Description
These Mini Turtle Cheesecakes are the perfect bite-sized indulgence for any dessert lover! A buttery graham cracker crust is topped with a creamy cheesecake filling, drizzled with rich caramel and chocolate, and finished off with crunchy pecans. These mini cheesecakes are packed with all the flavors of the classic turtle candy and are sure to impress your guests at any gathering!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
For the Topping:
- 1/2 cup pecan halves, toasted
- 1/4 cup caramel sauce (store-bought or homemade)
- 1/4 cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil (for the chocolate drizzle)
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (163°C). Grease a 12-cup muffin tin or line with cupcake liners.
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture is evenly moistened.
- Press about 1 tablespoon of the crumb mixture into the bottom of each muffin cup, pressing it down firmly.
- Bake for 5-7 minutes until lightly golden. Remove from the oven and set aside to cool.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sugar and continue beating until well combined.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the sour cream and heavy cream and mix until smooth and well combined.
- Spoon the cheesecake mixture evenly over the cooled crusts in the muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes or until the cheesecakes are set around the edges and slightly jiggly in the center.
- Let the cheesecakes cool in the tin for 10 minutes, then transfer them to the refrigerator and chill for at least 4 hours or overnight.
- Prepare the Topping:
- Toast the pecans by placing them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant. Set aside to cool.
- In a microwave-safe bowl, melt the chocolate chips with the vegetable oil, heating in 20-second intervals and stirring in between until smooth.
- Once the cheesecakes are fully chilled, drizzle the melted chocolate over the top of each cheesecake.
- Drizzle with caramel sauce and top with the toasted pecans.
- Serve and Enjoy:
- Carefully remove the mini cheesecakes from the muffin tin and place them on a serving platter. Serve chilled and enjoy!
Notes
- For a smoother chocolate drizzle, be sure to stir the chocolate chips in small intervals to avoid burning.
- You can also use a store-bought caramel sauce for a quicker option.
- Mini cheesecakes can be stored in an airtight container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes (including cooling time)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 350
- Sugar: 25g
- Sodium: 140mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg