Mini Maple Cheesecakes with Maple Glazed Pecans

Individual portions make dessert extra special. They also bake in a fraction of the time of a large cheesecake. To serve, drizzle each with maple syrup. Chill Time: 2 hours or overnight

Baking Time: 15 to 18 minutes

Preparation Time:

Makes: 8

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  • 1/3 cup (75 mL) gingersnap cookie or graham cracker crumbs
  • 1 tbsp (15 mL) butter, melted
  • 1 tsp (5 mL) granulated sugar


  • 1 pkg (250 g) brick cream cheese, softened
  • 2 tbsp (25 mL) granulated sugar
  • 2 tbsp (25 mL) Ontario Maple Syrup
  • 2 tbsp (25 mL) plain low fat yogurt
  • 1/2 tsp (2 mL) maple extract
  • 1 Ontario Egg

Maple Glazed Pecans:

  • 1/2 cup (125 mL) chopped pecans
  • 2 tbsp (25 mL) Ontario Maple Syrup



Place paper liners in 8 muffin cups.  In small bowl, combine crumbs, butter and sugar; divide and press into paper liners with juice glass.


In medium bowl and using electric mixer, beat together cream cheese, sugar, maple syrup, yogurt and maple extract until smooth. Add egg; beat on low speed until combined. Divide among muffin cups. Bake in 350°F (180°C) oven for 15 to 18 minutes or until filling is set and slightly puffed. Let cool on wire rack in pan. When cool, refrigerate for at least 2 hours.

Maple Glazed Pecans:

In small skillet over medium heat, stir pecans until toasted and fragrant, 2 to 3 minutes. Stir in maple syrup; increase heat to high and cook, stirring constantly, until nuts are glazed and most of the syrup is absorbed, about 1 minute. Transfer to parchment paper-lined plate; let cool completely. Break any pecans apart that stick together.

To serve, remove paper liner from each cheesecake and place on plate. Garnish with glazed pecan pieces. Drizzle with maple syrup.

Tip: Ideal for entertaining as they can be made the day before.

Nutritional information

  • PROTEIN: 4 grams 
  • FAT: 19 grams
  • CARBOHYDRATE: 15 grams
  • CALORIES: 240
  • FIBRE: 1 gram
  • SODIUM: 135 mg