Healthier Version Of A Classic Recipe

Pecan Pie Cheesecake in a Glass

Average: 5 (8 votes)
(8 votes)
Pecan Pie Cheesecake in a Glass

Pecan Pie Cheesecake in a Glass - Cheesecake love to spoon. Photo: Beeke Hedder

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Health Score:
6,8 / 10
40 min.
ready in 1 hr 10 min.
Ready in

Healthy, because

Even smarter

Nutritional values

These small cheesecakes are packed with protein from the pecans and calcium from the dairy.

Add some caramel or chocolate to these pies for a little more flavor.

1 glass contains
(Percentage of daily recommendation)
Calorie415 kcal(20 %)
Protein14 g(14 %)
Fat31 g(27 %)
Carbohydrates20 g(13 %)
Sugar added11.7 g(47 %)
Roughage2.1 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.7 μg(4 %)
Vitamin E2.5 mg(21 %)
Vitamin K5.4 μg(9 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.1 mg(34 %)
Vitamin B₆0.1 mg(7 %)
Folate33 μg(11 %)
Pantothenic acid1 mg(17 %)
Biotin12 μg(27 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C1 mg(1 %)
Potassium218 mg(5 %)
Calcium91 mg(9 %)
Magnesium37 mg(12 %)
Iron1.5 mg(10 %)
Iodine7 μg(4 %)
Zinc1.5 mg(19 %)
Saturated fatty acids12.6 g
Uric acid7 mg
Cholesterol103 mg
Development of this recipe:


3 ½ ozs Multi-grain cracker
4 ozs Pecan
1 ½ ozs melted butter
½ tsp Ground cinnamon
1 Vanilla bean
10 ozs cream cheese
10 ozs Sour cream
2 eggs
3 Tbsps honey
1 Tbsp cornstarch
2 Tbsps Raw cane sugar
3 Tbsps Whipped cream
coarse Sea salt (as needed)
How healthy are the main ingredients?
cream cheeseSour creamhoneyWhipped creamegg

Kitchen utensils

1 Hand mixer, 1 Casserole dish, 8 Glasses (for desserts)

Preparation steps


Put the biscuits in a clean tea towel and crush them into crumbs with a rolling pin. Finely chop about 1 ounce of the nuts and mix them together with butter, crumbs, and cinnamon. Pour the biscuit mixture into the glasses and press well.


Halve the vanilla pod lengthwise and scrape out the vanilla pulp with a knife. Mix the vanilla pulp, cream cheese, sour cream, eggs, honey, and cornstarch carefully with a hand mixer.


Spread the cheese mixture over the glasses. Place the glasses in a high frying pan and fill the pan with hot water so that the water reaches half of the glasses. Bake the cheesecake in a preheated oven at 350°F for about 30 minutes. Remove from the oven and allow to cool.


In the meantime roughly chop the remaining nuts. Put raw cane sugar in a pot, heat up on medium heat and caramelise. Add cream while stirring continuously and continue stirring for 1-2 minutes. Add remaining nuts.


Decorate each cheesecake with a dash of nut caramel and garnish with coarse sea salt as required.