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Mini Turtle Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 43 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Mini Turtle Cheesecakes are delightful bite-sized treats featuring a graham cracker crust, creamy cheesecake filling, topped with luscious caramel sauce, crunchy pecans, and rich melted chocolate. Perfect for parties or a sweet indulgence.

Ingredients

Crust

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

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Toppings

  • 1/2 cup caramel sauce
  • 1/4 cup chopped pecans
  • 1/4 cup melted chocolate (milk or semi-sweet)

Instructions

  1. Prepare the Crust: Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners to prepare for baking the cheesecakes.
  2. Mix Crust Ingredients: In a bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand and holds together when pressed.
  3. Form Crusts: Divide the crumb mixture evenly among the cupcake liners and firmly press into the bottom to create a solid crust base.
  4. Make the Cheesecake Filling: Beat the softened cream cheese and sugar together until smooth and creamy, ensuring no lumps remain.
  5. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the cream cheese mixture and mix thoroughly until fully combined.
  6. Fill Liners with Mixture: Spoon the cheesecake filling into the cupcake liners on top of the crust, filling about three-quarters full to allow room for rising.
  7. Bake the Cheesecakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the centers are just set but still slightly jiggly.
  8. Cool and Chill: Remove the cheesecakes from the oven and let them cool to room temperature, then refrigerate for at least 2 hours to firm up.
  9. Add Toppings: Once chilled, spoon caramel sauce generously on top of each cheesecake.
  10. Sprinkle Pecans and Drizzle Chocolate: Sprinkle chopped pecans over the caramel and drizzle melted chocolate to finish off the mini cheesecakes beautifully.
  11. Serve: Carefully remove cupcake liners and serve the mini turtle cheesecakes chilled for the best texture and flavor.

Notes

  • Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
  • For best results, use high-quality caramel sauce and chocolate.
  • These cheesecakes can be stored in the refrigerator for up to 3 days.
  • To prevent cracking, avoid overbaking; centers should still be a bit jiggly when you remove them from the oven.
  • Optional: Toast pecans lightly for extra flavor before sprinkling on the cheesecakes.

Find it online: https://slsrecipes.com/mini-turtle-cheesecakes-recipe-3/