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Mini Pecan Cheesecake Bites
Mini Pecan Cheesecake Bites are a delicious blend of creamy cheesecake and crunchy pecans, perfect for any occasion. These bite-sized treats are easy to make and irresistible to eat!
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Whip up these Mini Pecan Cheesecake Bites for a deliciously sweet treat that everyone will love! These bite-sized baked desserts are packed with creamy cheesecake and crunchy pecans, making them irresistible. Perfect for any occasion, these easy-to-make treats will impress your guests and satisfy your sweet tooth.
This recipe is simple to make, and you can easily follow our step-by-step guide below. We've included detailed photos, pro tips, and tricks to ensure perfect results every time. Plus, we answer the most frequently asked questions to help you master these tasty bites!
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These Mini Pecan Cheesecake Bites are the perfect treat for any party, potluck, or special occasion. You can whip up these tasty bites in just 30 minutes, making them a quick and easy dessert. The creamy cheesecake and crunchy pecan topping create an irresistible combination that will have everyone reaching for seconds. Try making these at home to impress your guests with a sweet treat that stands out!
Ingredients
What you'll need to make this Mini Pecan Cheesecake Bites recipe:
For the Graham Cracker Crust
- 2 cups graham cracker crumbs (either store-bought or use a food processor to create fine crumbs from whole graham crackers)
- ⅓ cup packed, light brown sugar
- ½ cup salted butter, melted
To make the Cheesecake
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1½ tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
- ½ cup sour cream
For the Pecan Topping
- ½ cup salted butter
- ⅔ cup light brown sugar
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- 2 cups roughly chopped pecans
Substitutions and Additions
Personalize your Mini Pecan Cheesecake Bites recipe by swapping out ingredients and adding delicious extras! These simple changes can make your cheesecake bites uniquely yours. Here are some top substitutions and additions:
Substitute Cream Cheese: Try using mascarpone cheese for an even creamier texture in your cheesecake bites. These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this easy dessert recipe.
Substitute Pecans: Use walnuts or almonds for a different nutty flavor in your Mini Pecan Cheesecake Bites.
Substitute Graham Cracker Crust: Swap the graham cracker crust with an Oreo cookie crust for a chocolatey twist.
Add Chocolate Chips: Mix mini chocolate chips into the cheesecake filling for an extra layer of sweetness.
Add Caramel Drizzle: Top your bites with a caramel drizzle for a rich, indulgent flavor that complements the pecans.
How to Make Mini Pecan Cheesecake Bites
Pro Tip
Aluminum foil or parchment paper liners are the easiest to peel from the cheesecake filling.
Follow along with our pictures, step-by-step instructions, and tips and tricks to create perfect Mini Pecan Cheesecake Bites. Let's get started on this delicious recipe and make some sweet treats everyone will love!
For the Crust
FIRST STEP: Preheat the oven to 325°F.
SECOND STEP: Line muffin tins with parchment paper cupcake liners.
Pro Tip
Aluminum foil or parchment paper liners are the easiest to peel from the cheesecake filling.
THIRD STEP: Combine graham cracker crumbs, brown sugar, and melted butter in a small bowl until combined. Place 2 tablespoons of graham cracker crumbs in each muffin cup and press them down at the bottom of each.
For the Cheesecake Layer
FIRST STEP: Prepare the cheesecake filling by beating together with an electric mixer in a medium bowl the cream cheese and sugar until fully mixed and fluffy.
Pro Tip
Make sure you are using room temperature cream cheese so that you don’t end up with lumps in your cheesecake.
SECOND STEP: Mix in the salt, flour, and vanilla extract.
THIRD STEP: Stir in the sour cream by hand and then each egg, one at a time. Mix gently until fully combined.
FOURTH STEP: Divide the cream cheese filling between the muffin cups, leaving just about ¼-inch of space at the top of each cupcake liner.
FIFTH STEP: Place the muffin tins on a baking sheet with a rim. Set the baking sheet into the oven and fill the baking sheet with water to create a water bath for the cheesecakes.
