Easy Pecan Pie Cheesecake Bites

These easy pecan pie cheesecake bites fill crisp phyllo shells with a light, no-bake cheesecake filling and top them with a buttery brown sugar pecan topping. Two favorites are rolled into one little dessert, and the only cooking involved is about 10 minutes at the stove.

Building a whole tray of small bites? These sit right alongside our Mini Chocolate Chip Cheesecakes and Mini Lemon Tarts with a Cheesecake Layer. Add a few Coconut Tarts for variety, or some Mudslide Pudding Shots if the grown-ups want a boozy option.

I've made these for baby showers, and they were a huge hit every single time. Shower guests tend to graze, and nobody wants to juggle a plate and a fork while watching someone open onesies. A two-bite dessert they can pick up with their fingers is exactly right.

They're also my go-to for Thanksgiving. By the time dessert comes around, everyone is too full for a whole slice of pecan pie, but they still want a little something sweet. These give them the pecan pie flavor without the commitment.

Is pecan pie just for fall?

The short answer is no! Pecan pie is great around the holidays, but we keep pecans in our freezers at all times around here. Living in Georgia means pecans are easy to come by, so if you have a local grower or farm stand nearby, buy from them. Our Classic Pecan Pie is one of our signature family recipes.

What makes these different from most mini pecan pie cheesecakes is that there's no baking the cheesecake, no water bath, and no hours of chilling in a muffin tin. We took the simple cream cheese filling from our mini chocolate chip cheesecakes, gave it some cheesy goodness, and crowned it with a pecan pie topping.

Ingredients Needed

• Phyllo Mini Shells - I use the frozen pre-baked shells from the freezer section. They save you from making any crust at all.
• Cream Cheese - Let it come to room temperature so the filling beats up smooth with no lumps.
• Sugar - Plain granulated sugar sweetens the cheesecake filling.
• Heavy Whipping Cream - You'll use most of it whipped into the filling to keep it light. A little goes into the pecan topping.
• Vanilla - It goes in both the filling and the topping.
• Pecans - I use chopped pecans and toast them lightly first. Local Georgia pecans are my favorite, but use whatever you can find.
• Brown Sugar and Butter - These cook down together to give the topping its pecan pie flavor.
• Salt - Just a pinch balances out all that sweetness.

How to Make Pecan Pie Cheesecake Bites

1. Crisp the shells. Warm the phyllo shells briefly in a hot oven according to the package directions.
2. Make the pecan topping. Cook the butter and brown sugar until bubbling. Then stir in the vanilla, a little cream, the pecans, and the salt.
3. Let it cool. Set the topping aside to cool at room temperature for about 30 minutes.
4. Make the filling. Beat the cream cheese, sugar, and vanilla until smooth. Then fold in the whipped cream.
5. Fill and top. Pipe the filling into the shells, leaving a little room at the top. Add a spoonful of pecan topping to each one.

This post contains affiliate links, which means if you click on an affiliate link and buy something, we may receive a very small commission. It does NOT result in additional charges to you or cost you anything extra. Click here for our full privacy and disclosure policy. As an Amazon associate we earn from qualifying purchases.

Pam's Expert Tips

• Toast your pecans. Lightly toasting them brings out the flavor and gives them a little extra crunch. We do the same thing for our Chocolate Covered Pecans and Butter Pecan Syrup.
• Chill your bowl and beaters. Cold equipment helps the whipping cream get nice and fluffy.
• Don't skip crisping the shells. It's only a couple of minutes, and it helps them stay crisp, especially if you're making these ahead.
• Use a piping bag. It makes filling 30 tiny shells go much faster. A zip-top baggie with the corner snipped off works just as well.
• Don't overfill. Leave room at the top of each shell for the pecan topping.

Storage Information

Store pecan pie cheesecake bites in an airtight container in the refrigerator. You can make them up to a day ahead. The bottoms may be slightly less crisp, but it's hardly noticeable.

We haven't tested freezing the assembled bites. The phyllo shells are likely to soften once they thaw, so I recommend making them fresh.

Recipe FAQs

Want more pecan recipes?

• Classic Pecan Pie
• Honey Roasted Pecans
• Butter Pecan Pound Cake
• Sweet Potato Praline Pie
• Apple Pecan Cheesecake

📖 Recipe

Easy Pecan Pie Cheesecake Bites

Pam

A no-bake cheesecake filling and a pecan pie topping are combined in crisp phyllo shells for an easy two-bite dessert.

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 30 small bites

Calories 80 kcal

Ingredients

  

1x2x3x

• 30 phyllo mini shells
• ¾ cup pecans chopped, lightly toasted
• ¼ cup brown sugar
• 3 Tablespoons butter
• 2 teaspoons vanilla divided
• 8 Tablespoons heavy whipping cream divided
• 1 pinch salt
• 4 ounces cream cheese room temperature
• ¼ cup sugar

Instructions

 

• Briefly warm the phyllo shells in a hot oven according to the package directions.
• In a small saucepan, cook the butter and brown sugar over medium low heat until bubbling, stirring constantly.
• Add 1 teaspoon vanilla, 2 Tablespoons cream, the pecans, and the salt. Stir well and heat through.
• Remove from heat and let cool at room temperature, about 30 minutes.
• Beat the cream cheese, sugar, and remaining 1 teaspoon vanilla until smooth.
• In a separate chilled bowl, beat the remaining 6 Tablespoons cream on high speed until peaks form.
• Gently fold the whipped cream into the cream cheese mixture.
• Pipe the cream cheese mixture into the phyllo shells, leaving room for the topping.
• Top each one with a spoonful of the pecan mixture.

Notes

Pecan pie cheesecake bites can be made up to a day ahead. Store them in an airtight container in the refrigerator.

Nutrition

Serving: 1biteCalories: 80kcalCarbohydrates: 6gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 11mgSodium: 31mgPotassium: 22mgFiber: 0.2gSugar: 4gVitamin A: 146IUVitamin C: 0.1mgCalcium: 10mgIron: 0.1mg

Keyword pecan pie cheesecake bites

Tried this recipe?Let us know how it was!