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Mini Turtle Cheesecakes

These Mini Turtle Cheesecakes are bite-sized delights that blend creamy cheesecake with chocolate, caramel, and pecans!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Easy, Mini Desserts
Servings: 12 servings

Ingredients

For the Crust:

  • 6 tablespoons unsalted butter softened
  • 1 cup light brown sugar firmly packed
  • 1 tablespoon milk
  • 1 teaspoon pure vanilla extract
  • 1 large egg lightly beaten
  • 1 cup all-purpose flour
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 1 cup mini semi-sweet chocolate chips
  • 1 cup finely chopped pecans

For the Cheesecake Filling:

  • 24 ounces cream cheese at room temperature (3 8-ounce packages)
  • 1 cup granulated sugar
  • 3 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup heavy cream
  • ½ cup caramel sauce
  • 4 ounces semi-sweet chocolate melted
  • ½ cup finely chopped pecans for garnish

Instructions

Step 1: Prepare the Crust

  • Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
  • In a mixing bowl, combine the softened butter, light brown sugar, milk, and vanilla extract. Beat with an electric mixer until creamy and smooth. Add in the lightly beaten egg and mix until well combined.
  • In another bowl, whisk together the all-purpose flour, fine sea salt, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the mini chocolate chips and finely chopped pecans.
  • Spoon the crust mixture evenly into the prepared muffin tin, filling each cup about ⅔ full. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

  • In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, mixing until well combined.
  • Add the eggs one at a time, mixing on low speed after each addition. Stir in the pure vanilla extract until everything is well incorporated.

Step 3: Assemble the Mini Cheesecakes

  • Spoon the cheesecake filling over the baked crusts in the muffin tin, filling each cup to the top. Bake for another 20-25 minutes, or until the centers are set and only slightly jiggly.
  • Once done, remove the cheesecakes from the oven and let them cool in the tin, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours or until set.

Step 4: Add the Toppings

  • Before serving, drizzle the mini cheesecakes with melted semi-sweet chocolate and a generous layer of caramel sauce. Sprinkle with finely chopped pecans for that signature turtle topping.

Equipment

  • Muffin Tin
  • Parchment Paper
  • Mixing Bowls
  • Electric Mixer
  • Spatula
  • Measuring cups and spoons

Notes

  • Allow your cream cheese to come to room temperature for a smoother texture.
  • Don’t overmix the cheesecake batter to avoid cracks.
  • Use high-quality chocolate and caramel for the best flavor.
  • Let the cheesecakes cool completely before refrigerating to ensure they set properly.