No-Bake Bourbon Pecan Pie Cheesecakes.
Let’s eat cute things together!
Mini parfaits filled with pecan pie and cheesecake and whipped cream. Aren’t they just cute as PIE?
Ew I hate me. I know.
Now really. As if pecan pie needs to be richer.
That’s exactly what we’re doing though. Because I like to inflict some sort of massive torture on myself. Like just HOW rich can this dessert get? Pecan pie plus cheesecake… yikes.
Don’t worry. I put it in mini shot glasses to be enjoyed because a few spoonfuls is all you need. Says the person who could easily eat four of them. Story of my liiiiife.
First, let’s talk about this pecan pie filling. It’s INSANE. I was eating it by the spoonful and I realize that I may not be the best judge of what to eat by the spoonful these days but this… is incredible.
Also, I never really cared for pecan pie before, so there’s that. That, which is huge. Because this is all I want to eat forever and ever. I still have some of the filling left in my fridge and let me tell you that it goes perfectly in and on just about everything. Toast, oatmeal, biscuits, cookies, bananas, apples. All of it.
It’s super simple to make but you don’t want to cook it on the stovetop TOO long because then it gets rather chewy and caramely, which is all sorts of awesome too, but when refrigerated – not so much. It’s becomes a little tough. And it needs to be placed in the fridge with the creamy and thick no-bake cheesecake filling.
OH WAIT. I forgot to mention the most important part. The bourbon! There is bourbon. BERRR.BAN. It’s in the filling too. You could even make a bourbon caramel or some sort of bourbon reduction and drizzle it all over the top. If you really are demented. (like me.)
At least we’re demented together.
The cheesecake-y part shouldn’t come as that much of a surprised, considering I’ve bastardized multiple no-bake cheesecakes over the last few years. I wanted something DIFFERENT than pecan pie. I wasn’t sure if I’d be down with a full pecan pie. No one in my family really eats it either. What is wrong with us?
So. I wanted something bite-sized and little and delicious and autumn-like. Something in a jar, something adorable, something portion-able and easy to pass off as Thanksgiving dessert. Something that doesn’t make your already ridiculous Turkey Day food coma worse, something that gives you the bite of sweetness that you reeeeeally want after a huge meal.
At least I always really want it. Always. No matter what, I always always have room for dessert. Is that genetic? Like a portion of my stomach is just automatically reserved for dessert for life.
By the way, I TRIED to get a good spoonful shot of the cheesecake. I mean, I swear I tried. I ate like fifty bites trying to get a good shot of the inside. But no go. That was really difficult. I mean, seriously.
- 2 cups pecans
- 1 cup brown sugar
- 1/4 cup unsalted butter
- 1/3 cup bourbon
- 1 tablespoon corn syrup
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- 4 ounces mascarpone cheese, softened
- 1/3 cup sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- fresh whipped cream, for topping
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.
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.
(these are the shots I’ll be doing on Thanksgiving.)