RECIPES

No-Bake Butter Pecan Mini Cheesecakes

Wisconsin Cheese No-Bake Butter Pecan Mini Cheesecakes Recipe
Servings
12

Ingredients

Buttered Pecans:

Mascarpone Cheesecakes:

Cheese

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

Instructions

Buttered Pecans:

  1. Heat oven to 275°F. Line a 15 x 10-inch baking pan with parchment paper.
  2. Combine the butter, corn syrup and vanilla extract in a large bowl. Add pecans; toss to coat. Combine the brown sugar, sugar, cinnamon, salt and nutmeg in another large bowl; add pecans and toss to coat.
  3. Spread pecans on prepared pan. Bake for 45 minutes, stirring pecans every 15 minutes. Cool completely on pan on a wire rack..

Mascarpone Cheesecakes:

  1. Place the cookies, butter and 3/4 cup buttered pecans in a food processor; cover and pulse until small crumbs. Divide crumbs between six small jars or dessert bowls. 
  2. Beat cream in a large bowl until it begins to thicken. Add sugar; beat until stiff peaks form.
  3. Beat the mascarpone, caramel sauce, rum extract if desired and vanilla extract in another large bowl. Gently fold whipped cream into mascarpone mixture.
  4. Divide mascarpone cream evenly over crumbs. Refrigerate for at least 2 hours or overnight.
  5. Top with additional whipped cream, caramel sauce and buttered pecans just before serving.
write a review