Mini Pecan Pie Cheesecakes (Printable)
Bite-sized cheesecakes with buttery graham crust, creamy filling and sticky pecan pie topping — festive and shareable.
# What You Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 4 tablespoons unsalted butter, melted
→ Cheesecake Filling
04 - 8 ounces cream cheese, softened
05 - 1/3 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - 1/4 cup sour cream
→ Pecan Pie Topping
09 - 2/3 cup chopped pecans
10 - 1/3 cup brown sugar
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons heavy cream
13 - 1/4 teaspoon salt
14 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - Preheat oven to 325°F. Line a standard 12-cup muffin tin with paper liners.
02 - Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl until uniformly moistened. Divide mixture evenly among the muffin liners, pressing firmly to form a compact base.
03 - In a separate bowl, beat softened cream cheese and granulated sugar with an electric mixer until smooth. Add egg, vanilla extract, and sour cream; blend until just incorporated. Distribute filling evenly over the prepared crusts.
04 - Bake for 16 to 18 minutes, or until centers are just set. Cool at room temperature for 30 minutes, then refrigerate for at least 1 hour until firm.
05 - In a small saucepan over medium heat, combine brown sugar, unsalted butter, heavy cream, and salt. Bring the mixture to a simmer, stirring constantly. Cook until thickened, about 3 to 4 minutes. Remove from heat, stir in chopped pecans and vanilla extract, and let cool slightly.
06 - Once cheesecakes are thoroughly chilled, top each with a spoonful of pecan pie mixture. Return to the refrigerator for 15 to 20 minutes before serving.
# Expert Advice:
01 -
- You get the rich flavors of a whole pecan pie and cheesecake in just a few bites, so there’s no need to choose between your two dessert favorites.
- The individual servings mean less fuss at serving time and everyone gets that perfect pecan-to-cheesecake ratio.
02 -
- If the cream cheese isn’t fully softened, the filling turns lumpy and refuses to mix—let it sit out longer than you think you need.
- I discovered chilling the cheesecakes before adding the topping keeps the layers from blending into soupy chaos.
03 -
- Bringing all ingredients to room temperature avoids clumpy batter and gives that ultra-creamy bite.
- Lining the tin with paper liners doesn’t just make serving neat; it prevents heartbreak over stuck cheesecakes.