Cream cheese, maple, & pecan mini cheesecakes recipe

If you’re invited to a potluck but have midterms to study for, we’ve got you covered. This recipe for delicious mini cheesecakes is sure to satisfy your sweet tooth while taking minimal time and effort to prepare.

This dish is usually a favourite among friends and family, and can be whipped up for virtually any occasion. It also pairs nicely with a berry coulis or any fruit in season.

Six servings

Prep time: 15 minutes

Total time: 5 hours, 30 minutes

Ingredients:

¼ cup milk

1/3 cup sugar

250g brick of cream cheese, softened

1 egg

½ tsp. vanilla

¼ cup maple syrup

2 tbsp. graham cracker crumbs

¼ cup chopped pecans

Instructions:

1. Place cupcake or muffin liners into six muffin tin cups and set aside.
2. In a big mixer bowl, combine all the ingredients except the maple syrup, graham cracker crumbs and pecans. Mix at medium speed while scraping the bowl often, until the mixture becomes smooth (two to three minutes).
3. Uniformly pour the cream cheese mixture into the muffin liners.
4. Place in the freezer and let set for four to five hours.
5. In a small bowl, combine the maple syrup and graham cracker crumbs. Cover and place in the refrigerator for at least two hours.
6. To serve, turn over every dessert onto serving plates. Let the cakes sit at room temperature for 10 to 15 minutes before removing the muffin liners.
7. Use a spoon to drizzle approximately one tablespoon of the maple syrup mix on each dessert, and sprinkle pecans on top to finish.