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Creamy Mini Pecan Pie Cheesecakes

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Creamy Mini Pecan Pie Cheesecakes combine the nostalgic flavors of pecan pie with the smooth richness of cheesecake in a bite-sized treat. Perfect for Thanksgiving or any gathering, these easy desserts feature a crisp graham cracker crust, creamy filling, and gooey caramelized pecan topping.

Ingredients

Scale
  • 1 cup graham cracker crumbs (or digestive biscuits, finely crushed)
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup pecans, chopped (toasted for extra flavor)
  • 1/4 cup brown sugar, packed
  • 3 tablespoons pure maple syrup or corn syrup
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with liners.
  2. Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl until evenly moist.
  3. Spoon about 1 tablespoon of mixture into each muffin liner and press down firmly.
  4. Bake crusts for 5 minutes, then set aside to cool slightly.
  5. In a medium bowl, beat cream cheese until smooth (about 2 minutes).
  6. Add sour cream, granulated sugar, egg, vanilla extract, and pinch of salt. Mix until just combined and creamy.
  7. Spoon filling evenly over crusts (about 1 1/2 tablespoons per cup). Tap pan gently to smooth tops.
  8. Bake at 325°F for 16-18 minutes, until centers are set but still slightly jiggly.
  9. Let cheesecakes cool in pan for 10 minutes, then transfer to cooling rack.
  10. Toast chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant.
  11. In a small saucepan over medium-low heat, melt butter. Add brown sugar, maple syrup, and pinch of salt. Stir until bubbly (about 2 minutes).
  12. Remove from heat, stir in toasted pecans and vanilla extract. Let mixture thicken slightly as it cools.
  13. Spoon 1-2 teaspoons of pecan topping onto each cooled cheesecake.
  14. Chill cheesecakes in fridge for at least 1 hour before serving.
  15. Peel off liners, arrange on a platter, and serve chilled or at room temperature.

Notes

For gluten-free, use gluten-free graham crackers or almond flour for the crust. Make sure cream cheese and egg are at room temperature for a smooth filling. Don’t overmix the batter to avoid cracks. Chill cheesecakes overnight for best texture. Add pecan topping just before serving for freshest results. Freeze without topping for up to 2 months.

Nutrition

Keywords: pecan pie cheesecake, mini cheesecakes, Thanksgiving dessert, bite-sized dessert, holiday baking, easy cheesecake, pecan pie, creamy cheesecake, potluck dessert, fall dessert

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