Mini Turtle Cheesecakes are the perfect bite-sized indulgence, combining the rich flavors of chocolate, caramel, and pecans in a creamy cheesecake.
These delightful treats are not only delicious but also visually appealing, making them ideal for parties, holidays, or any occasion that calls for a sweet and elegant dessert. Each mini cheesecake features a buttery graham cracker crust, a smooth chocolate filling, a gooey caramel topping, and a sprinkle of toasted pecans, embodying the classic turtle candy flavors in a sophisticated form.
Kitchen Equipment Needed
- Mini cheesecake or muffin pans
- Muffin liners
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Small saucepan (for caramel)
- Parchment paper
Ingredients Overview
- Graham cracker crust: Provides a crunchy, buttery base for the creamy filling.
- Cream cheese: The foundation of the cheesecake, offering a smooth and rich texture.
- Chocolate: Adds a deep, luscious flavor to the filling.
- Caramel: Brings a sweet, gooey layer that complements the chocolate.
- Pecans: Adds a nutty crunch that ties all the flavors together.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs (about 10 full graham crackers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup semi-sweet chocolate chips, melted and slightly cooled
Caramel Topping
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- Pinch of salt
Topping
- 1/2 cup toasted pecans, roughly chopped
- Optional: Additional chocolate drizzle or caramel sauce
Directions
- Prepare the Crust
Preheat your oven to 325°F (165°C). Line a mini cheesecake or muffin pan with muffin liners. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter. Press about 1 tablespoon of the crumb mixture firmly into the bottom of each muffin liner. Bake for 5 minutes to set the crust. Remove from the oven and let cool while preparing the filling. - Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Add the granulated sugar and vanilla extract, and continue to beat until well combined. Beat in the eggs one at a time, mixing just until incorporated after each addition. Mix in the sour cream until the mixture is smooth. Fold in the melted chocolate until fully combined and the mixture is uniform. - Assemble the Mini Cheesecakes
Spoon or pipe the chocolate cheesecake filling over the cooled graham cracker crusts in the muffin pan, filling each about 3/4 full. Tap the pan gently on the counter to release any air bubbles. - Bake the Cheesecakes
Place the muffin pan on a baking sheet and bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and allow the cheesecakes to cool completely in the pan. - Prepare the Caramel Topping
In a small saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts into a thick, amber-colored liquid. Carefully add the cubed butter, stirring until melted and combined. Slowly pour in the heavy cream while stirring continuously. Allow the caramel to boil for 1 minute, then remove from heat and stir in a pinch of salt. Let the caramel cool slightly until it thickens to a pourable consistency. - Top the Cheesecakes
Once the cheesecakes are completely cool, drizzle the caramel topping over each one. Sprinkle with toasted pecans for added crunch and flavor. If desired, add an extra drizzle of chocolate or caramel sauce for an enhanced presentation. - Chill and Serve
Refrigerate the mini turtle cheesecakes for at least 1 hour to allow the caramel to set. Serve chilled directly from the pan or transfer to a serving platter. Enjoy these decadent treats with friends and family!
Prep Time
30 minutes
Cook Time
20 minutes
Chill Time
1 hour
Total Time
1 hour 50 minutes
Nutrition (per cheesecake, ~24 cheesecakes)
- Calories: ~300
- Fat: ~20g
- Carbohydrates: ~25g
- Protein: ~4g
Expert Tips
- Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature to achieve a smooth, lump-free filling.
- Prevent Cracks: Avoid overmixing the filling and do not overbake the cheesecakes to prevent cracks.
- Melt Chocolate Properly: Melt the chocolate slowly using a double boiler or microwave in short bursts, stirring frequently to prevent burning.
- Use a Silicone Spatula: This makes it easier to fold in the melted chocolate and ensures an even distribution.
FAQs
Can I make these mini cheesecakes ahead of time?
Yes! These mini turtle cheesecakes can be made up to 2 days in advance and stored in the refrigerator. Keep the caramel topping separate until just before serving to maintain the best texture.
Can I substitute the graham cracker crust?
