Description
These Mini Pecan Pie Cheesecakes with Maple Whipped Cream combine the classic flavors of pecan pie and cheesecake in a delightful bite-sized treat. Topped with a luscious maple-infused whipped cream, they’re perfect for any occasion.
Ingredients
Scale
1 batch Mini Pecan Pie Cheesecakes by Baker by Nature
1/2 batch Not-So-Sweet Whipped Frosting by Sally’s Baking Addiction
Maple Pecan Cream Liqueur
Maple Extract
Instructions
- Prepare a batch of Mini Pecan Pie Cheesecakes according to Baker by Nature’s recipe.
- Make the Not-So-Sweet Whipped Frosting following Sally’s Baking Addiction’s adapted instructions.
- Stir in Maple Pecan Cream Liqueur and a few drops of Maple Extract into the whipped frosting for added flavor.
- Using a mini cheesecake pan and wooden tamper, carefully portion the cheesecakes.
- Pipe the maple whipped cream on top of each cheesecake using a small open star piping tip.
Notes
Ensure to chill the mini cheesecakes before topping them with whipped cream. Adjust the amount of maple extract to taste.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: Mini pecan pie cheesecakes, maple whipped cream, dessert, American cuisine