Description
A no-bake, make-ahead dessert featuring a gluten-free almond flour crust, creamy maple cream cheese filling, and a warm candied pecan topping. Perfect for autumn celebrations.
Ingredients
Scale
- 1 cup (113g) blanched almond flour
- 3 tbsp (42g) unsalted butter, melted
- 1 tbsp (15g) pure maple syrup
- 1/4 tsp salt
- 16 oz (450g) full-fat block cream cheese, room temperature
- 1/3 cup (80g) medium-bodied maple syrup
- 1/2 cup (120ml) heavy cream, cold
- 1 tsp vanilla extract
- 2 large egg yolks, room temperature
- 1 cup (100g) pecan halves
- 1 tbsp (14g) butter
- 1 tbsp (15g) maple syrup
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Spread pecan halves on a baking sheet and toast for 5-7 minutes until fragrant. Let cool completely, then chop roughly.
- In a small bowl, combine almond flour, melted butter, 1 tbsp maple syrup, and salt. Mix until it resembles wet sand.
- Line a 24-cup mini muffin pan with paper liners. Press about 1 teaspoon of the crust mixture into the bottom of each liner. Chill the pan in the fridge.
- In a large bowl, beat the room-temperature cream cheese on medium-high speed until smooth. Add the 1/3 cup maple syrup and vanilla extract; mix until combined.
- In a separate cold bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined, being careful not to deflate the air.
- Transfer the filling to a piping bag or Ziploc bag with the corner cut off. Pipe the filling into each crust-lined cup, filling almost to the top.
- Refrigerate the cheesecakes for at least 2 hours, or overnight, until set.
- Just before serving, heat 1 tbsp butter in a small skillet over medium heat. Add chopped toasted pecans, cinnamon, and 1 tbsp maple syrup. Stir constantly for 1-2 minutes until coated and bubbly.
- Drizzle the warm maple pecan mixture over each cheesecake bite and serve immediately.
Notes
Ensure cream cheese is fully softened to avoid lumps. Do not freeze these as the texture may become grainy. The almond flour crust makes this recipe naturally gluten-free. For a dairy-free option, use vegan cream cheese and coconut cream.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake bi
- Calories: 145
- Sugar: 7
- Sodium: 45
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 8
- Fiber: 1
- Protein: 2
Keywords: fall dessert, baby shower food, maple pecan, mini cheesecake, no-bake, gluten-free, make-ahead dessert, autumn treats