Description

Creamy, nutty, and sweetened with rich maple syrup—these mini cheesecakes are fall dessert perfection in bite-sized form. A buttery pecan crust, smooth maple filling, and crunchy toasted topping make every bite pure indulgence. Elegant enough for entertaining, easy enough for every day.

Ingredients

Scale

Crust:

1 cup graham cracker or pecan cookie crumbs

2 tbsp finely chopped pecans

3 tbsp melted butter

1 tbsp maple syrup

Filling:

8 oz cream cheese, softened

1/4 cup sour cream

1/4 cup pure maple syrup

1 egg

1/2 tsp vanilla extract

Topping:

1/4 cup chopped pecans

1 tbsp maple syrup

Instructions

Preheat oven to 325°F (165°C). Line a mini muffin pan with liners or use a silicone mold.

Mix crust ingredients and press a heaping teaspoon into each cup. Bake 5 minutes.

Beat cream cheese until smooth. Add sour cream, maple syrup, egg, and vanilla. Mix until creamy.

Spoon filling over crusts. Bake 15–18 minutes until set. Cool completely.

Toast pecans with maple syrup and a pinch of salt in a skillet until caramelized.

Top cooled cheesecakes with pecan mixture. Chill before serving.

Prep Time: 20 mins
Cook Time: 20 mins
Category: Dessert

Nutrition

Calories: 180
Sugar: 7g
Fat: 14g
Carbohydrates: 10g
Protein: 3g