Maple Pecan Cheesecake Cups

Maple pecan cheesecake cups layer creamy Greek yogurt filling over graham crumbs and chill until set, then finish with warm toasted pecans.

Prep: 15 min · Cook: 5 min · Yield: 6 · Method: Stovetop

Ingredients

• 8 ounces cream cheese
• 1 cup plain greek yogurt
• 0.333 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1.25 cups graham cracker crumbs
• 4 tablespoons unsalted butter
• 0.75 cup chopped pecans
• 0.125 teaspoon kosher salt

Cooking instructions

1. Beat the cream cheese, Greek yogurt, maple syrup, and vanilla with an electric mixer until completely smooth, scraping the bowl as needed. (about 5 min) — Room temperature
2. Melt the butter in a skillet over medium heat. Stir in the graham crumbs and salt, and cook for 2 to 3 minutes until evenly coated and lightly toasted. (about 3 min) — Medium heat
3. Transfer the crumbs to six 6-ounce cups, using about 3 tablespoons per cup, and press gently into an even layer. (about 3 min) — Room temperature
4. Spoon the cheesecake filling over the crumbs and smooth the tops. (about 3 min) — Room temperature
5. Toast the pecans in the same skillet over medium heat for 3 to 5 minutes, stirring frequently, until fragrant and lightly browned; cool completely. (about 5 min) — Medium heat
6. Cover and chill the cups for at least 4 hours, or until firmly set. Top with the toasted pecans before serving. (about 240 min) — Refrigerated