Pro Tip
The water bath isn’t necessary. It aids in keeping the cheesecake mixture extra creamy and moist. You can also place a baking dish filled with water on the rack beneath the baking cheesecakes if you’d prefer. Be careful when transferring the water-filled pans out of the oven when they are hot.
SIXTH STEP: Bake for 20 to 25 minutes until the cheesecakes are just set. Cool on the countertop for 30 minutes and then chill in the refrigerator for 1 hour.
Pro Tip
The cheesecakes are quite soft when they come out of the oven. Allow them to cool and then chill in the refrigerator before lifting them from the muffin tins or topping them with the pecan topping.
For the Topping
FIRST STEP: Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2-3 minutes.
SECOND STEP: Add corn syrup and simmer 1 minute longer.
THIRD STEP: Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth. Stir in pecans.
FOURTH STEP: Spoon the topping over top of each cheesecake.
How To Serve Mini Pecan Cheesecake Bites
You can serve these Mini Pecan Cheesecake Bites for any occasion, and they are sure to be a hit! These versatile treats are perfect for all seasons and loved by both kids and adults.
- Holiday Parties: These bites are perfect for holiday gatherings. Their rich flavor and festive appearance make them ideal for Christmas or Thanksgiving. Pair them with hot chocolate or spiced cider.
- Summer Picnics: Pack these cheesecake bites for a sweet treat at summer picnics or BBQs. Their bite-sized portions are easy to enjoy outdoors. Serve them with fresh lemonade or iced tea.
- Kid-Friendly Desserts: Kids love these mini bites because they are fun to eat and not too messy. Perfect for birthday parties or school events, they go great with chocolate milk or fruit punch.
Why You'll Love This Mini Pecan Cheesecake Bites Recipe
Mini Pecan Cheesecake Bites are more than just a sweet treat—they’re a beloved favorite for several delightful reasons:
- A Perfect Balance of Flavors: This recipe blends creamy cheesecake with the crunch of pecans, creating a delightful contrast in every bite. The rich, buttery crust complements the sweet, tangy cheesecake, making each bite irresistible.
- Ideal for Any Occasion: Whether you’re hosting a holiday party or enjoying a cozy night in, these bites fit the bill. Their elegant appearance and rich flavor make them a crowd-pleaser at any event.
- Fun and Easy to Make: With simple steps and quick preparation time, this recipe is a favorite for busy bakers. It’s a great way to enjoy a gourmet dessert without spending hours in the kitchen.
Mini Pecan Cheesecake Bites aren’t just delicious—they’re a treat that brings joy to any occasion. Enjoy the perfect blend of flavors and the ease of making these beloved bites!
Recipe FAQ
Can I use a different type of nut for this recipe?
Yes, you can substitute pecans with walnuts or almonds for a similar crunchy texture and delicious flavor.
How do I prevent the cheesecake filling from cracking?
To avoid cracks, make sure to bake at the recommended temperature and let the bites cool gradually in the oven.
How long should I chill the cheesecake bites before serving?
Chill the cheesecake bites for at least 2 hours in the refrigerator. This allows the filling to set properly.
Can I double this recipe for a larger crowd?
Yes, simply double the ingredients and use a second mini muffin pan to make more bites at once.
Serving FAQ
What is the best way to serve Mini Pecan Cheesecake Bites?
Serve these cheesecake bites chilled for the best flavor and texture. They make a perfect bite-sized dessert.
Can I serve these bites at room temperature?
Yes, you can serve them at room temperature, but they taste best when slightly chilled for a firmer texture.
How should I plate Mini Pecan Cheesecake Bites for a party?
Arrange the cheesecake bites on a decorative platter, spacing them evenly for an appealing presentation that’s easy for guests to enjoy.
Are Mini Pecan Cheesecake Bites suitable for kids’ parties?
Absolutely! These bite-sized treats are perfect for kids’ parties because they’re easy to eat and fun to enjoy.
Storage FAQ
For the best results, follow the directions, tips, and tricks below for optimal storage of your Mini Pecan Cheesecake Bites. From making ahead to reheating, we’ve got you covered!
