Mini Pecan Pie Cheesecakes

Makes 9 mini cakes


  • 3 cups of crushed graham crackers
  • ¾ cup of melted Dutch Farms Unsalted Butter
  • 3 tablespoons of sugar


  • 1 pound of Dutch Farms Cream Cheese
  • ¾ cup of sugar
  • 3 Dutch Farms Large Organic Eggs
  • 2 teaspoons of vanilla
  • ½ cup of Dutch Farms Sour Cream


  • 2/3 cup of light brown sugar
  • 1/3 cup of light corn syrup
  • 2 Dutch Farms Large Organic Eggs
  • 4 ounces of melted Dutch Farms Unsalted Butter
  • 1 ½ cups of chopped pecans


  • Preheat the oven to 325°.
  • Crust: Place all of the ingredients into a food processor and pulse on high until completely combined.
  • Evenly distribute the crust between 9 4” mini tart pans and form until the crusts are molded to the pan. Set aside.
  • Cheese Cake Filling: Add the cream cheese and sugar to a standing mixer with the paddle attachment and whip on high speed until light and fluffy, about 5 minutes.
  • Add in 1 egg at a time until mixed in and then mix in the vanilla and sour cream.
  • Evenly divide the batter between the 9 tart pans. Set aside.
  • Pecan Filling: Add all ingredients to a large size bowl and whisk until combined.
  • Pour on the pecan filling over top of the cheesecake filling.
  • Transfer the tart shells to a sheet tray and bake for 30 minutes or until firm in the center.
  • Chill completely and garnish with Dutch Farms whipped cream, mint and/or fresh berries.