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Mini Pecan Cheesecake Bites

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close up shot of a serving stand of cheesecake bites topped with pecans
These mini pecan cheesecake bites are rich and decadent with a creamy cheesecake filling topped with a crunchy pecan and caramel topping.
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Table of Contents
  1. Mini Pecan Cheesecake Bites Ingredients
  2. How to Make This Mini Pecan Cheesecake Bites Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Mini pecan cheesecake bites are the perfect solution if you’re looking for a quick, easy, and tasty dessert to bring to your next potluck or party. They are creamy, rich, and decadent in all the right ways, from the buttery graham crust to the soft cheesecake layer to the crunchy pecan topping.

If you love these mini pecan pie cheesecakes, you will love our mini blueberry cheesecake and mini cherry cheesecake.

close up shot of a serving stand of cheesecake bites topped with pecans

Mini Pecan Cheesecake Bites Ingredients

Mini Pecan Cheesecake Bites raw ingredients that are labeled

You’ll need:

For the Graham Cracker Crust

  • 2 cups graham cracker crumbs (either store-bought or use a food processor to create fine crumbs from whole graham crackers)
  • ⅓ cup packed, light brown sugar
  • ½ cup salted butter, melted

For the Cheesecake

  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • 1½ tablespoons all-purpose flour
  • 1 tablespoon vanilla extract
  • 3 large eggs, room temperature
  • ½ cup sour cream

For the Pecan Topping

  • ½ cup salted butter
  • ⅔ cup light brown sugar
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • ½ cup heavy cream
  • 2 cups roughly chopped pecans

SUBSTITUTIONS AND ADDITIONS

CRUST: You could change the type of pie crust you are using for this delicious dessert, try vanilla Nilla wafers or an oreo crust for two alternatives.

How to Make This Mini Pecan Cheesecake Bites Recipe

OUR RECIPE DEVELOPER SAYS

This caramel pecan cheesecake bites recipe can be made in advance and frozen in an airtight container. Cook the pecan topping just before topping the cheesecakes. It will thicken as it cools and sets. 

For the Crust

STEP ONE: Preheat the oven to 325°F.

STEP TWO: Line muffin tins with parchment paper cupcake liners.

PRO TIP:

Aluminum foil or parchment paper liners are the easiest to peel from the cheesecake filling.

STEP THREE: Combine graham cracker crumbs, brown sugar, and melted butter in a small bowl until combined. Place 2 tablespoons of graham cracker crumbs in each muffin cup and press them down at the bottom of each.

graham cracker crumbs, brown sugar, and butter whisked together in a bowl

For the Cheesecake Layer

STEP ONE: Prepare the cheesecake filling by beating together with an electric mixer in a medium bowl the cream cheese and sugar until fully mixed and fluffy.

PRO TIP:

Make sure you are using room temperature cream cheese so that you don’t end up with lumps in your cheesecake.

cream cheese and sugar in a bowl

STEP TWO: Mix in the salt, flour, and vanilla extract.

salt, flour, and vanilla extract blended together in a bowl

STEP THREE: Stir in the sour cream by hand and then each egg, one at a time. Mix gently until fully combined.

sour cream and eggs added to the mixture in the bowl

STEP FOUR: Divide the cream cheese filling between the muffin cups, leaving just about ¼-inch of space at the top of each cupcake liner.

cheesecake filling placed into muffin cups

STEP FIVE: Place the muffin tins on a baking sheet with a rim. Set the baking sheet into the oven and fill the baking sheet with water to create a water bath for the cheesecakes.

PRO TIP:

The water bath isn’t necessary. It aids in keeping the cheesecake mixture extra creamy and moist. You can also place a baking dish filled with water on the rack beneath the baking cheesecakes if you’d prefer. Be careful when transferring the water-filled pans out of the oven when they are hot.

STEP SIX: Bake for 20 to 25 minutes until the cheesecakes are just set. Cool on the countertop for 30 minutes and then chill in the refrigerator for 1 hour.

PRO TIP:

The cheesecakes are quite soft when they come out of the oven. Allow them to cool and then chill in the refrigerator before lifting them from the muffin tins or topping them with the pecan topping.

cheesecakes after being baked in a muffin pan

For the Topping

STEP ONE: Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2-3 minutes.

butter and brown sugar melted in a saucepan

STEP TWO: Add corn syrup and simmer 1 minute longer.

corn syrup added to the brown sugar mixture in the saucepan

STEP THREE: Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth. Stir in pecans.

