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+ servings

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.
5 from 6 votes
Servings 30 small bites


  • 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


  • 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.
Tried this recipe?Let us know how it was!