01 -
Line muffin tins with cupcake papers or spray mini cheesecake molds with non-stick spray.
02 -
Mix the crust ingredients and press roughly a tablespoon into each mold using a tamper.
03 -
Blend the cheesecake filling just enough to combine. Spoon it into the molds, filling up to the edge.
04 -
Follow the baking instructions on the base recipe. Let cool on the counter and refrigerate overnight in a sealed container.
05 -
Cook the pecan topping and let it cool. Whip the cream with sugar and liqueur until it holds peaks.
06 -
Add the pecan layer to the top of each cheesecake, then pipe whipped cream around the edge with the star tip.