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Gingerbread Pecan Mini Cheesecakes

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Prep Time: 10 minutes
Cook Time: 18 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