1 pkg. no-bake cheesecake
3/4 c. finely chopped pecans
3 tbsp. sugar
1/3 c. butter, melted
1 1/2 c. milk

Combine graham cracker crumbs from the package, chopped pecans, sugar, and melted butter. Divide mixture into 12 paper baking cups in a muffin pan and press firmly against sides and bottom of cups. Refrigerate at least 15 minutes.

Pour milk and cheese cake filling into bowl; beat at low speed with electric mixer for 1 minute and beat at medium speed 3 minutes longer. Pour into prepared crusts. Chill at least 1 hour before serving.