Looking for a delicious and unique dessert that combines the creamy richness of cheesecake with the sweet, nutty flavor of pecan pie? This Mini Pecan Pie Cheesecakes Recipe is perfect for the holidays, parties, or any time you're craving something special! Bite-sized, flavorful, and incredibly satisfying, these little treats are easy to make and are guaranteed to impress your friends and family. Keep reading for the full recipe, tips, and tricks to make your Mini Pecan Pie Cheesecakes turn out perfect every time.

What Are Mini Pecan Pie Cheesecakes?
Mini Pecan Pie Cheesecakes are a delightful combination of two beloved desserts: creamy cheesecake and decadent pecan pie. Each mini cheesecake features a graham cracker crust, a smooth cheesecake filling, and a pecan pie topping that’s sweet, gooey, and packed with chopped pecans. Baked in muffin tins, these little cheesecakes are individually portioned, making them ideal for gatherings or holiday desserts.
Ingredients List for Mini Pecan Pie Cheesecakes
For the Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup sour cream
For the Pecan Pie Topping
- ½ cup chopped pecans
- ⅓ cup brown sugar, packed
- 2 tablespoons unsalted butter
- 1 tablespoon heavy cream
- ½ teaspoon vanilla extract
- A pinch of salt
Substitutions and Variations
If you need to make adjustments to fit your dietary needs or ingredient availability, here are some ideas:
- Gluten-Free Crust: Substitute gluten-free graham crackers to make the crust gluten-free.
- Dairy-Free Option: Use dairy-free cream cheese and butter alternatives.
- Nut-Free Version: Replace pecans with a nut-free crumble topping or mini chocolate chips.
- Sweetener Alternatives: You can use coconut sugar or maple syrup instead of brown sugar, although it will slightly alter the flavor.
Step-by-Step Cooking Instructions

Before you start, preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners. Follow the instructions below to create these delicious mini cheesecakes.
How to Make the Crust
- Combine the Crust Ingredients: In a bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press into Muffin Liners: Divide the crust mixture evenly among the muffin cups, pressing down firmly to create a solid base.
- Bake: Bake the crusts in the preheated oven for 5 minutes, then remove and set aside to cool while you prepare the filling.
How to Make the Cheesecake Filling
- Beat the Cream Cheese and Sugar: In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until well incorporated.
- Fold in Sour Cream: Gently fold in the sour cream to create a smooth, creamy texture.
- Pour into Muffin Liners: Divide the cheesecake batter evenly over the baked crusts.
How to Make the Pecan Pie Topping
- Melt the Butter and Sugar: In a small saucepan, combine brown sugar and butter. Cook over medium heat until the butter is melted and the sugar is dissolved, stirring constantly.
- Add Cream, Vanilla, and Pecans: Stir in the heavy cream, vanilla extract, chopped pecans, and a pinch of salt. Allow the mixture to simmer for 1-2 minutes, then remove from heat.
- Spoon Topping Over Cheesecake Filling: Carefully spoon a small amount of the pecan mixture onto each cheesecake, covering the top.
Baking the Mini Pecan Pie Cheesecakes
- Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Cool: Remove from the oven and allow the cheesecakes to cool in the muffin tin for 10 minutes. Then transfer them to a wire rack to cool completely.
- Chill: Refrigerate the cheesecakes for at least 2 hours, or until fully set. For best results, chill them overnight.
Common Mistakes to Avoid
- Overmixing the Filling: Overmixing can incorporate too much air into the cheesecake batter, leading to cracks during baking. Mix just until combined.
- Skipping the Cooling Time: Cheesecakes need time to set and develop their flavor. Don’t skip the refrigeration step.
- Not Pressing the Crust Firmly: Make sure to press the crust mixture firmly into each muffin liner to avoid a crumbly base.
Serving and Presentation Tips
These mini cheesecakes are already adorable on their own, but a few extra touches can take their presentation to the next level.
How to Serve Mini Pecan Pie Cheesecakes
- Serve Cold: These mini cheesecakes are best served chilled. Take them out of the refrigerator just before serving.
