These maple pecan cheesecake cups are packed with all the quintessential New England flavors. There’s just something so cozy about individual cheesecakes in a glass. This is a no bake recipe, so you can make these cups without ever having to put your oven on.
Crush the pecan halves with a mallet and then add them to a food processor with the sugar and salt. Blend for about 15 seconds.
Next, slice the butter up into 1 tablespoon chunks and add to your food processor. Pulse until combined.
Equally distribute the pecan crust into your mini glasses. Pack down using a small wooden rolling pin or the handle of a wooden spoon or spatula. Set cups aside.
In your KitchenAid mixer, with the whisk or whip attachment, blend the cream cheese, brown sugar, vanilla extract, and salt on low speed until combined.
Then, add in the maple syrup and heavy cream and whisk on medium speed.
Finally, add in the powdered sugar and cinnamon. Whisk on high for about a minute until all ingredients are combined and the filling is firm but smooth.
Equally distribute the filling into your glasses. Place in the fridge and let cool for one hour.
In your KitchenAid with the whip attachment, whisk together the heavy cream, cinnamon, nutmeg, and vanilla extract on medium speed.
Next, add in the powdered sugar. Let the mixture whisk for 5-10 minutes until it forms the consistency of whipped cream.
Scrape spoonfuls of the whipped cream on top of your cheesecake cups and garnish with pecans halves if you desire. Serve and enjoy!