STEP FOUR: Spoon the topping over top of each cheesecake.

pecan topping spooned on top of the cheesecakes

How To Serve

This creamy cheesecake dessert recipe would be a delightful treat to make for guests or a special occasion. Add an extra drizzle of caramel sauce and a little bit of whipped cream on top, and a scoop of vanilla ice cream on the side for an extra rich treat.

Storage

IN THE FRIDGE: Store the mini cheesecakes loosely covered in the refrigerator for up to 1 week.

IN THE FREEZER: Store pecan pie cheesecake bites in the freezer in an airtight freezer container for up to 2 months.

close up shot of a cheesecake bite topped with pecans on a plate

These little bites are absolutely delicious. The caramel pecan topping is thick enough to hold itself on top of the tangy cheesecake bites but not the least bit sticky and easy to bite right through. Enjoy these bites on their own for a sweet treat or with ice cream on the side for a larger dessert.

FREQUENTLY ASKED QUESTIONS

Can you freeze cheesecake?

You can prep your cheesecake ahead of time and wrap it in plastic wrap before storing it in the freezer. Thaw in the fridge overnight when you are ready to serve it.

How do you know when a mini cheesecake is done?

If the center looks set but still jiggles when you move the pan, your cheesecake is done.

How do you get the cream cheese to room temperature quickly?

To get the cream cheese to room temperature quickly, cut the cream cheese into cubes and place it on a plate for about 20 minutes.

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close up shot of a serving stand of cheesecake bites topped with pecans

Mini Pecan Cheesecake Bites

5 from 1 vote
These mini pecan cheesecake bites are rich and decadent with a creamy cheesecake filling topped with a crunchy pecan and caramel topping.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 24 servings

Ingredients
  

Crust

  • 2 cups graham cracker crumbs, either store-bought or use a food processor to create fine crumbs from whole graham crackers
  • cup packed light brown sugar
  • ½ cup salted butter, melted

Cheesecake

  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • tablespoons all-purpose flour
  • 1 tablespoon vanilla extract
  • 3 large eggs, room temperature
  • ½ cup sour cream

Pecan Topping

  • ½ cup salted butter
  • cup light brown sugar
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • ½ cup heavy cream
  • 2 cups roughly chopped pecans

Instructions
 

Crust

  • Preheat the oven to 325°F.
  • Line muffin tins with parchment paper cupcake liners.
  • Combine graham cracker crumbs, brown sugar, and melted butter until combined. Place 2 tablespoons of graham cracker crumbs in each muffin cup and press down at the bottom of each.

Cheesecake Layer

  • Prepare the cheesecake filling by beating together the cream cheese and sugar until fully mixed and fluffy.
  • Mix in the salt, flour, and vanilla extract.
  • Stir in the sour cream by hand and then each egg, one at a time. Mix gently until fully combined.
  • Divide the cheesecake filling between the muffin cups, leaving just about ¼-inch of space at the top of each cupcake liner.
  • Place muffin tins on a baking sheet with a rim. Set the baking sheet into the oven and fill the baking sheet with water to create a water bath for the cheesecakes.
  • Bake for 20 to 25 minutes until the cheesecakes are just set. Cool on the countertop for 30 minutes and then chill in the refrigerator for 1 hour.

Topping

  • Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes.
  • Add corn syrup and simmer 1 minute longer.
  • Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth. Stir in pecans.
  • Spoon the topping over the chilled cheesecakes.

Notes

  • This caramel pecan cheesecake bites recipe can be made in advance and frozen in an airtight container. Cook the pecan topping just before topping the cheesecakes. It will thicken as it cools and sets.
  • Aluminum foil or parchment paper liners are the easiest to peel from the cheesecake filling.
  • Make sure you are using room temperature cream cheese so that you don’t end up with lumps in your cheesecake.
  • The water bath isn’t necessary. It aids in keeping the cheesecake mixture extra creamy and moist. You can also place a baking dish filled with water on the rack beneath the baking cheesecakes if you’d prefer. Be careful when transferring the water-filled pans out of the oven when they are hot.
  • The cheesecakes are quite soft when they come out of the oven. Allow them to cool and then chill in the refrigerator before lifting them from the muffin tins or topping them with the pecan topping.

Nutrition

Calories: 288kcal | Carbohydrates: 23g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 193mg | Potassium: 95mg | Fiber: 1g | Sugar: 17g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
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  1. Melissia says

    Can you please confirm the pan size. The recipe says mini but the pictures of the pan look more like a regular muffin/cupcake pan.

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