Gingerbread Pecan Mini Cheesecakes
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These Gingerbread Pecan Mini Cheesecakes are full of holiday flavor!
With a buttery graham cracker crust, a velvety smooth cheesecake filling, and topped with a gooey pecan pie topping with subtle holiday tints of gingerbread.
These are sure to amaze all of your holiday guests!
Why You’ll Love These Gingerbread Pecan Mini Cheesecakes
- You get the delicious pecan pie taste PLUS the holiday favorite gingerbread flavor
- Your guests will never guess that they’re gluten free, and free from refined sugars
- They’re much lower sugar than your traditional pecan pie
- There is so much texture in every bite, between the graham cracker crust, the velvety smooth cheesecake filling, the gooey apple pie compote, and the smooth caramel drizzle!
- They are sure to impress your guests at your Thanksgiving gatherings!
Serves: 9
Ingredients
- 1 cup Honey Cinnamon Sweet Thins – Simple Mills, Or ground gingerbread cookies
- 3 Tbsp Butter, Unsalted
- 8 oz Cream Cheese, Full Fat
- 1/3 cup Plain Greek Yogurt
- 1/4 cup Classic Monkfruit Sweetener (with Erythritol) – Lakanto, or organic cane sugar
- 1 whole Egg
- 1 Tbsp Molasses
- 1 tsp Pure Vanilla Extract
- 1 1/4 cup Pecans
- 1/4 cup Gingerbread Pecan Butter – Artisana Organics
- 1/4 cup Pure Maple Syrup
- 1 Tbsp Butter, Salted, or ghee
- 1 tsp Pure Vanilla Extract
Variations for Dietary Preferences
- Simple Mills Sweet Thins– these are my favorite gluten free graham cracker alternative. Feel free to use gingersnaps, any graham crackers, or even pretzel crumbs here. OR try my homemade gluten free graham cracker recipe!
- Butter – can easily replace with a vegan butter stick
- Cream cheese– you can replace with vegan cream cheese. I like Miyokos and Kite Hill Brands
- Plain Greek Yogurt – you can replace with vegan greek style yogurt, like Kite Hill brand
- Pure Maple Syrup– you can replace with honey, medjool date syrup, or sugar free syrup
- Gingerbread Pecan Butter – can use regular pecan butter, or even almond butter (If so, I’d recommend using gingersnaps in place of the graham crackers to assure the gingerbread taste is present)
Process
- Process graham crackers and mix with melted butter
- Press down into 10 silicone muffin liners in a muffin tin
- Bake at 350 for 6 min
- Whip cheesecake ingredients together with an electric mixer
- Divide between the 10 muffins and bake an additional 18 min
- Allow to cool for 30 min then set in the fridge for 4 hours or overnight
- Make Pecan filling by combing pecan butter, maple syrup, and butter/ghee on stovetop until combined
- Remove from heat and add pecans until coated
- Allow to cool slightly, then top each cheesecake with pecan pie filling
- Enjoy!
- Store in the fridge
Ingredients
Topping
- 1 cup Honey Cinnamon Sweet Thins – Simple Mills Or ground gingerbread cookies
- 3 Tbsp Butter Unsalted
Cheesecake
- 8 oz Cream Cheese Full Fat
- 1/3 cup Plain Greek Yogurt
- 1/4 cup Classic Monkfruit Sweetener with Erythritol – Lakanto, or organic cane sugar
- 1 whole Egg
- 1 Tbsp Molasses
- 1 tsp Pure Vanilla Extract
Gingerbread Pecan Pie Topping
- 1 1/4 cup Pecans
- 1/4 cup Gingerbread Pecan Butter – Artisana Organics
- 1/4 cup Pure Maple Syrup
- 1 Tbsp Butter Salted, or ghee
- 1 tsp Pure Vanilla Extract
Instructions
- Process graham crackers and mix with melted butter
- Press down into 10 silicone muffin liners in a muffin tin
- Bake at 350 for 6 min
- Whip cheesecake ingredients together with an electric mixer
- Divide between the 10 muffins and bake an additional 18 min
- Allow to cool for 30 min then set in the fridge for 4 hours or overnight
- Make Pecan filling by combing pecan butter, maple syrup, and butter/ghee on stovetop until combined
- Remove from heat and add pecans until coated
- allow to cool slightly, then top each cheesecake with pecan pie filling
- enjoy!
- store in the fridge