Mini Pecan Pie Cheesecakes

Mini Pecan Pie Cheesecakes are a delightful combination of creamy cheesecake and classic pecan pie flavors, packed into a perfectly portioned, bite-sized treat. These mini cheesecakes feature a buttery graham cracker crust, a rich, velvety cheesecake filling, and a gooey, caramelized pecan topping. The result is a decadent, individual-sized dessert that captures the warmth and comfort of a traditional pecan pie, but with an elegant twist.

I first made these Mini Pecan Pie Cheesecakes for a holiday dessert spread, and they quickly became a standout favorite. The contrast between the creamy cheesecake texture and the sticky, crunchy pecan topping is simply irresistible. What I love about this recipe is how it combines two classic desserts—cheesecake and pecan pie—into one memorable treat. You can top them with an extra drizzle of caramel sauce or a sprinkle of sea salt for an added layer of flavor. Perfect for gatherings, potlucks, or special occasions, these mini cheesecakes are sure to impress every time.

Perfect for:

Holiday celebrations and Thanksgiving dinners
Potlucks and dessert tables
Special occasions and dinner parties
Pecan lovers and dessert enthusiasts
A bite-sized treat for any dessert craving

Why You’ll Love This Recipe

Mini Size, Big Flavor: These cheesecakes pack all the flavors of a classic pecan pie into individual portions.
Perfect Balance of Textures: The graham cracker crust, creamy filling, and gooey topping create a delightful contrast.
Easy to Share: No need to slice – everyone gets their own mini cheesecake!
Impressive Presentation: Elegant individual desserts that look sophisticated and taste amazing.
Make-Ahead Friendly: Prepare these mini cheesecakes a day in advance for stress-free entertaining.
Classic Holiday Twist: A unique take on the beloved pecan pie and cheesecake combination.
Versatile Topping Options: Customize with caramel drizzle, extra pecans, or chocolate chips.
Graham Cracker Crust Delight: Provides a crispy, buttery base that complements the creamy filling.
Rich and Decadent: A little indulgence that satisfies every sweet tooth.
Crowd-Pleasing Treat: A dessert that guests will love and remember.

Preparation and Baking Time

Total Time: 4 hours (including chilling time)
Preparation Time: 20 minutes
Baking Time: 20 minutes
Chilling Time: 3 hours
Servings: Makes 12 mini cheesecakes

Ingredients

For the Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons granulated sugar
A pinch of salt

The Cheesecake Filling:

16 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

For the Pecan Topping:

1 cup pecans, chopped
1/2 cup light brown sugar, packed
1/4 cup unsalted butter, melted
1/4 cup corn syrup

Step-by-Step Instructions

Prepare the Graham Cracker Crust:

Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
Mix Crust Ingredients: In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Stir until the mixture resembles wet sand.
Press Crust into Cups: Spoon about 1 1/2 tablespoons of the graham cracker mixture into each muffin cup. Press the crumbs down firmly with a spoon or your fingers. Bake for 5 minutes. Remove the pan from the oven and set aside.

Prepare the Cheesecake Filling:

Beat Cream Cheese and Sugar: In a large bowl, beat the cream cheese and 1 cup sugar until smooth and creamy.
Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Mix in Vanilla and Sour Cream: Stir in the vanilla extract and sour cream until the mixture is smooth and fluffy.

Assemble and Bake the Cheesecakes:

Fill Muffin Cups: Pour the cheesecake filling into each muffin cup on top of the graham cracker crust, filling each cup about 3/4 full.
Bake: Bake for 15 minutes, then reduce the oven temperature to 250°F (120°C) and bake for an additional 10 minutes. Turn off the oven and let the cheesecakes cool in the oven for about 1 hour.

Prepare the Pecan Topping:

Combine Topping Ingredients: In a bowl, mix the chopped pecans, brown sugar, melted butter, and corn syrup until well combined.
Chill the Topping: Place the topping in the refrigerator until the cheesecakes are completely cool and chilled.

Add the Topping and Chill:

Top the Cheesecakes: Spoon the pecan topping onto each mini cheesecake. Chill the cheesecakes in the refrigerator for at least 3 hours until set.

How to Serve

Garnish Creatively: Add a touch of caramel drizzle or a dusting of powdered sugar for a festive look.
Pair with Coffee or Tea: Perfect alongside your favorite hot beverage for a cozy treat.
Serve as a Dessert Table Highlight: A standout addition to holiday or party dessert tables.
Gift Option: Pack these mini cheesecakes in decorative boxes for a memorable homemade gift.
Individual Treats: A neat, mess-free way to enjoy dessert with friends and family.

