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 Time15

Cook Time45

Chill Time3

Total Time4

Course: Dessert

Cuisine: American

Servings: cheesecakes

Calories: 319kcal

Cost: $8

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.

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.