No-Bake Butter Pecan Mini Cheesecakes

No-Bake Butter Pecan Mini Cheesecakes


Buttered Pecans:

Mascarpone Cheesecakes:


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Mascarpone can be used in this recipe.


Butter Pecans:

  1. Heat oven to 275°F.
  2. Melt butter; add corn syrup and rum or vanilla extract; mix. Toss pecans in corn syrup mixture to evenly coat. In small bowl, mix brown sugar, sugar, cinnamon, nutmeg and salt. Toss pecans in sugar mixture.
  3. Spread pecans on parchment-lined nonstick baking sheet. Bake 45 minutes, stirring pecans every 15 minutes. Remove and cool completely on baking sheet.
  4. Place cookies, butter and 3/4 cup pecans in bowl of food processor. Pulse to combine until small crumbs form. Divide between 6 small jars or dessert bowls. Set aside.

Mascarpone Cheesecakes:

  1. In bowl of electric mixer using with whisk attachment, whip cream until stiff peaks form, slowly adding sugar during last 30 seconds of whipping.
  2. In another bowl, mix together mascarpone, 1/4 cup caramel sauce, rum extract and vanilla extract. Fold whipped cream into mascarpone mixture. 
  3. Divide evenly over cookie crumbs in serving dishes. Refrigerate 2 hours, or up to 24 hours. Before serving, top with additional whipped cream, caramel sauce and chopped pecans.
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