Two favorites are rolled into one mini dessert in these easy Pecan Pie Cheesecakes. Serve alone or as an option on a tray with other small bite sweets.
Everyone loves mini desserts.
Small bite sweets have been a favorite around here for a long time. Not only do we love them, but our guests do too. Whether you’re having a few people over, throwing a big party, or taking dessert to a potluck people just appreciate something small.
These little cheesecakes join two others that combine perfectly to make a tray with a variety of selections. Lemon mini cheesecakes have a layer of cheesy goodness on the bottom and lemon custard on top. Chocolate Chip Small Bites are fluffy goodness with miniature chocolate chips throughout.
For even more variety on your dessert board offer these two bite Coconut Tarts. They’re made in phyllo shells, too.
For a boozy twist to your mini selection you’ll want to add Mudslide Pudding Shots and Key Lime Pie Pudding Shots.
Is Pecan Pie just for fall?
The short answer to that is No! Like our Sweet Potato Praline Pie, pecan pie is great around the holiday season, but we love pecan pie and we keep pecans in our freezers at all times. A classic pecan pie is one of our signature family recipes at Biscuits & Burlap and you can stir one up in just minutes and pop it in the oven.
Two favorites combined in one perfect little bite
We took the simple cream cheese based filling from the mini chocolate chip cheesecakes and crowned it with a pecan pie flavored topping.
These Pecan Pie Cheesecake Mini’s will be perfect on a plate when you’re serving just your family. Combined with other small bite sweets they’re an option that everyone will love.
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A few tips to be sure your Pecan Pie Cheesecake Small Bites turn out perfectly:
- Lightly toasting the pecans really brings out the flavor and gives them an extra bit of crunch. (We toast them for our Chocolate Covered Pecans too. Another easy treat you’ll want to make soon.)
- Briefly “crisp” the phyllo shells in a hot oven per the instructions on the box.
- Easily fill the phyllo shells by piping in the cheesecake layer with a pastry bag or any baggie with the corner cut off.
- Be sure to not overfill the shells. You want to have room for the pecan pie filling on top.
- Chilling your bowl and beaters ensures your whipping cream is nice and fluffy
Pecan Pie Cheesecake Small Bites
Ingredients
- ¼ cup sugar
- 2 teaspoons vanilla, divided
- 4 ounces cream cheese room temperature
- 8 Tablespoons heavy whipping cream, divided
- ¾ cup chopped pecans lightly toasted
- ¼ cup brown sugar
- 3 Tablespoons butter
- 1 pinch salt
- 30 phyllo mini shells
Instructions
- Briefly warm the phyllo shells in a hot oven per the instructions on the box.
- Cook butter and brown sugar over medium low heat until bubbling, stirring constantly.
- Add 1 tsp. vanilla, 2 Tablespoons cream, pecans and salt. Stir well and heat thoroughly.
- Remove from heat and allow to cool at room temperature.
- Beat cream cheese, sugar and remaining vanilla until smooth.
- Beat whipping cream in a separate bowl at high speed until peaks form.
- Gently fold whipped cream into cream cheese mixture.
- Pipe cream cheese mixture into phyllo shells, taking care to leave room for topping.
- Top each cheesecake with a spoonful of pecan mixture.
Notes
More dessert recipes you’ll love:
Beth says
These look so delicious and yummy! I can’t wait to make these!
Pam says
Thanks, Beth!
ali randall says
I love a bit sized portion instead of an entire slice. It’s just enough to satisfy my sweet tooth without overindulging. These are delicious as a party presentation as well.
Pam says
We totally agree. Thanks, Ali!
Julia says
Pecan pie is delicious but I love these mini bites more 🙂
Pam says
We love them both, too.
Lizet says
I think you made this just for me! 😅 I love pecan pie and I love cheesecake. I think Thanksgiving will be much better with these little bites.
Pam says
haha… We did make them just for you!
Jacqueline Meldrum says
Oh yes please! If you coukd just push a few of those this way!
Pam says
Will do! Thanks, Jacqueline!
Kathleen Dougherty says
Can you freeze these? Can i replace the sugar with Stevia to cut the carbs a bit?
Pam says
Hi Kathleen,
We have not tried either, but I think you should be able to successfully freeze them. We’ve frozen our Mini Chocolate Chip Cheesecakes and they were great. We’ve also frozen Pecan Pie and that works out well.
As far as the stevia, I’m afraid I just don’t know. I don’t have any experience in cooking with it, only using it for things like sweetening drinks. If you try it please come back and comment and let us know how it turns out.
Kim says
They were easy and delicious, a big hit in my home. Will definitely make again.
Pam says
Thanks so much for stopping by to let us know, Kim!
Stella says
Hi there. Can you please let me know if I can make this a night from the event then keep it in the fridge overnight and if the filo will stay crunchy?
They look delicious!! Thank you 🌸
Pam says
Hi Stella, They should be fine – maybe slightly less crisp on the bottom, but not noticably. Most of the phyllo shell packages have instructions for “crisping” them in a hot oven empty for just a couple of minutes before filling and I would definitely do that if you want to make them ahead.
Stella says
Thank you so much!Have a beautiful day!