Easy Pecan Pie Cheesecake Bites
A no-bake cheesecake filling and a pecan pie topping are combined in crisp phyllo shells for an easy two-bite dessert.
Ingredients
- 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
Tried this recipe?Let us know how it was!