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Pecan Pie Cheesecake Small Bites
Pam
Two favorites are combined into one mini dessert perfect on their own or as a selection on a tray of small bites.
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Servings
30
small bites
Ingredients
1x
2x
3x
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
Pecan Pie Cheesecake Small Bites can be made up to a day ahead.
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