Rich & Creamy Caramel Pecan Cheesecake Minis

This caramel pecan cheesecake is a rich and decadent dessert that combines classic flavors we all know and love.

A cheesecake base is traditionally made with a mixture of cream cheese, sugar, and eggs, but we’re swapping out the granulated sugar for maple syrup. Using maple syrup will will give us the sweetness we need while keeping it refined sugar free!

A traditional cheesecake crust is made from crushed graham crackers or cookies. We are staying true to the traditional crust and but using gluten free graham crackers here!

I’m topping this cheesecake with a layer of caramel pecan sauce. The caramel adds a rich, buttery sweetness to the cheesecake, while the pecans add a crunchy texture and nutty flavor.

Hitting all the texture marks, this caramel pecan cheesecake will be a fast favorite!

Always planning your next dessert? Check out my Ultimate List of Chocolate Desserts: 30+ Ideas! Or, these Deliciously Decadent Pecan Pie Brownies (in 30 minutes!) are always a fun treat 🙂

These Caramel Pecan Cheesecakes are…

• So simple!
• Perfect for entertaining and prepping ahead of time
• Deliciously decadent
• Naturally gluten free
• Finished off with the most luxurious caramel pecan topping

Can I Make these Ahead?

Absolutely!! This is the perfect dessert because you don’t have to jockey for the oven to heat them up. Whether you want to make these for a holiday or just an after dinner treat, they’re so perfect for prepping ahead!

You can assemble the cheesecakes (even with caramel pecan topping) up to 2-3 days in advance and keep them in the fridge until ready to serve!

Ingredients for Caramel Pecan Cheesecake

Crust Ingredients

Graham Crackers. I love using graham crackers for cheesecake crust! They add a delicious sweetness to the bottom layer and a tasty texture contrast to the creamy cheesecake. Use regular or gluten free graham crackers!

Butter. I always go for unsalted butter. You could also use refined coconut oil or vegan butter if you prefer!

Coconut Sugar. To make it deliciously sweet! If you don’t have coconut sugar or want to use something else, brown sugar works great!

Filling Ingredients

Cream Cheese. Because it’s cheesecake, after all! Grab that cream cheese and make sure to leave it out so it can come to room temperature and you can cream it all together without any chunks!

Eggs. To hold everything together.

Vanilla. Just a splash that will bring out a delicious creamy cheesecake flavor.

Maple Syrup. For some sweetness. if you don’t have maple syrup or prefer another sweetener, honey or maple syrup make a great option!

Salt. Just a bit to bring out the sweetness!

How to Make Caramel Pecan Cheesecake

1. Preheat the oven to 350 degrees and line a muffin tin with paper or silicone muffin liners.
2. Add the graham cracker crumbs and coconut sugar to a medium bowl along with the melted butter and stir until the mixture looks like wet sand.
3. Divide the crust mixture among the 12 muffin cups and press down into a solid layer. Bake the crust for 6 minutes while preparing the filling!
4. To make the cheesecake filling, simply add all of the ingredients to a medium sized bowl and whisk until it is all combined and there are no lumps!
5. Once the crust is baked, add the filling on top of the crust – simply divide the cheesecake mixture between all 12. The cups will be FULL. Tap the muffin tin on the counter to settle the mixture and remove air bubbles before placing it back into the oven. Bake for 20-25 minutes or until the cheesecake appears almost fully set. There will be a little bit of a jiggle in the very center, but that will firm as it cools!
6. Once baked, remove the cheesecakes from the oven and place on a cooling rack for 1 hour before placing the cheesecakes in the fridge to cool fully. They should chill for a minimum of 2 hours, but overnight is fine too!
7. Before serving, prepare the topping by add the coconut sugar and butter to a small pot. Bring to a boil while whisking and cook for 1 minute. After 1 minute, remove from the heat and add a pinch of salt and the heavy cream and whisk until it comes together in a smooth, caramel sauce. 
8. Pour the caramel over the pecans and allow to sit for 15-20 minutes so that it cools slightly before adding to the cheesecake. The caramel will continue to thicken as it cools!
9. To serve, simply spoon one tablespoon of the caramel pecan mixture onto each cheesecake!