Maple Cheesecakes with Pecan Crust (grain-free, whole grain, traditional options)
These maple cheesecakes have a grain-free pecan crust but can also be made with graham crackers for a whole grain, gluten-free or traditional graham cracker crust!
This is the second year I almost didn’t post this recipe because of the pictures. I absolutely hate these pictures. And I didn’t like the pictures that I took last year. I just can’t photograph these things!
These mini maple cheesecakes also aren’t the prettiest cheesecakes out there. I didn’t follow my own directions and didn’t remove the liners before refrigerating them. So now you can see what happens if you take them off after chilling! It leaves their edges looking a little jagged.
I also took the hardly cooled and still very soft cheesecakes and put them in a tupperware container that was too small to fit them all nicely. So they kind of got smushed. I can’t guarantee it, but I’m pretty sure yours will come out looking much better!
I used a scaled-down version of the crust in my mini caramel pecan tarts recipe. In those, you bake the crust and then pour the caramel pecans over it. It yields a wonderful, graham cracker-like crust.
With these, you’re pouring a very wet mixture over the baked crusts and putting them back in the oven for 30 minutes. So the crusts aren’t nearly as crisp, but I think they fit the cheesecake perfectly!
I’m guessing I haven’t convinced anyone to make these, but you should really give them a try! As long as you follow directions and don’t have to take pictures of them, you’ll be good. :)
If you don’t want to use this grain-free crust, you can use a graham cracker crust (you can find the recipe for that below the instructions). You can, of course, use regular, gluten-free, or whole wheat graham crackers.
Make sure to use a darker maple syrup to get a nice maple flavor in these cheesecakes! The new grading system and the differences between the American and Canadian systems make it confusing. Just don’t use the lightest stuff! You want what was formerly called Grade B. I link to some syrups I recommend in the recipe.
If you don’t have the darker stuff (or maybe even if you do!), you may want to add some maple extract for even more maple flavor. Add 1/4 teaspoon before you mix in the eggs, taste, and add more 1/4 teaspoon at a time until it’s mapley enough for you. :)
Maple Cheesecakes with Pecan Crust (grain-free, whole grain, traditional options)
Ingredients
For the crust:
- 3/4 cup + 3 tablespoons (94 grams) finely ground blanched almond flour
- 3/4 cup (83 grams) pecans
- 1 tablespoon (9 grams) coconut flour
- 3 tablespoons (42 grams) unsalted butter
- 3 tablespoons (34 grams) coconut sugar or brown sugar, very packed
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon salt
For the filling:
- 1 pound (450 grams) full-fat cream cheese room temperature
- 2/3 cup Grade B maple syrup
- 2 teaspoons vanilla extract instead of all vanilla extract, you could also use 1/4-1/2 teaspoon maple extract, if desired
- pinch salt
- 2 large eggs 50 grams each, out of shell, room temperature
For the topping:
- 1/2 cup (118 ml) heavy cream beaten until stiff peaks form
- 1/3 batch maple walnuts but made with pecans!
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin pan with 12 muffin liners.
- Prepare the crust. Place all the crust ingredients in the bowl of a food processor fitted with the S-blade and pulse for 15 seconds or until there are no large chunks of nuts left. The nuts should be 1/8″ or smaller in size.3/4 cup + 3 tablespoons (94 grams) finely ground blanched almond flour, 3/4 cup (83 grams) pecans, 1 tablespoon (9 grams) coconut flour, 3 tablespoons (42 grams) unsalted butter, 3 tablespoons (34 grams) coconut sugar, 1 1/2 teaspoons ground cinnamon, 1/8 teaspoon salt
- Firmly press about 5 teaspoons (23 grams) of the crust mixture onto the bottom of the each liner. Try to press it in the nooks and crannies of the muffin liner.
- Bake for 8-10 minutes or until lightly browned. Let cool for at least 15 minutes while preparing the rest of the recipe. Don’t skimp on the cooling time or the crusts will be soggy (they won’t be crisp after baking, but they shouldn’t be soggy).
- Lower the temperature to 275 °F (135 °C). Using an electric hand mixer or a stand mixer fitted with the beater attachment, beat the cream cheese and maple syrup at medium speed until light and creamy. Add the vanilla and salt and beat until combined. Beat in the eggs on low, one at a time, and just until well incorporated. Do not over mix!1 pound (450 grams) full-fat cream cheese, 2/3 cup Grade B maple syrup, 2 teaspoons vanilla extract, pinch salt, 2 large eggs
- Fill each liner all the way full with the batter and bake for 30 minutes or until the centers of the cheesecakes jiggle just slightly when the pan is tapped.
- Let cool in the pan for about 1 1/2 hours, and then remove the paper liners from the cheesecakes. Chill for at least another 1 1/2 hours before serving.
- Refrigerate for up to 4 days. Top with whipped cream and candied pecans right before serving. The pecans will start to “melt” if left on the whipped cream too long before serving.1/2 cup (118 ml) heavy cream, 1/3 batch maple walnuts
Notes
- For a graham cracker crust, use:
- 1 cup graham cracker crumbs (you can use whole wheat, gluten-free, or regular graham crackers)
- 3 tablespoons granulated sugar
- 3 tablespoons (42 grams) unsalted butter, melted
- pinch of salt
- Mix together until combined and use about 4 teaspoons of mixture per liner. Bake at 325 °F (163 °C) for about 6-8 minutes or until they no longer appear wet on the surface. Let cool for 15 minutes before filling with the cheesecake batter.
- If you live outside of North America and have the kind of cream cheese that’s meant for toast (that comes in a little plastic tub) rather than American style brick cream cheese, then get 600 grams of cream cheese, place it in the center of a cheesecloth, and wring out the liquid until you have 450 grams of cream cheese left.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The values are without the healthier maple candied pecans.
Hi Erin These C cakes look sooooo!good have to try them, can they be frozen ? Ruth
Thanks! And yes, I think these would freeze well. :) I hope you’ll enjoy them!
These are precious definitely want to make them!
I hope you will!
The pictures turned out wonderful! I need to make these!
I think you do, too! :D
These are SO cute! These would be perfect for Thanksgiving!
Thanks! And I think they’re just perfect for Thanksgiving. :)
These look positively swoon-worthy! I have some almond flour sitting on my counter right now – I think it’s a sign :)
I think it is, too! :D
I want 2 or 3 of these cute cheesecakes!
3 is a good number. ;)
Individual desserts are my favorite things to make – perfect for the holidays!
Same here! They’re hard to mess up. :)
Everything is cuter when it is in a little size! I love that you included all different kinds of options which makes it a great recipe for families with allergies.
I think so, too! And thank you. :)
These sound great! I love all the personal sized portions you make.
Thank you! :)
These maple pecans look delish. I wish I had some of them and the walnuts also. YUM!!!
Thanks! Hope you get to try them out some time. :)
These are so perfect! I am printing this and sending to my Mom to see if she wants to make them and bring to Thanksgiving as one of our desserts!
Aww, yay! I hope she’ll end up making them and that you all will love them just as much as I do. :)