Mini Pecan Cheesecake Bites

These mini pecan cheesecake bites are rich and decadent with a creamy cheesecake filling topped with a crunchy pecan and caramel topping.

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.

Don't want to lose this recipe? Get it emailed to you directly! Enter your email below. Plus you'll get a free e-cookbook and amazing recipes sent to you daily.

Email *

Save This Recipe

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

Mini Pecan Cheesecake Bites Ingredients

How to Make This Mini Pecan Cheesecake Bites Recipe

For the Crust

STEP ONE: Preheat the oven to 325°F.

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

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.

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.

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

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

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.

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.

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.

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.

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

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.

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.

MORE CHEESECAKE RECIPES

Cheesecakes

Red Velvet Cheesecake

Cookie Recipes

Cherry Cheesecake Cookies

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.

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.

More Recipes You’ll Love

• Lemon Sugar Cookies
• Lemon Bars
• Lemon Cheesecake Bars
• Lemon Curd
• Custard Pie
• Caramel Cheesecake Bites
• Chocolate Cheesecake Bites
• Blueberry Muffins with Sour Cream
• Banana Cream Cheese Muffins
• Pecan Pie Cheesecake
• Pumpkin Cream Cheese Muffins
• Butter Pecan Cheesecake Bites
• Pecan Pie
• Lemon Cheesecake Bites
• Disney Churro Bites
• Brownie Bottom Cheesecake
• Coconut Cheesecake Bites
• Reese’s Cheesecake
• Cookies and Cream Cheesecakes
• Mint Chocolate Chip Ice Cream Cake
• Buttermilk Pie
• Mini Apple Cheesecakes
• No Bake Cheesecake Bites
• Unicorn Cheesecake Bites
• Rolo Cheesecake
• Pecan Cookies Recipe
• Pecan Pie Balls
• Cherry Chip Cheesecake Bites
• Fireball Whisky Balls
• White Chocolate Cheesecake

Get Recipes on Pinterest

Follow Us

Mini Pecan Cheesecake Bites

5 from 6 votes

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 minutes

Cook Time 20 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 24 servings

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

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

Cheesecake

• 16 ounces 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

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

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: 329kcal | Carbohydrates: 26g | Protein: 4g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 206mg | Potassium: 107mg | Fiber: 1g | Sugar: 21g | Vitamin A: 631IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

Follow Us