Dairy)
• Eggs, gently whisked (Binder)

Pecan Topping

• Unsalted butter (Fat)
• Light brown sugar (Sweetener)
• Ground cinnamon (Spice)
• Salt (Seasoning)
• Heavy cream (Dairy)
• Pecans, toasted and finely chopped (Nuts)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love these Mini Pecan Pie Cheesecakes as is, but here are a few ideas for variations:

• Different Crust: Use a chocolate cookie crust or a gingersnap crust instead of a graham cracker crust.
• Add Chocolate: Stir in some mini chocolate chips to the cheesecake filling.
• Different Nuts: Use walnuts, almonds, or a mix of nuts instead of pecans.
• Bourbon Pecan Topping: Add a tablespoon of bourbon to the pecan topping for a boozy twist.
• Make it a large pie

How to Make Mini Pecan Pie Cheesecakes

Let me show you how to make these delicious Mini Pecan Pie Cheesecakes:

Prepare Oven and Pan

1. I begin by preheating the oven to 325°F (163°C).
2. I arrange a standard 12-cup cupcake pan with appropriate paper liners.

Make the Graham Cracker Base

1. In a mixing bowl, I combine the crushed graham crackers, light brown sugar, and ground cinnamon.
2. I add the melted butter and mix everything thoroughly until the crumbs are evenly moistened.
3. I deposit approximately 2 tablespoons of the resultant mixture into each paper liner, pressing it to form a uniform layer.

Prepare the Cheesecake Mixture

1. In another mixing vessel, I combine the softened cream cheese, granulated sugar, vanilla extract, sour cream, and cornstarch. I ensure even blending without overmixing.
2. I incorporate the lightly beaten eggs into this mixture.

Fill and Bake

1. I Distribute the creamy mixture over the previously crusts.
2. I insert the cupcake pan into the preheated oven and bake for 20-25 minutes. The ideal endpoint is achieved when the center of each cheesecake is primarily set with a slight wobble.

Cool

1. Upon completion, I remove the pan and let the cheesecakes cool for an hour.

Make the Pecan Topping

1. I utilize a saucepan to melt the butter.
2. I integrate the brown sugar.
3. I maintain medium heat and allow the mixture to bubble for a span of 3-5 minutes.
4. I add the ground cinnamon, heavy cream, salt and the toasted and chopped pecans.
5. I allow this mixture to cool

Assemble and Serve

1. I allow the pecan topping to cool for about 10 minutes before evenly distributing it atop the cooled cheesecakes.
2. Serve

Tips and Tricks for the BEST Mini Cheesecakes

Here are my secrets for making these mini cheesecakes truly exceptional:

• Room Temperature Ingredients: Make sure your cream cheese, sour cream, and eggs are at room temperature for the best results.
• Don’t Overmix: Overmixing the cheesecake batter can incorporate too much air, which can lead to cracks.
• Toast the Pecans: Toasting the pecans enhances their flavor and adds a nice crunch.
• Cool Completely: Let the cheesecakes cool completely before adding the pecan topping.
• Use a Cookie Scoop: A cookie scoop helps to ensure that the cheesecakes are all the same size.

How to Serve

These Mini Pecan Pie Cheesecakes are perfect for:

• Dessert: A delicious and elegant dessert for any occasion.
• Parties: Easy to serve and enjoy at parties and gatherings.
• Holidays: A great addition to your holiday dessert table.
• Potlucks: Easy to transport and share at potlucks.

Make Ahead and Storage

You can make the cheesecakes (without the topping) ahead of time and store them, covered, in the refrigerator for up to 3 days. Add the pecan topping just before serving. Leftover cheesecakes can be stored in the refrigerator for up to 3 days.

FAQs about Mini Pecan Pie Cheesecakes

• Can I make these without the graham cracker crust?
  • Yes, you can make crustless mini cheesecakes, but the crust adds a nice texture and flavor.
• Can I use a different type of nut?
  • Yes, you can use walnuts, almonds, or a mix of nuts.
• Can I freeze these cheesecakes?
  • Yes, you can.

Enjoy these decadent and delicious Mini Pecan Pie Cheesecakes! They’re a perfect combination of two classic desserts that’s sure to impress.

