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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.
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.
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.
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.
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.
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.
Swap graham crackers for ginger snaps, shortbread, vanilla wafers, or speculoos cookies for a fall-inspired flavor boost.
Mini Pecan Pie Cheesecakes
Equipment
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tbsp granulated sugar
- 1/4 tsp salt
- 3 1/2 tbsp unsalted butter melted, read notes
Cheesecake Filling
- 12 oz cream cheese softened
- 1/2 cup sour cream room temperature
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 3 tsp vanilla extract
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1/4 cup heavy cream
- 1 tsp all-purpose flour
- 1/4 tsp salt
Pecan Pie Topping
- 6 tbsp unsalted butter
- 3/4 cup light brown sugar packed
- 1/2 cup heavy cream
- 1 tbsp light corn syrup optional for shine
- 1/4 tsp salt
- 2 cups pecans toasted, roughly chopped
- 1 tbsp vanilla extract
Optional
- whipped cream for serving
Instructions
- Preheat oven to 350°F and line a 12-cup muffin pan with liners. Set aside.
Make the Crust
- In a medium bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Mix until it resembles wet sand.1 cup graham cracker crumbs, 3 tbsp granulated sugar, 1/4 tsp salt, 3 1/2 tbsp unsalted butter
- Divide about 1 heaping tablespoon of crust per muffin cup. Press firmly into an even layer.
- Bake in the preheated oven for 5 minutes. Remove from oven and let cool slightly.
Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sour cream until smooth.12 oz cream cheese, 1/2 cup sour cream
- Add sugars, salt, and vanilla, and beat until combined.1/4 cup granulated sugar, 1/4 cup light brown sugar, 1/4 tsp salt, 3 tsp vanilla extract
- On low speed, add egg and yolk; beat until just combined.1 large egg, 1 large egg yolk
- Gently fold in heavy cream, and flour until smooth.1 tsp all-purpose flour, 1/4 cup heavy cream
Bake Cheesecakes
- Divide filling evenly over crusts. Fill cups almost to the top.
- Place muffin pan in a larger baking dish and add hot water halfway up the sides (water bath for extra creamy texture).
- Bake at 325F for 18 minutes, then turn off oven and leave the door closed for 12 minutes. Then cool completely on a wire rack, then chill in the fridge for at least 2 hours.
Make Pecan Pie Topping
- In a small saucepan over low heat, melt butter. Add the brown sugar, corn syrup, heavy cream, salt and whisk until melted and bubbling (2 minutes).6 tbsp unsalted butter, 3/4 cup light brown sugar, 1/2 cup heavy cream, 1 tbsp light corn syrup, 1/4 tsp salt
- Fold in the toasted and roughly chopped pecans and vanilla. Let the mixture cool, stirring occasionally.2 cups pecans, 1 tbsp vanilla extract
Assemble
- Spoon some of the pecan topping over the chilled cheesecakes and serve immediately or refrigerate until ready to serve. Optional: garnish with whipped cream.whipped cream
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
