No-Bake Butter Pecan Mini Cheesecakes

No-Bake Butter Pecan Mini Cheesecakes

prep time

minutes
cook time

minute
servings
12

Ingredients





















Cooking Instructions

1

Heat oven to 275°F. For buttered pecans: Melt butter; add corn syrup and rum or vanilla extract; mix. Toss pecans in corn syrup mixture to evenly coat. In small bowl, mix brown sugar, sugar, cinnamon, nutmeg and salt. Toss pecans in sugar mixture.


2

Spread pecans on parchment-lined nonstick baking sheet. Bake 45 minutes, stirring pecans every 15 minutes. Remove and cool completely on baking sheet.


For cheesecakes:


1

Place cookies, butter and 3/4 cup pecans in bowl of food processor. Pulse to combine until small crumbs form. Divide between 6 small jars or dessert bowls. Set aside.


2

In bowl of electric mixer using with whisk attachment, whip cream until stiff peaks form, slowly adding sugar during last 30 seconds of whipping.


3

In another bowl, mix together mascarpone, 1/4 cup caramel sauce, rum extract and vanilla extract. Fold mixture into whipped cream and combine until evenly mixed and no white streaks of whipped cream remain.


4

Divide evenly over cookie crumbs in serving dishes. Refrigerate 2 hours, or up to 24 hours. Before serving, top with additional whipped cream, caramel sauce and chopped pecans.


Ingredients





















Cooking Instructions

1

Heat oven to 275°F. For buttered pecans: Melt butter; add corn syrup and rum or vanilla extract; mix. Toss pecans in corn syrup mixture to evenly coat. In small bowl, mix brown sugar, sugar, cinnamon, nutmeg and salt. Toss pecans in sugar mixture.


2

Spread pecans on parchment-lined nonstick baking sheet. Bake 45 minutes, stirring pecans every 15 minutes. Remove and cool completely on baking sheet.


For cheesecakes:


1

Place cookies, butter and 3/4 cup pecans in bowl of food processor. Pulse to combine until small crumbs form. Divide between 6 small jars or dessert bowls. Set aside.


2

In bowl of electric mixer using with whisk attachment, whip cream until stiff peaks form, slowly adding sugar during last 30 seconds of whipping.


3

In another bowl, mix together mascarpone, 1/4 cup caramel sauce, rum extract and vanilla extract. Fold mixture into whipped cream and combine until evenly mixed and no white streaks of whipped cream remain.


4

Divide evenly over cookie crumbs in serving dishes. Refrigerate 2 hours, or up to 24 hours. Before serving, top with additional whipped cream, caramel sauce and chopped pecans.


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