Mini Pecan Pie Cheesecakes

These mini pecan pie cheesecakes combine a rich cheesecake base with a sweet, nutty topping baked to golden perfection. They're bite-sized, easy to serve, and fit beautifully on any holiday table from Thanksgiving to Christmas and even Easter. You'll love having a simple recipe that shows you how to make mini cheesecakes for weddings, fall parties, or any celebration. Pin this holiday favorite now so you'll have it ready when you need a show-stopping dessert.

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Why is this the best mini pecan pie cheesecake recipe

This decadent dessert is delicious! Everyone loves the combination of cinnamon, sugar, pecans, and cheesecake, and when you top these mini cheesecakes with homemade whipped cream, these individual cheesecakes are like heaven on a plate.

This is an easy dessert. It may seem like a lot to do when you first read the recipe, but there are only a few easy steps to follow, and putting everything together is easy and simple.

The ingredients for this easy recipe are very common. You probably have most of the simple ingredients already in your pantry, and the remaining couple are available in every grocery store I've ever visited.

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It's an irresistible flavor combination! The combination of nutty pecans, decadent Biscoff cookies, creamy cheesecake, and sweet whipped cream on top makes these bite-sized cheesecakes a real crowd-pleaser!

The contrasting textures are perfectly harmonious. Every bite is a delightful blend of smooth creamy cheesecake filling with sweet crunchy nuts on top, and a sweet crunchy Biscoff crust on the bottom.

What you'll need to make mini cheesecake bites

Equipment

• Piping bags with the tip of your choice - I use Wilton M1.
• Foil cupcake wrappers - I prefer foil wrappers to paper liners because I think cheesecake tends to stick to paper liners. But if paper is all you use, you can use it.
• Food processor - This is to ensure all the cookies are crushed. If you don't have a food processor, you can place the cookies in a sturdy zippered plastic bag, press out the air, and seal. Roll them out with a rolling pin until they reach the desired texture.
• Scoop - I always use a scoop to fill cupcake or muffin tins so that the same amount goes into the layers of each mini cheesecake. You can use a measuring cup or a spoon but it will be a little trickier to get them uniform.
• Egg separator - If you don't have an egg separator, you can use a small strainer. Gently crack the egg over the top and let the whites drain through. I'm sure there are other methods if you search YouTube for "how to separate an egg," but I've never tried because I have a handy egg separator.
• Electric mixer - Either a hand mixer or a stand mixer will be fine. This helps to ensure the ingredients are well mixed.
• Small saucepan - A 1-quart pan will be perfect, but a 2-quart pan will also work.

Ingredients  

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See the printable recipe card at the bottom of the page for exact measurements, detailed instructions, and nutritional information.

I broke the ingredients down in the recipe card at the bottom of the page, so that you can see exactly what you need for each part of this mini cheesecake recipe. The sections are Biscoff crust, cheesecake filling, pecan pie topping, and whipped cream. In this section, I have included the totals that you will need for the entire recipe, as I think that will be helpful for some readers.

• 1 cup Biscoff cookie crumbs or graham cracker crumbs - This is the base of the crust - These contain gluten, so if you are making gluten-free mini cheesecakes, you will want to use a gluten-free shortbread cookie or gluten-free graham crackers.
• ½ cup plus 1 tablespoon white sugar - This adds a light sweetness to the mini cheesecakes and is used in nearly every process.
• 1 cup plus 3 tablespoons brown sugar - Brown sugar is white sugar that's been mixed with molasses which gives it a different kind of sweet flavor that really adds to baked goods. I recommend light brown sugar, but you really could use either light or dark.
• ½ cup plus 2 tablespoons Butter - Some of this butter will be melted and some will be room temperature. Make sure you don't melt all of it. Unsalted butter is preferred, but if you only have salted butter, it won't make a huge difference.
• 12 ounces full-fat cream cheese - This should be room temperature. You will be sad if you don't use full-fat cream cheese. Trust me.
• ½ cup full-fat Greek yogurt - This should be room temperature. If you don't have Greek yogurt, you can use sour cream which has almost an identical flavor.
• 2 tablespoons vanilla bean paste - I prefer vanilla bean paste because it has a thick consistency and potent, rich vanilla flavor. It is made from concentrated vanilla extract that has been mixed with crushed vanilla beans and was introduced to me by a pastry chef who called it her secret ingredient. If you don't want to get vanilla bean paste, you can use an equal amount of pure vanilla extract.
• 2 large Eggs - You'll need one full egg and one egg yolk. You will not use the second egg white. The eggs should be at room temperature. 
• ¾ cup heavy cream - This is used for both the cheesecake filling and the homemade whipped cream at the end. It should be cold.
• ¾ teaspoon ground cinnamon - This spice makes an appearance in the cheesecake filling and also in the pecan pie topping. It gives both a warm sweetness that you will miss if you leave it out.
• 1 teaspoon all-purpose flour - This helps to bind the cheesecake filling together. You can use a cup-for-cup gluten-free baking mix if you need to.
• ¼ teaspoon salt - This balances the sweetness in the pecan pie filling.
• 2 cups chopped pecans - They are pecan pie cheesecakes, so you have to have pecans.

