I was recently inspired by the delicious photos of Love and Olive Oil’s Mini Pecan Praline Cheesecakes that I decided to do my own take on the Praline Mini Cheesecakes. I had varying results and have a semi-perfected recipe. I used my favorite graham cracker crust recipe and made the steps less consuming so the home cook can easily repeat them. You will find it to be sweet and creamy with the subtle bite of hazelnut adding the nutty flavor notes. So without further ado, here is my recipe for my version of the Praline Mini Cheesecakes that are the perfect bite sized sweet treat.

Ingredients:

• one sleeve of graham crackers
• 3 tablespoon of light brown sugar
• 3 tablespoons of butter, melted
• 8 oz cream cheese, room temperature
• 1 egg, room temperature
• 1 tps vanilla extract
• 3 tablespoon of praline paste, room temperature (can buy here or make your own which I don’t know how to do)
  • make sure to mix paste throughly before using so oil on top is incorporated into mixture
• 1/4 cup of brown sugar
• 2 tablespoon of flour
• 2 tablespoons of heavy cream
• pinch of salt

Instructions:

1. Prep pan and oven.

Preheat oven to 350 F. Line muffin tin with cupcake liners (about 10 liners).

2. Make your graham cracker crust.

Combine graham crackers, and 3 tablespoons of light brown sugar into a food processor. While pulsing mixture, pour in melted butter. Keep processing into you get fine crumb mixture. Take tablespoon of graham cracker mixture into each liner then press flat with fingers or back of spoon. There should be plenty of mixture left over so you can add more if needed to the liners. Make sure the crust is even and flat. Cook crust in oven for 5 minutes so it comes together. Leave in pan, but let cool on counter while moving to next step.

3. Make yummy hazelnut filling.

Combine cream cheese, 1/4 cup of brown sugar, heavy cream, flour, praline paste, vanilla, and salt in a stand mixer. Mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Add egg and whisk by hand until completely incorporated.

4. Fill and bake.

Fill liners with batter until 3/4 full or less. Bake for 10 to 15 minutes until edges are set. Let cool for 30 minutes on top of counter before transferring to the fridge to finish cooling.

AND TADA!!!!

You have a delicious dessert that you won’t find just everywhere. Just look at my results below. Tasty, right? Why not give this simple recipe a try? Tell me how it goes for you. I would love the feedback!