Sticking with my philosophy of eating smaller portions, I love to make desserts in shot glasses like these Maple Pecan Cheesecake Shooters!
Maple Pecan Cheesecake
Maple Pecan CheesecakeSo good and easy, made with fresh pecans and pure maple syrup, the perfect amount to satisfy your sweet tooth! Some other favorite mini dessert recipes are these Pumpkin Cheesecake Shooters, Berry Tartlets and these Mini Pecan Pie Tarts.
If you’ve ever been to Seasons 52, I love how they bring out all the mini desserts in small shot glasses after you meal! They are all so good, and because the portions are small I always get one. You can use small shot glasses, or buy a set of dessert shooters like this one (affil link) with small spoons.
When I was testing these maple pecan cheesecake shooters, Karina my oldest was home, and she loved them and said they tasted decadent and not light. I agree! I used real heavy cream to make the whipped cream, then I folded in some fat free Greek yogurt to keep the calories down. The pure maple syrup on top makes these dessert shooters so delicious, this would be perfect for the holidays!
How To Make Cheesecake Dessert Shooters:
Maple Pecan Cheesecake Shooters
Ingredients
Maple Pecans:
- 1/4 cup pure maple syrup
- 24 pecan halves
Cream:
- 1/4 cup finely chopped pecans
- 1/4 cup whipping cream
- 1/3 cup fat free Greek yogurt
- 8 oz package 1/3 less fat cream cheese, softened
- 5 tablespoons sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla
Instructions
- Combine maple and pecans in a medium bowl.
- With an electric mixer, beat the heavy cream until stiff peaks form. Fold in yogurt and set aside.
- With an electric mixer, beat the cream cheese, sugar, lemon juice and vanilla until smooth. Gently fold in the whipped cream until combined.
- Put the cream cheese mixture into a piping bag or large ziplock bag with the end cut off.
- Place 1/2 tablespoon of the chopped pecans in the bottom of each small shot glass, pipe in the cream cheese mixture and top each with 3 maple pecan halves. Serve right away.
Last Step:
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Photo credit: Jess Larson
I have made this recipe as is and my family loves it. For the spring and summer, I substituted fresh strawberries for the pecans, and strawberry syrup for the maple syrup. Wicked Good.
oh my gosh, I was running around the kitchen flapping my hands. The cream cheese portion of this tastes so indulgent. I’m mixing mine with strawberries so that I can tell myself I made a good food choice. My son is getting his with the nuts and syrup. Once divided into 8 servings I’m sure the caloric difference is negligible but both will be delicious!
I realize the concept is portion control here but could you make a whole cheesecake with these directions?
Honestly I don’t feel like it would hold together well, you can check out this one– https://www.skinnytaste.com/no-bake-cheesecake/
Can these be made into a whole pie?
I don’t think it would set up well as a pie.
24 pecans soaking in 1/4 cup syrup? I adapted the recipe to serve 10, so it was almost 1/3 cup maple syrup for 30 pecans. Seems like a lot of “marinade.” Recipe says 3 pecans go on the top (and assuming whatever little syrup is clinging to them!) I haven’t put them together yet, so maybe it will work out once I do. Just wondering if it was a typo?
What are the crystals on top in the photos?
I used Kroger ingredients and made 10 shooters. I entered mine in my fitness pal recipe calculator and mine came out to only 177 calories each. Very delicious!
I love Seasons 52 shooters, but they are too pointy. This is a great alternative. You could modify this recipe in a lot if easy ways. This time of year, I would mix in a little canned pumpkin. Hats off to Gina for another winner.
these look fantastic! I was thinking it might be good to add some shaved dark chocolate to the pecans….
Delicious. To eliminate some steps and dishes 🙂 I took all ingredients except pecans and maple syrup and blended in the food processor for 30 seconds. Toasted pecans on stovetop and mixed with maple syrup.
OMG these are so good! My husband likes them so much that he requested them for his birthday, instead of a cake! They are small, but mighty, and definitely special-occasion worthy.
Can’t say enough great things about this dessert! I served this as a treat after an evening of appetizers — they were a HUGE hit. I made the whipped part earlier and kept it in the fridge. Worked perfectly for a quick assembly right before serving.
How far in advance did you put in the fridge?
Can these be made a day ahead of when you intend to serve them?
I cater a community theater reception on their opening nights and these maybe good for a reception but only if I do not have to make them at the last minute.
Thanks.
The cream can, but I would assemble before serving
Do you use whipping cream or heavy cream? One is listed in the ingredients & the other is listed in the directions. Thanks for clarifying.
Photos show a few crystals on top. Are they large crystal salt or sugar, and does it matter – would you use either here? Love your recipes.
This says to “serve right away” but I want to make them for a little dinner party. Can I prep all the ingredients and then just put them together after dinner?
Yes!
Can these be made in a muffin pan with paper cupcake holders?
No it’s no-bake
All of these recipes are so perfect for the holiday coming up! I love small bite too…thank you so much. Happy holidays and happy eating without guilt!
Why isn’t there any maple syrup in the cream? Can you add it? Im a Vermont girl!
Sure
What size shot glass was used?
Would I be a bad person if I make these but I don’t share with my wife? They look way too good to share lmao thanks for the recipe!