Absolutely! You can use crushed chocolate cookies, digestive biscuits, or even almond flour for a different flavor and texture.
What can I use instead of semi-sweet chocolate chips?
You can use dark chocolate, white chocolate, or any other type of chocolate chips based on your preference.
Storing & Freezing
- Storing: Keep mini turtle cheesecakes refrigerated in an airtight container for up to 5 days.
- Freezing: Freeze the unbaked crusts and filling separately. Assemble and bake when ready, or freeze the baked cheesecakes for up to 3 months. Thaw in the refrigerator overnight before serving.
Substitutions & Variations
- Nut-Free Option: Omit the pecans and use a different garnish such as chocolate shavings or a dusting of cocoa powder.
- Vegan Version: Use vegan cream cheese, dairy-free butter, and substitute eggs with flax eggs or chia eggs.
- Flavor Twists: Add a teaspoon of bourbon or coffee liqueur to the filling for an adult version, or incorporate a layer of caramel or fudge between the crust and filling for extra richness.
- Turtle-Inspired: Add chopped dates or caramel candies to the filling for an authentic turtle flavor.
Mini Turtle Cheesecakes
Mini Turtle Cheesecakes are the perfect bite-sized indulgence, combining the rich flavors of chocolate, caramel, and pecans in a creamy cheesecake.
Equipment
- - Mini cheesecake or muffin pans
- - Muffin liners
- Mixing bowls
- - Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- - Small saucepan (for caramel)
- Parchment paper
Ingredients
- #### Crust
- - 1 1/2 cups graham cracker crumbs about 10 full graham crackers
- - 1/4 cup granulated sugar
- - 6 tablespoons unsalted butter melted
- #### Cheesecake Filling
- - 3 8 oz packages cream cheese, softened
- - 1 cup granulated sugar
- - 1 teaspoon vanilla extract
- - 2 large eggs
- - 1/2 cup sour cream
- - 1/2 cup semi-sweet chocolate chips melted and slightly cooled
- #### Caramel Topping
- - 1 cup granulated sugar
- - 6 tablespoons unsalted butter cubed
- - 1/2 cup heavy cream
- - Pinch of salt
- #### Topping
- - 1/2 cup toasted pecans roughly chopped
- - Optional: Additional chocolate drizzle or caramel sauce
Instructions
- **Prepare the Crust**
- Preheat your oven to 325°F (165°C). Line a mini cheesecake or muffin pan with muffin liners. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter. Press about 1 tablespoon of the crumb mixture firmly into the bottom of each muffin liner. Bake for 5 minutes to set the crust. Remove from the oven and let cool while preparing the filling.
- **Make the Cheesecake Filling**
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Add the granulated sugar and vanilla extract, and continue to beat until well combined. Beat in the eggs one at a time, mixing just until incorporated after each addition. Mix in the sour cream until the mixture is smooth. Fold in the melted chocolate until fully combined and the mixture is uniform.
- **Assemble the Mini Cheesecakes**
- Spoon or pipe the chocolate cheesecake filling over the cooled graham cracker crusts in the muffin pan, filling each about 3/4 full. Tap the pan gently on the counter to release any air bubbles.
- **Bake the Cheesecakes**
- Place the muffin pan on a baking sheet and bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and allow the cheesecakes to cool completely in the pan.
- **Prepare the Caramel Topping**
- In a small saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts into a thick, amber-colored liquid. Carefully add the cubed butter, stirring until melted and combined. Slowly pour in the heavy cream while stirring continuously. Allow the caramel to boil for 1 minute, then remove from heat and stir in a pinch of salt. Let the caramel cool slightly until it thickens to a pourable consistency.
- **Top the Cheesecakes**
- Once the cheesecakes are completely cool, drizzle the caramel topping over each one. Sprinkle with toasted pecans for added crunch and flavor. If desired, add an extra drizzle of chocolate or caramel sauce for an enhanced presentation.
- **Chill and Serve**
- Refrigerate the mini turtle cheesecakes for at least 1 hour to allow the caramel to set. Serve chilled directly from the pan or transfer to a serving platter. Enjoy these decadent treats with friends and family!
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