Pecan Pie Mini Cheesecakes
Ever stood at a dessert table, torn between cheesecake and pecan pie, wishing you could have both without committing to massive slices of each?
Pecan pie mini cheesecakes fix that problem entirely.
These bite-sized treats stack a buttery graham cracker crust, creamy cheesecake filling, and gooey pecan pie topping into one perfect dessert. And they’re so much easier to make than full-sized versions of either.
I made these for Thanksgiving last year when I didn’t want to choose between two classics. Turns out, combining them was the best decision I could have made. People couldn’t stop talking about them, and honestly, I’ve been making them for gatherings ever since.
The miniature size means you can taste everything in one bite. The crust doesn’t get soggy. And if you’re someone who always cuts yourself “just a sliver” of dessert multiple times throughout the evening, these make portion control a complete joke (in the best way).
What You’ll Need
For the Crust
| Ingredient | Amount | Notes |
|---|---|---|
| Graham cracker crumbs | 1 cup | About 7-8 full crackers |
| Granulated sugar | 3 tablespoons | |
| Unsalted butter, melted | 4 tablespoons |
For the Cheesecake Layer
| Ingredient | Amount | Temperature |
|---|---|---|
| Cream cheese | 16 oz | Room temp (crucial!) |
| Granulated sugar | ½ cup | |
| Large eggs | 2 | Room temp |
| Vanilla extract | 1 teaspoon | |
| Sour cream | ¼ cup | Room temp |
For the Pecan Pie Topping
| Ingredient | Amount | Notes |
|---|---|---|
| Light corn syrup | ¾ cup | |
| Light brown sugar | ⅓ cup | Packed |
| Unsalted butter, melted | 2 tablespoons | |
| Large eggs | 2 | Lightly beaten |
| Vanilla extract | 1 teaspoon | |
| Salt | Pinch | |
| Pecans | 1½ cups | Roughly chopped |
Tools You’ll Need
- Muffin tin (standard 12-cup)
- Cupcake liners (don’t skip these!)
- Food processor or rolling pin + plastic bag
- Electric mixer (hand or stand)
- Medium mixing bowls (2-3)
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
Also Read: Baked Spinach Artichoke Wonton Cups
Pro Tips
Room Temperature = Success
Cold cream cheese creates lumps that won’t mix out. Set everything on the counter 30-45 minutes before you start. This isn’t optional.
Don’t overmix the cheesecake layer. Once your cream cheese is smooth and the eggs are incorporated, stop. Overbeating adds air bubbles that cause cracks.
Use cupcake liners. These cheesecakes are soft and sticky. Trying to get them out of an unlined muffin tin will ruin them and your day.
Watch the pecan topping carefully. It goes from perfectly gooey to burnt surprisingly fast. Check it at 15 minutes.
Cool completely before removing. These need at least 2 hours in the fridge to set properly. Early removal = disaster.
How to Make Them
Step 1: Prep Everything
Preheat your oven to 325°F.
Line a 12-cup muffin tin with cupcake liners.
Make sure your cream cheese, eggs, and sour cream are at room temperature.
Step 2: Make the Crust
Crush your graham crackers into fine crumbs using a food processor or the bag-and-rolling-pin method.
Mix the crumbs, 3 tablespoons sugar, and melted butter until it looks like wet sand.
Press about 1 tablespoon into each liner. Really press it down so it holds together.
Bake for 5 minutes, then remove and cool.
Step 3: Make the Cheesecake Filling
Beat the softened cream cheese with an electric mixer on medium until completely smooth.
Add ½ cup sugar and beat until combined.
Add eggs one at a time on low speed.
Mix in vanilla and sour cream just until incorporated.
Step 4: Fill and Bake
Divide cheesecake filling evenly among the 12 cups (about ⅔ full each).
Bake 18-20 minutes until centers are slightly jiggly.
Remove and let cool in pan for 15 minutes.
Step 5: Make Pecan Topping
Whisk together corn syrup, brown sugar, melted butter, beaten eggs, vanilla, and salt.
Stir in chopped pecans.
Step 6: Add Topping and Finish
Spoon 1-2 tablespoons of pecan mixture over each cheesecake.
Bake another 15-18 minutes until topping is set but slightly jiggly.
Step 7: Cool and Chill
Cool in pan for 30 minutes.
Transfer to wire rack until room temperature.
Refrigerate at least 2 hours before serving.
Baking Timeline at a Glance
| Stage | Time | What’s Happening |
|---|---|---|
| Prep & crust | 15 min | Mixing, pressing, first bake |
| Cheesecake layer | 20 min | Mixing + baking |
| Cooling break | 15 min | Let them rest |
| Pecan topping | 20 min | Mixing + final bake |
| Cooling | 30 min | Room temp rest |
| Chilling | 2+ hours | Fridge time |
| Total | ~3.5 hours | Most is hands-off |
Substitutions and Variations
Crust Swaps
| Instead of Graham Crackers | Use This |
|---|---|
| Want richer flavor | Gingersnaps |
| Prefer vanilla | Vanilla wafers |
| Going chocolate | Oreos (remove filling) |
| Gluten-free option | GF graham crackers |
Other Ingredient Swaps
No corn syrup? Use maple syrup (flavor will be different but delicious)
Hate pecans? Try walnuts or a mix of both
Want chocolate? Add ¼ cup cocoa powder to the cheesecake layer
Skip the nuts entirely? Top with caramel sauce, chocolate ganache, or fruit compote instead
Make Ahead Tips
These are actually better made ahead. The flavors meld and the texture improves after sitting overnight.