Additional Tips

Use Fresh Pecans: Toast pecans before adding them to bring out their natural flavor and enhance their crunch.
Graham Cracker Crust: For added texture and flavor, consider using a graham cracker crust as the base instead of a traditional pie crust.
Add Brown Sugar: Mix brown sugar into your cheesecake batter for a subtle molasses flavor and extra sweetness.
Caramel Drizzle: Drizzle caramel sauce on top of the mini cheesecakes for a decadent touch.
Use Quality Cream Cheese: Always use full-fat cream cheese to ensure a rich, smooth, and creamy texture.
Chill Time: Allow ample time for chilling the mini cheesecakes in the refrigerator—ideally at least 4 hours or overnight—to set properly.
Pecan Topping Variation: Mix pecans with a bit of butter and brown sugar before baking them on top for a candied effect.
Add a Pinch of Salt: A small pinch of salt in the batter can balance the sweetness and bring out all the flavors.
Mini Muffin Tins: Use mini muffin tins for a perfect-sized portion, ensuring even baking and easier serving.
Experiment with Spices: Add a pinch of cinnamon or nutmeg to the batter for a warm, cozy flavor profile reminiscent of traditional pecan pie.

Recipe Variations

Chocolate Pecan Mini Cheesecakes: Mix chocolate chips into the cheesecake batter for a decadent twist.
Maple Pecan Topping: Use maple syrup instead of corn syrup for a rich, autumn-inspired topping.
Gluten-Free Option: Use gluten-free graham cracker crumbs for a crust substitute.
Bourbon Infused Cheesecakes: Add 2 tablespoons of bourbon to the cheesecake batter for an extra layer of flavor.
Caramel Drizzle Variations: Top with a layer of caramel sauce before adding pecans for a gooey finish.

Special Equipment

Muffin or Cupcake Pan – For baking and shaping the mini cheesecakes.
Mini Cheesecake Pan – Specialty pan designed specifically for mini-sized cheesecakes.
Mixing Bowls – Various sizes for combining cheesecake filling and crust ingredients.
Hand Mixer or Stand Mixer – For beating and whipping the cream cheese mixture until smooth.
Food Processor – Handy for crushing graham crackers or pecans to make crusts.
Measuring Cups and Spoons – Essential for accurate ingredient measurements.
Silicone Spatula – For folding and mixing ingredients gently and scraping bowls.
Piping Bag and Tips – Optional, but useful for adding decorative touches with toppings.
Offset Spatula – For spreading toppings and smoothing the cheesecake surface.
Cooling Rack – Helps cool the mini cheesecakes evenly before chilling.

FAQ Section

Can I make these mini pecan pie cheesecakes ahead of time?
Yes! You can make them a day or two in advance. Store them in an airtight container in the refrigerator until ready to serve.
Can I use store-bought crusts instead of making my own?
Absolutely! You can use store-bought graham cracker or shortbread crusts as a quick and convenient option.
Can I substitute pecans with another nut?
Yes! If you don’t like pecans, walnuts, almonds, or hazelnuts can work as well.
Are these mini pecan pie cheesecakes gluten-free?
No, they are not gluten-free unless you use a gluten-free crust and flour substitutes.
How do I prevent cracks in the cheesecake tops?
To prevent cracks, bake the cheesecakes in a water bath and avoid overmixing the batter. Gradually cool them in the oven before removing them.
Can I make these mini cheesecakes vegan?
Yes, you can use vegan cream cheese, plant-based butter, and a flax egg substitute to make a vegan version of the recipe.
What’s the best way to store leftover mini pecan pie cheesecakes?
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage.
How do I make a healthier version of these cheesecakes?
You can reduce sugar, use almond flour for the crust, and replace cream cheese with lighter cream cheese alternatives.
Can I add other toppings to these mini pecan pie cheesecakes?
Definitely! Try adding caramel sauce, chocolate drizzle, whipped cream, or extra toasted pecans.
What type of pan do I need to make mini pecan pie cheesecakes?
A mini muffin pan or mini cheesecake pan works best to make the individual-sized cheesecakes. Be sure to use muffin liners or grease the pan thoroughly.

Conclusion

Mini Pecan Pie Cheesecakes combine the best of two classic desserts—decadent cheesecake and rich, gooey pecan pie—into a delightful, bite-sized treat. Each mini cheesecake features a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a sticky, caramelized pecan topping that brings that iconic pecan pie goodness.

Perfect for holiday parties, gatherings, or as a special treat at home, these mini desserts offer a balance of textures: creamy, crunchy, and gooey all in one bite. The individual portions make them easy to serve and even easier to love.

I can’t wait to see how your Mini Pecan Pie Cheesecakes turn out! Be sure to share your photos on Instagram and tag me—I’d love to see your beautiful creations. Don’t forget to leave a comment and let me know how you added your own twist to this delightful dessert!