Sweet, buttery graham cracker crust topped with rich cheesecake and a delicious ooey, gooey pecan pie topping! These Mini Pecan Pie Cheesecakes make the perfect Thanksgiving or holiday dessert.
If you love pecan pie and cheesecake, you will love this dessert recipe! Little pecan cheesecakes are perfect for the holiday dessert platter – everyone will love them.
Why You Will Love These Pecan Cheesecake Bites!
- Instead of making one big pecan cheesecake, these are mini cheesecakes that are perfect for serving a crowd. I just love the individual size!
- They combine a classic Thanksgiving pie with another classic dessert to make creamy, cool pecan pie cheesecake bites.
- If you love pecan pie bars, I think you will love these mini cheesecakes. The combination of crunchy-sweet pecan topping, creamy cheesecake filling, and graham cracker crust is a winner!
- This recipe has three parts: the crust, the cheesecake filling, and the pecan pie topping. They do take some time, but none of the steps are hard and, trust me, the end result is worth it! You will love every last bite of these delicious mini cheesecakes.
How to Make Mini Graham Cracker Crusts
The crust is simple to make and gives the cheesecakes that classic flavor! Here’s what you’ll need to make it:
- Crushed graham crackers – You may be able to find boxed graham cracker crumbs in the baking aisle. If not, crush whole graham crackers in a food processor until they are broken down into fine crumbs.
- Brown sugar – I love the flavor brown sugar gives the crust!
- Finely chopped pecans – Since we making pecan cheesecakes, I like to add some to the crust to tie in the flavor.
- Melted salted butter – You can melt it on the stove or in the microwave.
Once you have your ingredients, combine all of them in a mixing bowl. The graham cracker crumbs should be evenly moistened.
Place one tablespoon of the crust mixture in each paper liner in a muffin pan. Bake the mini crusts for ten minutes and then place the pan on a wire rack so they can cool.
How to Make the Cheesecake Filling
While the crusts cool, you can make the cheesecake filling!
- Room temperature cream cheese – Make sure it’s softened so you get the best creamy filling with no lumps.
- Granulated sugar
- Heavy cream – This adds so much richness for the best cheesecake bites.
- Sour cream – This adds a little bit of a tangy flavor.
- Vanilla extract – Just a little adds a hint of vanilla flavor.
- Large eggs – Room temperature eggs are easier to mix, so leave them out of the fridge for 15 to 20 minutes before you make the filling.
- Salt – A little salt will enhance all of the flavors in the filling.
- Cornstarch – This thickens the filling so it holds up well after the cheesecakes are baked.
Beat the cream cheese and sugar in a large bowl with an electric mixer. Once it’s smooth and creamy, add in the cream, sour cream, and vanilla.
Add the eggs and mix until they are well mixed into the cream cheese mixture. Add the salt and cornstarch and mix until combined.
Spoon the cheesecake filling over the top of each graham cracker crust in the muffin pan.
Bake the cheesecakes until the centers are set and then place the muffin pan on the wire rack so they can cool to room temperature.
How to Make the Pecan Pie Topping
Once the cheesecakes are completely cooled, you can add the pecan pie topping.
- Brown sugar – When you cook the sugar with the other ingredients it thickens and caramelizes adding so much flavor.
- Softened salted butter – Leave it sit out at room temperature before so it melts faster when you cook the topping.
- Granulated sugar
- Light corn syrup – This helps keep the topping soft. If you leave it out, the sugars in the topping can harden the topping which will be hard to eat.
- Heavy cream
- Vanilla extract
- Chopped pecans
Can you use other kinds of nuts?
If you don’t like pecans, I think walnuts or chopped peanuts would work great for the topping, too!
Combine the both kinds of sugar and butter in a medium saucepan. Add the corn syrup and stir to combine.
Add the cream, vanilla, and salt. Whisk and heat the pan over medium heat until the color of the mixture starts to darken.
Whisk in the chopped nuts and then take the pan off the heat and let the mixture cool.
Spoon the pecan pie topping on top of each cooled mini cheesecake. Let the topping set at room temperature for at least one to two hours before serving the cheesecakes.
Can you make mini pecan cheesecakes ahead?
Yes, you can make them ahead! I recommend making them a day ahead. Once the pecan topping is cooled to room temperature, store them in an airtight container in the refrigerator until you’re ready to serve them.
They will keep for up to four days in the refrigerator, but the crusts will soften.
These mini pecan cheesecakes will be the hit of the holidays! That creamy cheesecake with the crunchy pecan topping is so good. There won’t be a single one left – everyone will love them.
More Holiday Recipes with Pecans
- Chocolate Pecan Pie is a fantastic twist on a classic holiday pie recipe!
- Need a quick holiday breakfast treat? My 30-Minute Caramel Pecan Sticky Buns are super easy!
- Pumpkin Lasagna Dessert is a creamy, cool layered dessert with crunch pecans on top.
- Surprise the family with Overnight Pecan Banana French Toast for an amazing holiday morning.
- 1 ¼ cups crushed graham crackers
- ¼ cup brown sugar
- 2 Tablespoons finely chopped pecans
- ½ cup salted butter melted
- 16 ounces cream cheese room temperature
- ⅓ cup sugar
- ⅓ cup heavy cream
- 2 Tablespoons sour cream
- 1 teaspoon vanilla
- 2 eggs
- ½ teaspoon salt
- 2 teaspoons cornstarch
- ½ cup brown sugar
- ⅓ cup salted butter room temperature
- 3 Tablespoons sugar
- 1 ½ Tablespoons light corn syrup
- ⅓ cup heavy cream
- 1 teaspoon vanilla
- ½ teaspoon salt
- 2 cup chopped pecans
- Preheat the oven to 350°. Line a 12, 8 and 6 count muffin tins with paper liners and lightly spray with baking spray. Set aside.
- In a medium sized mixing bowl combine crushed graham crackers, brown sugar and chopped pecans. Add in the melted butter and mix until the texture is a wet crumb. Place 1 Tbsp of crust mixture into each muffin liner in the prepared muffin tins.
- Place the filled muffin tins into the preheated oven on the center rack and bake for 10 minutes. Once baked, remove from the oven and place onto a wire cooling rack to cool. Make the cheesecake filling.
- Keep the oven preheated to 350°. In the bowl of a stand mixer fitted with a paddle attachment combine cream cheese and sugar. Beat on a medium-high speed for 2 minutes, until smooth.
- Add in heavy cream, sour cream and vanilla and mix to combine. Add eggs and mix for 30 seconds, then add salt and mix. Lastly add in the cornstarch and mix to incorporate.
- Spoon the cheesecake mixture on top of each pre baked crust. Fill each muffin liner ⅔ full with batter. Once every liner is filled, place the pans into the preheated oven. Bake for 20 minutes, until the centers are just set.
- Once baked, remove from the oven and place onto a wire cooling rack to let completely cool.
- In a medium saucepan combine brown sugar, butter and sugar. Add in the corn syrup and mix to combine.
- Next, add heavy cream, vanilla and salt. Whisk all ingredients together and cook on medium heat for 5 minutes, until the mixture is slightly darker. Whisk in the pecans, then remove from the heat and let cool.
- Once the cheesecakes have completely cooled, spoon pecan topping onto each one. Let cool for 1-2 hours before serving.