Can I prepare Mini Pecan Cheesecake Bites ahead of time?
Yes, you can make them a day in advance. Store them in the fridge, tightly covered, until ready to serve.
What's the best way to store leftover Mini Pecan Cheesecake Bites?
Store leftover bites in an airtight container in the fridge. They will stay fresh and delicious for up to three days.
Can I freeze Mini Pecan Cheesecake Bites?
Yes, you can freeze them for up to one month. Wrap each bite individually in plastic wrap, then place them in a freezer-safe container.
How do I thaw and reheat frozen Mini Pecan Cheesecake Bites?
Thaw them overnight in the fridge. Serve cold or warm them slightly in the microwave for a few seconds.
Can I reheat Mini Pecan Cheesecake Bites in the microwave?
Yes, reheat them in the microwave in short bursts, about 10-15 seconds each, until just warmed. Avoid overheating to maintain texture.
Mini Pecan Cheesecake Bites
Mini Pecan Cheesecake Bites are a delicious blend of creamy cheesecake and crunchy pecans, perfect for any occasion. These bite-sized treats are easy to make and irresistible to eat!
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
- 2 cups graham cracker crumbs (either store-bought or use a food processor to create fine crumbs from whole graham crackers)
- ⅓ cup packed light brown sugar
- ½ cup salted butter (melted)
- 16 ounces cream cheese (softened)
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1½ tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 3 large eggs (room temperature)
- ½ cup sour cream
- ½ cup salted butter
- ⅔ cup light brown sugar
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- 2 cups roughly chopped pecans
DIRECTIONS
- Crust
- Preheat the oven to 325°F.
- Line muffin tins with parchment paper cupcake liners.
- Combine graham cracker crumbs, brown sugar, and melted butter until combined. Place 2 tablespoons of graham cracker crumbs in each muffin cup and press down at the bottom of each.
- Cheesecake Layer
- Prepare the cheesecake filling by beating together the cream cheese and sugar until fully mixed and fluffy.
- Mix in the salt, flour, and vanilla extract.
- Stir in the sour cream by hand and then each egg, one at a time. Mix gently until fully combined.
- Divide the cheesecake filling between the muffin cups, leaving just about ¼-inch of space at the top of each cupcake liner.
- Place muffin tins on a baking sheet with a rim. Set the baking sheet into the oven and fill the baking sheet with water to create a water bath for the cheesecakes.
- Bake for 20 to 25 minutes until the cheesecakes are just set. Cool on the countertop for 30 minutes and then chill in the refrigerator for 1 hour.
- Topping
- Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes.
- Add corn syrup and simmer 1 minute longer.
- Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth. Stir in pecans.
- Spoon the topping over the chilled cheesecakes.
Notes
- This caramel pecan cheesecake bites recipe can be made in advance and frozen in an airtight container. Cook the pecan topping just before topping the cheesecakes. It will thicken as it cools and sets.
- Aluminum foil or parchment paper liners are the easiest to peel from the cheesecake filling.
- Make sure you are using room temperature cream cheese so that you don’t end up with lumps in your cheesecake.
- The water bath isn’t necessary. It aids in keeping the cheesecake mixture extra creamy and moist. You can also place a baking dish filled with water on the rack beneath the baking cheesecakes if you’d prefer. Be careful when transferring the water-filled pans out of the oven when they are hot.
- The cheesecakes are quite soft when they come out of the oven. Allow them to cool and then chill in the refrigerator before lifting them from the muffin tins or topping them with the pecan topping.
Nutrition
Calories: 7870kcal | Carbohydrates: 648g | Protein: 87g | Fat: 570g | Saturated Fat: 256g | Polyunsaturated Fat: 66g | Monounsaturated Fat: 199g | Trans Fat: 7g | Cholesterol: 1582mg | Sodium: 5033mg | Potassium: 2622mg | Fiber: 27g | Sugar: 501g | Vitamin A: 14642IU | Vitamin C: 3mg | Calcium: 1267mg | Iron: 18mg
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