No-Bake Bourbon Pecan Pie Cheesecakes
User Reviews
5
No-Bake Bourbon Pecan Pie Cheesecakes
Description
This dessert starts by pulsing pecans into small crumbs, then cooking them with brown sugar, butter, bourbon, corn syrup, and vanilla extract over medium heat. The sugar dissolves and the mixture bubbles briefly twice before cooling to room temperature, creating a sticky, flavorful pecan pie filling with bourbon undertones. Separately, the no-bake cheesecake mixture is whipped by beating softened cream cheese and mascarpone until creamy, then slowly adding sweetened condensed milk, vanilla extract, and salt for a smooth texture. Individual servings are assembled by layering the pecan filling and cheesecake cream alternately in shot glasses. After assembly, the cheesecakes chill for two to four hours until set. The result is a rich dessert with a contrast of crunchy pecan filling and silky cheesecake, accented by the warmth of bourbon, and topped with fresh whipped cream if desired.
Ingredients
pecan pie filling
- 2 cups pecans
- 1 cup brown sugar
- 1/4 cup butter unsalted
- 1/3 cup bourbon
- 1 tablespoon corn syrup
- 2 teaspoons vanilla extract
no bake cheesecake
- 8 ounces cream cheese softened
- 4 ounces mascarpone cheese softened
- 1/3 cup sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Whipped Cream for topping, fresh
Instructions
pecan pie filling
- Add the pecans to a food processor and pulse until small crumbs remain.
- Place the sugar, butter, bourbon, corn syrup and vanilla extract in a saucepan over medium heat. Whisk until the sugar dissolves and bring to a boil, letting it bubble for 1 minute. Stir in the pecans and bring to a boil again, letting bubble for just a minute. Remove and let cool completely to room temperature.
no bake cheesecake
- In the bowl of your electric mixer, add the cream cheese and mascarpone. Beat on medium speed until the cheeses are mixed and slightly creamy, then drizzle in the condensed milk with the mixer still going. Add in the vanilla extract and salt and beat the mixture until it is creamy and smooth, scraping down the sides if needed.
- To make the cheesecakes, layer a bit of the pecan filling in the bottom of a shotglass. Add a few tablespoons of no bake filling on top, then another dollop of the pecan filling. Repeat with remaining glasses. Refrigerate for 2 to 4 hours, until the cheesecake layer sets. When ready to serve, top the glasses with whipped cream and a few chopped pecans. You can also drizzle on some caramel and add a few grates of fresh nutmeg.
Notes
- Pulse pecans coarsely to keep texture without turning into a nut butter.
- Bring pecan filling mixture to a brief boil twice to dissolve sugar and thicken the syrup.
- Use softened cream cheese and mascarpone for a smooth no-bake cheesecake base.
- Chill assembled cheesecakes for at least two hours to allow them to set before serving.
User Reviews
Overall Rating
5
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