Mini Pecan Pie Cheesecake

Mini Pecan Pie Cheesecake

There’s something so comforting about a tiny, velvety cheesecake topped with glossy, maple-sweet pecans. These mini pecan pie cheesecakes are the kind of treat that feel special without asking too much of you in the kitchen. Perfect for sharing… or keeping just for yourself.

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted

Cheesecake Layer

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp sour cream

Pecan Topping

  • 1/2 cup chopped pecans
  • 2 tbsp butter
  • 1/4 cup brown sugar
  • 2 tbsp heavy cream
  • Pinch of salt
    (Optional swap: use maple syrup instead of some of the brown sugar for deeper flavor.)

Steps

  1. Prep the pan. Line a muffin tin with 9 paper liners. This keeps the minis neat and easy to lift out.
  2. Make the crust. Mix graham crumbs, sugar, and melted butter. Press about 1 tablespoon into each liner. A flat-bottom glass works beautifully.
  3. Blend the cheesecake. Beat cream cheese and sugar until smooth. Add the egg, vanilla, and sour cream. Don’t worry if it looks slightly airy it settles during baking.
  4. Fill and bake. Spoon the cheesecake batter over each crust, filling almost to the top. Bake at 325°F for 15–17 minutes, just until the centers barely jiggle.
  5. Cool fully. Let them rest in the pan for 20 minutes, then chill for at least 1 hour. This step gives them that silky texture.
  6. Make the pecan topping. In a small saucepan, warm butter, brown sugar, cream, and salt until bubbly. Stir in pecans and let thicken slightly.
  7. Top the cheesecakes. Spoon the warm pecan mixture over the chilled minis. It’s okay if it drips a little that’s the charm.

Chef’s Tips

  • If the cheesecakes crack a bit, don’t stress the pecan topping hides everything beautifully.
  • For the smoothest texture, make sure the cream cheese is truly softened before mixing.
  • Store leftovers in the fridge for up to 3 days; the flavors get even cozier overnight.

Variations

  • Maple Pecan Minis: Replace the brown sugar in the topping with pure maple syrup.
  • Chocolate-Pecan: Add 2 tbsp mini chocolate chips to the cheesecake batter.
  • Salted Caramel Pecan: Drizzle a touch of caramel sauce over the finished minis before serving.

Serving Suggestion

Enjoy these chilled with a cup of coffee or warmed just slightly so the pecan topping becomes soft and glossy again. They’re small, sweet, and wonderfully satisfying.