Pecan Praline Mini Cheesecakes

Creamy mini cheesecakes with a graham cracker crust, topped with rich pecan praline and fluffy chantilly cream. Perfect for parties and holidays.

Course Dessert

Cuisine American

Keyword individual cheesecakes, mini cheesecakes, pecan praline cheesecakes, pecan praline desserts

Prep Time 20

Cook Time 25

Chilling Time 2

Total Time 2 45

Servings mini cheesecakes

Calories 445kcal

Author Tiffany Bendayan

Ingredients

For Graham Cracker Crust

1 Cup Graham Crackers
2 Tablespoons Butter melted

For Vanilla Cheesecakes

8 oz Cream Cheese softened
1 Egg
1/4 Cup sugar
1/2 Teaspoon Vanilla extract
1/4 cup Sour Cream

For Pecan Praline

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 Light Corn Syrup

For Chantilly Cream

1 Cup Whipping Cream chilled
1/4 Cup Sugar or more if desired
1/2 Teaspoon Vanilla
10 Pecan Halves toasted, for garnish

US Customary - Metric

Instructions

For Crust

Preheat oven to 325°F
Grease a mini cheesecake pan or line a muffin tin
Mix graham cracker crumbs with melted butter
Press about 1 teaspoon into each cavity and flatten

To Make the Mini Cheesecakes

Beat cream cheese and sugar until smooth
Add vanilla and egg, mix until creamy
Fold in sour cream
Pour batter into molds, filling halfway
Bake for 20–25 minutes until centers slightly jiggle
Cool for 10 minutes, then refrigerate for 2 hours

To Make the Pecan Praline

In a saucepan, combine sugars, butter, condensed milk, corn syrup, salt, and pecans
Cook over medium heat until mixture reaches soft ball stage (about 235°F), stirring constantly
Remove from heat and stir in vanilla
Spoon praline over each cheesecake
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

Assembly

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
Enjoy!

Notes

• Do not overbake, centers should slightly jiggle
• Use room temperature cream cheese for a smooth texture
• Praline thickens as it cools, work quickly
• Add chantilly cream right before serving
• Store refrigerated up to 3 days

Nutrition