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Mini Turtle Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 47 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours 50 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Mini Turtle Cheesecakes are bite-sized delights featuring a crunchy graham cracker crust, creamy cheesecake filling, and a decadent topping of toasted pecans, caramel sauce, and chocolate drizzle. Perfect for dessert parties or anytime a rich, indulgent treat is desired.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted

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

Toppings

  • 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

  1. Prepare the crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture is evenly moistened.
  2. Form crust bases: Press about 1 tablespoon of the crumb mixture into the bottom of each muffin cup, pressing it down firmly to create an even crust layer.
  3. Bake crusts: Bake the crusts in a preheated oven for 5-7 minutes until lightly golden. Remove from the oven and set aside to cool.
  4. Make the cheesecake batter: In a mixing bowl, beat the softened cream cheese with sugar until smooth and well combined.
  5. Add eggs and flavoring: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  6. Incorporate creams: Add sour cream and heavy cream, mixing until smooth and fully combined to create a creamy batter.
  7. Fill muffin cups: Spoon the cheesecake mixture evenly over the cooled crusts in the muffin tin, filling each cup about 3/4 full.
  8. Bake cheesecakes: Bake in the oven for 18-20 minutes or until the cheesecakes are set around the edges but slightly jiggly in the center.
  9. Cool and chill: 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 to set completely.
  10. Prepare chocolate drizzle: In a microwave-safe bowl, melt the semi-sweet chocolate chips with vegetable oil in 20-second intervals, stirring between each until smooth.
  11. Decorate cheesecakes: Once chilled, drizzle the melted chocolate over each cheesecake.
  12. Add caramel and pecans: Drizzle caramel sauce over the cheesecakes and top with toasted pecan halves to finish.

Notes

  • Make sure the cream cheese is softened to room temperature for a smooth batter.
  • To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
  • The cheesecakes can be stored in the refrigerator for up to 3 days.
  • For easier removal, line muffin cups with paper liners before pressing in the crust.
  • If caramel sauce is too thick, warm it slightly to make drizzling easier.

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