Butter Pecan Cheesecake Minis

Linda Griffith


My favorite flavor in ice cream is butter pecan, so naturally when I saw this recipe from Mr. Food, I had to try it. I was not disappointed. It is so good.
I hope you will enjoy it too. The photo is also from Mr. Food.


★★★★★ 1 vote

makes 24 mini cup cakes
10 Min
20 Min


Add to Grocery List

  • 24
    vanilla cookies
  • 1/2 stick
  • 1/2 c
    chopped pecans
  • 2 pkg
    8 oz. each of cream cheese, softened
  • 1 can(s)
    14 oz. sweetened condensed milk
  • 2 large
  • 2 1/2 tsp
    butter flavored extract
  • 24
    pecan halves

How to Make Butter Pecan Cheesecake Minis


  1. Preheat the oven to 350°F.. Line 24 muffin cups with paper baking cups and place a vanilla wafer in each.

    Melt the butter in a medium skillet over medium heat. Add the chopped pecans and sauté for 3 to 5 minutes (be careful not to burn the butter); set aside and allow to cool.

    In a large bowl, beat the cream cheese and sweetened condensed milk until smooth. Add the eggs and extract and beat until thoroughly combined. Stir in the chopped pecan mixture; mix well and fill each muffin cup 3/4 full. Top each with a pecan half.

    Bake for 12 to 15 minutes, or until firm. Allow to cool completely then cover and chill for at least 4 hours before serving.

    Makes 2 dozen tarts.

Printable Recipe Card

About Butter Pecan Cheesecake Minis

Course/Dish: Cakes

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