Individual Maple Walnut Cheesecakes

Dark maple syrups, such as medium or amber, offer deep maple flavour. Use a 12-portion mini-cheesecake pan (available through Ottawa-based Ashton Green) or follow our variation, Maple Walnut Cheesecake Squares (recipe below).
Photography by Matthew Kimura

  • Portion size12


  • 1 cup (250 mL) walnut halves
  • 3 tbsp (45 mL) packed dark brown sugar
  • 2 tbsp (30 mL) butter, melted


  • 1 pkg (8 oz/250 g) cream cheese, softened
  • 1/3 cup (75 mL) medium maple syrup or amber maple_syrup
  • 1 tsp (5 mL) vanilla
  • 1 egg
  • 2 tbsp (30 mL) all-purpose flour

Candied Walnuts:

  • 3 tbsp (45 mL) granulated sugar
  • 3 tbsp (45 mL) corn syrup
  • 12 walnut halves
  • Preparation

    In food processor, finely chop walnuts with brown sugar; pulse in butter. Press over bottoms of 4-oz (125 mL) mini-cheesecake cups. Bake in centre of 350°F (180°C) oven until golden at edges, about 12 minutes; let cool on rack.
    Filling: Meanwhile, in large bowl, beat cream cheese until fluffy; gradually beat in syrup and vanilla until smooth. Beat in egg and flour, scraping down bowl as necessary. Pour about 3 tbsp (50 mL) over each base.
    Bake in centre of 325°F (160°C) oven until edges are set but centres still jiggle slightly, about 15 minutes. Let cool on rack. Cover and refrigerate for 2 hours or until set. (Make-ahead: Refrigerate for up to 2 days.)
    Candied Walnuts: Meanwhile, line rimmed baking sheet with parchment paper; set aside.
    Place sugar in small bowl. Pour corn syrup into separate small bowl. Dip each walnut in corn syrup; scrape off any excess and roll in sugar to coat. Place, top side down, on prepared pan
    Bake in 325°F (160°C) oven, turning once, until bubbly and nuts are deep golden, about 15 minutes. Let cool on baking sheet. (Make-ahead: Store in airtight container for up to 3 days.) Press walnut onto each cheesecake.
    Additional information :
    Maple Walnut Cheesecake Squares:
    Bake base as directed in parchment paper-lined 8-inch (2 L) square metal cake pan for 18 minutes. Pour filling over cooled base and bake as directed for 35 minutes. Let cool; score into 12 pieces and top each with nut. To serve, cut into squares, wiping knife between each cut.

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