Air Fryer Mini Pecan Cheesecakes (Print-Friendly Version)
Mini cheesecakes with graham base and pecan topping made easily in the air fryer.
# What You'll Need:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
→ Cheesecake Filling
03 -
24 ounces cream cheese, softened
04 -
3 large eggs, at room temperature
05 -
1/2 cup sour cream
06 -
1 cup granulated sugar
07 -
3 tablespoons milk
08 -
1 tablespoon vanilla extract
→ Pecan Topping
09 -
2 cups pecan pieces
10 -
1 cup dark brown sugar
11 -
2 tablespoons corn syrup
12 -
1/2 cup heavy cream
13 -
1/2 cup unsalted butter
# How to Make It:
01 -
Preheat air fryer to 300°F. In a bowl, combine graham cracker crumbs and melted butter until mixture resembles wet sand.
02 -
Distribute 2 tablespoons of crust into each large muffin liner, pressing firmly. Air fry at 300°F for 5 minutes, then allow to cool.
03 -
In a bowl, blend cream cheese, sour cream, sugar, vanilla, and milk until smooth. Add eggs one at a time, mixing until just combined.
04 -
Divide filling among cooled crusts. Air fry at 300°F for 20–25 minutes until tops are set and centers are slightly jiggly.
05 -
Allow cheesecakes to cool for 30 minutes at room temperature, then refrigerate for at least 4 hours until fully chilled.
06 -
Spread pecans on air fry sheet and air fry at 300°F for 10 minutes until toasted and fragrant.
07 -
In a saucepan over medium heat, combine butter, brown sugar, corn syrup, and heavy cream. Stir constantly, boil gently for 1–2 minutes, then simmer for 1–2 minutes.
08 -
Remove from heat and stir in toasted pecans. Set aside to cool.
09 -
Remove cheesecakes from molds and spoon pecan topping over each before serving.
# Additional Tips:
01 -
Bring cream cheese and eggs to room temperature for a smoother batter.
02 -
Chilling the cheesecakes thoroughly enhances texture and flavor.