Pecan Praline Mini Cheesecakes – this is the best cheesecake recipe ever! these vanilla cheesecake bites are topped with pecan praline and chantilly cream
Pecan Praline Mini Cheesecakes
This is the best cheesecake recipe ever! Imagine vanilla cheesecake bites topped with pecan praline and chantilly cream and garnished with a toasty pecan. Are you drooling now? Yeah, me too.
Believe it or not, these Pecan Praline Mini Cheesecakes are easy to make and will look like you spent all day baking them. They are truly delicious, decadent and perfect for parties and get-togethers. I love it
I love it because it tons of layers of flavor and texture. It goes like this: graham cookie crust, soft and creamy vanilla cheesecake, thick and crunchy praline pecan and then a refreshing cream on top.
You can also make them in a big cheesecake form, but I think people tend to like individual desserts. They feel less guilty taking 2 bites of a mini cheesecake rather than cutting up a piece of cake.
Another plus is that you make these the same day you are going to serve them since they chill faster and set up quicker whereas a big cake needs to be baked the day before.
To make these Pecan Praline Mini Cheesecakes I recommend using a mini cheesecake pan. If you don’t have one, you can just use a regular mini muffin tin lined with cupcake paper or liners.
The other special equipment you will need is a candy thermometer for the Pecan Praline. If you don’t have one, just measure an approximate time. I really want you to try this delicious dessert so don’t be discouraged if you don’t have the exact equipment, with cooking and baking I am used to
I really want you to try this delicious dessert so don’t be discouraged if you don’t have the exact equipment, with cooking and baking I am used to
If you don’t have one, just measure an approximate time. I really want you to try this delicious dessert so don’t be discouraged if you don’t have the exact equipment, with cooking and baking I am used to improvising.
Weirdly enough, the inspiration for these Pecan Praline Mini Cheesecakes came on Friday. I was at the gym working out and while running on the treadmill – yes I think about cakes while working out, it’s a good motivator.
Anyways, I kept thinking about mini cheesecakes and what to top them with. Fruit and jams came to mind but it didn’t do the trick. Finally, in my last minute of running, it came to me. My AHA! Moment: PECAN PRALINE!
Since it was just a hit with my family I wondered how it would taste with a cold and creamy bottom. After making them I realized that they look a bit messy and needed something else.
So that’s when I threw in Chantilly cream and loved the results… Now you know how my recipe creation process works.
I hope you can make these delicious Pecan Praline Mini Cheesecakes at home. If you do, please tag me on Instagram @livingsweetmoments and/or use the hashtag #LivingSweet – I promise to Repost it.
- 1 Cup of Graham Crackers
- 2 Tablespoons of butter melted
- 1 - 8 oz Package of cream cheese softened
- 1 Egg
- 1/4 Cup of sugar
- 1/2 Teaspoon of Vanilla extract
- 1/4 cup sour cream
- 1/2 cup Brown Sugar
- 1/4 cup White Sugar
- 1/4 cup Condensed Milk
- 1 Tablespoon Butter
- 3/4 Cup Pecan Halves
- 1/4 Teaspoon Vanilla Extract
- 1/8 Teaspoon of Salt
- 2 tablespoons of Light Corn Syrup
- 1 Cup of Whipping Cream chilled
- 1/4 Cup of Sugar or more if desired
- 1/2 Teaspoon of Vanilla
- 10 Pecan Halves for garnish
To Make the Mini Cheesecakes
Preheat oven to 325 Degrees Fahrenheit
Grease the crevices of a mini cheesecake pan OR line a cupcake tin with liners
In a food processor or blender, place the graham crackers and grind them until they become a fine powder. Add the melted butter and blend until combined
Place about 1 teaspoon of the cracker crumbs into each crevice of the pan. Press down with your fingers or a small shot glass to ensure that the crumbs distribute evenly onto the pan
Meanwhile, cream the cream cheese and sugar using a mixer for 3-4 minutes. Scrape down the sides of the bowl with a spatula
Add the vanilla to the mix
Add the egg and mix until the mixture becomes creamy
Pour the cheesecake mixture into the pans filling them halfway up
Bake in the oven for 20-25 minutes or until mixture sets but center still jiggles (mine took about 24 minutes)
Remove from the oven and cool on a cookie rack for 10 minutes
Place the pan in the fridge to chill for about 2 hours
To Make the Pecan Praline
In a heavy bottomed saucepan, mix the sugars, butter, salt, corn syrup, condensed milk and pecans over medium heat. Insert candy thermometer and cook until the caramel reaches the soft ball stage, around 235 Degrees F. Keep mixing constantly to prevent the mixture from burning
Remove from heat and add the vanilla extract
Carefully add a spoonful of Pecan Praline on top of each cheesecake
Place the mini cheesecakes in the fridge to chill for 20-30 minutes
For Chantilly Cream
In the mixer, add the cream and mix until soft peaks form
Add the sugar and vanilla and mix until the cream becomes stiff
Add the cream on top of the cheesecakes using a spoon, a spatula or a piping bag fitted with a tip
Top with a pecan half
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