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Mini Turtle Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 22 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these Mini Turtle Cheesecakes, featuring a buttery graham cracker crust topped with creamy cheesecake, luscious caramel, mini chocolate chips, and crunchy pecans. Perfectly portioned as individual treats, these cheesecakes are easy to make and irresistible for any dessert lover.

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

Cheesecake Filling

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream

Toppings

  • ¼ cup caramel sauce (plus extra for drizzling)
  • ¼ cup mini chocolate chips
  • ¼ cup chopped pecans
  • Whipped cream for topping (optional)

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons sugar until well mixed. Press about 1 tablespoon of this mixture into the bottom of each lined muffin cup to form the crust. Bake for 5 minutes, then remove from the oven and let cool completely.
  2. Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add ½ cup granulated sugar and continue mixing until combined. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract and sour cream, mixing just until everything is blended; avoid overmixing to keep the texture light.
  3. Bake the cheesecakes: Evenly divide the cheesecake batter over the pre-baked crusts in the muffin tin. Bake for 18 to 22 minutes, or until the centers are set but still slightly jiggly when gently shaken. Remove from oven and allow to cool in the pan for 30 minutes.
  4. Chill the cheesecakes: After cooling, transfer the cheesecakes to the refrigerator and chill for at least 2 hours to fully set.
  5. Add toppings and serve: Before serving, drizzle each mini cheesecake with caramel sauce, then sprinkle with mini chocolate chips and chopped pecans. Optionally, top with a dollop of whipped cream for extra indulgence. Serve chilled and enjoy!

Notes

  • These cheesecakes can be prepared up to 2 days ahead and kept refrigerated to save time.
  • For a nut-free alternative, omit the pecans or swap them with crushed pretzels for added crunch.
  • Be careful not to overmix the cheesecake batter to prevent cracks and maintain a creamy texture.
  • Use full-fat cream cheese for the best rich and creamy results.

Find it online: https://slsrecipes.com/mini-turtle-cheesecakes-recipe-2/