Mini Honey Pecan Cheesecake
This Mini Honey Pecan Cheesecake recipe is a honey cheesecake filling over a pecan crust. They are the perfect serving size for a party! Fall puts me in the mood for baking. Sometimes I make recipes that I’ve loved for years but with the holidays quickly approaching (I refuse to start the Christmas countdown until after Halloween!) I’ve been experimenting with new recipes to see if they make the cut for one of my holiday menus. Last weekend I made these Mini Honey Pecan Cheesecakes and there are so many things I love about them.
First the flavor. The cheesecake filling gets its honey flavor from Tate+Lyle® Honey Granules. Tate+Lyle® Honey Granules are a blend of pure cane sugar and honey that can be used as a substitute for sugar in a recipe, or even substitute for liquid honey using this conversion: 1 cup liquid honey = 1 cup Tate+Lyle® Honey Granules + ¼ cup additional liquid to recipe. I only discovered it recently and I was amazed at how much honey flavor comes through in the recipes I have used it in. I’ve even used it for sweetening my tea instead of liquid honey. I love how the flavor of the nuts and honey pairs together so instead of the usual graham cracker crust I baked that sweet honey flavored cheesecake on a nutty pecan crust. Note: This post contains affiliate links. This means if you click on a link and make a purchase we may receive a small commission. Thank you!
The other thing I love about these cheesecakes is that they are small. Bite-sized food is my fave. It is cute, sophisticated, and they are great for feeding a crowd. These little cakes are small enough to eat in just two bites. I baked them in my mini cheesecake pan that Kat got me for my birthday. Each compartment has a removable bottom so once the cheesecake has baked you can just push the bottom up and out without messing up the shape of the cake. It made baking these cakes simple!
These turned out so good I’ve added them to my menu for Thanksgiving. The colors, and the honey and pecan flavors are perfect for fall, and when I’m serving a bunch of people who all like something different for dessert I’d found it is better to make a bunch of bite-sized dessert options so everyone can try a little of each.
Mini Honey Pecan Cheesecake
- 2 8 oz. blocks Cream cheese, softened
- 1 c Tate + Lyle honey Granules
- 3 Eggs
- 2 Tbsp Flour
- 1 1/2 tsp Vanilla
- 2 c Pecans, crushed
- 1 Tbsp Butter
- Preheat oven to 350°F
- Melt butter and add crushed pecans.
- Form the pecan mixture into 1 inch balls and place them in your mini cheesecake pan.
- Use tamper to firmly press the pecan ball in to the bottom of the pan.
- In bowl beat cream cheese, honey granules, eggs, and vanilla until thoroughly mixed.
- Add flour slowly, mixing it in completely.
- Pour cheesecake mixture over pecan crusts, filling each tin almost to the top.
- Bake for 15 minutes.
- Let cool completely.
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Melinda, these look mouth-watering! They are so visually appealing and I’m a sucker for any and all things pecan. We have a couple pecan trees in our backyard and we can never find enough ways to use them up every year, so this is definitely at the top of my list of recipes to try! Thanks for sharing!
This sounds so good have you ever made a big one,and if so do you have the recipe for it.
I have Cathy, this is my mom’s recipe that has been in the family for several decades- https://www.homemadeinterest.com/best-raspberry-cheesecake-recipe/
but if you mean using the honey granules, I have not. I would just sub out the regular sugar and use the honey granules instead. I bet that would be delicious!
Melinda, I know you state that the recipe serves 12. Is 12 the amount of mini cheesecakes? I’m going to try these for a dessert exchange, so the count is important for my shopping list 🙂 Thanks.
Yes, it makes 12 mini cheesecakes.
Can you use liquid honey instead of the granules? I won’t be able to get the granules but I’d love to make this recipe.
I think that should work but the measurements will be different. I would replace the honey granules with sugar and then add honey by the tablespoon. I just worry it may be too sweet. Try the cheesecake batter as you go and adjust accordingly. Let us know how it turns out!
Can I replace honey for the granules?
Hi Christine, according to Tate + Lyle 1 cup liquid honey = 1 cup Tate+Lyle® Honey Granules. We haven’t tried it but I think it will work. My only concern would be that the liquid consistency of honey might make a difference in the texture of the finished product. If you try it let us know how it turns out!
I think I’ll make these for my daughters book-themed baby shower (Winnie the Pooh, since Pooh loves honey!) If I make them the day before, will they keep well?
Yes, cheesecake is great the next day. Some say even better!
I’ve searched high and low and cannot find honey granules. I appears it is discontinued. Has anyone gotten back to you on success of subbing in honey?
I recently heard they were discontinued. I am going to put this on my list to try with honey so we can update the recipe.
I really would like to make these. Have you tried with all liquid honey yet? And if so what is the updated recipe?
I have not converted the recipe to liquid honey, I’m sorry. Did you end up making it with liquid honey?
Has anyone tried making this with straight honey?