Mini No-Bake Pecan Pie Cheesecakes Recipe

Introduction

These Mini No-Bake Pecan Pie Cheesecakes combine rich vegan cream cheese filling with a spiced biscuit base and a luscious pecan pie topping. Perfect for a festive treat or anytime you crave a delicate, dairy-free dessert without turning on the oven.

Ingredients

• 40g dairy-free butter (e.g., Flora Plant Block)
• 100g cookies
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground all spice
• 125g cashew nuts (soaked overnight)
• 250g vegan cream cheese
• 75g icing / powdered sugar
• 50g coconut cream
• 1 teaspoon vanilla extract or vanilla bean paste
• 1 teaspoon ground cinnamon
• 1 teaspoon ground all spice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 220ml dairy-free whipping cream (e.g., The Coconut Collaborative Double Cream)
• 1 teaspoon ground all spice
• 80g dairy-free butter
• 150g light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 115ml dairy-free cream
• 230g pecan nuts (roughly chopped)

Instructions

1. Step 1: Grease a 6-hole loose base or push-up cookie cup tin with some dairy-free butter.
2. Step 2: Melt 40g dairy-free butter in a small saucepan over low heat. Remove from the heat and pour into a medium heat-proof bowl.
3. Step 3: Blend the cookies with 1/2 teaspoon ground cinnamon and 1 teaspoon ground all spice in a food processor until fine. Mix the spiced crumbs into the melted butter until resembling wet sand that holds shape when pressed.
4. Step 4: Press about 1½ tablespoons of the mixture into each tin, compacting firmly. Set aside.
5. Step 5: Drain soaked cashew nuts and blend with vegan cream cheese, icing sugar, coconut cream, vanilla, 1 teaspoon cinnamon, 1 teaspoon all spice, 1/2 teaspoon ginger, and 1/2 teaspoon nutmeg until smooth, scraping sides as needed. Add extra coconut cream if too thick.
6. Step 6: Divide the cheesecake filling evenly into the tins. Tap tins gently on the counter to remove air bubbles.
7. Step 7: Refrigerate overnight to set.
8. Step 8: For easier removal, freeze cheesecakes for 15 minutes. Slide a knife around edges and push out gently from the loose base tins.
9. Step 9: Whip dairy-free whipping cream with 1 teaspoon ground all spice until it holds soft peaks. Transfer to a piping bag fitted with a medium star tip.
10. Step 10: Pipe a cream swirl around the top edge of each cheesecake, leaving a hole in the center for the pecan pie filling.
11. Step 11: In a saucepan over low heat, melt 80g dairy-free butter. Add 150g light brown sugar and stir until sugar dissolves and mixture bubbles (3–4 minutes).
12. Step 12: Stir in 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 115ml dairy-free cream. Whisk to combine.
13. Step 13: Fold in roughly chopped pecan nuts and cook for 2 minutes until thickened, stirring carefully.
14. Step 14: Transfer to a heatproof bowl, cool at room temperature for about 30 minutes, stirring occasionally.
15. Step 15: Spoon pecan pie filling into the center of each cream swirl on top of the cheesecakes.
16. Step 16: Serve immediately and enjoy your delicious mini no-bake pecan pie cheesecakes!

Tips & Variations

• Soak cashews overnight for the creamiest filling and a smoother texture.
• Use a high-speed blender for the filling to achieve the best smoothness.
• If your biscuit base is too wet or crumbly, adjust with extra crushed cookies or melted butter to get the right consistency.
• Try swapping pecan nuts with walnuts for a different nutty flavor.

Storage

Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days. Reheat is not recommended; enjoy them chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of cashews?

Cashews are preferred for their creamy texture, but soaked almonds or macadamia nuts can be used as alternatives. The texture may vary slightly.

Do I need a loose base tin to make these?

A loose base tin makes it much easier to remove the mini cheesecakes without damaging them, but you can also use silicone cupcake molds as a substitute.

