Mini Pecan Pie Cheesecakes
Mini cheesecakes are easier to serve and so much easier to eat - perfect for a party!
Servings: 12 cheesecakes
Cost: $8
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
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.
Video
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.
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
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