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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

  • 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.
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.

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!
Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 3 hours
Total Time 4 hours
Yield 12 cheesecakes
Serving Size 1 serving
Rate RecipePrint Recipe

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 Video

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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Other Pecan Pie Recipes

Last Updated on October 25, 2023



Dorothy Kern

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48 Comments

  1. I can’t tell you what my presents are, my hubby is a last minute shopper, lol. Now about these cuties. Just send me a couple and I won’t care about the lack of presents under the tree. In fact, maybe if I make these, I can convince the hubby to go shopping some time before the 23rd, I’ll use them as bribery. And Pecan Sandies, awesome cookie crust!

    Reply

  3. I love that you used a whole cookie for the crust!

    I totally pulled the same trick as your mom when I was 12 (magical age?) and unwrapped all my presents. It definitely ruined Christmas although I got lots of practice using my “surprised face”.

    Reply

  5. Two recipes in one day? Waaait, is it Christmas already? If so, I need to be unwrapping presents STAT. Also, I can’t wait for you to get my present! I wonder if you can ESP my presents for you and figure out what they are… I bet you can’t 🙂 and yeah, that’s a challenge so bring it on!!

    Reply

  6. These were wonderful. And I’m afraid you got the curiousness about Christmas presents from me. I never had the 6th sense so when I was little I used to wait until no one was home and open my packages carefully, then rewrap them. One year when I was about 11 or 12, I wasn’t satisfied just knowing what MY gifts were so I opened every present under the tree and rewrapped them about a week before Christmas. No one ever knew! It kind of ruined my Christmas.
    Love, Mom

    Reply

  7. see that is why Santa puts all the gifts under the tree Christmas eve, or else this little person would be peaking way too much!

    Reply

  9. What an AMAZING idea to use pecan sandies as crust!! These little cheesecakes sound to die. And at least your presents have made it wrapped and under the tree… I’m about 110% sure mine are still
    On the shelves at the store 🙂

    Reply