Let’s enjoy some adorable desserts!
These are mini parfaits layered with pecan pie filling, creamy no-bake cheesecake, and whipped cream. Cute, rich, and perfectly portioned.
Yes, it’s indulgent — pecan pie plus cheesecake is basically dessert overachieving. But that’s the point: a bite-sized treat that feels decadent without requiring a full slice of pie.
The pecan pie filling is the star here. It’s intensely flavorful and just the right combination of sweet, buttery, and toasty from the pecans. I found myself spooning it straight from the bowl — and it’s fantastic on toast, oatmeal, biscuits, pancakes, fruit, or even cookies.
Make the filling gently and don’t simmer it too long on the stovetop. If cooked down for too long the mixture becomes very caramelized and chewy, which is delicious warm but can firm up and become tough after chilling. For these parfaits you want a soft, saucy pecan filling that sits well under refrigeration alongside the creamy cheesecake layer.
And yes — there is bourbon. A splash of bourbon in the filling adds depth and warmth. If you want to get extra fancy, a drizzle of bourbon caramel or a bourbon reduction over the top is a great finishing touch.
The cheesecake layer is a simple no-bake mixture made from cream cheese, mascarpone, and sweetened condensed milk. It whips up silky and light, so it balances the sweet, sticky pecan filling. I used a version of this no-bake filling in other parfaits before and it’s reliably creamy and easy to assemble.
I wanted a dessert that felt autumnal and appropriate for a holiday table but didn’t worsen the inevitable Thanksgiving food coma. These little shot-glass desserts are perfect: portion-controlled, pretty to serve, and just the right amount of sweetness after a big meal.
Full confession — I tried many times to get a perfect cross-section photo of the layers and ate far too many bites in the process. Worth it.
No-Bake Bourbon Pecan Pie Cheesecakes
12
SMALL SHOT GLASS DESSERTS
4
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Ingredients
Pecan Pie Filling
- 2 cups pecans
- 1 cup brown sugar
- 1/4 cup unsalted butter
- 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
- fresh whipped cream, for topping
Instructions
Pecan Pie Filling
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Pulse the pecans in a food processor until they form small crumbs.
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In a saucepan over medium heat, combine the brown sugar, butter, bourbon, corn syrup, and vanilla. Whisk until the sugar dissolves, then bring to a boil and let bubble for 1 minute. Stir in the pecans and boil again for about a minute. Remove from heat and let cool completely to room temperature.
No-Bake Cheesecake
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In a mixer bowl, beat the cream cheese and mascarpone on medium speed until smooth. With the mixer running, drizzle in the sweetened condensed milk. Add the vanilla and salt and beat until the mixture is creamy and smooth, scraping down the sides as needed.
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To assemble: layer a spoonful of pecan filling in the bottom of a shot glass, add a few tablespoons of the no-bake cheesecake, then top with another dollop of pecan filling. Repeat with remaining glasses. Refrigerate 2 to 4 hours until the cheesecake layer sets. Before serving, add whipped cream and a few chopped pecans. Optionally drizzle caramel and grate a bit of fresh nutmeg on top.
Notes
Did you make this recipe?
Tag your photos with #howsweeteats — I love seeing your recreations. Thank you for making these!
(These are the little shot-glass desserts I plan to serve for Thanksgiving.)