Craving the rich, buttery flavors of pecan pie combined with the creamy decadence of cheesecake? Look no further than these Mini Pecan Pie Cheesecakes! This dessert offers the best of both worlds: a smooth, tangy cheesecake base topped with a gooey, caramelized pecan pie filling. These bite-sized treats are perfect for holidays, special occasions, or whenever you want to indulge in a little luxury. Plus, they're easy to make and perfectly portioned for individual servings.
Ready to whip up these irresistible Mini Pecan Pie Cheesecakes? Let’s dive in!
What Are Mini Pecan Pie Cheesecakes?
Mini Pecan Pie Cheesecakes are individual cheesecakes baked in muffin tins, featuring a classic graham cracker or cookie crust, a rich, creamy cheesecake layer, and a decadent pecan pie topping made with brown sugar, butter, and chopped pecans. These cheesecakes combine the silky smooth texture of cheesecake with the crunchy, caramel-like pecan pie topping, creating a delightful contrast of flavors and textures in every bite.
Ingredients List for Mini Pecan Pie Cheesecakes
This recipe requires basic baking ingredients along with the star of the show—pecans! Here’s what you need:
For the Crust:
- Graham Cracker Crumbs: 1 cup (about 8-10 graham crackers, crushed)
- Unsalted Butter: 4 tablespoons, melted
- Granulated Sugar: 2 tablespoons
For the Cheesecake Filling:
- Cream Cheese: 2 (8-ounce) blocks, softened
- Granulated Sugar: ½ cup
- Vanilla Extract: 1 teaspoon
- Eggs: 2 large, room temperature
- Sour Cream: ¼ cup, room temperature
- Lemon Juice: 1 teaspoon, optional, for a bit of tang
For the Pecan Pie Topping:
- Pecans: 1 cup, chopped
- Brown Sugar: ½ cup, packed
- Unsalted Butter: 4 tablespoons, melted
- Heavy Cream: 2 tablespoons
- Vanilla Extract: 1 teaspoon
- Pinch of Salt: Optional, to balance sweetness
Substitutions and Variations
Here are some simple swaps and variations to customize your Mini Pecan Pie Cheesecakes to your liking:
- Crust Variations: Swap graham crackers for gingersnaps, chocolate cookies, or digestive biscuits for a different flavor profile.
- Gluten-Free Option: Use gluten-free graham crackers or cookies to make the crust gluten-free.
- Dairy-Free Version: Substitute the cream cheese with dairy-free cream cheese and use a plant-based butter for a dairy-free version.
- Add Chocolate: For a chocolatey twist, drizzle melted chocolate over the pecan topping before serving or add mini chocolate chips to the cheesecake batter.
- Bourbon Pecan Pie Topping: Add 1 tablespoon of bourbon to the pecan topping for a deeper, boozy flavor.
Step-by-Step Cooking Instructions

Follow these easy steps to make the perfect Mini Pecan Pie Cheesecakes from scratch:
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly coated with butter.
- Press about 1 tablespoon of the crumb mixture into the bottom of each cupcake liner, pressing firmly to form an even crust.
- Bake the crusts for 5-6 minutes, then set aside to cool while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract, sour cream, and lemon juice (if using) until fully incorporated.
- Divide the cheesecake batter evenly among the cupcake liners, filling each about ¾ full.
3. Bake the Mini Cheesecakes:
- Bake the cheesecakes for 15-17 minutes, or until the centers are set but still slightly jiggly.
- Remove from the oven and allow the cheesecakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, refrigerate the cheesecakes for at least 2 hours, or overnight, to set.
4. Prepare the Pecan Pie Topping:
- In a small saucepan, combine the brown sugar, melted butter, heavy cream, and vanilla extract. Cook over medium heat, stirring frequently, until the sugar dissolves and the mixture thickens slightly, about 2-3 minutes.
- Remove from heat and stir in the chopped pecans and a pinch of salt (if using). Let the mixture cool slightly before topping the cheesecakes.
5. Assemble the Cheesecakes:
- Once the cheesecakes are fully chilled, spoon the pecan pie topping over each cheesecake, covering the surface with a generous layer.
- Place the cheesecakes back in the fridge for 10-15 minutes to allow the topping to set before serving.
How to Cook Mini Pecan Pie Cheesecakes: A Step-by-Step Guide
Here’s a quick reference for making these Mini Pecan Pie Cheesecakes:
- Prepare crust: Mix graham cracker crumbs, melted butter, and sugar. Press into lined muffin tin.
- Bake crust: At 325°F for 5-6 minutes.
- Mix cheesecake batter: Beat cream cheese, sugar, eggs, and sour cream until smooth.
- Fill muffin cups: Spoon cheesecake batter into liners.
- Bake: For 15-17 minutes until set.
- Make pecan topping: Cook brown sugar, butter, and cream, then stir in pecans.
- Top cheesecakes: Spoon pecan topping over chilled cheesecakes and let set.
Common Mistakes to Avoid
Even though these mini cheesecakes are easy to make, a few common mistakes can affect the outcome. Here’s what to watch out for:
- Overbaking the Cheesecake: The cheesecakes should have a slight jiggle in the center when you remove them from the oven. Overbaking can lead to a dry or cracked cheesecake.
- Not Chilling Long Enough: Cheesecakes need time to set properly, so don’t skip the chilling step. Let them refrigerate for at least 2 hours, preferably overnight, for the best texture.
- Runny Pecan Topping: Make sure to cook the pecan pie topping until it thickens slightly. If it’s too runny, it won’t set properly on the cheesecakes.
- Overfilling the Liners: Don’t overfill the muffin liners with batter; fill them about ¾ full to leave room for the topping.
Serving and Presentation Tips
These Mini Pecan Pie Cheesecakes are already beautiful, but with a few extra touches, you can make them even more impressive. Here’s how to serve and present them:
1. How to Serve Mini Pecan Pie Cheesecakes:
- Serve them chilled, straight from the fridge, for the perfect creamy texture.
- For extra decadence, drizzle the cheesecakes with a bit of caramel sauce or a dusting of powdered sugar right before serving.
2. Presentation Ideas for Mini Pecan Pie Cheesecakes:
- Place each mini cheesecake in a decorative cupcake liner for a festive look.
- Garnish with a whole pecan on top of the pecan pie filling for a sophisticated finish.
- Serve them on a cake stand or platter with fresh mint leaves for a pop of color.
Mini Pecan Pie Cheesecakes Recipe Tips
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature for a smoother cheesecake batter. This helps prevent lumps.
- Make Ahead: These mini cheesecakes are perfect for making ahead of time. You can prepare the cheesecakes and topping a day or two in advance and store them in the refrigerator until ready to serve.
- Storing Leftovers: Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months. Thaw in the fridge overnight before serving.
Frequently Asked Questions (FAQs)
- Can I use a store-bought pie crust for this recipe?
- Yes! If you’re short on time, you can use store-bought mini graham cracker pie crusts instead of making your own crust.
- Can I freeze these mini cheesecakes?
- Absolutely! These cheesecakes freeze beautifully. Wrap each cheesecake individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw in the fridge overnight before serving.
- What if I don’t have a muffin tin?
- You can also make these in mini cheesecake pans with removable bottoms or use silicone muffin cups for easy removal.
- Can I add chocolate to the cheesecake batter? Yes! Swirl in some melted chocolate into the cheesecake batter or add mini chocolate chips for a delicious chocolatey variation.
- Why did my cheesecakes crack?
- Cracks in cheesecake are usually caused by overbaking or rapidly changing temperatures. Bake until just set and let the cheesecakes cool gradually at room temperature before refrigerating.
Conclusion
Mini Pecan Pie Cheesecakes are the ultimate indulgent treat, combining the rich, creamy texture of cheesecake with the sweet, nutty goodness of pecan pie. Whether you’re making these for a holiday gathering, a party, or simply to treat yourself, these bite-sized desserts are sure to impress. With their buttery graham cracker crust, silky cheesecake filling, and caramelized pecan topping, every bite is pure heaven. Follow this easy recipe, avoid common mistakes, and get creative with your presentation for a dessert that will be the star of any occasion. Ready to enjoy a slice of heaven? Start baking today!
PrintMini Pecan Pie Cheesecakes Recipe
This Mini Pecan Pie Cheesecakes recipe combines the creaminess of classic cheesecake with the nutty, caramel flavors of pecan pie. These bite-sized desserts are perfect for holidays or special occasions. Easy to make and deliciously decadent, they're sure to impress!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes (plus chilling time)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American,Southern-inspired
- Diet: Vegetarian
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- ¼ cup melted butter
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 large egg
- 1 tsp vanilla extract
For the Pecan Pie Topping:
- ½ cup chopped pecans
- ⅓ cup brown sugar
- 2 tbsp butter, melted
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes, then let cool.
- Make the cheesecake filling: Beat the softened cream cheese and sugar until smooth. Add the egg and vanilla extract, mixing until fully incorporated. Spoon the cheesecake mixture over the cooled crust, filling each liner about ⅔ full. Bake for 15 minutes, then let cool completely.
- Prepare the pecan pie topping: In a small saucepan, combine brown sugar, melted butter, heavy cream, and vanilla. Stir until the sugar dissolves and the mixture thickens slightly. Remove from heat and stir in chopped pecans.
- Assemble: Spoon the pecan mixture over the cooled cheesecakes. Chill in the refrigerator for at least 2 hours before serving.
Notes
- For a richer flavor, toast the pecans before mixing them into the topping.
- Make these cheesecakes ahead of time, as they need time to set in the fridge.
- Garnish with extra pecans or a drizzle of caramel sauce for an extra-decadent presentation.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290
- Sugar: 16g
- Sodium: 170mg
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