No Bake Pecan Pie Cheesecake Jar
Easiest No Bake Pecan Pie Cheesecake in mini mason jars. Decadent combination of creamy cheesecake and pecan pie for the ultimate holiday treat!
Servings: 8 6 8-ounce OR 10 6-ounce
Calories:
Equipment
- Mason jars six 8-ounce jars OR ten 6-ounce jars
Ingredients
crust:
- 3 1/2 tablespoons butter melted
- 1 cup graham cracker crumbs
- 1 tablespooon granulated sugar
cheesecake:
- 3/4 cup heavy cream
- 8 ounce full fat cream cheese softened to room temp
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
pecan pie topping:
- 1 1/2 cups pecans rough chopped
- 6 tablespoons butter
- 2/3 cup light brown sugar packed
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons bourgon
- pinch sea salt
- OPTIONAL: whipped cream for serving
Instructions
crust:
- Add butter to a medium mixing bowl. Microwave 10-20 seconds or until the butter is just melted. Stir graham cracker crumbs into the melted butter (you’re looking for the consistency of wet sand).
- Divide the crust mixture between the jars, gently pressing the crust down into the bottom of the jars with your fingers or the back of a spoon. Set aside.
cheesecake:
- Add cold heavy cream to a medium bowl. Using an electric mixer (use whisk attachment if available), whip the heavy cream 4-5 minutes on medium speed until stiff peaks form then transfer to the refrigerator.
- In a separate bowl add softened cream cheese. Beat using a hand mixer on medium-high speed until it’s smooth and creamy.
- Add sugar and vanilla. Remove whipped cream from the fridge and stir into the cheesecake filling using a rubber spatula or spoon.
- Add a generous layer of cream cheese mixture, dividing between the jars (leave room for the topping). Refrigerate at least 2 hours, up to overnight.
pecan pie topping:
- Add butter, brown sugar and bourbon to a medium saucepan over medium heat. Once it starts to boil, reduce heat to low and simmer 5-6 minutes stirring often until butter is completely melted. Be sure to give it the full 5-6 minutes so the bourbon cooks down and sugar isn’t grainy.
- Remove from the heat, stir in heavy cream, vanilla extract and a pinch of salt then add pecans. Cool to room temperature (topping will thicken as it cools).
- AFter cheesecake is chilled remove from the fridge. Spoon pecan pie topping over the top of each cheesecake. Optional: add a dollop of whipped cream and eat right away.