Mini Pecan Pie Cheesecakes

• Author: Caoimhe Byrne
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 12 mini cheesecakes 1x
• Category: Dessert, Cheesecake
• Cuisine: American

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Description

These Mini Pecan Pie Cheesecakes combine the creamy richness of cheesecake with the crunchy sweetness of pecan pie. Individual servings baked in a muffin tin make them perfect for parties or portion control.

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Ingredients

Scale 1x2x3x

For the Graham Cracker Crust:

• 1 1/2 cups finely crushed graham crackers (about 10–12 full sheets)
• 2 tablespoons light brown sugar
• 1 teaspoon ground cinnamon
• 1/3 cup unsalted butter, melted and slightly cooled

For the Cheesecake Filling:

• 16 ounces (two 8-ounce packages) cream cheese, softened to room temperature
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons cornstarch
• 2 tablespoons sour cream, room temperature
• 2 large eggs, lightly whisked

For the Pecan Topping:

• 3 tablespoons unsalted butter
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup heavy cream
• 1 cup pecans, toasted and finely chopped

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Instructions

• Preheat Oven and Prepare Muffin Tin: Preheat oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners.

• Make Graham Cracker Crust:

  • In a medium bowl, combine the finely crushed graham crackers, light brown sugar, and ground cinnamon. Stir until well combined.
  • Pour in the melted and slightly cooled butter. Stir until the crumbs are evenly moistened. The mixture should resemble wet sand.
  • Divide the graham cracker mixture evenly among the 12 muffin liners (about 2 tablespoons per liner).
  • Press the mixture firmly and evenly into the bottom of each liner to form a crust. You can use the bottom of a measuring cup or your fingers.

• Make Cheesecake Filling:

  • In a large bowl, using an electric mixer (hand mixer or stand mixer), beat the softened cream cheese until smooth and creamy.
  • Add the granulated sugar, vanilla extract, cornstarch, and sour cream to the cream cheese. Beat on medium speed until everything is well combined and smooth, scraping down the sides of the bowl as needed. Do not overmix.
  • Add the lightly whisked eggs to the cream cheese mixture. Beat on low speed until just combined. Do not overmix after adding the eggs, as this can incorporate too much air and cause the cheesecakes to crack.

• Assemble: Divide the cheesecake filling evenly among the muffin liners, filling each one almost to the top.

• Bake: Bake in the preheated oven for 20-25 minutes, or until the edges of the cheesecakes are set and the centers have a slight wobble.

• Cool: Remove the muffin tin from the oven and let the cheesecakes cool completely in the muffin tin at room temperature. This gradual cooling helps prevent cracking.

• Make Pecan Topping:

  • While the cheesecakes are cooling, make the pecan topping. In a medium saucepan, melt the butter over medium heat.
  • Add the brown sugar to the melted butter. Stir to combine.
  • Cook, stirring constantly, until the brown sugar is dissolved and the mixture is bubbly, about 3-5 minutes.
  • Stir in the ground cinnamon, salt, and heavy cream.
  • Add the toasted and finely chopped pecans. Stir to coat evenly.
  • Remove from heat and let the pecan topping cool for about 10 minutes before topping the cheesecakes. It will thicken as it cools.

• Top Cheesecakes: Once the cheesecakes are completely cool and the pecan topping has cooled slightly, spoon the pecan topping evenly over each mini cheesecake.

• Chill (Recommended): Although the recipe doesn’t explicitly state it, chilling the cheesecakes after adding the topping is highly recommended. Cover the muffin tin with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cheesecakes to firm up completely.

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Notes

• Room Temperature Ingredients: Using room-temperature cream cheese, sour cream, and eggs is crucial for a smooth and creamy cheesecake filling.
• Do Not Overmix: Overmixing the cheesecake batter, especially after adding the eggs, can incorporate too much air, which can cause the cheesecakes to crack during baking.
• Toasting Pecans: Toasting the pecans enhances their flavor and adds a nice crunch to the topping. You can toast them in the oven (350°F for 5-7 minutes) or in a dry skillet over medium heat.
• Cooling: Cooling the cheesecakes completely at room temperature before chilling them helps prevent condensation and cracking.
• Storage: Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 5 days.