Maple Bacon Mini Cheesecakes

Maple Bacon Mini Cheesecakes are sweet-salty cream cheese perfection! They even have a piece of candied bacon as a garnish AND bacon fat in the graham cracker crust. Talk about YUM.

Yield: 12 mini cheesecakes

Prep Time: 15 minutes

Cook: 30 minutes

Maple Bacon Mini Cheesecakes are sweet-salty cream cheese perfection! They even have a piece of candied bacon as a garnish AND bacon fat in the graham cracker crust. Talk about YUM.

Maple Bacon Mini Cheesecakes are sweet-salty cream cheese perfection! They even have a piece of candied bacon as a garnish AND bacon fat in the graham cracker crust. Talk about YUM.

Tessa's Recipe Rundown...

Taste: I’d imagine these taste like what breakfast in heaven would taste like.
Texture: Crunchy yet buttery graham cracker crust, creamy and luscious cheesecake filling, rich maple glaze, and a crunchy piece of candied bacon on top. Can’t beat it!
Ease: Candying the bacon is a little extra slightly messy step, but it’s so worth it.
Appearance: So adorable and impressive.
Pros: Who could beat maple & bacon… in the form of CHEESECAKE?
Cons: None.
I make this again? Of course!

I love the combination of maple with bacon and all, but if I’m honest, this flavor profile is definitely more of Jared’s thing.

Maple Bacon Mini Cheesecakes are sweet-salty cream cheese perfection! They even have a piece of candied bacon as a garnish AND bacon fat in the graham cracker crust. Talk about YUM.

Even though maple bacon is not to be messed with, I’m still a chocolate freak at heart. But there’s nothing quite like the salty sweet complexity of these two ingredients together! I can actually remember one of the first times we ever tried maple bacon anything. It was at a doughnut shop in San Francisco, one of our first vacations together years ago. That was a delicious trip.

Maple Bacon Mini Cheesecakes are sweet-salty cream cheese perfection! They even have a piece of candied bacon as a garnish AND bacon fat in the graham cracker crust. Talk about YUM.

I got a chocolate glazed with sprinkles (my usual) but Jared was feeling adventurous and went for maple bacon. It was crazy good and perfect for a special vacay breakfast. Ever since then I know the way to his heart is instantaneous with maple + bacon.

His other fave dessert is cheesecake, so this is like the perfect bite in his book! I hope you’ll give this Maple Bacon Mini Cheesecakes recipe a try if you’ve got any maple, bacon, or cheesecake lovers in your life.

How to make
Maple Bacon Mini Cheesecakes

Yield: 12 mini cheesecakes
Prep Time: 15 minutes
Cook Time: 30 minutes
Inactive Time 3 hours
Total Time: 3 hours 45 minutes
Maple Bacon Mini Cheesecakes are sweet-salty cream cheese perfection! They even have a piece of candied bacon as a garnish AND bacon fat in the graham cracker crust. Talk about YUM.

Ingredients

FOR THE CRUST:

  • 4 strips bacon, cut into 1-inch pieces
  • 1 tablespoon granulated sugar
  • 1 sleeve (9 cookies, 4.8 ounces) graham crackers
  • 2 tablespoons unsalted butter, melted

FOR THE FILLING:

  • 12 ounces cream cheese, at room temperature
  • 1/3 cup packed light brown sugar
  • 1/4 cup maple syrup
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon flour
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon maple extract
  • 1 large egg

FOR THE TOPPING:

  • 1/4 cup powdered sugar
  • 1 tablespoon maple syrup
  • 1/4 teaspoon maple extract

Directions

  1. Preheat the oven to 350°F. Lightly grease a 12 cup mini cheesecake pan with nonstick spray.

FOR THE CRUST:

  1. Cook the bacon pieces in a large skillet over medium heat, stirring occasionally, until browned. Pour off the bacon fat and set aside. Sprinkle the sugar over the bacon and cook, stirring, until the bacon is crisp, about 3 minutes. Transfer to a resealable container and set aside.
  2. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter along with 1 tablespoon of bacon fat and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this).
  3. Bake the crusts for 5 minutes, or until fragrant. Remove from oven and reduce temperature to 325°F.

FOR THE FILLING:

  1. In a large bowl, use an electric mixer to beat the cream cheese and sugar on medium-high speed until smooth and fluffy. Add the maple syrup, salt, cinnamon, and flour and beat until smooth. Add the egg and beat until just combined. Divide the mixture among each cavity.
  2. Bake for about 18 minutes, or until set. Let cool to room temperature. Cover with plastic wrap and let chill for at least 3 hours or overnight.

FOR THE TOPPING:

  1. Once chilled, whisk together the glaze ingredients until smooth. Drizzle each cheesecake with the glaze. Top with the reserved candied bacon. Serve.

Recipe Notes

Inspired by The Food Network
Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Leave a Reply to taylor @ Food Faith Fitness

Leave a Reply to taylor @ Food Faith Fitness

*Please select a rating to complete your comment.

  1. #
    taylor @ Food Faith Fitness — January 29, 2016 at 3:59 am

    Breakfast in heaven is exactly what I was thinking 🙂 These look awesome, nice job girl!

  2. #
    Laurel — January 29, 2016 at 9:03 am

    I have a mini muffin pan (makes 24 muffins) and a regular muffin pan (makes 12 muffins). Which one should I use? Thanks.

  3. #
    Patty K — January 31, 2016 at 1:02 am

    One for the state fair!

  4. #
    Jay — October 7, 2016 at 5:47 pm

    What do you think of topping these with dark chocolate caramel whipped cream?

  5. #
    Voula — June 22, 2017 at 11:39 am

    Hello I don’t see the answer to Laurel’s question and I am also curious….is this only for 12 out of 24 mini cheesecakes or is it the regular 12 pan muffin?

  6. #
    Maria — August 30, 2017 at 8:44 pm

    If I don’t have a mini cheesecake pan, can i use a mini cupcake pan with liners?

  7. #
    Samantha — March 9, 2018 at 1:17 pm

    Is the bacon only for the topping. If so why is there so much?

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