Gingerbread Pecan Mini Cheesecakes

With a buttery graham cracker crust, a velvety smooth cheesecake filling, topped with a gooey pecan pie topping with subtle holiday tints of gingerbread. These are sure to amaze all of your holiday guests!

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

Process

1. Process graham crackers and mix with melted butter
2. Press down into 10 silicone muffin liners in a muffin tin
3. Bake at 350 for 6 min
4. Whip cheesecake ingredients together with an electric mixer
5. Divide between the 10 muffins and bake an additional 18 min
6. Allow to cool for 30 min then set in the fridge for 4 hours or overnight
7. Make Pecan filling by combing pecan butter, maple syrup, and butter/ghee on stovetop until combined
8. Remove from heat and add pecans until coated
9. Allow to cool slightly, then top each cheesecake with pecan pie filling
10. Enjoy!
11. Store in the fridge

Gingerbread Pecan Mini Cheesecakes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 18 minutes minutes

Servings: 9

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