How to Make Mini Pecan Pie cheesecakes

This post may contain affiliate links. Please read our disclosure policy.

If you love pecan pie but want something creamier and better looking, these Mini Pecan Pie Cheesecakes are about to become your new favorite fall dessert.

They’ve got everything you love about both classics: a buttery graham cracker crust, silky cheesecake, and the rich flavors of pecan pie filling that tastes like a cozy November evening.

Mini Pecan Pie Cheesecakes with whipped cream

The best part? They only require easy steps, are make-ahead friendly, and are seriously impressive on any dessert table.

Perfect for cozy fall gatherings, Friendsgiving, or Thanksgiving dessert trays. These mini pecan pie cheesecakes always steal the show!

LEt’s Chit Chat!

I came up with these mini pecan pie cheesecakes because I’ve always loved making my mini pecan pies around the holidays, but wanted something that would combine two of my favorite things, cheesecake and pecan pies!

I tested these a few times and naturally ended up with too many, so I brought them over to our local fire station, and the firefighters devoured them within minutes! Everyone kept talking about how smooth and creamy the cheesecake layer was and how the pecan topping tasted like real pecan pie.

Pro Tip: Toast your pecans before making the topping. It brings out that nutty aroma and makes the topping extra buttery and caramel-like.

Mini Pecan Pie Cheesecake recipe ingredients

Ingredients for this Mini Pecan Pie Cheesecakes Recipe

Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.

Crust

Graham Cracker Crumbs: provides a sweet, crunchy base for the pecan individual cheesecakes.
Granulated Sugar: adds sweetness and helps the crumbs bind when combined with butter.
Salt: enhances flavor and balances the crust’s sweetness.
Unsalted Butter: binds the crumbs together and adds richness to the crust. You’ll want it to be melted.

Cheesecake Layer

Cream Cheese: is the creamy base that gives cheesecake its thick consistency.
Sour Cream: adds a creamy texture and a slight tang, balancing the richness of the cream cheese.
Granulated Sugar & Light Brown Sugar: sweetens the filling and contributes to a smooth texture.
Vanilla Extract: enhances the flavor of this perfect dessert.
Large Eggs & Egg Yolk: provide structure, richness, and help the cheesecake set without cracking.
Heavy Cream: smooths the filling for a tender bite.
All-purpose Flour: stabilizes the cheesecake mixture and helps prevent cracking.
Salt: balances sweetness and amplifies the overall flavor profile.

Pecan Pie Topping

Unsalted Butter: adds richness and a glossy, luxurious texture to the topping.
Light Brown Sugar: sweetens the topping and creates that classic pecan pie caramel consistency.
Heavy Cream: makes the topping creamy and pourable.
Light Corn Syrup: adds shine and prevents crystallization for a smooth topping.
Salt: enhances flavor and balances sweetness.
Pecans: are the star of the topping, adding crunch and nutty flavor.
Vanilla Extract: adds depth to the pecan topping.
Whipped Cream: adds a garnish to complement the rich cheesecake and pecan topping.

How to make Mini Pecan Pie Cheesecakes

Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step detailed instructions!

Preheat your oven. Line a 12-count muffin tin with paper liners and set aside.

Graham Cracker Crust

In a medium bowl, stir together the graham cracker crumbs, sugar, salt, and melted butter until evenly combined.

Spoon 1 heaping tablespoon of crust mixture into each muffin liner, pressing firmly to form an even layer. Bake them, then remove from the oven and let the crusts cool slightly while you make the filling.

Creamy Cheesecake Base

In a large bowl of a stand mixer, beat the cream cheese and sour cream until smooth and creamy. Add both sugars, salt, and vanilla extract, mixing until fully combined.

On low speed, beat in the egg and egg yolk one at a time, just until incorporated. Gently fold in the heavy cream and flour until smooth. Don’t overmix.

Divide the cheesecake filling evenly over the prepared crusts, filling each cup nearly to the top. Place the filled muffin tins inside a larger baking dish and pour hot water halfway up the sides of the larger dish to create a water bath. This helps the cheesecakes bake extra creamy and not crack.
Bake the cheesecakes in the preheated oven, then turn off the heat and leave the door closed to finish baking gently. Cool completely on a wire rack, then chill in the fridge for at least 2 hours to set.

mixed filling ingredients in a muffin tin

Crunchy Pecan Pie Topping

In a medium saucepan over low heat, melt the butter. Add the brown sugar and whisk until it melts and begins to bubble. Stir in the heavy cream, optional corn syrup, and salt until smooth.

Fold in the toasted chopped pecans and vanilla extract, and let the topping cool slightly, stirring occasionally.

Spoon the pecan topping over the chilled cheesecakes. Add a dollop of whipped cream if desired, then serve immediately, or keep refrigerated until ready to enjoy.

Mini Pecan Pie Cheesecakes in a muffin tin

Serving Idea: These are adorable on a dessert platter with mini pumpkin pies, truffles, and chocolate bark. Perfect for Thanksgiving or gifting!

Tips and Tricks for the Best Results

Pull your ingredients out early so that the cold ingredients can warm up to room temperature. It will help the filling ingredients combine more easily.
Make sure not to overmix the cheesecake batter. Keep your electric mixer on low speed or mix by hand if you want to be extra safe.
Don’t freak out if they’re still soft straight from the oven. The chilling in the fridge helps them set perfectly.
A water bath may seem optional and unnecessary, but I promise you it’s worth it.

Why do you need to make this mini pecan pie cheesecake recipe?

Combines two classic desserts into one irresistible bite-sized portion.
Mini size makes them the perfect addition for parties, holiday trays, or gifting.
These amazing pecan pie cheesecakes are so much easier and faster than making a full cheesecake or pie, kind of like my pecan pie cheesecake bars, but built in bite-sized form.
Perfect for making ahead because they taste even better the next day.

Mini Pecan Pie Cheesecakes being held up by a hand

Frequently asked questions – FAQ

How do I turn my whole graham crackers into crumbs?

The easiest way is to use a food processor and blend them until they become a fine powder. If you don’t have one, you can place your crackers into a ziplock bag, seal it, put it on the countertop, and lightly tap it with a rolling pin until they’re thoroughly crushed.

Why did my mini pecan cheesecakes crack?

Cracks usually occur from overmixing, from the cheesecakes cooling too quickly, or from skipping the water bath. Gentle mixing beforehand, slow cooling after, and a water bath help prevent the tops from cracking or drying out.

How do I store leftovers?

Put your mini pecan pie cheesecakes in an airtight container and store them in the refrigerator for up to 3-4 days.

Can I make these mini pecan pie cheesecakes ahead of time?

Yes! You can assemble, bake, and freeze the cheesecakes without the topping in an airtight container. Do the same with the topping: prep, cook, store separately from the cheesecakes. Let them thaw in the fridge, then add the pecan topping to the cheesecakes when you’re ready to serve.

For extra safe storage, wrap each cheesecake tightly in plastic wrap before putting them in the freezer to keep out freezer burn.

How can I make this recipe taste even better?

Swap graham crackers for ginger snaps, shortbread, vanilla wafers, or speculoos cookies for a fall-inspired flavor boost.