Description
Delight in the perfect blend of creamy cheesecake and nutty pecan pie in these Mini Pecan Pie Cheesecakes topped with a luxurious boozy maple whipped cream.
Ingredients
Scale
3 ounces softened cream cheese
45 grams confectioner’s sugar
1/8 teaspoon cinnamon
1/4 teaspoon maple extract
150 ml heavy cream
30 ml maple pecan cream liqueur
Instructions
- In a mixing bowl, beat the softened cream cheese with confectioner’s sugar, cinnamon, and maple extract until smooth.
- In another bowl, whip the heavy cream until stiff peaks form, then fold in the cream cheese mixture until well combined.
- Spoon the cheesecake mixture into mini dessert cups or tart shells and chill in the refrigerator for at least 30 minutes.
- Just before serving, whip the remaining heavy cream with the maple pecan cream liqueur until fluffy.
- Top each cheesecake with a dollop of boozy maple whipped cream and a sprinkle of crushed pecans if desired.
Notes
For an extra crunch, add some crushed pecans on top before serving.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Protein: 3g
Keywords: Mini Pecan Pie Cheesecakes, Boozy Maple Whipped Cream, Cheesecake Recipe, Dessert, American Cuisine