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Mini No-Bake Pecan Pie Cheesecakes Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://reemcook.com/mini-no-bake-pecan-pie-cheesecakes-recipe/