Description
No-bake mini cheesecake bites with a toasted pecan graham cracker crust and a creamy maple syrup filling. These elegant, bite-sized treats are perfect for baby showers and can be made ahead of time.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (100g) pecans, chopped and toasted
- 1 1/2 cups (150g) graham cracker crumbs
- 2 tbsp (25g) granulated sugar
- 1/4 tsp salt
- 16 oz (450g) full-fat cream cheese, softened
- 1/3 cup (80ml) real maple syrup
- 1/2 cup (120g) sour cream
- 1 tsp pure vanilla extract
- 1 cup (120g) confectioners’ sugar
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine melted butter, chopped pecans, graham cracker crumbs, granulated sugar, and salt. Mix until the texture resembles wet sand.
- Line a standard 12-cup muffin tin with paper liners.
- Divide the crust mixture evenly among the 12 cups. Press down firmly using the bottom of a measuring cup to create an even, compact layer.
- Bake the crusts for 8 minutes until they smell nutty and toasted. Remove from oven and let cool completely in the pan.
- In a large mixing bowl, beat the softened cream cheese on medium-high speed for 2-3 minutes until completely smooth and creamy. Scrape down the sides of the bowl.
- Add the maple syrup, sour cream, vanilla extract, and confectioners’ sugar. Beat on low speed just until combined, then increase to medium for another minute. Do not overmix.
- Divide the filling evenly among the cooled crust-lined cups, smoothing the tops with a spatula.
- Refrigerate for at least 2 hours, or preferably overnight, until the cheesecake bites are firm and set.
- Serve chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Ensure cream cheese is fully softened to avoid lumps. Toasting the pecans enhances their flavor. For a gluten-free version, substitute graham cracker crumbs with gluten-free alternatives. These can be frozen for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake bi
- Calories: 180
- Sugar: 14
- Sodium: 120
- Fat: 11
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
Keywords: maple pecan cheesecake, mini cheesecake bites, no-bake dessert, baby shower treats, make-ahead dessert, gluten-free option