Mini Maple Pecan Cheesecake Bars

Why You’ll Love This Recipe

Mini Maple Pecan Cheesecake Bars offer the perfect balance of creamy, crunchy, sweet, and nutty. The maple flavor gives them a warm, comforting depth that pairs beautifully with the richness of the cheesecake and the toasted pecans. They’re easy to serve, portioned perfectly, and a great make-ahead dessert for fall or winter celebrations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs
• Brown sugar
• Unsalted butter, melted

For the cheesecake layer:

• Cream cheese, softened
• Granulated sugar
• Maple syrup (pure)
• Egg
• Vanilla extract

For the pecan topping:

• Chopped pecans
• Brown sugar
• Maple syrup
• Unsalted butter, melted
• Ground cinnamon (optional)

Directions

1. Preheat your oven to 325°F (160°C) and line an 8×8-inch pan with parchment paper, leaving overhang on the sides.
2. In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until evenly moistened, then press firmly into the bottom of the prepared pan.
3. Bake the crust for 8–10 minutes, then remove from the oven and let it cool slightly.
4. In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
5. Add maple syrup, egg, and vanilla extract. Mix until fully incorporated.
6. Pour the cheesecake batter over the crust and spread evenly.
7. In a small bowl, mix chopped pecans, brown sugar, maple syrup, melted butter, and cinnamon (if using).
8. Sprinkle the pecan topping evenly over the cheesecake layer.
9. Bake for 25–30 minutes, or until the center is set and the edges are slightly puffed.
10. Cool completely at room temperature, then refrigerate for at least 3 hours (or overnight) before slicing into bars.

Servings and timing

This recipe yields approximately 16 mini cheesecake bars.
Prep time: 15 minutes
Bake time: 30 minutes
Chill time: 3 hours
Total time: 3 hours 45 minutes

Variations

• Maple Bacon Twist: Add finely chopped candied bacon to the pecan topping for a salty-sweet combo.
• Gluten-Free Option: Use gluten-free graham crackers for the crust.
• Mini Muffin Version: Make individual portions using a mini muffin tin with liners.
• Chocolate Drizzle: Drizzle melted dark chocolate over the top before serving.
• Nut-Free Version: Replace pecans with oats or skip the topping and serve with whipped cream.
• Pumpkin Swirl: Add a few spoonfuls of pumpkin puree to the cheesecake layer and swirl before baking.

Storage/Reheating

Store bars in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze bars in a single layer, then transfer to a sealed container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
No reheating required—these bars are best served chilled or at room temperature.

FAQs

Can I use maple-flavored syrup instead of pure maple syrup?

Pure maple syrup is recommended for the best flavor, but maple-flavored syrup can work in a pinch.

Can I make these ahead of time?

Yes, these bars are perfect for making a day or two in advance.

What kind of cream cheese should I use?

Full-fat cream cheese works best for a rich and creamy texture.

Do I need to toast the pecans first?

You can, but it’s not required since they toast during baking.

Can I make this recipe without eggs?

Yes, use a commercial egg replacer or ¼ cup plain Greek yogurt as an alternative.

How do I cut clean slices?

Chill the bars thoroughly and use a sharp knife cleaned between cuts.

Can I double the recipe?

Yes, double the ingredients and use a 9×13-inch pan. Adjust baking time as needed.

What’s the best pan to use?

An 8×8-inch metal or glass pan lined with parchment works best for even baking and easy removal.

Are these bars freezer-friendly?

Yes, they freeze well. Just wrap tightly to prevent freezer burn.

Can I use honey instead of maple syrup?

You can, but it will change the flavor profile. Maple syrup gives the bars their signature taste.

Conclusion

Mini Maple Pecan Cheesecake Bars are a rich, festive dessert that’s perfect for fall and winter celebrations. With a buttery graham cracker base, silky maple cheesecake, and crunchy pecan topping, every bite is packed with texture and seasonal flavor. Easy to make and even easier to love, these mini bars are sure to become a go-to recipe for any sweet occasion.

Mini Maple Pecan Cheesecake Bars

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Mini Maple Pecan Cheesecake Bars are creamy, maple-sweetened cheesecake bites layered over a buttery graham cracker crust and topped with a crunchy pecan streusel. A cozy and decadent dessert perfect for fall and winter celebrations.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours 45 minutes
• Yield: 16 mini bars
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• Crust:
• 1 cup graham cracker crumbs
• 2 tablespoons brown sugar
• 4 tablespoons unsalted butter, melted
• Cheesecake Layer:
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/4 cup pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• Pecan Topping:
• 1/2 cup chopped pecans
• 2 tablespoons brown sugar
• 1 tablespoon pure maple syrup
• 1 tablespoon unsalted butter, melted
• 1/4 teaspoon ground cinnamon (optional)

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Instructions

1. Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until evenly moistened. Press firmly into the bottom of the prepared pan.
3. Bake the crust for 8–10 minutes. Remove and let cool slightly.
4. In a large bowl, beat cream cheese and granulated sugar until smooth. Add maple syrup, egg, and vanilla extract, and mix until well combined.
5. Pour cheesecake mixture over the crust and smooth the top.
6. In a separate bowl, combine chopped pecans, brown sugar, maple syrup, melted butter, and cinnamon (if using).
7. Sprinkle the pecan topping evenly over the cheesecake layer.
8. Bake for 25–30 minutes, until the center is set and the edges are slightly puffed.
9. Let cool completely at room temperature, then refrigerate for at least 3 hours or overnight.
10. Slice into 16 squares before serving. Clean knife between cuts for neat edges.

Notes

• Use full-fat cream cheese for best texture.
• Bars can be made 1–2 days ahead and stored chilled until serving.
• Freeze individually wrapped bars for up to 2 months.
• Optional: drizzle with melted dark chocolate before serving for an elegant touch.

Nutrition

• Serving Size: 1 bar
• Calories: 180
• Sugar: 12g
• Sodium: 100mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 35mg