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These Pecan Pie Cheesecakes are the perfect easy dessert for the holidays! Plus, they’re mini cheesecake which makes them so much more fun and easy – no water bath and no worries about cracks!

mini pecan pie cheesecake in a white cupcake wrapper.


Pecan Pie Cheesecake in a Cupcake Pan

Pecan pie is a classic pie recipe that cannot go wrong, but these mini pecan pie cheesecakes are a fun new twist! With the texture of a cheesecake and a pecan pie topping, they also are filled with pecans and toffee bits!

The fact that these are mini make life so much better. They are easier to eat, easier to serve, and they’re perfect for any potluck or dessert table that you’ll be needing to fill!

ingredients in pecan pie cheesecakes.

Ingredients Needed

  • Pecan Sandies Cookies: If you are not interested in using Sandies, shortbread cookies or Golden Oreos will go fine as well. Just use something the size of your muffin pan.
  • Pecans: These need to be chopped small – that way you have pecans in every bite.
  • Cream Cheese: It must be softened! Do not use low fat or fat free.
  • Sour Cream: Room temperature to help the mixing go smoothly – you want to avoid lumps!
  • Egg: Room temperature so it mixes in easily!
process shot of pecan pie cheesecakes being made.
process shot of pecan pie cheesecakes being made.
process shot of pecan pie cheesecakes being made.
process shot of pecan pie cheesecakes being made.
process shot of pecan pie cheesecakes being made.
process shot of pecan pie cheesecakes being made.

How to make Mini Pecan Pie Cheesecakes

  1. Preheat oven to 350°F. Line a 12-cup muffin pans with liners. Place one cookie in each cup.
  2. Beat room temperature cream cheese and sour cream with a hand mixer until fluffy. Beat in egg, sugar, and vanilla until no lumps remain.
  3. Stir in chopped pecans and toffee bits.
  4. Evenly divide cheesecake among cookie crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
  5. To make the topping, melt butter and brown sugar in a medium saucepan. Boil for about 2 minutes and remove from heat. Immediately stir in chopped pecans.
  6. Evenly divide onto each cheesecake. Work fast – this hardens as the mixture cools. Let cool before serving.
pecan pie cheesecake sitting on a white plate.

Expert Tips

  • I recommend using the toffee bits without chocolate, but you can use your favorite.
  • Make sure these mini cheesecakes have cooled completely before topping with the pecan pie mixture.
  • You can toast your pecans before adding if you would like but I don’t find that necessary.
  • Love pecan pie? Try my pecan pie bars recipe.

FAQs

Does pecan pie cheesecake need to be refrigerated?

Yes, these should be stored in a fridge for up to 3 days. 

Can you freeze mini cheesecakes?

You can freeze them for up to 3 months in an airtight container. 

mini pecan pie cheesecake in a white cupcake wrapper.

Mini Pecan Pie Cheesecakes

5 from 8 votes
Mini cheesecakes are easier to serve and so much easier to eat – perfect for a party!

Recipe Video

Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 3 hours
Total Time 4 hours
Yield 12 cheesecakes
Serving Size 1 serving
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Ingredients
 

For the Cheesecakes:

  • 12 Pecan Sandies Cookies (see note)
  • ½ cup chopped pecans
  • 8 ounces cream cheese , softened
  • ¼ cup (66g) sour cream , room temperature
  • 1 large egg , room temperature
  • ½ cup (73g) toffee bits
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon vanilla

For the Topping:

  • ½ cup chopped pecans
  • ¼ cup (57g) unsalted butter
  • ¼ cup (50g) packed brown sugar
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Instructions

  • Preheat oven to 350°F. Line a 12-cup muffin pans with liners. Place one cookie in each cup.
  • Beat room temperature cream cheese and sour cream with a hand mixer until fluffy. Beat in egg, sugar, and vanilla until no lumps remain. Stir in chopped pecans and toffee bits.
  • Evenly divide cheesecake among cookie crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
  • To make the topping, melt butter and brown sugar in a medium saucepan. Boil for about 2 minutes and remove from heat. Immediately stir in chopped pecans. Evenly divide onto each cheesecake. Work fast – this hardens as the mixture cools. Let cool before serving.

Recipe Notes

  • Store in refrigerator for up to 3 days or freeze cheesecakes for up to 3 months.
  • You can use any similar sized cookie to the Pecan Sandies. I love shortbread cookies for this recipe, but Golden Oreos work too, or you can make a graham cracker crust.
  • If you want, you can toast your pecans before adding to the topping, but I don’t notice a difference.
  • I recommend using the toffee bits without chocolate, but you can use your favorite.

Recipe Nutrition

Serving: 1serving | Calories: 319kcal | Carbohydrates: 24g | Protein: 3g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 117mg | Potassium: 96mg | Fiber: 1g | Sugar: 18g | Vitamin A: 552IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 8 votes (8 ratings without comment)

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50 Comments

  2. As if I didn’t have enough tempting goodies surrounding me this time of year… now these! Oh my goodness they look incredible! Definitely going on my list for the next holiday party I am attending, if I don’t eat the entire batch myself first 😉

    Reply

  3. Oh my goodness. Pecan Sandies are one of my favorite cookies and have been on my “to-bake” list forever. I just bumped them up a notch. And now, cheesecake? OMG I think I’m literally drooling on the keyboard.
    As for gift senses…my poor hubs tries to surprise me every year, and for one reason or another his surprise gets ruined. For instance, this year he wanted to surprise me with an ipad….and have it all decked out with my favorite apps, and email, and everything. Until I got a notice that my email account has been activated on my ipad. Whoops honey. haha.

    Reply

    1. LOL! Sounds like something my husband would do. I need to make pecan sandies from scratch…someday. 🙂 Maybe I’ll let you do it first, then I’ll have a recipe! 🙂

      Reply

  5. Too funny! I have that same gift for guessing gifts. The best one was when I was 16-17 as well.

    My brother had gotten his first good job and so had actual money to spend for Christmas. There was a huge box under the tree with my name on it. One day when we were all sitting around the livingroom someone mentioned the big box and I said, “Oh, that’s just my new stereo that Chris bought me for Christmas” (you know the ones that had the tuner, double tape deck, turn table all in one? Ahhhh the 80’s)

    Christmast morning comes, I open the present and lo and behold…..A new stereo.

    My brother was really mad that I had guessed and ruined the whole thing!

    Reply