- Top with Whipped Cream: A dollop of whipped cream on top of each mini cheesecake adds a lovely finishing touch.
- Add a Drizzle of Caramel: For extra decadence, drizzle caramel sauce over the top.
Presentation Ideas for Mini Pecan Pie Cheesecakes
- Individual Wrappers: Serve them in their muffin liners or transfer to decorative cupcake wrappers for a festive look.
- Holiday Platter: Arrange the cheesecakes on a holiday-themed platter with a few sprigs of rosemary or a scattering of cranberries.
- Garnish with Pecans: Top each cheesecake with a whole pecan or a sprinkle of chopped pecans for added texture and visual appeal.
Mini Pecan Pie Cheesecake Recipe Tips
- Use Room Temperature Ingredients: Allow the cream cheese, eggs, and sour cream to come to room temperature before mixing. This will ensure a smoother cheesecake filling.
- Chill Completely Before Serving: Cheesecakes firm up as they cool, so don’t rush this step if you want them to hold their shape.
- Store Properly: Keep leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the mini cheesecakes in a single layer and transfer them to a freezer-safe bag.
Frequently Asked Questions (FAQs)
Q: Can I freeze Mini Pecan Pie Cheesecakes? A: Yes, you can! Once they are completely cooled, place the cheesecakes on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator before serving.
Q: How long do these mini cheesecakes need to chill? A: For the best texture, chill the cheesecakes for at least 2 hours, but overnight is even better.
Q: Can I use a different crust? A: Absolutely. If you prefer, you can use an Oreo cookie crust, a vanilla wafer crust, or even a gingersnap crust for a unique twist.
Q: What’s the best way to get the pecan topping to stay on the cheesecake? A: Spoon the pecan topping carefully onto the cheesecake before baking. As it bakes, the topping will set slightly, helping it stay in place.
Q: Why did my cheesecakes crack? A: Cracking can happen if the batter is overmixed or if the cheesecakes are overbaked. Bake just until the edges are set but the centers still jiggle slightly.
Conclusion
Mini Pecan Pie Cheesecakes are the perfect bite-sized treats that combine the best of cheesecake and pecan pie. They’re easy to make, visually appealing, and absolutely delicious! With a graham cracker crust, creamy cheesecake filling, and gooey pecan topping, these mini desserts are sure to be a hit at any gathering. Follow this recipe and our tips for a flawless dessert that will impress everyone. Enjoy baking and sharing this delightful recipe with friends and family, and don't forget to save some for yourself!
PrintMini Pecan Pie Cheesecakes Recipe
Mini Pecan Pie Cheesecakes deliver a mouth-watering blend of creamy cheesecake and nutty pecan pie flavors in a single, indulgent bite. Perfect for holiday gatherings or special occasions, these bite-sized treats offer the best of both desserts, with a sweet, crunchy pecan topping. Easy to make and guaranteed to impress!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
-
-
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
-
Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
-
Pecan Pie Topping:
- ½ cup chopped pecans
- ¼ cup brown sugar
- 2 tbsp corn syrup
- ½ tsp vanilla extract
- 1 tbsp unsalted butter, melted
Instructions
- Prepare Crust: Preheat oven to 350°F (175°C). Line a muffin tin with liners. Mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon into each liner and bake for 5 minutes.
- Make Cheesecake Filling: Beat cream cheese until smooth. Add sugar, egg, and vanilla, mixing until combined. Pour filling over crusts, filling each about ⅔ full.
- Pecan Topping: Mix pecans, brown sugar, corn syrup, vanilla, and melted butter. Spoon topping over cheesecake layer.
- Bake: Bake for 18–20 minutes, until cheesecake is set. Cool, then refrigerate for at least 2 hours before serving.
Notes
- For extra flavor, add a pinch of cinnamon to the crust.
- These cheesecakes can be made a day ahead and refrigerated.
- Garnish with whipped cream for a festive touch.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 120 kcal
- Sugar: 12g
- Sodium: 115mg
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