Timeline options:
- Make up to 3 days ahead → store covered in fridge
- Freeze for up to 2 months → thaw in fridge overnight
- Make crusts the night before → saves time on baking day
Troubleshooting Guide
Also Read: Copycat Chick-fil-A Lemonade Recipe
| Problem | Why It Happened | How to Fix It |
|---|---|---|
| Cracked tops | Overmixing or too high temp | Mix on low after adding eggs; don’t overbake |
| Soggy crust | Didn’t prebake | Always bake crust for 5 min first |
| Won’t come out clean | Too warm or no liners | Use liners; chill fully before removing |
| Burnt topping | Oven too hot | Check at 15 min; tent with foil if browning too fast |
| Lumpy filling | Cold cream cheese | Bring to room temp before mixing |
Storage Instructions
In the Fridge
How: Store in airtight container
How long: Up to 5 days
Pro tip: Keep liners on for easy grabbing
In the Freezer
How: Wrap individually in plastic wrap, then place in freezer bag
How long: Up to 2 months
Pro tip: Thaw in fridge overnight, not at room temp
Important: Don’t leave at room temp for more than 2 hours (dairy spoils fast).
Nutritional Breakdown
Per Mini Cheesecake (1 of 12)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 385 | |
| Total Fat | 24g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 180mg | 8% |
| Total Carbs | 38g | 13% |
| Fiber | 1g | 4% |
| Sugar | 30g | |
| Protein | 6g | 12% |
*Based on 2,000 calorie diet
Diet considerations:
- ✅ Vegetarian
- ❌ Not vegan (eggs, dairy)
- ❌ Not gluten-free (unless using GF crackers)
- High in sugar and fat (but that’s the point 😉)
Perfect Pairings
What to Serve With Them
| Pairing | Why It Works |
|---|---|
| Dark roast coffee | Balances the sweetness |
| Vanilla ice cream | If you want to go totally over the top |
| Fresh whipped cream | Classic combo |
| Fresh berries | Adds brightness and cuts richness |
| Salted caramel drizzle | Enhances the pecan flavor |
Complete Dessert Spread Ideas
Pair these with something lighter to give guests options:
- Fresh fruit platter
- Citrus tart
- Lemon bars
- Simple cookies
They work perfectly after heavy holiday meals because the mini size means people can indulge without feeling stuffed.
Time-Saving Hacks
Buy these pre-made:
- Graham cracker crumbs (in the baking aisle)
- Chopped pecans (bulk section or baking aisle)
Do this the night before:
- Make and bake the crusts
- Soften cream cheese on counter
Set timers for everything so you’re not babysitting the oven.
Also Read: Copycat Chick-fil-A Lemonade Recipe
FAQ
Can I make these in a mini muffin tin?
Yes! You’ll get about 24. Adjust baking time: check at 10 minutes for cheesecake layer and 8-10 minutes for pecan topping.
Why did my cheesecakes crack?
Usually overmixing or too high temp. Mix on low speed once eggs are added, and don’t overbake. Centers should still jiggle when you pull them out.
Can I use dark corn syrup?
You can, but it’ll give a deeper, almost molasses-like flavor. Not bad, just different from traditional pecan pie.
Do I really need cupcake liners?
Technically no, but getting them out in one piece without liners is nearly impossible. Even with heavy greasing. Save yourself the frustration.
Can I make these nut-free?
Skip the pecans entirely and use a different topping: caramel drizzle, chocolate ganache, or fruit compote.
How do I know when the pecan topping is done?
It should be set around the edges but have a slight jiggle in the center. It’ll firm up as it cools.
Can I use low-fat cream cheese?
I wouldn’t. The texture won’t be as creamy. Full-fat is what gives these their smooth, decadent texture.
Why is my crust soggy?
You didn’t prebake it or didn’t press it down firmly enough. That initial 5-minute bake creates a barrier.
Wrapping Up
Pecan pie mini cheesecakes are one of those desserts that look like you spent all day in the kitchen but actually come together pretty easily.
They’re rich without being overwhelming, impressive without being complicated, and they give you that perfect combination of two classic desserts in one bite.
Make them for your next gathering, or just make them because you want something special on a random Tuesday. They keep well, freeze beautifully, and honestly, having a stash in your freezer is never a bad idea.
Try them out and let me know how they turn out in the comments below. Did you stick with the classic recipe or swap in some variations? I’d love to hear what you think.