How to make easy mini cheesecakes

Instructions

For the Biscoff Crust

1. Preheat the oven to 350°F. Line a 12-cup cupcake pan with foil liners. Set aside.
2. Place a package of Biscoff cookies in the food processor.
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3. Pulse to make fine crumbs.
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4. In a small bowl, combine Biscoff cookie crumbs, sugar, brown sugar, and melted butter. Mix together until evenly moistened.
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5. Use a scoop to divide the crumb mixture evenly among the prepared cupcake liners in the muffin pan, about 1 heaping tablespoonful for each. Press the crust down firmly into an even layer using the back of a spoon or the bottom of a small glass.
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6. Bake in the preheated oven for 6 minutes, then remove and set aside to cool. Reduce oven to 300°F.

For the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese and Greek yogurt with an electric mixer until smooth and creamy. Do not over beat.
2. Add in sugar, brown sugar, and vanilla bean paste and beat until smooth, scraping down the bowl as needed. Do not overmix.
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3. On low speed, add in the egg and egg yolk, and beat until just combined. Do not overmix the cheesecake mixture.
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4. Still on low speed, gently mix in the heavy cream, cinnamon, and flour, just until combined.
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5. Use a medium scoop to divide the cheesecake batter filling evenly among the liners, pouring it on top of the crust layer. The cups will be full.
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6. Bake mini cheesecakes in the preheated oven for 16 minutes, then turn off the oven and leave the door closed for another 12 minutes.
7. Remove the pan from the oven and place it on a wire rack to cool completely without removing the cheesecakes. When the pan is cool to the touch, place the whole thing in the fridge to chill for at least 2 hours.
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For the Pecan Pie Topping

1. Melt the butter in a small saucepan on medium-low heat. Add in the brown sugar, stirring with a whisk until the mixture bubbles, about 2 minutes.
2. Add in the cinnamon, heavy cream, and salt, and allow to bubble for 2 more minutes while whisking continuously. Be sure to scrape the bottom, edges, and sides to prevent the cream from sticking and burning.
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3. Add the pecans to the pan. Using a rubber spatula, fold them into the sugar mixture until coated. Remove from heat and stir in vanilla bean paste.
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4. Transfer pecan mixture to a large bowl and cool completely at room temperature, about 30 minutes, stirring occasionally.
5. When fully cooled, spoon the pecan topping onto the chilled cheesecakes.
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To Serve

1. In a large mixing bowl, beat heavy cream and sugar with an electric mixer on medium-high until stiff peaks form, about 2 minutes.
2. Fill a piping bag with the homemade whipped cream and pipe swirls of whipped cream onto the cheesecakes. Please lightly dust with additional cinnamon, if you'd like.
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3. Serve chilled. Enjoy!
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Substitutions & variations

Instead of pecans, you can use chopped walnuts, peanuts, or hazelnuts.

For a variation of the Biscoff crust, consider using Oreo cookies, gingersnaps, vanilla wafers, or a different kind of shortbread cookie crumbs. Or a graham cracker crust is always popular.

You could make a full-size cheesecake with this recipe. It will need to bake for at least 45 minutes, likely longer, and it will taste a little different. Make it in a springform pan, wrap it tightly with aluminum foil, and set the pan in a water bath to bake.

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Storing leftovers

Refrigerator: Let the mini cheesecakes cool completely after baking. Place them in a single layer in an airtight container. Store in the fridge for 3-4 days.

Freezer: Do not add whipped cream. Chill the mini cheesecakes first in the fridge. Wrap each cheesecake individually in plastic wrap (to help prevent freezer burn). Place in a freezer bag or container. To serve, thaw overnight in the fridge.

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