Go Back

Mini Pecan Pie Cheesecake Bites with Vanilla Wafer Crust

Mini pecan pie cheesecake bites pair a vanilla wafer crust with creamy cheesecake and a buttery pecan topping. Baked in a mini muffin pan, they’re chilled until firm and finished with a smooth brown sugar topping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
cooling and chilling 2 hours 55 minutes
Total Time 3 hours 40 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.5 cup vanilla wafers finely crushed; about 30 wafers
  • 6 tbsp unsalted butter divided; 4 tablespoons melted for the crust and 2 tablespoons for the topping
For the cheesecake filling
  • 2 package (8 oz) cream cheese softened
  • 0.5 cup granulated sugar
  • 0.25 cup sour cream
  • 1 egg large, room temperature
  • 1 tsp vanilla extract
For the pecan topping
  • 0.33 cup light brown sugar packed
  • 2 tbsp light corn syrup
  • 2 tbsp heavy cream
  • 0.125 tsp kosher salt
  • 0.5 cup pecans finely chopped

Equipment

  • 1 24-cup mini muffin pan
  • 1 small saucepan

Method
 

Prepare the crust
  1. Preheat the oven to 325°F.
  2. Line the wells of a 24-cup mini muffin pan with mini paper liners.
  3. Stir the crushed vanilla wafers with 4 tablespoons melted butter until evenly moistened.
  4. Divide the crumb mixture among the liners, about 1 tablespoon per cup.
  5. Press the crumbs firmly into the bottoms.
  6. Bake for 5 minutes, then set the pan aside while you make the filling.
Make and bake the cheesecakes
  1. Beat the cream cheese and granulated sugar in a large bowl until smooth.
  2. Mix in the sour cream, egg, and vanilla just until combined.
  3. Divide the filling among the liners, filling each about three-quarters full.
  4. Bake for 14–17 minutes, until the edges are set and the centers still jiggle slightly.
  5. Cool the bites in the pan on a rack for 30 minutes.
  6. Refrigerate the bites in the pan for at least 2 hours, until firm.
Make the pecan topping
  1. Melt the remaining 2 tablespoons butter in a small saucepan over medium heat.
  2. Stir in the brown sugar, corn syrup, heavy cream, and salt.
  3. Cook, stirring, until bubbling and smooth, about 2 minutes.
  4. Stir in the pecans and cook for 1 minute.
  5. Remove the topping from the heat and let stand for 5 minutes.
  6. Spoon the topping over the chilled bites.
  7. Refrigerate for 20 minutes, until the topping is set.

Notes

For even crusts, press the crumbs firmly into each liner. Store airtight in the refrigerator for up to 4 days; freezer: yes. For a gluten-free version, use gluten-free vanilla wafers.