Pecan Pie Cheesecake Small Bites
Two favorites are combined into one mini dessert perfect on their own or as a selection on a tray of small bites.
heavy whipping cream, divided
phyllo mini shells
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.
Pecan Pie Cheesecake Small Bites can be made up to a day ahead.
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