White Chocolate Cheesecake Pecan Pie Tarts Recipe

Name: White Chocolate Cheesecake Pecan Pie Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CREAM CHEESE FILLING:; 8 ounces, weight Cream Cheese, Softened; 1/4 cups Granulated Sugar; 1/3 cups White Chocolate Chips, Melted; 1 whole Egg; 1/2 teaspoons Vanilla; FOR THE PECAN FILLING:; 1 Tablespoon Melted Butter; 1/2 cups Granulated Sugar; 1 teaspoon Vanilla; 2 whole Eggs; 3/4 cups Light Corn Syrup; 1-1/2 cup Pecans; 1 whole Batch Of Pie Crust (enough For 2 Crusts - Although You Won't Quite Use All Of It); Whipped Cream (optional)

Servings: persons

FOR THE CREAM CHEESE FILLING:
8 ounces, weight Cream Cheese, Softened
1/4 cups Granulated Sugar
1/3 cups White Chocolate Chips, Melted
1 whole Egg
1/2 teaspoons Vanilla
FOR THE PECAN FILLING:
1 Tablespoon Melted Butter
1/2 cups Granulated Sugar
1 teaspoon Vanilla
2 whole Eggs
3/4 cups Light Corn Syrup
1-1/2 cup Pecans
1 whole Batch Of Pie Crust (enough For 2 Crusts - Although You Won't Quite Use All Of It)
Whipped Cream (optional)

1
Preheat oven to 350 degrees F.
2
In a mini food processor, mix together the cream cheese and sugar until smooth. Stir in melted white chocolate. Scrape the sides of the bowl and mix again.
3
Stir in egg and vanilla. Scrape sides of the bowl and mix again until completely smooth. Set aside.
4
To make the pecan pie layer, put butter, sugar, vanilla, eggs and corn syrup into a bowl and stir. Set aside.
5
Roll out chilled pie dough and cut it into rounds that will cover the bottom and up the sides of your tart pans (10.2 x 1.9 cm). You'll need six rounds of dough. Line the tart pans with crust. Make sure to spray your pans with non stick cooking spray first, in case some of the filling bubbles over!
6
Pour in cheesecake layer, dividing it evenly amongst the six shells. Sprinkle 1/4 cup of pecans over each tart and then top with 4 tablespoons of the pecan pie filling.
7
Place all of the filled tart pans onto a rimmed baking sheet and bake 25-30 minutes or until top of pie is golden brown.
8
Cool completely, remove from tart pans and top with whipped cream. Serve.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CREAM CHEESE FILLING:, 8 ounces, weight Cream Cheese, Softened, 1/4 cups Granulated Sugar, 1/3 cups White Chocolate Chips, Melted, and more.

Yes, White Chocolate Cheesecake Pecan Pie Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Chocolate Cheesecake Pecan Pie Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions