These Mini Pecan Pie Cheesecakes are the ultimate dessert mashup! Nestled in a pecan graham cracker crust, each creamy cheesecake cup bites are generously topped with a luscious, gooey caramel pecan sauce that’s simply irresistible. Perfectly portioned for parties, they’re a delicious holiday treat! Plus, the recipe includes step-by-step photos.
I adore mini desserts! From apple hand pies to no-bake mini cheesecakes, they add a playful touch to holiday parties, and everyone loves bite-sized treats. They are just adorable!
Mini cheesecakes are easier to make than a large cheesecake. There's no need for a springform pan or a water bath, and they take half the time to prepare! Check out our no bake mini chocolate cheesecakes.
Today’s mini pecan pie cheesecake recipe is one of my favorite dessert mashups, combining two beloved classics: pecan pie and cheesecake. You might also love these layered mini pumpkin cheesecakes.
The pecan cheesecake itself follows a simple base, but I enhance the graham cracker crust with pecans for an extra boost of flavor. Plus, I whip up a quick pecan caramel sauce in just about six minutes using a skillet. This luscious sauce sets beautifully on the cheesecake, whether served cold or at room temperature, making it the perfect dessert for weddings or parties.
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Why you'll love it?
- Best dessert mashup
- Ultra creamy and luscious filling
- Quick and easy pecan caramel sauce for topping
- No water bath
- Individual serving for entertaining
- No candy thermometer required
- Perfect for Thanksgiving, Christmas, parties or weddings
Ingredients for the mini pecan cheesecakes
Scroll down to the recipe card below for full information on ingredients and amounts.
- Graham crackers - You will need 4 full rectangle sheets or ½ cup of graham cracker crumbs.
- Pecans - We use ½ cup of pecans into the graham cracker crumbs to enhance the pecan flavor.
- Sugar - White sugar is used for both the crust and filling.
- Cream cheese - I always use Philadelphia cream cheese—it’s my go-to! Be sure to use the block variety, not the spreadable tubs.
- Sour cream - Sour cream adds a lightness to the cheesecake filling, resulting in a smooth, airy, and luxurious texture.
- Butter - To enhance flavor and provide richness, the butter helps bind the crumbs together, creating a firm crust.
- Eggs - A crucial ingredient in setting the filing.
Ingredients for the pecan caramel sauce
Scroll down to the recipe card below for full information on ingredients and amounts.
- Pecans - You will need 2 cups of toasted pecan halves, but feel free to reduce the amount if you prefer. Alternatively, you can use about 1 ½ cups of chopped pecans. I personally love using pecan halves for their visual appeal atop the mini pecan pie cheesecakes.
- Brown sugar - Use dark brown sugar for a deep caramel flavor.
- Butter - Use either cold or softened butter. If you're using cold butter, slice it to help it melt more quickly.
- Heavy cream - It adds richness and creaminess, helping to create a smooth texture and a luxurious mouthfeel.
Pro tip: Be sure to use only toasted pecans! They offer a more intense flavor and are crunchier, nuttier, and richer than raw pecans. Learn how to toast pecans in a skillet or oven.
How to make mini pecan pie cheesecake?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Tip: Make sure you use a standard 12-count muffin pan and not a mini muffin pan.
Step 7 - Divide batter on top of the crust and bake at the same temperature for 18 to 22 minutes. Cool and then refrigerate.
👩🍳 How do you know when they are done? The tops of the mini cheesecakes will puff up in the oven and appear set. They may shrink slightly as they cool, but not by much. They will continue to firm up as they cool and once refrigerated.
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How to make pecan caramel sauce?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
👩🍳 Pro tip: Avoid reducing the sauce too much; while it may appear liquidy when hot, it will continue to thicken as it cools.
Serving
They can be served cold or at room temperature, making the pecan cheesecakes the perfect dessert for entertaining. Cheesecake is creamier at room temperature. Ideally, I let the cheesecake bites sit for 30 minutes to an hour before serving.
Don’t think this pecan caramel sauce is just for these dessert cups! It’s fantastic drizzled over pound cakes, coffee cakes, ice cream, or apple pie. You can also use it as a delicious dip for apples or simply spoon it over your favorite desserts.
Storage & Freezing
Fridge: Keep them in the fridge. They’re excellent for up to 3 days after making.
Freezer: If you're freezing the mini cheesecakes, be sure to do so without the pecan topping. You can store them in a freezer bag or container for up to 3 months. Just thaw them overnight in the refrigerator.
Helpful tips
- Make sure you use a standard 12-count muffin pan and not a mini muffin pan.
- This recipe will make 12 mini pecan pie cheesecakes, but you can easily cut the recipe in half or double it if needed.
- Make sure to set all of your ingredients for the filling out ahead of time to come to room temperature.
- Toast your pecans before using for the best flavor.
- I recommend using full-fat cream cheese and sour cream for a richer texture and flavor.
- Use plain full fat Greek yogurt instead of sour cream.
More recipes using cream cheese
Mini Pecan Pie Cheesecakes
Ingredients
Graham cracker crust:
- 4 full sheets graham crackers (or use ½ cup crumbs)
- ½ cup pecans toasted
- ¼ cup white sugar
- 3 tablespoons unsalted butter melted
Mini Cheesecakes:
- 16 ounces cream cheese softened
- ¼ cup + 2 tablespoons sour cream
- ½ cup white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Pecan topping:
- 2 cups pecans toasted
- ½ cup dark brown sugar packed
- ½ cup heavy cream
- 6 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
Instructions
Crust
- Preheat oven to 325F (160C) and line a 12-count muffin tin with paper liners. Set aside.
- Break the graham cracker sheets and place them in a food processor along with ½ cup of toasted pecans and ¼ cup of sugar. Process for about one minute, or until the mixture is finely ground, ensuring there are no chunks of graham cracker left.
- Transfer to a bowl. Add melted butter and stir until ingredients are moistened and completely combined.
- Scoop about 1 slightly heaped tablespoon of the crust mixture into each liner of your prepared muffin tin. Use a tablespoon or the bottom of a ¼ cup measuring cup to press the crumbs down firmly, ensuring they are evenly packed into the bottom of each liner.
- Bake for 5 minutes and then place the pan on a wire rack to cool while you prepare the filling. Keep oven temperature at 325°F.
Cheesecake filling
- In a large bowl, combine the cream cheese and sour cream. Using an electric mixer, beat on high speed until the mixture is smooth and creamy.
- Add the sugar and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Mix in the eggs, on medium speed until just combined.
- Evenly distribute the batter between all 12 crusts, filling each one almost all the way to the top.
- Bake at 325°F (163°C) for 18 to 22 minutes or until the tops of the cheesecakes are set.
- Remove from the oven and allow to cool in the pan for 1 hour and then transfer to the refrigerator for 3-4 hours or overnight.
Pecan topping
- In a medium skillet, combine all the pecan topping ingredients. Cook over medium heat, stirring constantly until the butter melts and the mixture becomes syrupy.
- Cook for an additional 2 to 3 minutes to allow the mixture to thicken slightly. Be careful not to let it thicken too much, as it will continue to set as it cools.
- Remove the pan from heat and let it cool for 2 to 5 minutes. Spoon the mixture over the cheesecakes, ensuring an even distribution of pecans and caramel sauce on each one.
- Refrigerate until serving time
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
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