If you love cheesecake, you’re going to love these cute mini cheesecake cups! Perfectly crispy filo cups filled with a no bake cheesecake cream and topped with sticky pecans. YUM! These are great for Thanksgiving or any occasion throughout the year.
Warning: You may not stop at one, they’re that good!
Ingredients
For the topping:
1 cup pecans
1/2 cup brown sugar
3 tbsp butter
1/4 cup cream
Pinch of salt
For the cups:
6 filo sheets (room temp)
1/2 cup butter
For the cheesecake:
1/2 cup whipping cream 35%
1 cup softened cream cheese
1 tsp vanilla
1/4 cup icing sugar (powdered sugar)
Instructions
In a skillet mix melted butter, pecans, brown sugar. Bring to a simmer; add cream & salt, stir to combine; simmer for 2-3 min, set aside to thicken
In a stand mixer using whisk attachment, add whipping cream & icing sugar mix on high until peaks form; remove from bowl, set aside in the refrigerator
In the same mixing bowl, switch to a paddle attachment, add cream cheese & vanilla, mix until softened
Fold whip cream into cream cheese mixture, transfer to a piping bag or resealable bag
Preheat oven to 375°
Brush a filo sheet with butter, continue to layer filo sheets brushing each one with butter
Cut into 12 squares, place each square into muffin tin, bake for 10-12 min or until golden brown
Allow to cool before adding cheesecake filling
Spoon pecan topping on top of cheesecake