Preheat oven to 325F. Add the whole pecans to a baking sheet lined with parchment paper or a Silpat. Toast in the oven for 8-10 minutes and set aside.
Add the mascarpone and cream cheese to a bowl whip up using a hand mixer. Add the remaining ingredients and continue mixing until well combined.
Pour into mini muffin silicone liners (or ice cube tray) and top each with one halved pecan. Press down gently so the pecan sticks. Freeze for 1 hour, or until set. Store in the fridge or freezer and enjoy!
If you don't have mascarpone cheese, you can substitute with cream cheese and they will still taste great! If you have nut allergies, you can leave off the roasted pecans that these are topped with.If you don't have silicone mini muffin molds or any fat bomb mold, you can use a mini muffin pan instead.