Mini No-Bake Pecan Pie Cheesecakes Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 69 reviews

Delight in these Mini No-Bake Pecan Pie Cheesecakes, a luscious vegan dessert featuring a spiced cookie crust, creamy cashew-based cheesecake filling, and topped with a decadent pecan pie cream swirl. Perfect for a cozy treat without turning on the oven.

• Author: reem
• Prep Time: 30 minutes plus overnight soaking
• Cook Time: 15 minutes (for pecan pie filling preparation)
• Total Time: Overnight plus 45 minutes active preparation
• Yield: 6 mini cheesecakes 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Vegan / American-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Crust

• 40g dairy-free butter (Flora Plant Block recommended)
• 100g cookies
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground all spice

Cheesecake Filling

• 125g cashew nuts (soaked overnight)
• 250g vegan cream cheese
• 75g icing/powdered sugar
• 50g coconut cream
• 1 teaspoon vanilla extract or vanilla bean paste
• 1 teaspoon ground cinnamon
• 1 teaspoon ground all spice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg

Cream Swirl

• 220ml dairy-free whipping cream (The Coconut Collaborative Double Cream recommended)
• 1 teaspoon ground all spice

Pecan Pie Topping

• 80g dairy-free butter
• 150g light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 115ml dairy-free cream
• 230g pecan nuts, roughly chopped

Instructions

1. Prepare the crust base: Grease a 6-hole loose base or push-up cookie cup tin with dairy-free butter. Melt the dairy-free butter in a small saucepan over low heat. Once melted, transfer it to a mixing bowl. Blend the cookies with ground cinnamon and all spice until fine crumbs form. Mix the crumbs into the melted butter until it resembles wet sand that holds shape when pressed. Adjust with more crumbs or butter as needed. Press about 1½ tablespoons of this mixture firmly into each tin base. Set aside.
2. Make the cheesecake filling: Drain the soaked cashew nuts and place them in a food processor with vegan cream cheese, icing sugar, coconut cream, vanilla, cinnamon, all spice, ginger, and nutmeg. Blend on high speed for about 5 minutes until the mixture is very smooth, scraping down the sides as needed. Add extra coconut cream if the mixture is too thick. Pour the filling evenly into the prepared crusts, tapping tins to remove air bubbles. Refrigerate overnight to set.
3. Loosen the cheesecakes: After setting, place the tin in the freezer for 15 minutes to firm up. Run a knife around each cheesecake edge to loosen and gently push out from the loose bottoms.
4. Prepare the cream swirl: Whip the dairy-free whipping cream with ground all spice using a stand mixer with a balloon whisk or electric hand mixer until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a medium star tip. Pipe swirls around the edges of each cheesecake, leaving the center open for the pecan topping.
5. Make the pecan pie filling: In a large nonstick saucepan over low heat, melt dairy-free butter. Add light brown sugar and whisk until sugar dissolves and mixture bubbles (about 3-4 minutes). Stir in ground cinnamon and nutmeg, then the dairy-free cream, whisking to combine. Fold in the chopped pecans and cook for 2 minutes until mixture thickens. Transfer to a heatproof bowl and cool at room temperature for 30 minutes, stirring occasionally.
6. Assemble and serve: Spoon the cooled pecan pie filling into the center of each cream swirl on the cheesecakes. Serve immediately or keep refrigerated until ready to enjoy.

Notes

• Cashew nuts need to be soaked overnight in water to achieve the smoothest cheesecake filling.
• Using a high-speed blender or food processor ensures a creamy, lump-free filling.
• Pressing the crust mixture firmly prevents crumbling when removing from tins.
• Chilling the cheesecakes in the freezer before loosening from tins makes the process easier and cleaner.
• Allow the pecan pie filling to cool completely to prevent melting the cream swirl topping.

Keywords: mini cheesecakes, pecan pie, no-bake dessert, vegan cheesecake, dairy-free dessert, cashew cream cheesecake, holiday dessert