Mini Pecan Pie Cheesecakes (Printable)

Bite-sized cheesecakes with buttery pecan pie topping, baked and chilled for holiday serving.

# What goes in:

→ Crust

01 - 1 cup graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 4 tablespoons unsalted butter, melted

→ Cheesecake Filling

04 - 8 ounces cream cheese, softened
05 - 1/3 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - 1/4 cup sour cream

→ Pecan Pie Topping

09 - 2/3 cup chopped pecans
10 - 1/3 cup brown sugar
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons heavy cream
13 - 1/4 teaspoon salt
14 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 325°F (165°C). Line a standard 12-cup muffin tin with paper liners.
02 - In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until evenly moistened. Divide the mixture among muffin liners, pressing firmly into an even base in each well.
03 - In a mixing bowl, beat softened cream cheese with granulated sugar until completely smooth. Add egg, vanilla extract, and sour cream; mix until just incorporated without overbeating.
04 - Spoon the cheesecake filling over prepared crusts, dividing evenly. Bake for 16 to 18 minutes, or until centers are just set. Remove from oven and allow to cool at room temperature for 30 minutes.
05 - Transfer cheesecakes to the refrigerator and chill for at least 1 hour to fully set.
06 - In a small saucepan over medium heat, combine brown sugar, unsalted butter, heavy cream, and salt. Stir constantly until the mixture simmers and thickens, about 3 to 4 minutes. Remove from heat, stir in chopped pecans and vanilla extract, then allow to cool briefly.
07 - Once cheesecakes are thoroughly chilled, spoon pecan topping onto each. Chill for an additional 15 to 20 minutes before serving.

# Expert Advice:

01 -
  • The secret is that these minis combine two iconic desserts without being fussy or time-consuming.
  • Every bite gives you a decadent crunch and that creamy, cheesecake satisfaction—no fork necessary.
02 -
  • If you skip chilling after baking, the cheesecakes will fall apart when you try to peel the wrappers.
  • I once tried stacking them warm—bad move—so always let them chill fully for those perfect, tidy layers.
03 -
  • Run your knife under hot water for the cleanest slice if you decide to cut the cheesecakes in half.
  • Let the cream cheese rest at room temperature before mixing to avoid lumps in the filling.

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