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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