Mini Pecan Pie Cheesecakes with Boozy Maple Whipped Cream

These mini pecan pie cheesecakes are a must-bake Thanksgiving dessert! The cheesecake base is creamy and doesn’t crack (without a water bath). The graham cracker crust is thick and crunchy. The pecan topping tastes just like pecan pie with notes of vanilla and cinnamon. The whipped cream is alcohol infused with the addition of maple pecan cream liqueur. A perfect holiday recipe!

Mini cheesecakes lined up on a wooden cutting board with a heaping topping of pecan pie filling on top and a thick graham cracker crust


1 batch Mini Pecan Pie Cheesecakes by Baker by Nature

1/2 batch Not-So-Sweet Whipped Frosting (adapted) by Sally’s Baking Addiction
Additional Ingredients Needed:

Maple Pecan Cream Liqueur

Maple Extract

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