Mini Pecan Pie Cheesecakes Recipe

Introduction

These Easy Mini Pecan Pie Cheesecakes combine two beloved desserts into one irresistible 5-star treat. Perfect for holiday gatherings or special occasions, they feature a creamy cheesecake layer topped with a classic pecan pie filling. For more decadent desserts, try the Peanut Butter Chocolate Cheesecake Recipe or the Luxurious Chocolate Caramel Pecan Cake Recipe.

Ingredients

These Mini Pecan Pie Cheesecakes combine a buttery pecan crust with creamy cheesecake filling and a rich caramel-pecan topping for the perfect bite-sized dessert.

• 1 1/4 cups crushed graham crackers
• 1/4 cup light brown sugar, packed
• 2 tablespoons finely chopped pecans
• 1/2 cup (1 stick) salted butter, melted
• 16 ounces cream cheese, softened to room temperature
• 1/3 cup granulated sugar
• 1/3 cup heavy cream
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 6 tablespoons unsalted butter
• 3/4 cup light brown sugar
• 1/2 cup heavy cream
• 1 tablespoon light corn syrup
• 1/4 teaspoon salt
• 2 cups pecans, toasted and roughly chopped
• 1 tablespoon vanilla extract

Timing

Prep Time	25 minutes
Cook Time	30 minutes
Total Time	55 minutes

Context: These Mini Pecan Pie Cheesecakes take about 20% less time than baking a full-sized cheesecake and pecan pie separately.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine graham cracker crumbs, melted butter, and a touch of sugar. Press firmly into lined muffin tins using a small glass or measuring cup to create an even base for your Mini Pecan Pie Cheesecakes.

Step 2 — Make the Cheesecake Filling

Beat room-temperature cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing just until incorporated, then blend in vanilla extract. Avoid overmixing to prevent cracking.

Step 3 — Fill the Cups

Spoon the cheesecake filling over the crusts, filling each cup about two-thirds full. Tap the pan gently on the counter to release any large air bubbles.

Step 4 — Bake the Cheesecakes

Bake at 325°F (163°C) for 18–22 minutes. The edges should be set, but the centers will still have a slight jiggle when you gently shake the pan.

Step 5 — Cool Gradually

Turn off the oven, crack the door open, and let the Mini Pecan Pie Cheesecakes cool inside for 1 hour. This gradual cooling helps prevent surface cracks.

Step 6 — Prepare the Pecan Topping

While the cheesecakes cool, combine corn syrup, brown sugar, melted butter, and vanilla in a saucepan. Bring to a simmer, then stir in chopped pecans until fully coated.

Step 7 — Add the Topping and Chill

Spoon the warm pecan mixture over each cooled cheesecake. Refrigerate for at least 4 hours, or until fully set, before serving.

Nutritional Information

Calories	320
Protein	5g
Carbohydrates	28g
Fat	22g
Fiber	1g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt instead of cream cheese — Adds protein while maintaining creamy texture with a slight tang.
• Almond flour crust instead of graham crackers — Creates a gluten-free, lower-carb base with nutty flavor.
• Coconut sugar instead of brown sugar — Provides caramel notes with slightly lower glycemic impact.
• Coconut cream instead of dairy cream — Makes these Mini Pecan Pie Cheesecakes completely dairy-free.
• Unsalted nuts and reduced sweetener — Lowers sodium content while keeping the pecan pie essence.
• Date paste instead of corn syrup — Natural sweetness with fiber, perfect for the pecan pie topping.
• Protein powder blended into filling — Boosts protein content without compromising the cheesecake texture.

Serving Suggestions

• Pair with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for a classic dessert combination.
• Serve alongside a warm cup of coffee or a glass of dessert wine like a tawny port for an elegant finish to a meal.
• Arrange on a decorative platter for holiday gatherings, potlucks, or as a standout item on a dessert table.
• Garnish each Mini Pecan Pie Cheesecake with a candied pecan half or a light drizzle of caramel sauce for visual appeal.
• Offer as individual desserts at dinner parties for a no-mess, perfectly portioned treat that impresses guests.
• Pack in a festive box or container to give as homemade edible gifts during the holiday season.

These Mini Pecan Pie Cheesecakes are versatile enough for casual family desserts or special occasions, and their individual size makes serving and presentation simple.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which creates lumps in your Mini Pecan Pie Cheesecakes batter. Fix: Always bring cream cheese to room temperature for at least 1-2 hours before mixing.
• Mistake: Overmixing the batter incorporates too much air, causing the cheesecakes to puff and crack. Fix: Mix just until ingredients are combined, using low speed on your mixer.
• Mistake: Overbaking results in dry, rubbery Mini Pecan Pie Cheesecakes instead of creamy centers. Fix: Bake until edges are set but centers still jiggle slightly when pan is tapped.
• Mistake: Skipping the water bath leads to uneven baking and cracked surfaces. Fix: Place muffin pan in a larger baking dish filled with 1 inch of hot water during baking.
• Mistake: Using warm pecan pie topping that sinks into the cheesecake layer. Fix: Completely cool cheesecakes before adding room temperature pecan topping.
• Mistake: Not properly greasing liners causes sticking and ruined Mini Pecan Pie Cheesecakes. Fix: Use parchment liners or generously spray regular liners with baking spray.
• Mistake: Removing cheesecakes from pan immediately causes them to collapse. Fix: Let them cool in turned-off oven with door ajar for 1 hour, then at room temperature.
• Mistake: Overfilling crusts with pecan topping creates messy overflow during baking. Fix: Leave ¼-inch space at top of each liner for topping expansion.
• Mistake: Using watery add-ins like canned pumpkin puree without adjusting the recipe. Fix: Always drain excess liquid from wet ingredients or reduce other liquids accordingly.

Storing Tips

• Fridge: Store Mini Pecan Pie Cheesecakes in an airtight container in the refrigerator for up to 5 days. Keep them chilled below 40°F for food safety.
• Freezer: Individually wrap each cheesecake in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheat: For a warm treat, reheat refrigerated or thawed Mini Pecan Pie Cheesecakes in a 300°F oven for 8-10 minutes until warmed through. Always reheat to an internal temperature of at least 165°F if previously refrigerated.

Proper storage ensures your Mini Pecan Pie Cheesecakes maintain their creamy texture and nutty flavor, whether you enjoy them chilled or warm.

Conclusion

These Mini Pecan Pie Cheesecakes are the perfect bite-sized dessert for any occasion. We hope you love making them as much as we do! Try the recipe and let us know how it turned out in the comments, and don’t forget to subscribe for more delicious treats like our Pumpkin Cheesecake Trifle Recipe.

Print

FAQs

Can I make Mini Pecan Pie Cheesecakes ahead of time?

Yes, you can prepare these Mini Pecan Pie Cheesecakes a day in advance. Store them covered in the refrigerator until ready to serve. This makes them perfect for holiday gatherings or parties.

How do I prevent the cheesecake from cracking?

Avoid overmixing the batter and do not overbake the Mini Pecan Pie Cheesecakes. Let them cool gradually in the turned-off oven with the door slightly ajar to prevent sudden temperature changes that cause cracks.

Can I use a different type of nut for the topping?

While pecans are traditional, you can substitute walnuts or almonds for a different flavor. The texture and taste will vary, but the Mini Pecan Pie Cheesecakes will still be delicious.