Mini Pecan Cheesecake Cups
Delight in these creamy mini pecan cheesecake cups with a buttery crust, perfect for any occasion.
Equipment
- 1 Muffin tin greased
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Crust
- 1 cup ground pecans
- 1/4 cup unsalted butter melted
- 2 tbsp sugar
Cheesecake Filling
- 16 oz cream cheese softened
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
Preparation
- Combine ground pecans, melted butter, and sugar in a bowl. Press into greased muffin tins.
- Beat cream cheese until smooth. Gradually add sugar and continue beating. Add eggs one at a time, then stir in vanilla extract.
- Pour filling over crusts and bake at 325°F for 20-25 minutes. Centers should be set before removing from oven.
Serving
- Cool in pan for 10 minutes, then transfer to a wire rack. Chill in the fridge for at least 2 hours before serving.
Storage
- Store leftover cheesecake cups in an airtight container in the refrigerator for up to 5 days.
Notes
Pro Tips: Ensure all ingredients are at room temperature before starting to prevent lumps. Experiment with toppings like caramel or chocolate for added flavor.
Ingredient Substitutions: Swap pecans with walnuts or almonds for a different flavor profile.
How to Serve: Serve chilled with a dollop of whipped cream for extra indulgence.
Storage & Freshness: Keep in an airtight container in the fridge to maintain freshness.
Make-Ahead Tips: Prepare a day in advance to allow flavors to meld perfectly.
Ingredient Substitutions: Swap pecans with walnuts or almonds for a different flavor profile.
How to Serve: Serve chilled with a dollop of whipped cream for extra indulgence.
Storage & Freshness: Keep in an airtight container in the fridge to maintain freshness.
Make-Ahead Tips: Prepare a day in advance to allow flavors to meld perfectly.