Gluten-Free Mini Maple Pecan Cheesecakes

Alissa Marie Wellness

Gluten-Free Mini Maple Pecan Cheesecakes

These cheesecakes taste like the best parts of a pecan pie and a classic creamy cheesecake in one bite. The filling is smooth, lightly sweet and gets that warm maple flavor from a little maple extract mixed right into the batter. You bake them in a simple gluten free crust, chill them, then load the top with soft whipped cream and a sticky pecan topping that feels indulgent without being heavy. They look impressive, they’re easy to prep ahead and they hit that cozy vibe without a ton of sugar or fuss. Perfect for when you want a dessert that feels rich but still digest-friendly.

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Chill Time (overnight) at least 3hrs 6 hours hrs 40 minutes mins

Total Time 7 hours hrs

Servings: 14

Course: Dessert

Cuisine: American

Calories: 215

Ingredients Method Notes

Ingredients

  

• Crust
• 4 tbsp unsalted butter or coconut oil, melted
• 1 1/3 cups gluten-free graham cracker or GF cookie of choice
• 1/2 tsp ground cinnamon
• 1 1/4 tsp ground allspice
• Cheesecake Filling
• 16 oz Neufchâtel cheese room temp
• 2/3 cup plain Greek yogurt
• 2/3 cup maple syrup or honey
• 3 large eggs room temp
• 1/3 cup plain Greek yogurt (second addition)
• 1 1/4 tsp vanilla
• 1 1/4 tsp cinnamon
• 1 1/4 tsp allspice
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp maple extract
• Whipped Cream
• 1 1/3 cups heavy whipping cream
• 1/2 tsp vanilla extract
• Pecan Pie Topping
• 5 tbsp unsalted butter or coconut oil
• 2/3 cup maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup heavy cream or coconut cream
• 2 1/2 cups pecan halves roughly chopped

Method

 

Prep

1. Set silicone cupcake molds on a baking sheet. Heat oven to 325°F.

Make the Crust

1. Mix melted butter, crushed cookies, cinnamon and allspice.
2. Scoop about 1 tbsp into each mold and press it down firmly. Set aside.

Cheesecake Filling

1. Beat Neufchâtel and first 2/3 cup Greek yogurt and maple syrup until creamy.
2. Add the eggs one at a time, mixing just until they disappear.
3. Add the second 1/3 cup Greek yogurt, vanilla, maple extract and all the spices. Mix until smooth.

Fill + Bake

1. Divide the batter between all cups (you’ll get 14–16).
2. Bake 18–22 minutes.
3. Edges should be set, centers should have a soft wobble.
4. Cool 1 hour at room temp, then chill minimum 6 hours, but BEST to chill overnight.

Remove from Molds

1. Pop them in the freezer for 10–15 minutes.
2. Push from the bottom of each silicone mold. They should slide out clean.
3. Whipped Cream
4. Whip heavy cream, vanilla extract, and monk fruit until stiff peaks form.
5. Pipe or spoon a ring around the top of each cheesecake.

Pecan Pie Topping

1. Melt butter in a small pan on low.
2. Stir in maple syrup and let it bubble softly.
3. Add cinnamon, nutmeg and heavy cream.
4. Fold in chopped pecans and cook 1–2 minutes.
5. Let it cool completely so it doesn’t melt the cream.

Assemble

1. Spoon the pecan topping into the center of each cheesecake.
2. Keep chilled until serving.

Storage

1. Fridge: 4–5 days
2. Freezer: Up to 2 months (freeze without the cream swirl)

Notes

• Silicone molds: Make removal easy; a quick 10–15 min in freezer helps the cheesecake pop out cleanly.
• Cheesecake consistency: Don’t overmix; a few lumps are fine.
• Pecan topping: Make ahead and store separately if prepping in advance to keep whipped cream swirl intact.
• Maple extract: Adds depth; don’t skip if you want that subtle warm flavor.

 

 

Estimated (with cream swirl and pecan topping):

• Calories: 215 kcal
• Protein: 6g
• Carbs: 12g
• Fat: 17g
• Fiber: 1g

Gut & Nutrition Benefits

• Greek yogurt & Neufchâtel cheese: Provide protein and probiotics (from yogurt) for gut support.
• Almond flour cookies crust: Gluten-free and contains healthy fats.
• Pecans: Contain fiber, healthy fats, and antioxidants.
• Maple syrup: Natural sweetener with polyphenols instead of refined sugar.

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