Introduction

Mini Pecan Pie Cheesecakes combine the creamy richness of cheesecake with the sweet, nutty flavors of classic pecan pie in a perfectly sized treat. These delightful desserts are great for parties or anytime you crave a little indulgence.

The image shows a group of seven mini cheesecakes on a white plate with a subtle decorative edge, set on a white marbled surface. Each cheesecake has three layers: a bottom crumbly brown crust, a smooth creamy off-white cheesecake middle, and a glossy caramel-like layer on top. The top layer is garnished generously with whole and halved pecans, giving a shiny, textured look. The cheesecakes are evenly spaced, with the focus on the front cheesecake showing clear details of each layer’s texture and nut topping. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ teaspoon ground cinnamon (optional)
¼ cup unsalted butter, melted
2 (8 oz) packages cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 cup chopped pecans
½ cup light corn syrup
¼ cup brown sugar, packed
2 tablespoons unsalted butter
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions

Step 1: Prepare the crust by mixing graham cracker crumbs, granulated sugar, and ground cinnamon in a bowl. Stir in melted butter until the mixture holds together. Press about one tablespoon of this mixture into each cup of a paper-lined 12-cup muffin tin. Chill in the refrigerator while preparing the filling.
Step 2: Beat softened cream cheese in a large bowl until smooth. Add granulated sugar and beat until fluffy. Mix in eggs one at a time, then add vanilla extract and sour cream, blending until smooth.
Step 3: Remove muffin tin from the fridge and spoon cheesecake filling evenly into each cup, filling nearly to the top. Bake at 325°F (163°C) for 18-20 minutes until edges are set and centers slightly jiggle. Cool for 10 minutes in the tin, then transfer to a wire rack to cool completely. Chill in the refrigerator for at least one hour.
Step 4: For the pecan topping, combine chopped pecans, light corn syrup, brown sugar, butter, vanilla extract, and salt in a saucepan. Cook over medium heat, stirring until butter melts and sugar dissolves. Simmer 3-4 minutes until slightly thickened. Remove from heat and let cool.
Step 5: Spoon pecan topping over each chilled cheesecake, spreading it evenly. Return the cheesecakes to the fridge and chill an additional 30 minutes to set the topping.
Step 6: Remove cheesecakes from the tin, peel away liners, and serve chilled. Enjoy your mini pecan pie cheesecakes!

Tips & Variations

For added flavor, toast the chopped pecans lightly before preparing the topping.
Use a water bath while baking to prevent cracks in the cheesecake.
Swap sour cream for Greek yogurt for a tangier filling.
If you prefer, add a pinch of nutmeg to the crust mixture for extra warmth.

Storage

Store mini pecan pie cheesecakes in an airtight container in the refrigerator for up to 4 days. When ready to serve, let them sit at room temperature for a few minutes or enjoy chilled. Do not freeze, as the texture may be affected.

How to Serve

The image shows several small, round cheesecakes on a white plate, placed on a white marbled surface. Each cheesecake has three clear layers: the bottom layer is a thick, crumbly, brown crust with a rough texture; the middle layer is smooth, creamy, and pale yellow, making up the largest part of the cake; the top layer is a shiny, golden caramel glaze, topped with a cluster of glossy, dark brown pecan halves arranged neatly. The focus is on the front cheesecake, with the others softly blurred behind it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, you can prepare the cheesecakes and topping in advance. Keep them chilled separately and assemble just before serving for best texture and flavor.

What if I don’t have cupcake liners?

You can grease the muffin tin well and press the crust firmly to create a base, but liners make removal much easier and help keep the crust intact.

Mini Pecan Pie Cheesecakes Recipe

Print Recipe

★★★★★

4.5 from 717 reviews

These Mini Pecan Pie Cheesecakes combine the creamy, rich texture of classic cheesecake with the sweet, nutty flavor of pecan pie. Featuring a buttery graham cracker crust, velvety cheesecake filling, and a luscious pecan pie topping, these individual-sized desserts are perfect for gatherings or special occasions.

Author: Marco
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours 10 minutes
Yield: 12 mini cheesecakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ teaspoon ground cinnamon (optional)
¼ cup unsalted butter, melted

For the Cheesecake Filling:

2 (8 oz) packages cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream

For the Pecan Pie Topping:

1 cup chopped pecans
½ cup light corn syrup
¼ cup brown sugar, packed
2 tablespoons unsalted butter
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions

Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, sugar, and ground cinnamon if using. Stir in melted butter until the mixture holds together when pressed. Line a 12-cup muffin tin with paper liners, then spoon about one tablespoon of crust mixture into each cup. Press down firmly to form an even layer. Refrigerate the tin to chill the crust.
Prepare the Cheesecake Filling: Beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add sugar and beat until fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until fully incorporated. Spoon the filling evenly into the chilled crust-lined muffin cups, filling almost to the top.
Bake the Cheesecakes: Preheat oven to 325°F (163°C). Bake the cheesecakes on the middle rack for 18-20 minutes, or until edges are set and centers are slightly jiggly. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 1 hour to set.
Prepare the Pecan Pie Topping: In a medium saucepan over medium heat, combine chopped pecans, light corn syrup, brown sugar, butter, vanilla extract, and salt. Stir until butter melts and sugar dissolves. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool.
Assemble the Mini Pecan Pie Cheesecakes: Remove cheesecakes from the refrigerator. Spoon a generous amount of pecan pie topping onto each cheesecake, spreading evenly with the back of a spoon.
Chill and Serve: Refrigerate assembled cheesecakes for an additional 30 minutes to allow the topping to set. Carefully peel away liners and serve chilled.

Notes

Chilling the crust before adding the filling helps maintain a firm base.
Baking time may vary slightly depending on your oven, so watch for the cheesecake edges to set.
The pecan topping will thicken more as it cools—don’t worry if it’s runny when hot.
Ensure cream cheese is softened for a smooth filling without lumps.
Use paper liners in the muffin tin for easy removal of mini cheesecakes.
These cheesecakes are best served chilled but can be stored in the refrigerator for up to 3 days.

Keywords: mini pecan pie cheesecakes, individual cheesecakes, pecan pie topping, graham cracker crust, creamy cheesecake dessert