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Mini Pecan Pie Cheesecakes

Sally Thompson
Mini Pecan Pie Cheesecakes are the perfect marriage between two classic desserts: rich cheesecake and gooey pecan pie. With a buttery graham cracker crust, a silky smooth cream cheese layer, and a nutty caramel topping, these mini treats are ideal for parties, holidays, or anytime indulgence. Their small size makes them portable, easy to serve, and impossible to resist. Whether you're looking for a quick dessert for entertaining, new holiday baking ideas, or a creative twist on cheesecake, this easy recipe delivers all the satisfaction in every bite. Great for those craving sweet food ideas or searching for the perfect dessert to wow your guests.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American
Servings 12 mini cheesecakes
Calories 310 kcal

Ingredients
  

  • 1 cup graham cracker crumbs
  • 3 tablespoons brown sugar
  • 4 tablespoons unsalted butter melted
  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 tablespoons sour cream
  • 1 tablespoon all-purpose flour
  • 3/4 cup chopped pecans
  • 1/3 cup brown sugar
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 1 pinch salt
  • Whole pecan halves optional garnish
  • Caramel sauce optional drizzle
  • Sea salt flakes optional

Instructions
 

  • 1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
  • 2. Combine graham cracker crumbs, brown sugar, and melted butter in a bowl. Press about 1 tablespoon into each liner. Bake for 5 minutes and cool.
  • 3. In a large bowl, beat cream cheese until smooth. Add sugar, then vanilla. Mix in eggs one at a time. Stir in sour cream and flour until smooth.
  • 4. Spoon the filling over the crusts, about 3/4 full. Bake for 18–20 minutes until the centers are slightly jiggly. Cool completely, then refrigerate at least 2 hours.
  • 5. In a saucepan, combine brown sugar, butter, cream, and salt. Cook over medium heat until it thickens slightly (2–3 mins). Stir in chopped pecans and let cool.
  • 6. Spoon pecan topping over chilled cheesecakes. Garnish with whole pecans, caramel drizzle, and sea salt if desired. Serve chilled.

Notes

Use room temperature cream cheese for a smooth filling without lumps.
Let the pecan topping cool slightly before assembling to prevent melting the cheesecake surface.
For deeper flavor, toast the pecans before stirring them into the topping.

Nutrition

Serving: 1mini cheesecakeCalories: 310kcalCarbohydrates: 24gProtein: 4gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 10gCholesterol: 65mgSodium: 130mgFiber: 1gSugar: 18g
Keyword easy dessert recipe, holiday dessert, mini cheesecake, party food ideas, pecan pie
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